I’ve never made a corn casserole recipe or corn pudding recipe before, so I decided to try. I found a tasty made-from-scratch recipe for corn pudding on Chef Savvy that sounded great because it uses brown butter. I appreciated that it didn’t use a boxed cornbread mix, canned corn, or creamed corn. This corn pudding recipe was easy to make, smelled amazing while baking, and tasted sweet & delicious. This corn casserole paired nicely with pork chops, roasted asparagus, and a simple salad.

Corn Pudding

Ingredients:

• 6 tbsp unsalted butter
• 4 tbsp sugar
• 2 tbsp flour
• 1 tbsp cornmeal
• ½ tsp baking powder
• ⅛ tsp salt
• ½ cup heavy cream
• 2 eggs, well beaten
• 4 cups corn, fresh or frozen (I used half fresh & half frozen).  Side Note: If you are using fresh corn, shuck the ears of corn, then carefully cut the corn kernels off the cobs (1 ear normally yields ½ cup of corn). 

How to Make Corn Pudding

Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray.

In a small saucepan, add 6 tablespoons of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to brown, and it will smell nutty. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.

Meanwhile, combine the sugar, flour, cornmeal, baking powder, and salt together in a large bowl.

Pour the brown butter into the sugar mixture and mix until well combined; set aside.

Take half of the corn kernels and blend them in a food processor until finely chopped. Fold in the chopped corn kernels and the whole corn kernels into the brown butter mixture. Stir to combine.  

Whisk together the heavy cream and eggs until well combined, then pour into the corn mixture. Toss until evenly combined.

Pour the corn mixture into the prepared baking dish.

Place into the oven to bake for 40-45 minutes, or until the top is golden brown and the edges are firm.

Remove from the oven and cool for a few minutes before serving. Enjoy.

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Corn Pudding

Course Dessert, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Author Adapted by Pam - For the Love of Cooking / Original by Chef Savvy

Equipment

• 9-inch Baking Dish
• Small Saucepan
• Food Processor

Ingredients

• 6 tbsp unsalted butter
• 4 tbsp sugar
• 2 tbsp flour
• 1 tbsp cornmeal
• ½ tsp baking powder
• ⅛ tsp salt
• ½ cup heavy cream
• 2 eggs well beaten
• 4 cups corn, fresh or frozen (I used half fresh & half frozen), Side Note: If you are using fresh corn, shuck the ears of corn, then carefully cut the corn kernels off the cobs (1 ear normally yields ½ cup of corn).

Instructions

• Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray.
• In a small saucepan, add 6 tablespoons of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will see the color of the butter change to brown, and it will smell nutty. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.
• Meanwhile, combine the sugar, flour, cornmeal, baking powder, and salt together in a large bowl.
• Pour the brown butter into the sugar mixture and mix until well combined; set aside.
• Take half of the corn kernels and blend them in a food processor until finely chopped. Fold in the chopped corn kernels and the whole corn kernels into the brown butter mixture. Stir to combine.
• Whisk together the heavy cream and eggs until well combined, then pour into the corn mixture. Toss until evenly combined.
• Pour the corn mixture into the prepared baking dish.
• Place into the oven to bake for 40-45 minutes, or until the top is golden brown and the edges are firm.
• Remove from the oven and cool for a few minutes before serving. Enjoy.

My family loves custard-type desserts of any kind, especially crème brûlée. I was really excited when I stumbled upon a recipe for mini vanilla custards topped with sweet roasted berries on Smitten Kitchen. The custard was way easier to make than I expected, and the combination of the creamy vanilla custard and the sweet/tart blueberries was wonderful! These mini vanilla custards with roasted blueberries will be on regular rotation in our house.

Vanilla Custards with Roasted Blueberries:

Vanilla Custard:

• 1 cup whole milk
• Seeds from ½ vanilla bean or 1 tsp pure vanilla extract
• 3 large egg yolks
• ¼ cup white sugar
• 3 tbsp flour
• 1 tbsp unsalted butter

Roasted Blueberries:

• 1 cup fresh blueberries
• 1½ tsp white sugar
• Juice from a wedge of lemon, or to taste

How to Make Vanilla Custards with Roasted Blueberries

Prepare the custard by combining the milk and vanilla bean seeds in a glass dish (or glass measuring cup) and heating in the microwave until warm; set aside until needed. Side Note: If you are using vanilla extract, don’t add it to the milk yet.

In a small saucepan, off the heat, beat with a hand mixer or hand whisks your egg yolks and ¼ cup sugar together very vigorously, until the mixture pales in color and a ribbon of the batter falls off your whisk when you lift it from the bowl; this will take a few minutes by hand.

Whisk in the flour until fully incorporated.

While constantly whisking, drizzle the warm milk mixture into the egg yolk mixture, a little bit at a time. Once you’ve added about ¼ cup of the warm milk, add the rest in a thin stream, whisking constantly.

Place the small saucepan on your stove over medium-high heat, and whisk the mixture constantly until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat.

Immediately stir in vanilla extract (if using) and butter until combined.

Press the mixture through a fine-mesh strainer to get the creamiest custard.

Pour custard evenly into serving dishes or ramekins, then press a film of plastic wrap directly on top of each custard and place into the fridge to cool.

Prepare the roasted blueberries by preheating the oven to 400 degrees. Place blueberries in a small baking dish and sprinkle with the sugar.

Place in the oven to roast for 10-12 minutes, rolling around once or twice during cooking time to ensure they roast evenly, and are nearly ready to burst.

Immediately squeeze some lemon juice over the berries and roll them back and forth to incorporate it.

To serve, spoon hot roasted blueberries and some of their juices over each custard.

Eat immediately and enjoy.

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Vanilla Custards with Roasted Blueberries

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 very petite desserts (or 2 normal sized)

Author Pam - For the Love of Cooking / Original by Smitten Kitchen

Equipment

• Small Saucepan
• Hand Mixer or Whisk
• Fine Strainer
• 4 Small glass dishes or ramekins

Ingredients

Vanilla Custard:

• 1 cup whole milk
• Seeds from ½ vanilla bean or 1 tsp pure vanilla extract
• 3 large egg yolks
• ¼ cup white sugar
• 3 tbsp flour
• 1 tbsp unsalted butter

Roasted Blueberries:

• 1 cup fresh blueberries
• 1½ tsp white sugar
• Juice from a wedge lemon to taste

Instructions

• Prepare the custard by combining the milk and vanilla bean seeds in a glass dish (or glass measuring cup) and heating in the microwave until warm; set aside until needed. Side Note: If you are using vanilla extract, don't add it to the milk yet.
• In a small saucepan, off the heat, beat with a hand mixer or hand whisks your egg yolks and ¼cup sugar together very vigorously, until the mixture pales in color and a ribbon of the batter falls off your whisk when you lift it from the bowl; this will take a few minutes by hand.
• Whisk in the flour until fully incorporated.
• While constantly whisking, drizzle the warm milk mixture into the egg yolk mixture, a little bit at a time. Once you’ve added about ¼ cup of the warm milk, add the rest in a thin stream, whisking constantly.
• Place the small saucepan on your stove over medium-high heat, and whisk the mixture constantly until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat.
• Immediately stir in vanilla extract (if using) and butter until combined.
• Press the mixture through a fine-mesh strainer to get the creamiest custard.
• Pour custard evenly into serving dishes or ramekins, then press a film of plastic wrap directly on top of each custard and place into the fridge to cool.
• Prepare the roasted blueberries by preheating the oven to 400 degrees. Place blueberries in a small baking dish and sprinkle with the sugar.
• Place in the oven to roast for 10-12 minutes, rolling around once or twice during cooking time to ensure they roast evenly, and are nearly ready to burst.
• Immediately squeeze some lemon juice over the berries and roll them back and forth to incorporate it.
• To serve, spoon hot roasted blueberries and some of their juices over each custard. Eat immediately and enjoy.

My son is turning 17! Time flies by so quickly because it seems like he was this little just a minute ago. He wanted French toast with strawberry sauce for his birthday breakfast and he wanted to go out to dinner at one of his favorite restaurants. He normally loves crème brûlée for his birthday dessert but this year I made it a bit more special by making this blueberry crème brûlée. The fresh blueberry jam is super quick and simple to make and tasted so delicious with the creamy custard.

How to Make Blueberry Crème Brûlée

Make the blueberry jam by placing the blueberries in a small saucepan over medium heat. Add 1/3 cup of the sugar then cook until the sugar has dissolved, the berries have broken down completely and the mixture reduced its liquid and starts to thicken, about 13-15 minutes. Stir in zest; set aside to cool completely.

Spoon the cooled blueberry jam evenly on the bottom of each ramekin.

Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees.

Make the custard by combining 2 cups of cream, sugar, and salt in a medium saucepan. Remove the seeds from the vanilla bean and add them to the pan, submerge the vanilla pod in the cream.  Bring the mixture to a boil over medium heat then reduce heat to a simmer and let steep for 15 minutes to infuse the flavors.

Meanwhile, place a Silpat mat (or thin kitchen towel), on the bottom of a large-rimmed baking sheet. Arrange 8 (4-5 oz) ramekins on the Silpat mat.  Next, bring a large kettle of water to boil over high heat.

After the vanilla bean has steeped, stir in the remaining 2 cups of cream to cool the mixture.

Whisk the yolks well in a large bowl. Add about 1 cup of the cream mixture into the yolks; whisk until combined; repeat with remaining cream and whisk until evenly colored and thoroughly combined. Strain through the fine-mesh strainer into a pitcher or bowl; discard the solids in the strainer.

Carefully pour or ladle the mixture into the ramekins, dividing it equally among them, being careful not to disrupt the blueberry jam.

Carefully place the rimmed baking sheet with the ramekins on the oven rack; pour a kettle of boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.

Bake until the centers of the custards are just barely set and are no longer sloshy. A digital thermometer inserted in the centers should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.

Transfer the ramekins to a wire rack; cool to room temperature, for about 2 hours.

Set the ramekins on a rimmed baking sheet, cover them tightly with plastic wrap, and place them in the refrigerator for at least 3-4 hours.

Uncover the ramekins, if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture. Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage.

Ignite the kitchen torch and caramelize the sugar carefully. Serve immediately or refrigerate uncovered, to re-chill if desired, 20-30 minutes (but no longer), serve. Enjoy!

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Blueberry Crème Brûlée 

Course Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Refrigerating Time 3 hours hours

Total Time 4 hours hours

Servings 8

Author Pam - For the Love of Cooking

Equipment

• 8 Ramekins
• Rimmed Baking Sheet with Silpat Mat
• Kettle
• Kitchen Torch

Ingredients

Blueberry Jam:

• 1½ cups fresh blueberries
• ⅓ cup white sugar
• Zest from 1 lemon

Crème Brûlée:

• 4 cups heavy cream, divided
• ⅔ cup sugar
• Pinch of salt
• 1 vanilla bean, split in half lengthwise & seeds scraped out
• 12 egg yolks
• 8 tsp turbinado sugar

Instructions

• Make the blueberry jam by placing the blueberries in a small saucepan over medium heat. Add 1/3 cup of the sugar then cook until the sugar has dissolved, the berries have broken down completely and the mixture reduced its liquid and starts to thicken, about 13-15 minutes. Stir in zest; set aside to cool completely.
• Spoon the cooled blueberry jam evenly on the bottom of each ramekin.  
• Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees.
• Make the custard by combining 2 cups of cream, sugar, and salt in a medium saucepan. Remove the seeds from the vanilla bean and add them to the pan, submerge the vanilla pod in the cream.  Bring the mixture to a boil over medium heat then reduce heat to a simmer and let steep for 15 minutes to infuse the flavors.
• Meanwhile, place a Silpat mat (or thin kitchen towel), on the bottom of a large-rimmed baking sheet. Arrange 8 (4-5 oz) ramekins on the Silpat mat.  Next, bring a large kettle of water to boil over high heat.
• After the vanilla bean has steeped, stir in the remaining 2 cups of cream to cool the mixture.
• Whisk the yolks well in a large bowl. Add about 1 cup of the cream mixture into the yolks; whisk until combined; repeat with remaining cream and whisk until evenly colored and thoroughly combined. Strain through the fine-mesh strainer into a pitcher or bowl; discard the solids in the strainer.
• Carefully pour or ladle the mixture into the ramekins, dividing it equally among them, being careful not to disrupt the blueberry jam.
• Carefully place the rimmed baking sheet with the ramekins on the oven rack; pour a kettle of boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.
• Bake until the centers of the custards are just barely set and are no longer sloshy. A digital thermometer inserted in the centers should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.
• Transfer the ramekins to a wire rack; cool to room temperature, for about 2 hours. Set the ramekins on a rimmed baking sheet, cover them tightly with plastic wrap, and place them in the refrigerator for at least 3-4 hours.
• Uncover the ramekins, if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture. Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage.
• Ignite the kitchen torch and caramelize the sugar carefully. Serve immediately or refrigerate uncovered, to re-chill if desired, 20-30 minutes (but no longer), serve. Enjoy!

I love the texture and tartness of lemon possets, but I decided to try making them a little more special by adding homemade strawberry sauce on top. These little beauties are incredibly simple to make and are a terrific summertime treat. My entire family loved this lemon posset with strawberry sauce recipe, and I will definitely make them again.

Lemon Posset with Strawberry Sauce

Lemon Posset:

• 2 cups heavy cream
• ⅔ cup white sugar
• 1 tbsp lemon zest
• 6 tbsp fresh lemon juice

Strawberry Sauce:

• 1½ cups strawberries, hulled & sliced
• 2-3 tbsp sugar, depending on the sweetness of the strawberries
• ½ tbsp fresh lemon juice

How to Make Lemon Posset with Strawberry Sauce

Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat. Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced to exactly 2 cups. Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!

Remove the mixture from the heat and stir in the fresh lemon juice. Set aside to cool until a skin forms on top, about 20 minutes. Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins, or small jars.

Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve.

Make the strawberry sauce by combining the strawberries, sugar, and lemon juice in a small saucepan. Cook, stirring often, for 8-10 minutes. Remove from the heat and blend with an immersion blender or regular blender. Set aside to cool for a while then place into the refrigerator until needed.

To serve, pour some of the strawberry sauce on top of each posset then serve. Enjoy.

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Lemon Posset with Strawberry Sauce

Course Dessert

Cuisine British

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Cooling and refrigerating time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 4

Author Pam / For the Love of Cooking

Equipment

• Medium Saucepan
• Small Saucepan
• Small Glass Jars

Ingredients

Lemon Posset:

• 2 cups heavy cream
• ⅔ cup white sugar
• 1 tbsp lemon zest
• 6 tbsp fresh lemon juice

Strawberry Sauce:

• 1½ cups strawberries, hulled & sliced
• 2-3 tbsp sugar, depending on the sweetness of the strawberries
• ½ tbsp fresh lemon juice

Instructions

• Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
• Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced to exactly 2 cups.

  Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
• Remove the mixture from the heat and stir in the fresh lemon juice.
• Set aside to cool until a skin forms on top, about 20 minutes.
• Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins, or small jars.  
• Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve. 
• Make the strawberry sauce by combining the strawberries, sugar, and lemon juice in a small saucepan. Cook, stirring often, for 8-10 minutes.
• Remove from the heat and blend with an immersion blender or regular blender. Set aside to cool for a while then place into the refrigerator until needed. 
• To serve, pour some of the strawberry sauce on top of each posset then serve. Enjoy. 

Chocolate pots de crème are a rich, decadent, and delicious chocolate custard that originated in France. I’ve always wanted to try making these little beauties, so I surprised my chocolate-loving family today with this easy chocolate pots de crème recipe from America’s Test Kitchen. The hardest part of this recipe is constantly stirring the custard until it comes to the desired temperature. The other hard part is refrigerating for 4 hours before serving–the wait is worth it though! My kids and husband thought these chocolate pots de crème were very decadent and delicious, and gave them a big thumbs-up.

Chocolate Pots de Crème

Chocolate Pots de Crème:

• 10 oz bittersweet chocolate, chopped fine
• 5 large egg yolks
• ⅓ cup white sugar
• ¼ tsp salt
• 1½ cups heavy cream
• ¾ cup half & half
• 1 tbsp vanilla extract
• ½ tsp instant espresso, mixed with 1 tbsp water

Whipped Cream:

• ½ cup heavy cream **Make sure it’s very cold
• 1½ tbsp powdered sugar
• ½ vanilla bean, split and seeds scraped with the back of a knife  ***½ tsp vanilla extract works well too

How to Make Chocolate Pots de Crème

Place the chopped chocolate in a heatproof bowl. Set a fine-mesh strainer over the bowl, and set aside.

Whisk the egg yolks, white sugar, and salt until creamy and smooth. Add the heavy cream and half & half, then whisk until well combined.

Pour the mixture into a heavy-bottomed saucepan.

Cook mixture over medium-low heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until thickened and silky and the custard reaches 175-180 degrees on an instant-read thermometer, about 8-12 minutes. Do not let custard overcook or simmer!

Immediately pour the custard over the chocolate. Let the mixture sit for about 5 minutes until melted. Whisk gently until smooth, then whisk in the vanilla and espresso.

Divide the mixture evenly among 8 (5 oz) ramekins. Gently tap the ramekins on the counter to remove air bubbles.

Cool the chocolate pots de crème to room temperature, then cover each ramekin with plastic wrap and refrigerate for 4 to 72 hours.

Before serving, allow the chocolate pots de crème to stand at room temperature for 20-30 minutes.

Make whipped cream by combining the ice-cold heavy cream, powdered sugar, and vanilla bean seeds in a bowl. Using a hand mixer, beat until soft peaks form.

Serve the chocolate pots de crème with a dollop of whipped cream and some chocolate shavings, if desired. Enjoy.

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Chocolate Pots de Crème

Course Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Refrigerate 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original from America's Test Kitchen

Equipment

• 8 (5-oz) Ramekins
• Strainer
• Heavy-Bottomed Saucepan
• Hand mixer
• Instant Read Thermometer

Ingredients

Chocolate Pots de Crème:

• 10 oz bittersweet chocolate, chopped fine
• 5 large egg yolks
• ⅓ cup white sugar
• ¼ tsp salt
• 1½ cups heavy cream
• ¾ cup half & half
• 1 tbsp vanilla extract
• ½ tsp instant espresso, mixed with 1 tbsp water

Whipped Cream:

• ½ cup heavy cream **make sure it's very cold
• 1½ tbsp powdered sugar
• ½ vanilla bean, split and seeds scraped with back of knife **½ tsp vanilla extract works well too

Instructions

• Place the chopped chocolate in a heatproof bowl. Set a fine-mesh strainer over the bowl, and set aside.
• Whisk the egg yolks, white sugar, and salt until creamy and smooth. Add the heavy cream and half & half, then whisk until well combined. Pour the mixture into a heavy-bottomed saucepan. 

   
• Cook mixture over medium-low heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until thickened and silky and the custard reaches 175-180 degrees on an instant-read thermometer, about 8-12 minutes. Do not let custard overcook or simmer!
• Immediately pour the custard over the chopped chocolate. Let the mixture sit for about 5 minutes until it has melted.
• Whisk gently until smooth, then whisk in the vanilla and espresso. Divide the mixture evenly among 8 (5 oz) ramekins. Gently tap the ramekins on the counter to remove air bubbles. 
• Cool the chocolate pots de crème to room temperature, then cover each ramekin with plastic wrap and refrigerate for 4 hours up to 72 hours.
• Before serving, allow the chocolate pots de crème to stand at room temperature for 20-30 minutes.
• Make whipped cream by combining the ice-cold heavy cream, powdered sugar, and vanilla bean seeds in a bowl. Using a hand mixer, beat until soft peaks form. 
• Serve the chocolate pots de crème with a dollop of whipped cream and some chocolate shavings, if desired. Enjoy. 

This crème brûlée with blackberry coulis is perfect for the blackberry season, and it’s delicious & really fun to make! My son had a birthday recently, and it’s crazy to think my youngest child is now 15. Time has flown by, and I am so lucky to be my kids’ mom. Since we can’t really do anything or go anywhere very exciting these days, we tried to at least make his birthday as tasty as possible. He had a late breakfast of blueberry pancakes and bacon, some shrimp scampi with an Italian salad for lunch, and we all went to his favorite restaurant for dinner. This birthday dessert was a big hit with my entire family, but most importantly, the birthday boy.

Crème Brûlée with Blackberry Coulis

Blackberry Coulis:

• 8 oz fresh blackberries
• ⅓ cup white sugar
• 2 tbsp orange juice
• Zest from ½ an orange

Crème Brûlée:

• 4 cups heavy cream, divided
• ⅔ cup white sugar
• Pinch of salt
• 1 vanilla bean, split in half lengthwise & seeds scraped out
• 12 large egg yolks
• 8 tsp turbinado sugar

How to Make Crème Brûlée with Blackberry Coulis

Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees.

Make the blackberry coulis by placing the blackberries in a small saucepan over medium heat. Add 1/3 cup of the sugar along with the orange juice & zest, then cook until the sugar has dissolved, the berries have broken down completely, and the mixture starts to thicken, about 12-15 minutes. Let it cool completely. Leave the sauce as is or strain it through a cheesecloth and a fine strainer if you prefer it without seeds.

Pour or ladle a bit of blackberry coulis evenly into the bottom of each ramekin. Place in the freezer to allow it to set a bit.

Combine 2 cups of cream, sugar, and salt in a medium saucepan. Remove the seeds from the vanilla bean and add them to the pan. Submerge the vanilla pod in the cream.  Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and let steep for 15 minutes to infuse the flavors.

Meanwhile, place a silpat mat (or thin kitchen towel) on the bottom of a large rimmed baking sheet or roasting pan. Arrange 8 (4-5 oz) ramekins on the silpat mat.

Bring a large kettle of water to a boil over high heat.

After the vanilla bean has steeped, stir in the remaining 2 cups of cream to cool the mixture.

Whisk the yolks well in a large bowl. Add about 1 cup of the cream mixture into the yolks; whisk until combined; repeat with the remaining cream and whisk until evenly colored and thoroughly combined.

Strain through the fine-mesh strainer into a pitcher or bowl; discard the solids in the strainer.

Carefully pour or ladle the mixture into the ramekins, dividing it equally among them, being careful not to disrupt the coulis.

Carefully place the rimmed baking sheet with the ramekins on the oven rack; pour a kettle of boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.

Bake until the centers of the custards are just barely set and are no longer sloshy. A digital thermometer inserted in the center should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.

Transfer the ramekins to a wire rack; cool to room temperature, for about 2 hours. Set the ramekins on a rimmed baking sheet, cover them tightly with plastic wrap, and place them in the refrigerator for at least 3-4 hours.

Uncover the ramekins. If condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture.

Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage.

Ignite the kitchen torch and caramelize the sugar carefully.

Serve immediately or refrigerate uncovered, to re-chill if desired, 20-30 minutes (but no longer), serve. Enjoy!

Print

Crème Brûlée with Blackberry Coulis

Course Dessert

Cuisine French

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cooling time 4 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• 8 Ramekins
• Baking Sheet
• Kettle
• Digital Thermometer
• Kitchen Torch

Ingredients

Blackberry Coulis:

• 8 oz fresh blackberries
• ⅓ cup white sugar
• 2 tbsp orange juice
• Zest from 1/2 an orange

Crème Brûlée:

• 4 cups heavy cream, divided
• ⅔ cup white sugar
• Pinch of salt
• 1 vanilla bean, split in half lengthwise & seeds scraped out
• 12 large egg yolks
• 8 tsp turbinado sugar

Instructions

• Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees.
• Make the blackberry coulis by placing the blackberries in a small saucepan over medium heat. Add ⅓ cup of the sugar along with the orange juice & zest, then cook until the sugar has dissolved, the berries have broken down completely, and the mixture starts to thicken, about 12-15 minutes.
• Let it cool completely. Leave the sauce as is or strain it through a cheesecloth and a fine strainer if you prefer it without seeds.
• Pour or ladle a bit of blackberry coulis evenly into the bottom of each ramekin. Place in the freezer to allow it to set a bit.
• Make the crème brûlée by combining 2 cups of cream, sugar, and salt in a medium saucepan. Remove the seeds from the vanilla bean and add them to the pan. Submerge the vanilla pod in the cream.  Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and let it steep for 15 minutes to infuse the flavors.
• Meanwhile, place a silpat mat (or thin kitchen towel) in the bottom of a large rimmed baking sheet or roasting pan. Arrange 8 (4-5 oz) ramekins on the silpat mat. 
• Bring a large kettle of water to a boil over high heat.
• After the vanilla bean has steeped, stir in the remaining 2 cups of cream to cool the mixture. Whisk the yolks well in a large bowl. Add about 1 cup of the cream mixture into the yolks; whisk until combined; repeat with the remaining cream and whisk until evenly colored and thoroughly combined.
• Strain through the fine-mesh strainer into a pitcher or bowl; discard the solids in the strainer.
• Carefully pour or ladle the mixture into the ramekins, dividing it equally among them, being careful not to disrupt the coulis.
• Carefully place the rimmed baking sheet with the ramekins on the oven rack; pour a kettle of boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.
• Bake until the centers of the custards are just barely set and are no longer sloshy. A digital thermometer inserted in the center should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.
• Transfer the ramekins to a wire rack; cool to room temperature, about 2 hours.
• Set the ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and place them in the refrigerator for at least 3-4 hours.
• Uncover the ramekins; if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture.
• Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage.
• Ignite the kitchen torch and caramelize the sugar carefully.
• Serve immediately or refrigerate uncovered, to re-chill if desired, 20-30 minutes (but no longer), serve. Enjoy!

You are looking at my new favorite dessert. This lemon posset is a Cook’s Illustrated recipe I’ve wanted to make for a while now, and I recently had all the ingredients on hand, so I finally made it. I love that you only need heavy cream, sugar, lemon zest, and fresh lemon juice to make this velvety smooth yet decadent, tart dessert. I think serving it with fresh berries on top makes this beautiful treat extra pretty and delicious. My entire family thought this dessert was incredible.

Lemon Posset

Ingredients:

• 2 cups heavy cream
• ⅔ cup white sugar
• 1 tbsp lemon zest
• 6 tbsp fresh lemon juice

How to Make Lemon Posset

Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat. Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced to exactly 2 cups. Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!

Remove the mixture from the heat and stir in the fresh lemon juice. Set aside to cool until a skin forms on top, about 20 minutes.

Strain the mixture through a fine sieve, then divide into 4-6 small glasses, ramekins, or small glass jars.

Refrigerate uncovered for 3 hours until set. Place plastic wrap over the glasses after three hours or until ready to serve.

Serve with fresh berries on top, and enjoy.

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Lemon Posset

Course Dessert

Cuisine British

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Cooling and refrigerating time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 37 minutes minutes

Servings 4 - 6

Author Pam - For the Love of Cooking / Original by Cook's Illustrated

Equipment

• Medium Saucepan
• Fine Sieve Strainer
• Glass Jars or Ramekins

Ingredients

• 2 cups heavy cream
• ⅔ cup white sugar
• 1 tbsp lemon zest
• 6 tbsp fresh lemon juice

Instructions

• Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
• Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced to exactly 2 cups.

  Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
• Remove the mixture from the heat and stir in the fresh lemon juice.
• Set aside to cool until a skin forms on top, about 20 minutes.
• Strain the mixture through a fine sieve, then divide into 4-6 small glasses, ramekins, or small glass jars.  
• Refrigerate uncovered for 3 hours until set. Place plastic wrap over the glasses after three hours or until ready to serve. 
• Serve with fresh berries on top, and enjoy. 

I had several limes to use up so my son and I went online to look for lime dessert recipes. My son found a great recipe at The Redhead Baker that sounded wonderful and fun to make together. We adapted the recipe a little bit but mostly kept it as written. After gathering together the ingredients my son got busy making these tasty little lime pie parfaits and he did such a great job!! He chose some cute little jam jars to serve them in but you could also use dessert glasses or wine glasses. These little lime pie parfaits were sweet, tart, and a perfect summer treat.

How to Make Lime Pie Parfaits

Make the crumb mixture by pulsing the graham crackers and shortbread cookies in the food processor until they are crumbs. Pour into a dish then drizzle with melted butter; mix with a fork until crumbs are evenly coated with the butter. Set aside.

Make the lime filling by whisking together the sweetened condensed milk, lime juice, and lime zest until well combined. Place in the refrigerator until needed.

Make the whipped cream by using a hand mixer to beat the ice-cold heavy whipping cream with the powdered sugar and vanilla extract together until medium-firm peaks form. Reserve 1/2 cup for topping the parfaits. Place in the refrigerator until needed.

Fold the remaining whipped cream into the condensed milk/lime juice mixture until fully incorporated. Place in the refrigerator until ready to serve.

When serving spoon some of the lime custard in the bottom of each jar/glass. Repeat with a layer of crumbs, more custard, more crumbs, more custard. Top with a dollop of whipped cream then garnish with some lime zest and a small slice of lime, if desired. Serve immediately. Enjoy.

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Lime Pie Parfaits

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Servings 4

Author Adapted by Pam & son - For the Love of Cooking / Original by The Redhead Baker

Ingredients

• ¾ cup graham cracker crumbs (about 4 full sheets)
• ¾ cup shortbread cookie crumbs (about 5 large round cookies or 15 small round cookies)
• 3 tbsp butter, melted
• 14 oz sweetened condensed milk
• ½ cup fresh lime juice
• 1 tsp fresh lime zest (plus more for serving)
• 1 ½ cups heavy whipping cream, very cold
• 3 tbsp powdered sugar
• ¾ tsp vanilla extract
• Lime slices and zest, for garnish

Instructions

• Make the crumb mixture by pulsing the graham crackers and shortbread cookies in the food processor until they are crumbs. Pour into a dish then drizzle with melted butter; mix with a fork until crumbs are evenly coated with the butter. Set aside.
• Make the lime filling by whisking together the sweetened condensed milk, lime juice, and lime zest until well combined. Place in the refrigerator until needed. 
• Make the whipped cream by using a hand mixer to beat the ice-cold heavy whipping cream with the powdered sugar and vanilla extract together until medium-firm peaks form. Reserve 1/2 cup for topping the parfaits. Place in the refrigerator until needed. 

  Side Note: Place the bowl and beaters in the freezer prior to making whipping the cream easier.
• Finish the custard by folding the remaining whipped cream into the condensed milk/lime juice mixture until fully incorporated. Place in the refrigerator until ready to serve. 
• When serving spoon some of the lime custard in the bottom of each jar/glass. Repeat with a layer of crumbs, more custard, more crumbs, more custard.
• Top with a dollop of remaining whipped cream then garnish with some lime zest and a small slice of lime, if desired. Serve immediately. Enjoy. 

I wanted to make a special dessert for my family on Valentine’s Day, so I looked through one of my favorite cookbooks, Cook’s Illustrated – The New Best Recipe, for some ideas. I found an easy recipe for panna cotta with raspberry coulis that sounded fun to make and something my family would love, and topped it with a raspberry coulis. This panna cotta with raspberry coulis recipe is a wonderful combination of sweet and creamy, with the tartness of the sauce, and we all thought it was fantastic and can’t wait to have it again.

Panna Cotta with Raspberry Coulis

Panna Cotta:

• 1 cup whole milk
• 2¾ tsp unflavored gelatin
• 3 cups heavy cream
• 1 (2-inch long) vanilla bean (or 2 tsp vanilla extract, but I recommend the vanilla bean)
• 6 tbsp sugar
• Pinch of salt

Raspberry Coulis:

• 12 oz fresh raspberries (can use frozen berries, but must be thawed)
• ¼ cup water
• 7 tbsp sugar (less if the berries are very sweet)
• ⅛ tsp salt
• 2 tsp fresh lemon juice

How to Make Panna Cotta with Raspberry Coulis

Make the panna cotta by pouring the milk into a medium saucepan, then sprinkling the surface evenly with the gelatin and letting it stand for 10 minutes to let it hydrate.

Meanwhile, turn 32 cubes (2 ice trays) into a large bowl, then fill with 4 cups of ice-cold water; set aside.

Measure the heavy cream into a large measuring glass. With a paring knife, slit the vanilla bean pod down the center, lengthwise, then scrape the vanilla seeds using the back of the knife. Place the entire pod into the cream once the vanilla seeds have been removed, and also place the vanilla seeds into the cream; set aside.

Place 8 glass dessert dishes, ramekins, or wine glasses on a baking sheet; set aside.

Now that the gelatin has had time to hydrate, heat the milk over high heat, stirring constantly, until the gelatin is dissolved and the mixture registers 135 degrees on an instant-read thermometer, about 1½-2 minutes.  Remove the pan from the heat and add the sugar and salt; whisk until well combined and the sugar is dissolved, about 1 minute.

Stirring constantly, slowly pour the heavy cream with the vanilla into the saucepan of milk, then transfer the mixture to a medium bowl and set the bowl in the ice-water bath.

Stir the mixture frequently until it thickens to the consistency of eggnog and registers 50 degrees on an instant-read thermometer, about 10-15 minutes.

Strain the mixture into a large measuring cup or pitcher, then divide it evenly among the dessert dishes or ramekins.

Cover the baking sheet with plastic wrap (or each ramekin individually), making sure that the plastic does not mar the surface of the cream; refrigerate until just set (the mixture should wobble when shaken gently), about 4 hours.

Make the raspberry coulis while the panna cotta is setting in the refrigerator by combining the raspberries, water, sugar, and salt in a saucepan over medium heat. Cook, stirring often, until the sugar is dissolved and the berries are heated through, about 1-2 minutes.

Pour the mixture into a blender and puree until smooth, about 20 seconds.

Strain through a fine-mesh strainer into a measuring cup, pressing and stirring the puree with a rubber spatula to get as much seedless puree as possible. Add the lemon juice; mix well.

Cover with plastic wrap and refrigerate for at least an hour, or until needed.

Pour some raspberry coulis over the panna cotta, then serve. Enjoy!

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Panna Cotta with Raspberry Coulis

Course Dessert

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 4 minutes minutes

Total Time 24 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original by Cook's Illustrated

Equipment

• Medium Saucepan
• Large Bowl
• Ramekins or Glass Dessert Dishes
• Instant Read Thermometer
• Blender or Immersion Blender
• Strainer

Ingredients

Panna Cotta:

• 1 cup whole milk
• 2¾ tsp unflavored gelatin
• 3 cups heavy cream
• 1 2 inch long vanilla bean (or 2 tsp vanilla extract but recommend the vanilla bean)
• 6 tbsp sugar
• Pinch of salt

Raspberry Coulis:

• 12 oz fresh raspberries (can use frozen berries but must be thawed)
• ¼ cup water
• 7 tbsp sugar (less if the berries are very sweet)
• ⅛ tsp salt
• 2 tsp fresh lemon juice

Instructions

Panna Cotta:

• Make the panna cotta by pouring the milk into a medium saucepan, then sprinkling the surface evenly with the gelatin and letting it stand for 10 minutes to hydrate. 
• Meanwhile, turn 32 cubes (2 ice trays) into a large bowl, then fill with 4 cups of ice-cold water; set aside.
• Measure the heavy cream into a large measuring glass. With a paring knife, slit the vanilla bean pod lengthwise down the center, then scrape the vanilla seeds using the back of the knife. Place the entire pod into the cream once the vanilla seeds have been removed; set aside.
• Place 8 glass dessert dishes, ramekins, or wine glasses on a baking sheet; set aside.
• Now that the gelatin has had time to hydrate, heat the milk over high heat, stirring constantly, until the gelatin dissolves and the mixture reaches 135 degrees on an instant-read thermometer, about 1½-2 minutes. Remove the pan from the heat and add the sugar and salt; whisk until well combined and the sugar is dissolved, about 1 minute.
• Stirring constantly, slowly pour the heavy cream with the vanilla into the saucepan of milk, then transfer the mixture to a medium bowl and set the bowl in the ice-water bath.
• Stir the mixture frequently until it thickens to the consistency of eggnog and registers 50 degrees on an instant-read thermometer, about 10-15 minutes.
• Strain the mixture into a large measuring cup or pitcher, then divide it evenly among the dessert dishes or ramekins. Cover the baking sheet with plastic wrap (or each ramekin individually), making sure the plastic does not mar the surface of the cream; refrigerate until just set (the mixture should wobble when shaken gently), about 4 hours.

Raspberry Coulis:

• Make the raspberry coulis while the panna cotta is setting in the refrigerator by combining the raspberries, water, sugar, and salt in a saucepan over medium heat. Cook, stirring often, until the sugar is dissolved and the berries are heated through, about 1-2 minutes.
• Pour the mixture into a blender and puree until smooth, about 20 seconds.
• Strain through a fine-mesh strainer into a measuring cup, pressing and stirring the puree with a rubber spatula to get as much seedless puree as possible. Add the lemon juice; mix well. 
• Cover with plastic wrap and refrigerate for at least an hour, or until needed.
• Pour some raspberry coulis over the panna cotta, then serve. Enjoy!

Two of my very favorite things are coconut and crème brûlée, so it makes sense to combine the two! I found an easy coconut crème brûlée recipe on Genius Kitchen that sounded delicious. I adapted it a bit by steeping the coconut in the milk mixture for a while, then straining it through a cheesecloth to keep the texture smooth and creamy. I also used half the vanilla extract and added a little coconut extract to give it an extra punch of flavor. The coconut creme brulee turned out AMAZING! We all loved this wonderful dessert, including some friends who were over for dinner.

Coconut Crème Brûlée

Ingredients:

• 2 cups heavy cream
• ⅔ cup canned coconut milk
• ⅔ cup sweetened coconut shredded
• ½ cup sugar
• 6 large egg yolks
• 1 large egg
• ½ tsp vanilla extract
• ½ tsp coconut extract
• 7 tsp turbinado sugar, for topping
• ¼ cup sweetened coconut, shredded & toasted

How to Make Coconut Crème Brûlée

Preheat the oven to 350 degrees. Line a rimmed baking pan with a Silpat mat or a cloth towel (this will prevent the ramekins from sliding around). Place six or seven ramekins on the baking sheet.

Combine the milk, coconut milk, and coconut in a saucepan over medium-high heat. Bring to a boil, then turn the stove off. Let the mixture steep on the stovetop for 15 minutes.

Combine the sugar, egg yolks, and egg together in a bowl; whisk until well combined.

Once the coconut mixture has finished steeping, whisk a small amount slowly into the egg mixture to temper.

Add the tempered egg mixture to the coconut mixture; whisk until well combined. Add the vanilla extract and coconut extract; mix well.

Line a fine-mesh strainer with cheesecloth and place it over a mixing bowl.

Pour the coconut/egg mixture through the cheesecloth-lined strainer to strain the liquid.

Squeeze the cheesecloth once it is completely strained to get the last bits of liquid. Discard the cheesecloth and coconut.

Pour the custard evenly into the 6-7 ramekins.

Place into the oven and pour boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.

Bake until the centers of the custards are just barely set and are no longer sloshy. A digital thermometer inserted in the center should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.

Transfer the ramekins to a wire cooling rack; cool to room temperature for about 2 hours.

Set the ramekins on a rimmed baking sheet and cover them tightly with plastic wrap.

Refrigerate them for at least 3-4 hours.

Toast some shredded coconut in a dry skillet over medium heat for a couple of minutes, stirring often, until golden brown; set aside.

Uncover the ramekins; if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture.

Sprinkle a teaspoon of turbinado sugar over the custard in each ramekin. Tilt and tap each ramekin for even coverage. Ignite the torch and caramelize the sugar carefully.

Refrigerate uncovered to re-chill, if desired, 20-30 minutes (no longer), and serve topped with toasted coconut.

Enjoy!

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Coconut Crème Brûlée

Course Dessert

Cuisine French

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Cooling & Refrigerating Time: 5 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 7

Author Pam - For the Love of Cooking / Original by Genius Kitchen

Equipment

• Rimmed Baking Pan
• Ramekins
• Large saucepan
• Fine-Mesh Strainer
• Digital Thermometer
• Large skillet
• Cooking Torch
• Wire Cooling Rack

Ingredients

• 2 cups heavy cream
• ⅔ cup canned coconut milk
• ⅔ cup sweetened coconut shredded
• ½ cup sugar
• 6 large egg yolks
• 1 large egg
• ½ tsp vanilla extract
• ½ tsp coconut extract
• 7 tsp turbinado sugar for topping
• ¼ cup sweetened coconut shredded & toasted

Instructions

• Preheat the oven to 350 degrees.
• Line a rimmed baking pan with a silpat mat or cloth towel (this will prevent the ramekins from sliding around).
• Place six or seven ramekins on the baking sheet.
• Combine the milk, coconut milk, and coconut together in a large saucepan over medium-high heat. Bring to a boil then turn the stove off.
• Let the mixture steep on the stovetop for 15 minutes.
• Combine the sugar, egg yolks, and egg together in a bowl; whisk until well combined.
• Once the coconut mixture has finished steeping, whisk a small amount slowly into the egg mixture to temper.
• Add the tempered egg mixture to the coconut mixture; whisk until well combined.
• Add the vanilla extract and coconut extract; mix well.
• Line a fine-mesh strainer with cheesecloth and place it over a mixing bowl.
• Pour the coconut/egg mixture through the cheesecloth-lined strainer to strain the liquid.
• Squeeze the cheesecloth once it is completely strained to get the last bits of liquid.
• Discard the cheesecloth and coconut.
• Pour the custard evenly in the 6-7 ramekins.
• Place into the oven and pour boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.
• Bake until the centers of the custards are just barely set and are no longer sloshy.
• A digital thermometer inserted in the centers should read 170-175 degrees, 30-35 minutes.
• Begin checking the temperature about 5 minutes before the recommended time.
• Transfer the ramekins to a wire cooling rack; cool to room temperature, about 2 hours.
• Set the ramekins on a rimmed baking sheet, cover them tightly with plastic wrap, and place them into the refrigerator for at least 3-4 hours.
• Uncover the ramekins, if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture.
• Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage.
• Toast some shredded coconut in a dry skillet over medium heat for a couple of minutes, stirring often, until golden brown; set aside.
• Ignite the torch and caramelize the sugar carefully.
• Refrigerate uncovered, to re-chill if desired, 20-30 minutes (but no longer), serve topped with toasted coconut. Enjoy!