Try These 3 Easy French Desserts

Try These 3 Easy French Desserts

People’s impression on the French way of cooking is that it’s very time demanding and fussy, although true, but when cooking for daily food dishes its methods are actually simple and they become easy to prepare. Since the French are also busy people and would need some short cut with their food preparation.

The article includes three examples that you may usually find as desserts when eating over at any house of your friend who is French. These recipes are:

-Created with not more than 5 ingredients, things that you have at home.

-Requires only about twenty minutes or even less in entire duration of time they take in preparation.

-Encompasses both great taste and superb presentation as the French would do it.

Caramel Cream

3 c milk
4 pcs eggs (large)
1 tsp vanilla
1 1/3 c sugar; portioned out

In creating your caramel, arrange two thirds cups sugar into one small size saucepan then place some water approximately one tablespoon for it to really dissolve. Heat them up using medium level heat, occasionally shaking them. Your sugar then will appear to boil then would turn to brown. Once it turns brown immediately take it off heat then pour it over six individual ramekins.

Using a different saucepan, allow milk to heat up with your remaining two thirds of sugar till it comes to a certain boil. Then, add in some vanilla. Using another bowl, lightly beat eggs. Then whisking in heated milk and do it slowly to prevent eggs from cooking, then whisk completely.

Using a ladle pour your distinct mixture to your ramekins topping your caramels. Arrange your ramekins onto one large oven-proof dish. Then fill in dish together with some water approximately two thirds of the height of your ramekins.

Arrange them carefully inside an oven to 300 deg. F. Bake them for about 40 to 60 minutes (the time is dependent of the quality of your dish being used). Your water at most should never be boiling during the whole baking process. It’s done once your creme sets, simply insert one knife for testing, once removed nothing should be sticking to the knife anymore.

They should be allowed to really completely cool, simply cover using plastic cling wrap then place them inside the fridge till ready for serving. When ready to serve, run the knife on all sides of each of your ramekins then turn them over into nice dessert plates.

Serves 6 portions.

Petits pots de creme au chocolat

1 c of half and half
7 ozs of chopped chocolate (dark)
3 tbsps coffee (strong, decaf)
3 pcs eggs
2 tbsps cognac

Allow half-and-half to reach boiling point using low level heat. Once done remove off heat then immediately add chocolates while stirring. Allow a minute for resting and melting chocolates and completely blend till smooth. Add in coffee then continue to stir until it’s smooth again.

Next, beat eggs till they turn lemon in color and thick in texture for about 2 minutes using an electric mixer. Then add in chocolate mixture then mix really well. Add in cognac and blend till completely incorporated thoroughly.

Pour them on small sized cups while they’re still really hot.
Then let them cool down prior to refrigerating them for about 2 hours or perhaps overnight, serve them really cold within twenty four hours.

Serves 6.

Pommes Bonne Femme – The French Style of Baking Apples

6 pcs apples for cooking (Pink Lady)
3 tbsps butter; softened
3 tbsps sugar (brown)
1 tsp cinnamon
1/4 c heavy cream
Almonds; slivered and toasted (opt.)
Red Currant Jelly (opt.)

Take core off the apple still leaving the whole apple, feel free to use a corer or knife for paring. Arrange apples neatly side-by-side inside a dish for baking.

Mix in butter, cinnamon & sugar then place mixture inside the apple cores. Then add in 2 tbsps water into your baking-dish, putting them inside your 400F oven in 1 hour and baked till soft. Apples that are larger will take a longer time to bake.

Serve them warm plus drizzled using cream or any kind of sauce within the baking-dish’s bottom. For that real touch of French cuisine, sprinkle in some almonds that are silvered and dollops of red-currant jelly.

Serves 6