French Desert Recipes

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Coffee Pot de Creme Recipe Recipe

Coffee Pot de Creme Recipe

12.06.13 by Jackie

This week has gone by so fast. And it's already that time of the week when I share another dessert recipe with you. I prepared a French dessert I make often during the winter season because it doesn't require any fruit. I simply raided my pantry and used vanilla beans, instant coffee and Kahlúa, which is a coffee-flavored, rum-based liqueur. Yes, you probably already guessed it; I prepared pot de creme.

I love how easy and simple they are to make. The texture is velvety and lightly sweetened. In my opinion, pots de crème are the quintessential representation of decadence one can find in French desserts. 


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Apricot Pot de Creme Recipe Recipe

Apricot Pot de Creme Recipe

06.14.13 by Jackie

When Lulu and I attended my older sister's wedding in 2007 in Paris, I recall the most delicious store-bought dairy dessert I discovered at my very dear friend Nathalie’s house. We had a lovely dinner and finished the meal with Bonne Maman brand miniature jars of petits pots de crème. But unlike the ones I usually prepare, these pots de crème had a much heavier, thicker, smooth and creamy texture. Unfortunately, this product has been discontinued; Lulu and I searched for it during our most recent trip to France without success.

This is my attempt to recreate that lovely French dessert. The dessert is made with a lot of white chocolate, a fair amount of heavy cream, butter and eggs. I flavored it with apricots from our garden and amaretto to enhance the apricot flavor.

I served the dessert with a fresh fruit salad and a small scoop of rum raisin ice cream for a little temperature and texture contrast.


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Peach Macadamia Tart Recipe Recipe

Peach Macadamia Tart Recipe

08.24.12 by Jackie

Since making the Hawaiian-inspired granola bars (by the way, don't forget to enter this week's Nuts About Granola giveaway that ends on Monday; fill in the box below ), I've been cooking with macadamias, which I love. Macadamia nuts have a rich, creamy taste and I thought they would pair incredibly well with the very last white peaches from our garden. 

I improvised on my standard tart recipe and created a creamy tart composed of a macadamia nut crust and macadamia and peach custard. I sweetened the dessert with smoked sugar from our friends at Bourbon Barrel. When served slightly warm with Häagen-Dazs macadamia nut brittle ice cream, seriously, who could resist? 

Whenever we have guests over, which we do frequently, I like to serve sweets. People can always make room for dessert and it's usually the thing people remember the most. This one will definitely make an impression!


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