Sweet Recipes

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Che Bap Recipe (Vietnamese Sweet Corn Pudding) Recipe

Chè is difficult to describe. It's a sweet, soupy pudding served in a small bowl. As I've mentioned before, Vietnamese desserts are mildly sweet and don't always have the most appealing presentation. Chè definitely fits this description. As a child, Maman used to make it very often, especially for the Buddhist prayer rituals (cúng). This version of chè is made with corn and coconut milk; it's called chè bắp in Vietnamese. It can be eaten warm or cold. This dessert can be made all year round; during the summer, I use fresh corn off the cob. When the weather gets cold, as it has over the past few days, canned corn kernels work just fine.

Chè bắp is generally topped with a thick, syrupy coconut sauce and slightly toasted white sesame seeds. This is probably one of my favorite Asian sweets.

 


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Madeleine Cookie Recipe (Halloween Dessert) Recipe

My husband Lulu loves madeleines. It always reminds him of our trips to Paris. I haven't made any in so long, I thought it was time to surprise him with a fresh batch. I made the madeleines Halloween-friendly by giving them a green color and decorating them with Halloween-themed designs. Pandan is my green food color of choice, and I've flavored and colored a lot of French desserts with it in the past.

Most of the madeleines I've had in America are flat, dry and not very tasty, so I wouldn't be surprised if you're not a fan. The authentic French version must have "the bump" (follow the recipe and you'll find out the secret for fool-proof madeleines) to be truly fluffy and tasty. It creates a light and delicate gourmet cookie that is so pleasant with a hot cup of tea. Not to forget the kid-friendly part, I decorated the madeleines with sprinkles and chocolate chips and wrote spooky messages that for sure will satisfy both big and little kids! And Lulu is most definitely a big kid. He still loves taking his kid sisters trick-or-treating so that he can raid their bags of candy later on. Maybe with these madeleines in the house, he'll stop stealing their sweet treats!

Happy Halloween everyone!

Madeleine Cookies Recipe with Picture


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Pistachio Dessert: Pistachio Creme Brulee Recipe (+Giveaway) Recipe

If you've been following my culinary adventures, you've probably noticed how much I love pistachios! Daddy (my father-in-law) went to visit one of his friends in Sacramento who grows orchards of pistachios. Daddy brought bags filled with fresh pistachios back for me to have fun with. I had never seen or tasted the raw product and it was amazing. The color is richer and greener. Daddy said raw pistachios are very common in India and picking the pistachios brought him back in time. There were so many pistachios that I had to come up with creative ways to make use of them. I immediately thought of making pistachio paste by grinding and blending them raw with a little Bourbon Barrel Vanilla Sugar. I also added pistachio oil to make the paste smooth and creamy because pistachios contain very little natural oil compared to other nuts. I also added a touch of almond extract to give the pistachio paste a nice aroma.

I didn't stop there. I used the paste to flavor a typical French dessert: crème brûlée. I've made crèmes brûlées so many times (lavender, banana, cherry, masala chai, matcha green tea, lemon, chocolate, vanilla, butterscotch, even a savory garlic flavored-one!) that after checking back on PhamFatale.com, I was surprised to see that I never posted this particular version! The pistachios were so fresh that it was almost guaranteed that the crèmes brûlées would be divine. To accentuate the dessert, I used vanilla sugar from Bourbon Barrel in the pistachio paste, the custard mixture and the brûlé part itself. It’s just more evidence that a few exquisite ingredients can transform the simplest foods (eggs, milk, cream and sugar) into something extraordinary.

In addition to tasting incredible, this naturally green-colored dessert can be part of your Halloween table. The kids can have their Snickers and Twix; I’d rather have one (or three) of these pistachio crèmes brûlées!

Fresh Pistachio Recipe with Picture


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Baklavash (Baklava Recipe) Recipe

Baklavash (Baklava Recipe)

09.30.11 by Jackie

After receiving flatbread from California Lavash, I've experimented with a lot of savory dishes, making pinwheel appetizers, sandwich wraps, chicken soup and a goat cheese tart. I decided it was time to also satisfy my family's sweet tooth. I made a baklava-style dessert using lavash bread, hence the name "baklavash"! The preparation is similar to making baklava (also spelled baclava or baklawa), except phyllo dough is replaced with the lavash, which makes the task a lot easier. When working with phyllo, you have to be sure to assemble the dessert pretty fast and keep the unused portion covered with a wet towel at all times as phyllo tends to dry out quickly. With lavash, you can take your time and not worry about this problem.

I filled the layers of lavash with ghee (Indian-style clarified butter), ground cinnamon, blossom honey, walnuts and pistachios (my favorite nut). It’s a stress-free, easy dessert, and I love the convenience of it!

 


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Fig Dessert Cup Recipe  Recipe

Fig Dessert Cup Recipe

09.27.11 by Jackie

I've recently received feedback about PhamFatale, saying that some of the recipes I post seem too complicated and the instructions can sometimes be a bit intimidating. If that describes you, then you are going to love this recipe. It may look fancy and complex, but it’s actually very simple.

The basics of these cute little desserts are roasted figs in individual baked lavash bread cups. I filled the edible cups with store-bought instant pistachio pudding and sprinkled the top of the fruit with crushed pistachios to repeat the flavor from the filling. I prepared the receptacle for each dessert by molding rounds of lavash bread in the cavity of mini-tart pans. I separately roasted fresh figs from our garden that I drizzled with flavorful maple syrup. Doesn't that sound yummy?



It took me no time to complete this elegant-looking sweet treat. So next time you want to serve dessert, give this recipe a try. If you really want to impress your friends, call it "figues rôties à la pistache". French names make everything sound fancy!


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