Category: CUSTARDS & PUDDINGS

CHOCOLATE CHIP BANANA BREAD PUDDING with MAPLE SAUCE

CHOCOLATE CHIP BANANA BREAD PUDDING with MAPLE SAUCE yields 2 pans

PUDDING
12 cups combination of torn croissant pieces and sourdough pieces
6 cups half and half
12 LARGE eggs
2 cups VERY ripe mashed bananas (about 6 LARGE)
2 cups sugar
2 tablespoons PURE vanilla
1 tablespoon QUALITY cinnamon
2 cups mini chocolate chips

  • Preheat oven to 350°.
  • Spray 9×13 pans with non-stick cooking spray.
  • Toss bread and croissant pieces with the chocolate chips.
  • Mash bananas.
  • Whisk together the eggs, half and half, sugar, vanilla and cinnamon.
  • Fold in bananas.
  • Arrange bread and croissant mixture loosely in the pans.
  • Pour banana egg mixture evenly over bread pieces.
  • Gently press the the bread into the custard mixture so bread absorbs the custard.

TOPPING
1 1/2 cups toasted chopped walnuts
1 1/2 cups PACKED brown sugar
1/2 cup melted butter

  • In a small bowl combine brown sugar and chopped walnuts.
  • Drizzle butter into brown sugar nut mixture, stirring to mix well.
  • Sprinkle the nut mixture evenly over the bread pieces.
  • Bake 40-45 minutes until golden and cooked through and set well.

SAUCE
1/2 cup maple syrup
1/2 cup PACKED brown sugar

  • In a sauce pan whisk together the maple syrup and brown sugar 5-7 minutes until the sugar is dissolved and mixture ALMOST boils.
  • Remove from heat and serve over warm banana bread.

NOTES:

  • Mash bananas, but leave them a bit chunky.
  • A powdered sugar sprinkle makes a good alternative to the maple sauce if serving for a potluck or buffet.
  • Adding rum soaked raisins gives it a real kick too!

PINEAPPLE PEACH BREAD PUDDING

PINEAPPLE PEACH BREAD PUDDING is a summer dessert that’s bursting with pineapple and peach flavor, but can be easily converted to just about any flavor you want for any time of the year! Small wild blueberries are a winter favorite. 

😀 You can serve it with or without caramel sauce and ice cream 😀

8 cups bread, cubed
3 LARGE eggs
3 tablespoons melted butter
1 cup pineapple yogurt
1 cup WHOLE milk
2 cups Sugar
1 SMALL can pineapple, WELL drained
1 1/2 cups FRESH peaches, peeled, pitted and diced *(see note)
½ cups chopped pecans
1 teaspoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with cooking spray.
  • In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
  • Allow mixture to soak into bread 30 minutes.
  • In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
  • Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture. Cover loosely with buttered foil and Bake for 20 minutes.
  • Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.

CARAMEL SAUCE
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar

  • In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
  • Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
  • Pour over individual bread pudding servings.
  • Top with vanilla ice cream.

NOTE: You can use canned peaches or even frozen peaches. If using canned peaches be sure to drain them EXTRA well. If I use these I start the draining the night before and just cover them in the fridge over night. If using frozen, thaw them overnight and the drain well.

BLACKBERRY LEMON CURD CREAM CHEESE PIE

BLACKBERRY LEMON CURD CREAM CHEESE PIE
8 ounces cream cheese, softened at room temperature
1/4 cup sugar
1/8 teaspoon sea salt
1 LARGE egg
Juice of 1 lemon (1 1/2 tablespoon)
1 can COMSTOCK blackberry pie filling
1 cup lemon curd (jarred or FRESH made)
Prepared pie crust
whipped cream, for topping (optional)

  • Preheat oven to 400°.
  • Beat cream cheese until fluffy.
  • Add sugar, salt, lemon juice and egg, mixing until smooth and creamy.
  • Pour into prepared pie crust.
  • Bake 20 minutes.
  • Spread blackberry filling evenly over cheese mixture.
  • Bake another 20 minutes.
  • Spread with lemon curd.
  • Bake 5 minutes more.
  • Cool COMPLETELY and/or chill before serving.
  • Add a dollop of whipped cream and serve.

HOMEMADE SWEETENED CONDENSED MILK

During this isolation time, I’m returning to more and more scratch cooking – even more than I normally do 😀 I wanted to make some of my homemade COWBOY BROWNIES, but they called for sweetened condensed milk and I didn’t have any and was NOT going out to get any so decided to dig out the recipe to make my own.

HOMEMADE SWEETENED CONDENSED MILK – Makes 1 1/4 cups.
This Homemade version of sweetened Condensed Milk recipe makes a super delicious, made from scratch version of sweetened condensed milk for baking. It also makes a GREAT coffee mate or protein drink additive 😀

2 cups WHOLE milk
3/4 cup sugar, honey, or maple syrup (depending on the flavor you’re looking for)
4 tablespoons salted butter, cut into small pieces
1 teaspoon PURE vanilla extract

  • Whisk together milk and sugar, honey or syrup in a medium saucepan over medium-low heat.
  • Whisking often, bring to a low simmer and whisking often, simmer until milk has reduced by half, about 30-45 minutes.
  • Once reduced, remove from heat and stir in butter and vanilla.
  • Allow to cool COMPLETELY!
  • Store in a mason jar in the refrigerator for up to 1 week.

PINA COLADA CHEESECAKE

Awhile back I found a recipe in a magazine for the BEST EVER PINA COLADA CHEESECAKE and as is my nature cut it out and set aside to make. When I went to make it, I realized I had somehow cut off some of the directions so searched the web for the recipe in hopes of finding the missing directions. I DID NOT find the exact one I was looking for, but I did find 2 others that sounded similar and quite intriguing. So, each to these recipes were be made to order and then I made a 4th picking out the best features of each for a recipe of my own.

BEST-EVER PINA COLADA CHEESECAKE version 4, my version, a compilation of ALL the best parts of the first three versions 😀 I eliminated the whipped cream all together because I felt the pineapple curd was smooth enough and a sufficiently smooth topping.

CRUST from version one added a FRESH taste to the normally pedestrian graham cracker crust.  I added the ginger for an added boost. French gallette cookies with sea salt work well also.
8 shortbread cookies, crushed
8 gingersnaps, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING also from version #1, but with alterations for flavor.
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 LARGE eggs
1/2 cup cream of coconut
1/4 cup sour cream
1/4 cup MALIBU pineapple rum
2 teaspoons FRESH finely grated lemon peel
(1) 8 ounce can crushed pineapple, DRAINED EXCEPTIONALLY WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

The PINEAPPLE CURD from version #3 is a MUST!
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat.
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

GLAZE – next time I will be adding a kiwi and a couple raspberries to the glaze for color
8 ounce can crushed pineapple, DRAINED juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapplejuice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Pineapple slices, cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon curd over cheesecake.
  • Top with glaze.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

BEST-EVER PINA COLADA CHEESECAKE #1 – unknown source
A rum spiked coconut filling on a toasted coconut crust topped with pineapple creates a decadent dessert reminiscent of the classic tropical drink.

CRUST
15 shortbread cookies, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons finely shredded orange peel
(1) 8 ounce can crushed pineapple, DRAINED WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

GLAZE
8 ounce can crushed pineapple, DRAINED, juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapple juice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon glaze over cheesecake.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

Pina Colada Cheesecake #2 which I adapted from COOK FOR SMILES  is a smooth and creamy cheesecake that tastes JUST like a piña colada, except that you cannot drink it, but have to eat its layers of pineapple chunks and coconut topped with coconut flavored cheesecake that has been baked to a smooth perfection.

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest and chill time 8 hours
Servings 8

CRUST
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
4 pineapple rings canned
2/3 cup sweetened coconut flakes

  • In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar, mixing very well.
  • Spread crumb mixture in the bottom of the spring form pan evenly, pressing it over the bottom and half way up the sides.
  • Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.

CHEESECAKE
24 ounces cream cheese, softened
2 tablespoons sour cream
2 eggs
2/3 cup Cream of Coconut Goya*
2 tablespoons heavy cream
2/3 cup white granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract

  • In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy.
  • Scrape sides and bottom of the bowl and beat for another minute.
  • Add corn starch and sugar and mix until combined.
  • Beat in eggs one at a time, until incorporated.
  • Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
  • Transfer batter into the springform and spread it evenly.
  • Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  • Place roasting pan into the oven and place springform with cheesecake inside the roasting pan.
  • Carefully add water to the roasting pan, about half way up the side of the springform.
  • Bake for 70-75 minutes.
  • Turn off the oven and open the oven door half way.
  • Let cheesecake rest for about 10 minutes and take it out of the oven.
  • Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour to get it to room temperature and then cool it for about 2 hours in the refrigerator so it is cold when adding whipped topping.

WHIPPED TOPPING
1 cup heavy whipping cream cold
1/2 cup Cream of Coconut
2 tablespoons white granulated sugar

  • Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high.
  • Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (don’t walk away far or you might overmix).
  • Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)


TOPPING
3/4 cup sweetened coconut flakes
4 pineapple rings canned
Maraschino cherries

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). 
If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
    Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
    Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.

Piña Colada Cheesecake Bars #3 was adapted from DELISH.  The pineapple curd on these bars is what makes them SO SO good. Your very first bite will transport you right onto the beach with a piña colada in hand. 

Yields: 16 servings
Prep Time: 0 hours 20 mins
Total Time: 4 hours 30 mins

CRUST
12 graham crackers – 1 1/2 cup finely ground crumbs
1/4 cup granulated sugar 6 tablespoons butter, melted
1/4 teaspoon kosher salt

Preheat oven to 325°.
Line a 9″ square baking pan with parchment paper, leaving an overhang on two sides. I like to use my square springform pan.
In a medium bowl, combine graham crackers with sugar, melted butter, and salt.
Transfer to prepared pan, and gently press in to make an even crust.
Bake until lightly golden, about 12 minutes.
Let cool on a wire rack while making the filling.

FILLING
2 (8-oz.) blocks cream cheese, room temperature
1/2 cup granulated sugar
1 cup coconut Thai Kitchen coconut milk
3 LARGE eggs
1/4 teaspoon kosher salt
3/4 cup sweetened coconut flakes

  • In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes.
  • Beat in coconut milk, eggs, and salt until smooth.
  • Stir in coconut flakes.
  • Pour mixture over crust and bake until just set, about 45 minutes.
  • Cool completely in pan.
  • Cover with plastic wrap and refrigerate until well chilled, at least 2 hours. 

PINEAPPLE CURD
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat. 
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

ASSEMBLY
2 cups whipped cream topping
3/4 cup toasted sweetened coconut flakes
16 maraschino cherries with stems

  • Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top.
  • Sprinkle with toasted coconut and keep chilled until ready to serve.
  • Use parchment paper overhang to lift cheesecake out of pan or remove ring if using springform pan.
  • Cut into 16 squares.
  • Top each square with a maraschino cherry before serving.

APPLE BREAD PUDDING with CREME ANGLAISE & SAUTEED APPLES

APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar

  • Preheat oven to 375°.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
  • Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
  • Stir in bread cubes and croissant pieces and let stand 5 minutes.
  • Stir in cooked apples.
  • Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
  • Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
  • Sprinkle with remaining 2 tablespoons turbinado sugar.
  • Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
  • Cool 10 minutes.
  • Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.

NOTE:

  • If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges!  Next time I’ll make it in individual ramekins!
  • To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.

Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice

  • Melt butter in a large skillet over medium heat.a
  • Add apples, and sauté 2 minutes.
  • Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.

APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon

  • Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
  • Pour through a fine wire-mesh strainer into a bowl.
  • Whisk together the brandy and cinnamon. Stir in to cream mixture.
  • Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
  • Cover and chill at least 1 hour or up to 3 days.

PEANUT BUTTER CHOCOLATE MOUSSE CUPS

These little gems are so easy and light, but look really decadent and like you spent all day on them!PEANUT BUTTER CHOCOLATE MOUSSE CUPS
60 mini phyllo shells
1 + 1/4 cup mini semi-sweet chocolate chips
1 cup creamy JIF peanut butter
1 1/2 cups FRESH heavy cream
1/4 cup Kraft caramel balls, chopped for garnish

  • Add 1 cup of the chocolate chips into a glass mixing bowl. Heat in microwave for 30 seconds at a time until melted.
  • Stir in peanut butter until well blended. Set aside.
  • In a medium mixing bowl beat cream with an electric mixer until stiff peaks form.
  • Fold whipped cream into peanut butter mixture.
  • Transfer to a ziploc bag. Chill until ready to use.
  • When ready to serve, pipe filling into phyllo shells and sprinkle with chopped caramel and chocolate pieces.

ROASTED BANANA PUDDING

ROASTED BANANA PUDDING

5 ripe unpeeled medium bananas (about 2 pounds) + 1 fresh banana for garnish
2 cups half-n-half
2/3 cup sugar, divided 1/3 + 1/3 + 1/3
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12-ounce) container COOL WHIP, thawed and divided (4 1/2 cups fresh whipped cream)
45-55 vanilla wafers, divided

  • Preheat oven to 350°.
  • Place 5 bananas on a jelly-roll pan covered with parchment paper.
  • Bake for 20 minutes.
  • Remove 2 bananas; cool completely.
  • Peel and cut into 1/2-inch-thick slices.
  • Bake the remaining 3 bananas for an additional 20 minutes.
  • Carefully peel and place the 3 bananas in a small bowl, and mash with a fork until smooth. *The original recipe calls for 3 sliced bananas and 2 mashed bananas. If you want more banana pieces in your pudding you may want to do this.
  • Combine half-n-half and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a SLOW simmer. DO NOT BOIL!
  • Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; whisking well.
  • SLOWLY add hot half-n-half mixture to sugar mixture, whisking constantly. It’s very important that you mix these together very slowly and whisk constantly. If the hot mixture is added too quickly it can cook the eggs!
  • Return this combined mixture to pan.
  • Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.
  • Add mashed bananas, butter, and vanilla, stirring until butter melts.
  • Place pan in a large ice-filled bowl (or your kitchen sink filled with ice) for 15 minutes or until mixture comes to room temperature, stirring occasionally.
  • Fold half of whipped topping into pudding.
  • Spread 1/2 of the custard evenly over the bottom of an 8x 8-inch baking dish. Top evenly with vanilla wafers and half of the banana slices.
  • Spoon remaining custard over banana slices.
  • Repeat procedure with vanilla wafers, banana slices.
  • Spread remaining half of whipped topping evenly over top.
  • Crush several wafers; sprinkle over top of whipped topping.
  • Refrigerate for 1 hour or until chilled.
  • Spoon into ramekins and top with crumbled vanilla wafers and fresh banana slices.

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SALTED CARAMEL POTS DE CREME – BAKING PARTNERS

Swathi asked me to select a recipe for this month and I’d been dying to try these, so guess what we’re baking? Yep, you guessed it, SALTED CARAMEL POTS DE CREME. I cannot tell you where I first got the recipe because all I have is a photocopied page.  The salt brings out the rich buttery flavor of these simple creamy custards.

SALTED CARAMEL POTS DE CREME
1 1/2 cups sugar
1/4 cup water
1/4 teaspoon sea salt
1 1/2 cups heavy whipping cream
1/2 cup whole milk
6 egg yolks
1 teaspoon flaked sea salt*

*I used Himalayan Pink fresh ground salt

  • Preheat oven to 325 degrees.
  • Adjust racks as necessary so your baking dish will be centered evenly in your oven.
  • Place six 6 ounce ramekins in a large baking dish. As you can see I used a combination of what I had available at the time.
  • Add enough water to the baking dish to go half way up the sides of the ramekins.
  • In a medium saucepan combine the sugar, water and 1/4 teaspoon sea salt.
  • Heat and stir until sugar is completely dissolved.
  • Increase heat to medium high and bring mixture to a rolling boil.
  • Boil for 8 minutes without stirring until you reach a deep amber color.
  • Remove from heat.
  • Whisking constantly, whisk in whipping cream and milk in a steady stream. Mixture will steam and sugar will begin to harden.
  • Return to heat cooking and whisking about 2 minutes until sugar has dissolved.
  • In a large bowl whisk egg yolks until light and foamy.
  • Slowly whisk whipping cream mixture into beaten egg yolks.
  • Pour mixture through sieve into a 4 cup spouted measuring cup.
  • Carefully pour strained mixture into ramekins.
  • Bake 40 minutes or until edges are set and centers jiggle just slightly.
  • Transfer to wire racks to cool, cooling completely.
  • Cover with saran and chill 4-24 hours.
  • Before serving sprinkle with flaked sea salt.
I have made something similar in the past if you want one not quite so rich. These Salted Caramel Cheesecakes were really good too.Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I’m very glad I made it in these small ramekins for individual servings!
SALTED CARAMEL CHEESECAKE CUPS
CHEESECAKE
1/2 pound softened cream cheese
1/2 cup sugar
2 JUMBO eggs at room temperature
1/2 cup sour cream
CARAMEL
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Preheat oven to 325°.
  • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  • Add eggs, beating until incorporated after each egg.
  • Beat in sour cream.
  • Pour into ramekins.
  • Set ramekins in a baking dish and add water to midway up the ramekins.
  • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
  • Turn off oven and leave cheesecakes undisturbed for 1 hour.
  •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
  • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
  • Meanwhile make the caramel.
  • In a heavy saucepan heat the corn syrup.
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

To serve:

  • Heat caramel in small increments until desired temperature.
  • Pour a spoonful over each cheesecake and serve.

APPLE RUM RAISIN NOODLE PUDDING

I remember the first time I had NOODLE PUDDING – my little Jewish neighbor brought it over as a welcome to the neighborhood back in 1986. She called it noodle pudding. It was so delicious. I wanted to ask her for the recipe, but I’d just met her and I was young and shy. I made her my floating fruit cake in the same pan she’d brought over and returned it to her to ask for the recipe. I remember how hard she laughed at me. She said it was a Jewish custom to always return a plate, bowl or dish full and of course I could have the recipe.   

I’ve adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite!  I’ve also found other versions that have helped me repeatedly adapt it into what it is today.  My neighbor and I  became fast friends and shared LOTS of cherished family recipes before I moved from the neighborhood in 15 years later.

APPLE RUM RAISIN NOODLE PUDDING

2 cups dry wide egg noodles

2 beaten eggs
1/2 cup sugar
8 ounce crushed pineapple, drained well
1/4 cup golden raisins
1/4 cup golden rum
3/4 teaspoon vanilla
2 tablespoons butter, melted
1 teaspoon cinnamon
1 cup milk
1 GALA apple, peeled, cored and grated

  • Cook and drain the noodles
  • Combine all other ingredients together
  • Fold into warm noodles
  • Generously spray an 8×8 baking dish with PURE
  • Gently spread entire mixture into dish evenly
  • Bake at 325 degrees for 45 minutes

SALTED CARAMEL CHEESECAKE CUPS

Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I’m very glad I made it in these small ramekins for individual servings!
SALTED CARAMEL CHEESECAKE CUPS
CHEESECAKE
1/2 pound softened cream cheese
1/2 cup sugar
2 JUMBO eggs at room temperature
1/2 cup sour cream
CARAMEL
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salT
  • Preheat oven to 325°.
  • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  • Add eggs, beating until incorporated after each egg.
  • Beat in sour cream.
  • Pour into ramekins.
  • Set ramekins in a baking dish and add water to midway up the ramekins.
  • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
  • Turn off oven and leave cheesecakes undisturbed for 1 hour.
  •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
  • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
  • Meanwhile make the caramel.
  • In a heavy saucepan heat the corn syrup.
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

To serve:

  • Heat caramel in small increments until desired temperature.
  • Pour a spoonful over each cheesecake and serve.

BAKED PINEAPPLE CUSTARD ala summer berries

BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got the pineapple portion of this recipe from my cousin Jenn, and it quickly became our family favorite. During the summer I add fresh berries to “spice” it up a bit in flavor and color. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
  • Preheat oven to 350°.
  • Place pineapple in the bottom of a greased 13 x 9 pan.
  • Sprinkle blackberries over pineapple.
  • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
  • Cook until thick.
  • Pour over the pineapple and bake 20 minutes.
  • Top with marshmallows and return to oven until golden.