Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [dessert]

Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.

Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify. These may contain a wide range of dishes as desserts vary widely across different cuisines.

248 questions
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can I roast the nuts before I make a maple candied walnuts

Can I roast nuts for flavor before I make my maple candied walnuts? The recipe says raw nuts. I want to roast the nuts before I put in the maple candied walnuts recipe. Will that make the nuts overcooked
Doug Reed
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What is the proper technique for torching a creme brulee?

Should you ever have your torch face downwards? When I do that I get huge flames. I try to torch it from the sides, but the sugar caramelizes very unevenly.
Bar Akiva
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Why is my fresh tofu fa (douhua) sour?

I made some fresh tofu fa following this recipe: http://ieatishootipost.sg/how-to-make-tau-huay-tofu-fa-almost-everything-you-need-to-know/ When I eat the tofu (about half an hour after pouring, so it just set), the tofu is sour, especially at the…
ton.yeung
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Caramel with their 3 stages (liquid, soft, chewy): What is the key difference when cooking?

I want to know what is the extra step that make the difference between: Caramel Sauce; Soft Caramel; Chewy Caramel. I will take Christophe Michalak recipe: 100 g sugar; 100 g cream; 20 g butter. What is the key step that will make the…
androidnation
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Italian meringue deflated after adding sugar

I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy of their expiration date). I know fresher whites…
JShweky
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The sugar mixture of my baklava did not melt

The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up. No luck. It's like the sugar granuals crunch as your chewing. Why? Baked at 350 for 45min. It was…
Kimber
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How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?

I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be made in the churn with no additional dishes dirtied. The only part I remember was that it…
Adam Davis
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Copycat Lime Jello?

My mother used to make this Pear Lime Gelatin recipe that was so good and so pretty for dinner parties. I would like to replicate it, but without buying the pre-packaged lime Jello, as I'm trying to reduce the amount of preservatives, artificial…
QMusic3
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Why would this pastry cream have an eggy smell?

I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator. My ingredients were 2 cups organic almond…
erotavlas
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Help identifying Turkish dessert

Anyone familiar with Turkish cuisine know what this is? I had this in Istanbul. All I could gather from the owner was that it is made of milk. The texture was like a very moist cake. The taste was milky and sweet (but not very sweet). That is…
Mewari
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What is a flan pan called?

I love making (Filipino) leche flan for my wife and I. However, I use a 9" round cake pan that I wedge into a 9"x13" cake pan, which I fill with water until it just touches the bottom of the cake pan. I then sprinkle a bit of cinnamon into the…
jsanc623
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How do you make meringues?

I've scoured the internet to find the recipe for one of my favorite childhood sweets, and since I'm away from home, I can't buy it by weight and I definitely can't afford to buy a tiny piece for $3 or $4 all the time. I came across a recipe and I…
Y.G.
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Peeling cupcake liner from chocolate mold

I am trying a new recipe that creates a chocolate mold by brushing chocolate inside a cupcake container. The challenge now is to get the paper off the chocolate mold. It seems to be sticking to the point I would have to mess up or break the newly…
hannah
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Cook a frozen cobbler in a microwave instead of oven

Here's my problem. We don't have access to a oven (we are out of town for a week and out hotel room only has a microwave and a 2 range stove top). I purchased a frozen Blackberry Cobbler and we want to make it. Does anyone know how long I should…
Marissa
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Alcohol-optional desserts?

I am having a dinner / make-fancy-cocktails party, and trying to work out the menu. Since it's a cocktail party, having some sort of alcohol in the dessert seems appropriate. The difficulty is, for the designated driver, we need to have a…
Margaret
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