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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Is the caramel recipe wrong, or is it my technique?

Twice now, I've made the "Ultimate Tarte Tatin" recipe from the Food Network site. In both cases, the crust and apples worked out perfectly. And in both cases, the caramel seemed to come together before adding the apples, but never really firmed up…
Paul Roub
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How prepared should a baked dessert be before a long transport?

I need to make a ~2.5-hour drive with a baked dessert (most likely a crisp/cobbler) but am unsure how prepared it should be beforehand. I suppose I have three options: Prepare ingredients at origin and cook at origin Prepare ingredients at origin…
challen
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How can I get a more homogenous Bavarian cream?

I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the juice while beating and add 2 slices of pineapple in…
Mien
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Marron glacé / Candied chestnuts breaking up. How to avoid this?

I always use frozen chestnuts to make marrons glacés since I can find those all year long (not only during winter) and because they're already pealed. I can cook them in simmering water without making them split or break up. But they always start…
BlakBat
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How can I flambé ice cream?

For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bit since and have come to think it was to cold for the alcohol to evaporate and so burn…
Sebiddychef
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What is this Spanish dessert?

I recently ate one of these in a restaurant in Gran Canaria - they didn't have a menu, you just pointed at things on a trolley. I loved it and asked what the name was but we couldn't quite communicate. I assume it's a Spanish dessert as it was a…
Kieran
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Making corn bread pudding from corn bread

I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ingredients, or corn muffin mix, rather than using…
SuperElectric
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Is there anything I can use in pumpkin custard to replace salt?

I am on a strict low salt diet. Have been looking for pumpkin custard recipes and all have salt. If it's for flavor only, which spice(s) could I add or increase to kick it up a bit?
Terry Heinrich
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How to make best milk chocolate at home?

I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store. I would like to make the best milk chocolate I can at home. From what I know, the main ingredients are: cocoa…
Ovi
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How much cream can whip at once?

I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as possible at one time, and would appreciate advice on…
George W
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Îles flottantes vs. oeufs à la neige

Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have since heard it called oeufs à la neige. Meanwhile, I've seen île flottante used to refer to a single…
crmdgn
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How to mix alcohol with cream?

I recently wanted to make a 100% Baileys panna cotta. The idea was that because Baileys has a significant amount of cream, I could just add gelatine. I should note that my typical panna cotta has just thick cream, gelatine, vanilla and icing…
Matt W
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Why does the grated coconut "float" to the top of quindim while baking?

Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my experience), then bain-marie baked in a pudding…
Pedro V. G.
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What is the correct way to make china grass ready for Falooda?

People familiar with Indian desert Falooda will be in a better position to answer this question. I tried to recreate at home a Falooda that I had outside, ingredients were milk, sabza (Basil seeds), rose syrup, ice-cream and china grass. I purchased…
Vikram
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substitute for chickpeas in "bean blondies"

I'm trying to make "chickpea blondies" However, my brothers won't eat them because chickpeas are estrogenic. In the recipe, you have to puree the chickpeas, add some peanut butter for strength and taste, and then bake it. So it needs to be…
lll
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