The sauce is sweet, but it stings your tongue like little black pepper pop rocks. Poured over the sweet cream ice cream, this 5-minute dessert becomes unusual and sophisticated. More
Adapted from Dolce Italiano by Gina de Palma... More
Notes:Guava paste is available in the Latin American aisle of most supermarkets and also in a variety of online stores. In a pinch, quince paste is an acceptable substitute. I used one (17.3-ounce) package of Pepperidge Farm brand frozen puff... More
Adapted from How To Be A Domestic Goddess by Nigella Lawson.... More
Notes: Doña María Mole Mexican Condiment is available in the Latin American aisle of most supermarkets and also on a variety of online stores. Be sure to buy the concentrated condiment sold in a glass jar, rather than the ready-to-serve... More
It's elegant and fairly easy. Also: extravagantly spiced, just barely sweet enough, and filled with fruit flavor (the non-Froot Loop kind). It's the kind of dessert you'd serve to guests after a hearty dinner, and they'd never know it was low-calorie, with pretty decent doses of protein and fiber. More
Note on the biscuits: I used Pillsbury biscuits for this recipe. One roll of "Buttermilk" biscuits yields ten small (about 2 1/2-inch inches in diameter) doughnuts and ten tiny doughnut holes. You'll need a 1/2-inch round cutter to punch out... More
Pot de crème is extremely thick, like you have to tug it off the spoon with your lips. Dense, and almost cloying, it is so redolent of its flavor, whether that's the Bourbon vanilla at my favorite place, or chocolate, or caramel, or whatever else. More
When thinking about Indian desserts, a delicately layered cake of crêpes and custard isn't the first thing that springs to mind. But according to Anjum Anand, author of Anjum's New Indian, a bebinca is a classic Goan dessert. Traditionally made up of 16 layers of coconut milk pancakes layered with ghee, Anand lightens it up ever so slightly by replacing the ghee with coconut custard and cutting the number of layers in half. More
