Results tagged Caramel from David Lebovitz

When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my nights were spent torching crème brûlée as fast as I could. Finally, I put an end to that (popularity is overrated), and that was that. There…

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This is my favorite, go-to salted butter caramel sauce. There are no real tricks or fancy techniques. And while staying in friend’s houses, I realized I didn’t have my usual arsenal of equipment so was limited in what I could make. This post raised the ire of some, who thought it wasn’t polite to bring cooking equipment when staying with others, but if you’ve tried…

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When I wrote The Perfect Scoop, I was excited for the opportunity to be able to write a book on ice cream that included the basics of making ice cream at home, but made sure it had a special emphasis on all the mix-ins and sauces and toppings that go inside, outside, and on top of everyone’s favorite dessert. (Including mine.) I had the time…

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I’d been meaning to stop into Edwart Chocolatier since it opened nearly three years ago. But I had my head buried in the books and I wasn’t let out until after dark. And once released, I’d make a sprint to the nearest bar or café for a drink or glass of wine, before retreating again. When we finally connected, Edwin Yansané said I should come…

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I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for me nor do I need someone tearing up leftover bread and serving it forth. Bread pudding is home cooking fare, but if you want to…

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I’ve got a number of chocolate cakes in my repertoire, from a super-dense Chocolate Orbit Cake to soft, warm Chocolate Dulce de Leche Cakes, from My Paris Kitchen. And they all share one thing in common: a lot of chocolate. I’m not much for adding things that detract from the chocolate flavor, so I shy away from adding raspberries or other fruits and berries, or layering them…

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It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the…

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The name of one French dessert that people find confusing is crème caramel. Caramel-topped custards like this are called flan in Spanish, which confounds people who come to France and see a slice of flan in a bakery, that looks like (and is) a tart baked with a flour-stiffened custard, rather than the wobbly, caramel-topped custard that some of us are used to. To confuse people…

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The first time I had chicken cooked caramel sauce was at The Slanted Door in San Francisco. “Caramel? With chicken?” I thought. But once I tasted it, I didn’t need to wonder why it became their signature dish. Back then, The Slanted Door was a small restaurant in the Mission, on a street that was notable for Latin markets, edgy bars, and burritos. Things have…

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