Results tagged Caramel from David Lebovitz

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…

Continue reading...

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…

Continue reading...

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…

Continue reading...

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…

Continue reading...

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…

Continue reading...

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…

Continue reading...

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…

Continue reading...

In the winter, we often turn to the tropics to get our fruit fixes. Bananas are the most popular fruit in America, and they’re quite popular elsewhere, too. I’m happy with oranges, grapefruits, and chocolate (yup, cocoa beans are fruit – great news for fruit-lovers!) but sometimes it’s nice to throw something else in the mix, and I’ll grab a pineapple, some kiwifruits, a few…

Continue reading...

I’ve seen (and eaten!) cakes topped with caramelized almonds in several countries in the world, but never took a try at one myself. I love anything covered with crunchy, nutty, caramel (Including the famed Chez Panisse almond tart), and after dreaming about the many variations of this that I’ve tried, the time seemed right to finally tackle making one myself. I tried a few similar…

Continue reading...