Results tagged Caramel from David Lebovitz

This year was a good year for baking books. I didn’t get to see them all, or bake from them, but one that I got a preview of before it was released was Dessert Person by Claire Saffitz. She may be familiar to you because of her tenure in the test kitchen at Bon Appétit and more recently, her very popular online videos, but reading…

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Two of my favorite flavors come together right here, in this Coffee Caramel Panna Cotta, which offers up the rich flavor of caramel with a few strong shots of espresso. I seem to have good caramel karma and when I baked professionally, the executive pastry chef at one restaurant told me that I was the one she wanted to make the caramel desserts since I…

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I thought I’d share this recipe for Dulce de Leche Brownies from The Sweet Life in Paris because I had several jars of what the French call Confiture de lait in my refrigerator from another project. Since I happened to love the combination of caramelized milk and dark chocolate, I thought – Why not combine the two in brownies?

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I used to be one of those that was surprised when people said, “I don’t have time to cook.” To me, cooking and shopping for ingredients, which take the better parts of my days, has always been a pleasure for me rather than a burden. However, now I get it. Making dinner after a long day at work can be a challenge. In France, people…

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Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very…

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A friend recently sent me a link to an ice cream recipe that used cornstarch, rather than eggs, as a binder and thickener. That prompted me to think (and write him back) about an ice cream-making technique I learned about when writing The Perfect Scoop. Talking to Faith Willinger, an expert on Italian cuisine, she told me that some Italian ice creams (namely in Sicily)…

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Spring is the time of year when new cookbooks land. (Fall is the other.) I check out a lot of them, buy them or get review copies, cooking and baking from them. But it’s always interesting when one cookbook comes along, and as I’m reading through it, I realize that I want to make every single recipe in it. But I should backtrack for a…

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Creme Brulee

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 very favorite Salted Butter Caramel Sauce, and judging by the message I get about it, it’s the favorite of many others as well. The great thing about this sauce is that there are no real tricks or fancy techniques, or thermometers. All you need is a skillet or wide saucepan. I came up with it while staying in a friend’s house in…

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