Tag Archives: Eggs

Easy Lightened Creme Brulee

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Lightened Creme BruleeCreme Brulee in French means “burned cream”. As much as I love rich foods, the thought of eating heavy cream and egg yolks (more fat) is too much even for me. However, loving everything of the brulee/flan/pudding family I wanted to find a way to still enjoy this dessert. The cream brulee under the crackling sugar coating can still be enjoyed but with a lighter touch. If you can find Tahitian vanilla, use it by all means for an unforgettable flavor. It can be found on the internet. If not, look for Madagascar vanilla to get the most flavor.

I have seen recipes that talk about creme brulee as being a mystical, magical recipe to follow.  I’m not sure what they are talking about.  This is so easy, I didn’t even provide how to photos.  Basically you whisk everything together, put in in a waterbath, bake and chill.  However, my post “Milk Chocolate Creme Brulee” post has photos to guide you should you wish. Continue reading

Lemon Butter Sponge Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photo of 3 layersBy definition, a sponge cake is a light. airy tender cake of the foam variety meaning the egg whites are beaten separately and the egg yolk base is folded into the whites along with flour.  It can be varied easily and is used as a base for many fillings.  The name comes from its open structure which resembles a sponge.  The plain sponge cake on its own is rather neutral and doesn’t have a lot of flavor which is why recipes often brush the sponge cake layers with liqueur based washes..  However, by enhancing it with lemon zest and adding a little butter it becomes a more flavorful vehicle for fillings.  By omitting the zest,  you have a basic Butter Sponge Cake.  By omitting the butter, you have a basic Sponge Cake.

Another characteristic of the sponge is that it doesn’t contain shortening except in the Butter Sponge Cakes.  Sponge cakes can be dry if the egg whites are over beaten.  It is better to under beat them than get them too stiff.  When the whites are too stiff, it is difficult to fold the flour in without deflating the whites. Continue reading