There are some desserts that evoke a powerful sense of nostalgia, transporting you back to childhood, family gatherings, and ...

This recipe from Sarah Kieffer is a nod to a childhood favorite, but has a dash of rum for added flavor and candied pecans ...

Preheat oven to 325°. In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and 2/3 cup sugar. Whisk in milk and cream. Add bread and raisins (if using) and toss to coat. Let sit ...

Whisk in the cream, milk, egg yolks, lemon juice, rind, and salt until blended. 3. Set the saucepan over medium heat and bring to a boil, stirring constantly with a heatproof rubber spatula.

In small bowl, whisk egg yolks, vanilla extract and cornstarch; stream in ¼ cup hot milk mixture to temper eggs, whisking constantly. Add egg mixture to pot; stir continuously until pudding thickens.

To make bread pudding: Slice and butter the slices of brioche, then stack and slice on the diagonal to make triangles. Overlap triangles in a greased large Pyrex pan (or other oven-proof baking dish.) ...

2 cups milk 10 large egg yolks 2 large whole eggs ½ cup sweetened condensed milk ¼ cup brewed espresso, chilled powdered sugar Preheat the oven to 250˚F. Line 2 baking sheets with parchment paper.

Making pudding from scratch is a quick and simple process, and my recipe can be made in about 10 minutes with just eight basic ingredients: unsweetened cocoa powder, sugar, milk, egg yolks, corn ...

Jared Case – Executive Chef Del Frisco’s Double Eagle Steakhouse 58 E. Oak Street Chicago (312) 888-2499 delfriscos.com Bread Pudding Ingredients: 1 qt heavy cream 12 oz sugar 10 egg yolks 1 ...

Divide the pudding evenly among 4 serving dishes and set aside until barely warm, about 15 minutes. In a medium bowl, combine the cream, 2 teaspoons tahini and remaining 1½ teaspoons sugar.