Creme Brulee Recipe-Confident in the Kitchen-Jean Miller

Creme Brulee

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Mark loves creme brulee. Years ago, I tried making it at home but was overwhelmed by the quantity the recipe produced. Then I started experimenting with downsizing and discovered that it is incredibly easy. What’s the key? A teeny, tiny pan. It makes two servings in traditional shallow ramekins, or four if you use little tempered glass serving containers. I use heat resistant votive holders. It’s an innovative way to offer bite-sized portions to friends at gatherings.

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Flaky Pastry Recipe-Confident in the Kitchen-Jean Miller

Flaky Pastry

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This Flaky Pastry has been my “no-fail” recipe since 1998. It is easy to handle, has exceptional flavor, and is incredibly flaky. If the idea of making pastry is a bit intimidating, just start with pastry cookies. Preheat oven to 400°F while making a half recipe of Flaky Pastry. After rolling, shape with 3-inch cookie cutters, or use a pizza wheel to cut into squares or triangles. Transfer to a sheet pan, and lightly brush with melted butter and sprinkle with sugar. Bake until puffed and golden (9-10 minutes). When cookies emerge as layers of flaky goodness, you will know that you have mastered the technique.

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