Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.

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4
votes
1answer
3k views

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must ...
4
votes
3answers
590 views

What are the crunchy bits on top of Thai mango with sticky rice?

My favorite Thai restaurant makes a fantastic mango and sticky rice dessert, and it seems like it'd be pretty simple to recreate at home. I've searched around the internet for mango and sticky rice ...
4
votes
2answers
482 views

Meat and fruit dessert

I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I prepare as dessert. Question: What makes ...
4
votes
2answers
56 views

What flavors complement pistachio (pudding specifically)? [on hold]

My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding pie. Instant pudding in a store-bought crust actually ...
4
votes
1answer
131 views

How to chill a compote?

Our apricot tree is overloaded with apricots this year so I have been trying out a variety of different apricot recipes. I am particularily enjoying an apricot compote recipe, however I am having ...
4
votes
2answers
239 views

Is the caramel recipe wrong, or is it my technique?

Twice now, I've made the "Ultimate Tarte Tatin" recipe from the Food Network site. In both cases, the crust and apples worked out perfectly. And in both cases, the caramel seemed to come together ...
4
votes
1answer
680 views

Troubleshooting my Bavarian Creme

Yesterday I tried to make Bavarian Cream for the first time - it was a disaster. I think I know where I went wrong, but maybe someone with a bit of experience can still help me out. So I got this ...
4
votes
1answer
142 views

Dehydrating cake?

I've recently purchased a book on desserts. Many recipes involve baking a cake and then dehydrating it over night (at 50° C) using the appropriate equipment. I wonder: What kind of kitchen equipment ...
4
votes
2answers
158 views

How do beets bake up in flour?

I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax egg substitutes and earth balance ...
4
votes
2answers
380 views

Marron glacé / Candied chestnuts breaking up. How to avoid this?

I always use frozen chestnuts to make marrons glacés since I can find those all year long (and not only during winter) and because they're already pealed. I can cook them in simmering water without ...
4
votes
1answer
669 views

Different techniques in making creme brulee

What is the difference between stirring the egg yolks and sugar then adding the heated cream and heating the cream and sugar together then add the mixture to beaten egg yolks? Also some recipes call ...
4
votes
2answers
9k views

Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), ...
4
votes
1answer
514 views

Homemade taffy turned out too thick and hard

I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy. ...
4
votes
2answers
173 views

Cheesecake Reincarnation

I significantly over-baked my cheesecake today (I forgot to check the temp extra early to compensate for the fact that there was a baking stone in the oven). Now I'm trying to decide if it is ...
4
votes
2answers
414 views

Should syrup or pastry be cooled when pouring on to Baklava?

When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?
4
votes
2answers
840 views

How do you make 'Rabri'?

It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the Wikipedia article is vague indeed.
3
votes
3answers
825 views

Why boil milk in desserts

In desserts like Panna cotta and Crème brûlée, why do you always boil the milk/cream? What does it do to the milk?
3
votes
5answers
2k views

What is an easy-to-make dessert that goes well with Indian food? [closed]

We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
3
votes
2answers
159 views

How long can I keep a dessert out of the fridge?

Recently an uncle of mine taught me how to make Γαλακτομπούρεκο, which contains eggs and milk. When I asked him how many hours after it is baked should I put it the fridge, he said that it is Ok for a ...
3
votes
1answer
1k views

What is the difference between Milk Chocolate and Dark Chocolate?

What is the difference between Milk Chocolate and Dark Chocolate? Does Dark Chocolate not have milk? What are each made out of that make them different?
3
votes
1answer
335 views

Making corn bread pudding from corn bread

I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ...
3
votes
1answer
289 views

How do I make vanilla sauce without air bubbles?

Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of ...
3
votes
1answer
132 views

How to make a cover for a molten cake?

I recently visited a restaurant called Zuma, and they had this unbelievable chocolate molten cake. As you can see they have a cover on top, like a sheet of chocolate. How would one make this? I am ...
3
votes
1answer
71 views

Adjusting dessert recipes to accomodate a larger slow cooker

I have a recipe for Mississippi Mud cake that calls for a 3.5 qt slow cooker. I own a 6 qt. Do I need to double the recipe?
3
votes
1answer
2k views

How can I make Turkish dondurma?

Turkish ice cream is called dondurma. Besides milk and sugar it also contains: Salep- a flour made of ground orchids and Mastic- a resin that produces a gum. Because of these ingredients dondurma has ...
2
votes
2answers
350 views

Colorful Marshmallow

How to make colorful marshmallow without using synthetic coloring agents?
2
votes
3answers
252 views

Alcohol-optional desserts?

I am having a dinner / make-fancy-cocktails party, and trying to work out the menu. Since it's a cocktail party, having some sort of alcohol in the dessert seems appropriate. The difficulty is, for ...
2
votes
1answer
178 views

Quick tiramisu with many restrictions

My wife helps organize a vegetarian community kitchen. She recently had a request for tiramisu-like dessert but there are a number of restrictions: The time frame of the kitchen means they only have ...
2
votes
3answers
3k views

Would almond flour work for macaroons?

I've been trying to make macaroons using almond meal, and they turn out very lumpy and grainy... Should I be using almond flour instead? Or doing something else to make the powder finner?
2
votes
1answer
187 views

What was wrong with my Ohio Shaker Lemon Pie?

Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing. Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and macerated in sugar. This recipe is similar. ...
2
votes
1answer
1k views

What fruits have a low sugar content?

I like to make fruit salads for desert. However, a few people I know can't eat that much sugar, so I would like to create a fruit salad which has a low sugar content. Typically, as a base for the ...
2
votes
2answers
535 views

How to make chocolate fondant?

I am willing to add a 2-3mm thick chocolate fondant coating to my home made biscuits. I believe this is very common, but I have no idea how to do this. The fondant should be pretty solid (not liquid ...
2
votes
1answer
670 views

Why does boiling cream have such a drastic effect on my salted caramel?

We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed with double cream to achieve a smooth ...
2
votes
1answer
949 views

Beating eggs & sugar when making gelato

I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
2
votes
2answers
317 views

Peeling cupcake liner from chocolate mold

I am trying a new recipe that creates a chocolate mold by brushing chocolate inside a cupcake container. The challenge now is to get the paper off the chocolate mold. It seems to be sticking to the ...
2
votes
1answer
243 views

Cook a frozen cobbler in a microwave instead of oven

Here's my problem. We don't have access to a oven (we are out of town for a week and out hotel room only has a microwave and a 2 range stove top). I purchased a frozen Blackberry Cobbler and we want ...
2
votes
1answer
240 views

How many eggs in a Mille Crêpes Cake?

I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3). I'm not a ...
2
votes
1answer
175 views

What are the proper steps to add the vermicelli in making dessert shemai?

I am trying to make lachchha shemai. Should I put the vermicelli after taking the boiled milk away from the burner or should I put the vermicelli when the milk is being boiled over the burner?
2
votes
1answer
291 views

How to get those professional looking peaks on top of tiramisu?

Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So you have a flat surface. I've seen ...
2
votes
0answers
98 views

I am wondering if I could interview you about different desserts for a feature article [closed]

I am doing a feature article for a school project and I was wondering if I could interview you about different deserts. PLEASE HELP! Thank you.
1
vote
2answers
319 views

Panna Cotta Recipe Ideas [closed]

I am a relatively new cook and like to make things in my spare time. My wife and I were in a restaurant recently for her birthday where she tried some Panna Cotta. She really liked this dessert and I ...
1
vote
2answers
5k views

How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a ...
1
vote
1answer
207 views

How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and ...
1
vote
2answers
611 views

How to reduce the moisture when making tarte tatin

I've tried making pear and apple tarte tatin a couple of times, using different recipes, and the result is always the same. When I take the pan out of the oven and flip it over, the pastry is moist, ...
1
vote
1answer
2k views

Why didn't my lemon tart set?

I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon ...
1
vote
1answer
291 views

Scaling problems with a cake - mousse layer increases more than other layers

We've come up with a recipe for a cake that has four different layers (a dough base plus fillings) and is then covered in chocolate mousse. We tested that recipe as a small sample and concluded that ...
1
vote
3answers
9k views

How long will Tiramisú made with raw egg keep?

Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max ...
1
vote
2answers
241 views

How do I squeeze gelatine?

Every recipe I've seen which uses gelatine says to soak and squeeze it, but none of them say how to squeeze it. I've only cooked once with gelatine, and I just squeezed it in my hand, but I was ...
1
vote
1answer
497 views

How to keep graham cracker crust from falling apart

Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of ...
1
vote
1answer
222 views

Fried Dough Balls Too Doughy [closed]

I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. ...