Type what you have

Ingredients

• ✓ white sugar
• almond
• hazelnut

Instructions

1. 1 Line a plate with wax paper.
2. 2 Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
3. 3 Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
4. 4 Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.

By Allrecipes Member

Ingredients

• ✓ white sugar
• raspberry
• lemon juice

Instructions

1. 1 Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
2. 2 Strain mixture using a fine mesh strainer to remove seeds and get a smoother consistency. Refrigerate until ready to use.

By France Cevallos

Ingredients

• ✓ white sugar
• mustard
• white vinegar
• white wine
• egg

Instructions

1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Ingredients

• ✓ white sugar
• unsweetened chocolate
• water
• egg
• butter

Instructions

1. 1 Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
2. 2 Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
3. 3 Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
4. 4 Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.

By Tami

Ingredients

• ✓ white sugar
• watermelon
• vodka
• mint leaf

Instructions

1. 1 Toss the watermelon, vodka, sugar, and mint together in a large bowl. Cover the bowl with plastic wrap and refrigerate 1 to 2 hours.

By PAUL

Ingredients

• ✓ white sugar
• ✓ white sugar
• heavy cream
• vanilla extract
• egg yolk
• chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
2. 2 Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
3. 3 Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
4. 4 Place oven rack in topmost position. Turn oven to Broil.
5. 5 Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

By LSNEED62

Ingredients

• ✓ white sugar
• puff pastry dough
• aluminum foil
• parchment paper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
2. 2 Separate dough at the seams into 4 squares and place on the prepared baking sheet. Prick dough all over with the tines of a fork. Lightly sprinkle with sugar.
3. 3 Cover with 1 sheet parchment paper, then 3 sheets aluminum foil. Nest another baking sheet on top to apply pressure to dough while it bakes.
4. 4 Bake in the preheated oven for 15 minutes. Remove the top baking sheet and foil; gently peel off parchment paper. Continue baking until pastry is browned, 10 to 15 minutes. (Alternatively, you can bake about 7 minutes after uncovering, flip sheets over, and bake until brown on the other side, about 7 more minutes.)
5. 5 Transfer to a cooling rack and cool completely before cutting.
6. 6 Use a sharp serrated knife with a light sawing motion to square sheets by trimming uneven edges. Cut each rectangle crosswise into 3 equal rectangles. Use 3 rectangles per pastry.

By John Mitzewich

Ingredients

• ✓ white sugar
• egg white
• confectioners sugar
• almond

Instructions

1. 1 Line a baking sheet with a silicone baking mat.
2. 2 Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.
3. 3 Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.
4. 4 Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.
5. 5 When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
6. 6 Preheat the oven to 285 degrees F (140 degrees C).
7. 7 Bake cookies in preheated oven until set but not browned, about 10 minutes.
8. 8 Let cookies cool completely before filling, about 30 minutes.

By Liz

Ingredients

• ✓ white sugar
• ✓ white sugar
• egg yolk
• vanilla extract
• heavy cream
• brown sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Move an oven rack to the lowest position.
2. 2 Whisk egg yolks, 1/4 white sugar, and vanilla together in a heatproof bowl until smooth. Bring cream just to a simmer in a saucepan over medium-low heat; gradually whisk hot cream into egg yolk mixture (a little at a time to prevent the mixture from scrambling), whisking continuously until combined.
3. 3 Bring a couple of inches of water to a simmer in a saucepan over medium-low heat; set the bowl with cream mixture over the saucepan to form a double boiler. Cook, gently stirring with a wooden spoon, until cream mixture thickens enough to easily coat the back of the spoon.
4. 4 Pour hot cream into a heat-proof baking dish or individual ramekins set on a rimmed baking sheet. Place in the preheated oven; bake until mixture sets but has a slight jiggle, about 20 to 30 minutes.
5. 5 Chill in the refrigerator for 2 hours.
6. 6 To make the topping: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine 2 tablespoons white sugar and brown sugar in a small bowl; sprinkle evenly over cold crème brûlée.
7. 7 Heat under the preheated broiler until sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until sugar is set, about 15 minutes.

By Bobo

Ingredients

• ✓ white sugar
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line two 17x12-inch baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2-inch round tip.
2. 2 Beat egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff and glossy.
3. 3 Beat egg yolks and remaining sugar in a separate bowl until thick and pale yellow, about 3 minutes.
4. 4 Fold half of the beaten egg whites into the yolk mixture. Sift flour and baking powder over the mixture and fold gently until nearly combined. Add the remaining egg whites and fold just until incorporated.
5. 5 Transfer the batter to the prepared pastry bag. Pipe 3-inch-long “fingers,” spacing them about 1 inch apart on the baking sheets.
6. 6 Bake in preheated oven until firm to the touch and just golden, about 8 minutes. Cool completely on the baking sheets before using or storing.

By Roxanne Shepphird

Ingredients

• ✓ white sugar
• ✓ white sugar
• heavy cream
• salt
• vanilla extract
• egg yolk

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
2. 2 Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
3. 3 Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
4. 4 Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
5. 5 Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

By BHENGEN

Ingredients

• ✓ white sugar
• almond paste
• butter
• egg
• all-purpose flour

Instructions

1. 1 In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.

By CHRISTINIBEANIE

Ingredients

• ✓ white sugar
• egg yolk
• water
• marsala wine

Instructions

1. 1 Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
2. 2 Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

By azelias kitchen

Ingredients

• ✓ white sugar
• ✓ white sugar
• heavy cream
• egg yolk
• vanilla extract
• salt

Instructions

1. 1 Place a trivet in a multi-functional pressure cooker (such as Instant Pot); add 1 cup water.
2. 2 Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
3. 3 Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
4. 4 Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
6. 6 Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

By Susan

Ingredients

• ✓ white sugar
• ✓ white sugar
• butter
• egg white
• vanilla extract
• all-purpose flour
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
2. 2 In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
3. 3 Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
4. 4 Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
5. 5 When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

By MBMCD

Ingredients

• ✓ white sugar
• cornstarch
• salt
• milk
• vanilla extract

Instructions

1. 1 Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

By cap5258

Ingredients

• ✓ white sugar
• butter
• apple
• flour
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Coat a heavy-bottomed 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
3. 3 Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
4. 4 Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
5. 5 Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
6. 6 Place crust on top of apples and tuck in edges around apples.
7. 7 Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

By John Mitzewich

Ingredients

• ✓ white sugar
• heavy cream
• vanilla extract
• egg yolk

Instructions

1. 1 Gather all ingredients.
2. 2 Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.
3. 3 While cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.
4. 4 Slowly pour 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until mixture coats the back of a spoon.
5. 5 Serve and enjoy!

By Sara

Ingredients

• ✓ white sugar
• ✓ white sugar
• water
• active dry yeast
• all-purpose flour
• egg
• butter
• lemon
• vegetable oil

Instructions

1. 1 Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.
2. 2 Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl. Pour in yeast mixture. Knead by hand until dough comes together. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
3. 3 Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.
4. 4 Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.

By Maybe

Ingredients

• ✓ white sugar
• ✓ white sugar
• butter
• almond flour
• egg
• puff pastry
• milk chocolate
• pear

Instructions

1. 1 Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.
3. 3 Line a tart pan with the puff pastry and prick with a fork all over.
4. 4 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.
5. 5 Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.
6. 6 Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.

By UneTortuedanslaCuisine

Ingredients

• ✓ white sugar
• heavy cream
• all-purpose flour
• almond
• candied orange peel
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula.
3. 3 Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool.
4. 4 Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.

By Robin Evert

Ingredients

• ✓ white sugar
• water
• cranberry
• raspberry
• cherry juice
• lime juice
• orange juice concentrate

Instructions

1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Ingredients

• ✓ white sugar
• ✓ white sugar
• semi-sweet chocolate chip
• heavy cream
• salt
• vanilla extract
• egg yolk

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
3. 3 Bring a large pot of water to a boil.
4. 4 Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
5. 5 Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
6. 6 Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
7. 7 Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

By caligrrl

Ingredients

• ✓ white sugar
• ✓ white sugar
• ginger
• nutmeg
• pear
• bourbon whiskey
• butter
• salt
• pie crust

Instructions

1. 1 Combine 2 tablespoons sugar, ginger, and nutmeg in a small bowl.
2. 2 Carefully cut away the cores from each pear half. Place one pear half into a large bowl. Cut remaining nine pear halves in half lengthwise, then cut each piece into three slices lengthwise, from the core end to the bottom. Place all slices into the bowl with the pear half. Drizzle pears with bourbon and sprinkle with sugar-spice mixture; toss until evenly coated.
3. 3 Melt butter in a 9-inch cast iron skillet over medium heat. Add ⅔ cup sugar and salt to the melted butter; cook and stir until well combined and bubbling, 2 to 3 minutes. Place single pear half, cut-side up, into the center of the skillet. Fan remaining pear slices around the center, with the stem ends facing the center; if possible, turn the pieces in the same direction. Add all remaining pear slices to fill in any gaps.
4. 4 Reduce heat to medium-low and cook, undisturbed, until pears are fork-tender and liquid develops a golden color, about 20 minutes.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove refrigerated pie pastry from the package. Follow the manufacturer's instructions for unrolling crust.
6. 6 Remove the skillet from the heat. Place pie pastry over pears and tuck edges in toward the bottom of the skillet. Place the skillet onto the baking sheet in the preheated oven and reduce the temperature to 350 degrees F (175 degrees C).
7. 7 Bake until crust is golden brown, 28 to 30 minutes; remove from the oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
8. 8 Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, use a spatula to gently center the contents on the plate if needed. Add any fruit that didn't transfer from the skillet, then drizzle any remaining liquid over the top of the tarte.
9. 9 Let the tarte sit for 15 to 20 minutes, then serve warm.

By Bibi

Ingredients

• ✓ white sugar
• egg yolk
• vanilla extract
• heavy cream
• brown sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
3. 3 Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
4. 4 Whisk cream into egg yolk mixture; beat until combined.
5. 5 Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
6. 6 Pour into a shallow heat-proof dish or individual ramekins.
7. 7 Bake in the preheated oven until custard is set but still slightly jiggly, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
8. 8 Turn the oven to broil.
9. 9 Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
10. 10 Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
11. 11 Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.

By Karen

Ingredients

• ✓ white sugar
• ✓ white sugar
• milk
• heavy cream
• salt
• vanilla bean
• egg yolk

Instructions

1. 1 Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
2. 2 Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
3. 3 Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
4. 4 Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
6. 6 Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

By Jill LeClerc Thompson

Ingredients

• ✓ white sugar
• egg
• salt
• milk
• vanilla extract

Instructions

1. 1 Separate two of the eggs. In the top of a double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and salt, whisking until smooth. Whisk in milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in vanilla. Cool and refrigerate.
2. 2 In a heat-proof bowl, lightly whisk 2 egg whites with remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat and use an electric mixer to beat warm egg whites until they form stiff, glossy peaks.
3. 3 Pour chilled custard into a serving dish. Drop meringue by heaping tablespoonfuls onto the custard to make islands. Chill before serving.

By SUE WILLIAMS

Ingredients

• ✓ white sugar
• egg yolk
• heavy cream
• orange liqueur
• vanilla extract

Instructions

1. 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
2. 2 Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
3. 3 Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

By John Mitzewich

Ingredients

• ✓ white sugar
• apple
• cornstarch
• cinnamon
• vanilla extract
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
3. 3 Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

By Rebecca Marmaduke

Ingredients

• ✓ white sugar
• butter
• almond meal
• egg
• flour
• vanilla extract
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch