In this White Chocolate-And-Orange Crème recipe, we fortify the custard filling with a touch of white chocolate for extra richness, which we balance with the fragrant, tart perfume of orange zest.

The chocolate version of any dessert is always the best–or at least, that’s what my sweet tooth communicates to my brain. Nevertheless, I know I’m not the only one as desserts like chocolate crème ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. OKLAHOMA CITY – Creme Brûlée is a classic ...

Preheat oven to 325 degrees. In a sauce pan, heat the heavy cream and chocolate until it’s just about to boil; keep hot over medium-low heat. Combine egg yolks, vanilla, sugar, cinnamon and ancho ...

Ingredients: 4 oz. Bittersweet Chocolate (non-sweetened), chopped 1 3/4 c. Heavy Cream 1/2 c. Sugar 6 ea. Egg Yolks (large) 1 ea. Whole Large Egg 1 3/4 c. Milk 1 t. Freshly Grated Orange Zest 2 T.

Note: A Culinary SOS reader wanted to recreate the chocolate creme brulee he ate at Pinot in Studio City. We asked chef-owner Joachim Splichal for the recipe and got one of the best desserts we’ve ...

You tell yourself you'll just have one, but then you spot another flavor, and suddenly you've tried half the tray. The best ...

Pastry chef Karen Krasne, longtime owner of Extraordinary Desserts, shares 3 recipes that range from simplicity to ...

Creme brulee is fairly common on the dessert menus of finer restaurants, but it is often overlooked in favor of decadent chocolate cake, gelato and rich pastries. However, if you haven't enjoyed this ...

Our friend Heather Berryhill joined us in Air Comfort Solutions Kitchen for the Cooking Corner. This week she showed us a special recipe for Valentine's Day chocolate creme brulee. paste then remove ...

Preheat the oven to 275°F. Melt the butter and chocolate over a simmering pot of water in a bowl large enough to accommodate the other remaining ingredients. Whisk smooth. While the chocolate is ...