James McNair's Custards, Mousses & Puddings by James McNair

  • Baked custard (page 9)

    from James McNair's Custards, Mousses and Puddings James McNair's Custards, Mousses and Puddings by James McNair

    • Categories: Baked & steamed desserts; Mousses, trifles, custards & creams; Dessert
    • Ingredients: milk; vanilla beans; eggs; sugar
    • Accompaniments: Chocolate sauce; Caramel sauce
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  • ISBN 10 0877018235
  • ISBN 13 9780877018230
  • Published Dec 31 1992
  • Format Hardcover
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

Elegant pots de creme, comforting cottage puddings, the lightest of flans, the silkiest creme brulee -- James McNair's latest cookbook offers a tempting array of scrumptious desserts drawn from a wide variety of international cuisines. From Italian Tiramisu to New Orleans Bread Pudding to a traditional English Trifle, each concoction is exquisitely presented and photographed in beautiful full color. The traditional recipes are all here, but each is given a wealth of flavorful variations, yielding such tempting results as Espresso Custard with Bittersweet Chocolate Glaze, Citrus Orchard Mousse, Roseberry Fool, and Steamed Ginger Pudding. Basic techniques are explained in clear, easy-to-follow instructions, insuring that each pudding will be a success every time. From Apple Charlotte to Zabaglione, James McNair has created some of his most alluring and delectable desserts ever.

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