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Oct 31, 2010 08:39 PM

November/December 2010 BCTM: READY FOR DESSERT: Custards, Soufflés and Puddings

Our baking cookbook for November/December 2010 is READY FOR DESSERT, by David Lebovitz.

Please use this thread to discuss Ready for Dessert Custards, Soufflés and Puddings recipes. When posting your review, include the source. If the source is a book, include the book name and page number; and if it you found your recipe online, post a link.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. Butterscotch Pecan Ice Cream, p. 150

    This is actually in the 'Frozen Desserts' section, which I didn't see a thread for... maybe because it's not technically a "baking" recipe. At any rate, I made this for mother-in-law for a Christmas present, and it was very good. I found the butterscotch making to be a little fussy, but it came together in the end and made for a very smooth, flavorful ice cream. I used local pecans, and they were excellent in this... so glad I saved them for this purpose.

    P.S. I have not been keeping up with the BCTM this time around... I made a couple of recipes from "My Sweet Mexico" and a couple of additional ones, and I'm afraid they all kicked my butt... I managed to pick 4 very high maintenance recipes to do all in one day!!