Boston Cream Bars


Boston Cream Bars

Yield : 8″ x 8″


Bottom Layer

1 box yellow cake mix or choose from our yellow cake ,

yellow cupcake , or any butter cake recipes

⅓ cup vegetable oil

2 eggs

3 tablespoons cream


½ cup sugar divided

2 cups milk

1 teaspoon vanilla

4 egg yolks

6 tablespoons cornstarch


9oz semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon butter


  1. Preheat oven to 350 degrees. Line an 8×8 pan with foil.
  2. In a large bowl, combine cake mix, oil, eggs & cream. Whisk until smooth, about 2 minutes. Spread into prepared pan and bake 18-20 minutes. Remove from oven and cool completely.
  1. Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.
  2. In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  3. Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot for about 15 minutes, stirring every 5 minutes. Spread custard over prepared bottom and refrigerate until completely cooled.
  1. Bring heavy cream just to a boil and immediately remove from heat. Add chocolate chips and do not stir. Let sit 5 minutes add butter and whisk until completely smooth. Pour over custard layer and let cool at room temperature 30 minutes. Refrigerate until serving.

source : spendwithpennies


Peppermint Stick Ice Cream with Hot Fudge Sauce

19 19a

Peppermint Stick Ice Cream with Hot Fudge Sauce

Yield: Makes 1 quart (1l) of ice cream, about 2 cups (500ml) hot fudge sauce


For the peppermint stick ice cream:

  • 1 cup (250ml) whole milk
  • 1 cup (200g) sugar
  • pinch of salt
  • 5 large egg yolks
  • 2 1/4 cups (560ml) heavy cream
  • 2 1/2 teaspoons (or more, to taste) peppermint extract
  • Red food coloring
  • 3/4 cups (115g) crushed candy canes

For the hot fudge sauce:

4 ounces (115g) unsweetened chocolate, chopped
3 tablespoons unsalted butter, cubed
1/2 cup (70g) powdered sugar
1/2 cup (120g) packed dark brown sugar
1/4 cup (25g) unsweetened cocoa powder
3 tablespoons light corn syrup or golden syrup
1/2 teaspoon kosher or sea salt
3/4 cup (180ml) heavy cream or crème fraîche
1 teaspoon vanilla extract

1. To make the peppermint stick ice cream, heat the milk, salt, and sugar in a saucepan.

2. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4. Strain the custard into the heavy cream. Stir over the ice until cool, add the mint extract and taste, adding more if desired. Whisk in the red food coloring – since brands vary, you can add enough until it’s the color you want. (I used 8 drops of McCormick red food coloring.) Refrigerate the mixture thoroughly, preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add the crushed candy canes to the ice cream during the last two minutes of churning. Scrape the churned peppermint stick custard into a chilled container and freeze until ready to serve.

6. To make the hot fudge sauce, melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.

7. While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds. Remove from heat and whisk in the melted chocolate.

Serving: Scoop ic cream into bowls and drizzle each with a generous helping of hot fudge sauce. You can garnish the ice cream with additional bits of crushed candy canes, if you wish.

Storage: The hot fudge can be made up to one week ahead, and stored in the refrigerator. It can be rewarmed in a saucepan over low heat, adding water or milk to thin it out, if it becomes too thick.

source: davidlebovitz

Butterscotch Pots de Cremes



Butterscotch Pots de Cremes

Yield : 6-8 servings


  • 6 large egg yolks
  • 2 oz (4 tbsp/57 grams) unsalted butter
  • 4 oz (1/2 cup/113 grams) firmly packed light or dark muscovado sugar
  • ½ tsp fine sea salt
  • 19⅛ oz (2¼ cups/540 grams) half and half
  • ¾ tsp vanilla bean paste or vanilla extract
  • Whipped cream, for serving
  • Buttermilk Caramel Sauce (see recipe below) or other caramel sauce, for serving
  • Flaky sea salt (like Maldon), for serving


  1. Position a rack in the center of the oven and preheat the oven to 325 F. Set 8 small (6- to 8-oz) ramekins, cups or coffee cups in a small roasting pan. Bring a kettle of water to a boil.
  2. In a medium bowl, whisk the egg yolks until smooth.
  3. In a medium saucepan over medium heat, melt together the butter, sugar and salt. Whisking often, cook until the sugar begins to caramelize, darkening in color and smelling nutty, 3 to 4 minutes. Carefully and slowly whisk in the half-and-half. The caramel will seize at first, melting back into the mixture once all the liquid is added. Stirring often, bring the mixture to a simmer. Remove the pan from the heat. Stir in the vanilla bean paste or vanilla extract.
  4. Whisk a small amount of the hot liquid into the yolks to warm them and then gradually whisk in the remainder. Set a fine mesh sieve over a large heatproof measuring cup. Pour the custard through the sieve. Divide the custard evenly among the ramekins.
  5. Slide out the oven rack and place the roasting pan on the rack. Carefully fill the roasting pan with boiling water halfway up the ramekins, taking care not to splash any water into the custards. Slide the rack back into place. Bake until the custards are just set but still jiggle when tapped and a thin knife inserted into the center of one of the custards comes out clean, 30 to 45 minutes, depending on the size, depth, and thickness of the ramekins (use the “jiggle test” and knife tester as your clues for doneness.) Let the custards cool out of the roasting pan for 5 minutes. Cover loosely with plastic wrap and chill for 3 to 4 hours.
  6. To serve, top each pot de crème with a dollop of whipped cream, a drizzle of caramel sauce, and a smattering of flaky sea salt.


Buttermilk Caramel Sauce


  • 7 oz (1 cup/200 grams) turbinado sugar or grated piloncillo
  • 2 tbsp (1 oz/28 grams) water
  • 1 tbsp honey, brown rice syrup, or agave nectar
  • ½ tsp fine sea salt
  • 2 oz (4 tbsp/57 grams) unsalted butter, cut into cubes
  • 4¼ oz (1/2 cup/120 grams) buttermilk, well-shaken
  • 4¼ oz (1/2 cup/120 grams) heavy cream
  • ¼ tsp vanilla extract


  1. In a medium heavy-bottomed saucepan, gently stir together the sugar, water, honey, and salt. Set the pan over medium-high heat. Stirring gently, bring the mixture to a boil, and then stop stirring. Cook the sugar syrup until it caramelizes, about 5 to 7 minutes, swirling the pan occasionally. The color of the sugar will make it a bit tough to gauge by sight if the sugar is caramelizing, so watch for a thickening of the syrup and a few wisps of smoke coming from the pot, and keep your nose tuned in for a slightly smoky smell; if you’d like to use a candy thermometer for extra insurance, caramelization will happen at about 300 F.
  2. Remove the caramel from the heat and whisk in the butter. Carefully whisk in the buttermilk and cream. Place the pan back on the heat and bring the caramel back up to a simmer, whisking all the while. Cook for 1 additional minute; if any lumps formed when you poured in the liquids, they should smooth out completely during this time. Remove the pan from the heat again and whisk in the vanilla extract. Chill in the refrigerator until you’re ready to serve.


source : sugarhero

Dark Chocolate Ice Cream

Dark Chocolate Ice Cream



5 large egg yolks

¾ cup sugar

¼ cup special dark cocoa powder, measured then sifted

1 cup 1% or 2 % milk

1¾ cups heavy cream

¼ teaspoon kosher salt

1 teaspoon pure vanilla extract


  1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
  2. In a heavy stainless steel pan, combine the cocoa powder with the remaining sugar (6 tablespoons). Whisk in about ¼ cup of the milk to make a paste, adding a little more of the milk as needed to make it smooth and uniform. Whisk in the remaining milk, the cream, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  3. Carefully scoop out about ½ cup of the hot cream mixture and whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
  4. Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of the spatula, and leaves a clear mark when you run your finger across it.
  5. Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.
  6. To freeze: Add the vanilla to the base and stir until blended. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freezer for at least four hours.

source:  lovetobeinthekitchen

Chocolate Magic Custard Cake


Chocolate Magic Custard Cake

Yield : 8″ x 8″


4 eggs (whites separated from yolks), room temp

1 tsp vanilla extract

¾ cup sugar

8 Tablespoons butter, melted

¾ cup all purpose flour

½ cup cocoa powder

2 cups milk lukewarm

powdered sugar for dusting cake


  1. Preheat oven to 325 F degrees.
  2. Line 8 inch x 8 inch baking dish with parchment.
  3. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  4. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins.
  5. Add the cocoa and flour and mix it in until fully incorporated.
  6. Slowly start adding the milk and beat until everything is well mixed together.
  7. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
  8. It will be hard to fold them, but just keep trying until you no longer have large egg white clumps. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
  9. Cool to room temp and then chill.
  10. Dust heavily with powdered sugar.
  11. Enjoy this spectacular and magical treat!

source: hugsandcookiesxoxo

Chocolate Magic Custard Cake


Chocolate Magic Custard Cake

Yield : 8″ x 8″


1/2 cup (113g) unsalted Butter

2 1/2 cups (600ml) Milk

1 cup (115g) Flour

1/2 cup (43g) Cocoa Powder

4 Eggs, separated

4 drops White Vinegar *see head note

1 3/4 cups (210g) Confectioner’s Sugar

2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm

1 teaspoon (5ml) Vanilla Extract

extra confectioner’s sugar for dusting

optional-fresh berries for garnish


  1. Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
  4. Whip the egg whites with vinegar to stiff peaks. Set aside.
  5. Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
  6. Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
  7. Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  8. Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly (I know it sounds weird, but that is the best way we can think of describing the sensation).
  9. Allow cake to completely cool before cutting and then dust with confectioner’s sugar *see Note 1. Garnish with fresh berries if desired.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly. It is also very delicate to move. We we’re able to gentle slide/flip it out of the pan without too much damage, but after trying to move it again, it quickly cracks the top. That’s part of its charm. Just dust with confectioner’s sugar and devour away.

source : whiteonricecouple


Rich Chocolate Ice Cream


Rich Chocolate Ice Cream – Custard Based


2 cups heavy cream

1 cup milk

3/4 cup cocoa powder ( I used Hershey’s)

1/2 cup semi sweet chocolate chips

4 large egg yolks

3/4 cup granulated sugar

1 teaspoon vanilla extract


  1. In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
  2. In a medium mixing bowl, whisk together egg yolks and sugar until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don’t cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
  3. Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
  4. Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
  5. Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer’s directions.

source: chocolatechocolateandmore

Soft and Rich Chocolate Frozen Custard


Soft and Rich Chocolate Frozen Custard

Yield : 1 pint


4 egg yolks

1/4 cup sugar

2 tablespoons light (clear) corn syrup

1/4 cup Dutch processed cocoa powder

1 cup heavy cream

1/2 cup whole milk

1/8 teaspoon kosher salt

1/2 teaspoon vanilla extract


  1. In a heavy-bottomed saucepan, whisk together egg yolks, sugar, corn syrup, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.

  2. Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
  3. Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer’s instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made.
  4. Optional: To make concrete-style drinks, finely chop up ingredients like M&M’s, heath bars, cookies, or pretzels and store in freezer, then add to ice cream machine during last two minutes of churning. Serve right away in a glass or cup with a straw and a long spoon.

source: seriouseats

Dark Chocolate Custard


Dark Chocolate Custard

Yield : 2cups


1 cup milk

300ml thickened cream

1 vanilla bean, halved lengthways

4 egg yolks

1 tablespoon cornflour

1/3 cup caster sugar

100g dark chocolate, chopped



  • Combine milk and cream in a medium saucepan. Scrape vanilla seeds from bean. Discard bean. Add vanilla seeds to milk mixture. Cook, stirring, over medium heat for 5 minutes or until hot (do not boil). Remove saucepan from heat.

  • Whisk egg yolks, cornflour and sugar in a large heatproof bowl until combined. Gradually pour hot milk mixture over egg yolk mixture, whisking constantly.

  • Return mixture to saucepan. Add chocolate. Heat over low heat. Cook, stirring constantly, for 10 minutes or until custard starts to bubble and coats the back of the spoon (do not allow custard to boil). Serve warm or cold.



Gluten-free Chocolate Magic Custard Cak


Gluten-free Chocolate Magic Custard Cake

Yield : 8″ x 8″


4 oz (110g) butter

4 eggs, separated

A pinch of salt

1 teaspoon vanilla extract

1 and ¼ cup granulated sugar

⅔ cup rice flour

⅓ cup unsweetened cocoa powder

2 cups milk, lukewarm

Strawberries for garnish


  1. Preheat the oven to 325F. Grease a 8 x 8 inches baking dish and line it with parchment paper.
  2. Melt the butter and put it aside. Let it cool a bit.
  3. Whip the egg whites with salt to stiff peaks. Set aside.
  4. In a separate bowl, beat the egg yolks with sugar and vanilla extract. Add in melted butter and beat until creamy, about 1-2 minutes.
  5. Combine rice flour and cocoa powder in another bowl and sift it into the batter. Mix with a spatula until combined well. Gradually add in the milk and mix well.
  6. Fold in the egg whites in 3 or 4 parts stirring gently until no big chunks left. Don’t overmix.
  7. Pour the batter into the baking dish and bake for 60 minutes.
  8. Let it cool down and chill at least for an hour before slicing.
  9. Top with strawberries when serving.

source: giverecipe