Posted on Friday, 15th March 2013 by Grace Massa Langlois

I love the simplicity of this Baked Lemon Pudding. Having said this, please don’t let the simplicity fool you into thinking this is just a plain pudding. By infusing the zest into the cream it adds a completely different dynamic

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A photo taken looking down on Baked Lemon Custard in a white flan dish.
Posted by Grace Massa Langlois with 3 comments

Posted on Friday, 16th November 2012 by Grace Massa Langlois

Throughout the holiday season I always have a bowl of clementines on my kitchen island, Christmas wouldn’t be the same without them. And it’s also the only citrus fruit my children both enjoy, hallelujah! Having said this, I’ve never thought

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A photo of a basket of clementines used in Clementine Custard.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 3rd August 2012 by Grace Massa Langlois

When I have a craving for something it seems to be the only thing I can think about. And this week all I could think about was blueberries and pastry. Instead of whipping up my usual fruit tart with crema pasticcera

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Blueberry Tart with crispy sweet pastry, layer of lemon curd and mascarpone cream.
Posted by Grace Massa Langlois with 24 comments

Posted on Friday, 6th July 2012 by Grace Massa Langlois

About a month ago I spotted a bag of Australian Style Gourmet Black Liquorice at my local market. I’m a huge fan of black liquorice and of course I couldn’t pass up the opportunity to try a gourmet variety. Well, it

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A photo of two Licorice Crème Brûlée desserts in small black iron pots with lids placed in a row on a black, rectangular slate tile.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 20th January 2012 by Grace Massa Langlois

I was immediately inspired to make these Pots de Crème when I ran across a few unopened parcels from a “food prop” shopping spree I took a few months ago.  It was like Christmas all over again.  Every time I

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A photo of a French dessert, chocolate pots de crème served garnished with sweetened whipped cream.
Posted by Grace Massa Langlois with 10 comments

Posted on Friday, 8th April 2011 by Grace Massa Langlois

Do you ever wonder what the word “Soufflé” means?  The literal definition is, “To blow up”.  Hmm, that sounds like an accurate description of some of my cooking projects.  James Beard said, “The only thing that will make a soufflé fall

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A photo of a Nutella Soufflé dessert, served in a brown ramekin and placed on a white napkin with a dessert spoon.
Posted by Grace Massa Langlois with 24 comments

Posted on Friday, 1st April 2011 by Grace Massa Langlois

Back when I was in high school I worked for a small diner, Town Lunch, and our two most popular desserts were Chocolate Cream Pie and Cherry Cream Pie. Believe it or not my favourite was the Cherry Cream Pie

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A photo of three mini Chocolate Cream Pies served on small white dessert dishes placed in a row, one behind the other with the first one garnished with a dollop of Sweetened Whipped Cream and grated chocolate.
Posted by Grace Massa Langlois with 32 comments

Posted on Friday, 17th December 2010 by Grace Massa Langlois

I am a huge fan of easy to make desserts especially desserts that are as flavourful and decadent as this Butterscotch Pots de Crème with Hazelnut Praline. Plus I have ulterior motives for making this Pots de Crème; the recipe requires

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A photo of a Butterscotch Pots de Crème with Hazelnut Praline dessert.
Posted by Grace Massa Langlois with 22 comments