Fancy Desserts Episodes and Recipes

Hi Bakers, This dessert failed…sort of. Creme brûlée without a torch?…Not so simple! I wanted to try both sugar and toffee as the topping in case people didn’t want to make the toffee. Regular sugar didn’t caramelize under the broiler and completely heated the custard. Thankfully, the toffee bits melted quickly and were amazing. Espresso Toffee Creme Brûlée is naturally gluten-free and easy to make. The combination of toffee and custard is phenomenal and something you can’t get in a restaurant. ...

Hi Bakers,

This is one of the most decadent desserts to eat. A classic Chocolate Mousse is rich and satisfying but also light and airy. It’s more elegant than a pudding but not much harder to make. I cooked the egg yolks and whites in this version to avoid eating raw eggs and that takes a bit longer to prepare with a few more steps. The heated egg whites look funky, like a curdled mess that smell scrambled…but they beat into lovely whites that don’t taste like scrambled eggs at all. If you are ...

Hi Bakers,

What kind of crazy person makes toffee and then melts it down into a sauce…Me. That would be me and boy am I glad I did! This cheesecake is a toffee lover’s gluten-free dream. This is a super creamy cheesecake with a graham cracker crust all topped with buttery, rich, toffee! The topping is a lot like caramel but even better. It has the complex flavor of browned sugar and butter in a sauce so rich and velvety you’ll want to eat it with a spoon. Be sure to start this recipe at least t...

Hi Bakers, Turn (mostly) sugar and egg whites into something spectacular! This light-as-a-cloud dessert has a delicate, crisp crust and a softer marshmallow-like center. The meringue shells are filled with fresh whipped cream, mixed berries, and a bit of sweet/tart lemon curd. This phenomenal dessert looks much harder to bake than it really is. Make this show-stopper when you really want to make a statement or just want to eat something unusually delicious -Carolyn

Pavlova (meringue shells) wit...

Hi Bakers!

Welcome back to my kitchen :) Flan is so underrated. I think most people have never had it or haven’t tried a good one. For me, flan should be a sweet caramel dream. The softest milky sweet custard bathed in a golden lake of caramel. It should be incredibly smooth and light and impossible to stop eating! Don’t you want to make some today? Keep in mind that the flan will need to be cooled before eating so make it a day ahead to accommodate this. There are a few steps to making flan th...