Creme Brulee -- http://www.gourmetsleuth.com/recipe_cbrulee.htm
Recipe for an almost traditional créme brulée.
Pots De Creme from GourmetSleuth -- http://www.gourmetsleuth.com/recipe_pdcreme.htm
For lovers of chocolate, espresso, and rich desserts. Easy recipe.
Chocolate Espresso Soy Dreams -- http://www.gourmetsleuth.com/recipe_soydreams.htm
Recipe for a chocolate pots de creme-like dessert made from tofu rather than eggs.
Flan from Gourmet Sleuth -- http://www.gourmetsleuth.com/flan.htm
Spanish version of creme caramel including a recipe and general information about the dessert.
Key Lime Pots de Creme -- http://www.gourmetsleuth.com/recipe_keylimepdc.htm
Recipe uses fresh Key Limes and sweetened condensed canned milk. Includes short description of Key Limes and Key Lime Pie history.
Creme Brulée -- http://www.cremebrulee.com/
A simple recipe, Julia Child approved.
Creme Brulee -- http://www.gourmetsleuth.com/recipe_cbrulee2.htm
Recipe using four eggs. From GourmetSleuth.
Milk and White Chocolate Pots de Creme -- http://www.gourmetsleuth.com/recipe_mwcpdc.htm
Recipe include whipping cream, 12 egg yolks, and white and milk chocolate.
Chocolate and Chestnut Pots de Creme -- http://www.gourmetsleuth.com/recipe_ccpotsdecreme.htm
Recipe includes 5 egg yolks, chocolate, and heavy cream. From GourmetSleuth.
Vanilla Pots de Creme from GourmetSleuth -- http://www.gourmetsleuth.com/recipe_vanillapdc.htm
A traditional vanilla pots de creme which includes six egg yolks, light cream, and vanilla bean.
Pudding Recipes -- http://www.nancyskitchen.com/pudding_recipes.htm
Easy to prepare recipes include Cashew Pudding and Grapenut Pudding.
Zabaglione by GourmetSleuth -- http://www.gourmetsleuth.com/recipe_zabaglione.htm
Recipe for this traditional Italian dessert made of egg yolks, sugar, and Marsala wine.
Sugar Plum Flan -- http://www.texashighways.com/recipes/recipearchives.php?cid=33&rid=27
From Jeff Blank of Hudson's on the Bend restaurant. Uses creme de Casis and fresh fruit.
Burnt Honey Custard -- http://www.chefdon.org/brecipe/burncust.htm
Chef Don Curtiss' recipe for Burnt Honey Custard, an excellent sauce for Rustic Fruit Tarts.
Crème Brûlée -- http://www.cookingforengineers.com/article.php?id=32
Provides step by step instructions with photos and reader comments.
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