The quintessential Canadian dessert, butter tarts are the perfect summertime indulgence, although bakers tend to charge a fortune for them and there’s always competition over whose is the best. This long weekend, blow them all out of the water with these easy, decadent bars that put a spin on the classic. For a more traditional homage, omit the caramel drizzle.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Tom Colicchio includes a recipe in his for caramel ice cream in the book, 'wichcraft (Clarkson Potter, $32), which is great to make if you have an ice cream freezer. If you don't, buy a good-grade caramel ice cream and used it instead. Substitute canola oil for grape seed if desired.
Ripe pears take less time to roast. If your pears are really hard, bake them for 10 minutes in an empty baking dish before adding the rest of the ingredients. I prefer Anjou pears for this dish, as they take on the flavours of the spices best, but Bartlett pears would be a good substitute. The salty finish adds flavour and cuts sweetness.
Although similar to crème caramel, this is a firmer-textured custard. The recipe works like a charm – if you’ve ever been worried about turning out these caramel-coated moulds, don’t worry, it always works.Read More
If you have a different pan size, adjust the crackers accordingly. Crowd the crackers on the baking sheet so they do not spread. For a superstar effect buy salted caramel ice cream to serve on top.
t’s best to buy caramels from chocolate shops that will melt easily. However, baking caramels will work as long as you stir them. Alternatively, make your own salted caramel by following a caramel recipe and adding 1 tsp salt. The size of your ramekins will determine how many you can make.Read More
The quintessential Canadian dessert, butter tarts are the perfect summertime indulgence, although bakers tend to charge a fortune for them and there’s always competition over whose is the best.Read More
To get the creaminess to give this custard the right texture use low-fat (usually 2%) or skimmed evaporated milk, which is available, canned, at the grocery store. You may substitute 1% milk, but the custard will be thinner.Read More