Category: Desserts

CARROT CAKE ROLL

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it’s also easy to make.

I have always loved carrot cake! There is something about the combination of warm spices and cream cheese frosting that goes so well together. Carrot cake is commonly served at Easter gatherings, but there is no reason you can’t have carrot cake year-round, especially when it’s this good!

I also love the simplicity of cake rolls, not to mention they are also pretty to look at. So, I set out to create a Carrot Cake Roll recipe that was moist and full of flavor while also being easy to make.

How to Make the Perfect Carrot Cake Roll:

  • Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, ensuring it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
  • Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything together, stirring just until combined. Do not overmix! Fold in the grated carrots until evenly combined.
  • Pour the cake batter into the prepared pan and spread it into an even layer. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

  • STEP 1: As soon as the cake comes out of the oven, you’ll want to flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

  • STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

  • STEP 3: Once the cake has completely cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Finally, spread an even layer of the filling over the cake.

  • STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

Check out my recipe for a delicious Pumpkin Roll.

The baking sheet that I use for my cake rolls.

Carrot Cake Roll

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it's also easy to make.
No ratings yet
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 10 slices

Equipment

  • 17 inch baking sheet

Ingredients
 

For the Cake:

  • 1 cup flour +2 tablespoons
  • 1½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 2 cups grated carrots

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
  • In a large bowl with an electric mixer, beat the vegetable oil, eggs, brown sugar, and vanilla until thick.
  • Stir in flour mixture just until combined. Fold in the grated carrots.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and slowly peel off the parchment paper that was baked with the cake.
  • Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully and slowly unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese filling evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices, and serve.
  • Store the cake roll in the refrigerator, wrapped in plastic wrap for up to four days.
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RED, WHITE & BLUE JELLO CUPS

These festive Red, White & Blue Jello cups are sure to be the hit of the party!! These are easy to make and fun to eat! 

These festive jello cups are a sure way to impress your guests with beautiful, vibrant colors and bold fruity flavors. The creamy white layer is a combination of sweetened condensed milk and gelatin that blends perfectly with the Strawberry and Berry Blue Jello.

What Kind of Dessert Cup to Use?

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 14 servings. Of course, you can use any small, preferably clear, dessert cup.

You Only Need a Few Simple Ingredients:

  • 6 ounces of blue jello
  • Sweetened condensed milk
  • 6 ounces of red jello
  • Unflavored gelatine
  • Cool whip
  • Sprinkles

Putting it All Together:

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 1: Mix 2 cups of boiling water with the blue jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

Step 2: Pour the blue jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the blue jello is chilling, prepare the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.

Step 4: Once the milk mixture is cooled and the blue layer is set, gently pour the milk mixture over the blue jello, filling the cups about 2/3 full. Return the jello cups to the refrigerator until chilled and firm, about one hour or until set.

*This is a shorter time than the blue jello layer because the blue jello went into the refrigerator hot and the white layer went in at room temperature.

Step 5: While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer. If you add the red jello while it is still warm or the white layer isn’t completely set, it will mix into the white layer, so be patient and don’t rush the process.

Step 6: Once the red jello is cooled and the white layer is set, gently pour the red jello on top of the white layer, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours or overnight.
When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with sprinkles (optional).

Making a smaller batch:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

**You can purchase these 5.5-ounce dessert cups here**

Red, White & Blue Jello Cups

These festive Red, White & Blue Jello cups are sure to be the hit of the party!! These are easy to make and fun to eat! 
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 5 hours
Course Dessert

Equipment

  • **The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 14 servings.

Ingredients
 

  • 1 6-ounces Blue jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 6-ounces Red jello (or two 3-ounce boxes)
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Cool Whip or whipped cream
  • Sprinkles

Instructions
 

  • Mix 2 cups of boiling water with the blue jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different from the box instructions), and stir.
  • Pour the blue jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.
    *It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.
  • While the blue jello is chilling, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside.
    In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Then add the dissolved gelatin to the sweetened condensed milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the blue jello is set and the white layer is cooled, gently pour it on top of the blue layer, filling the cups ⅔ full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    **This is a shorter time than the blue jello because the blue jello went into the refrigerator hot and the white layer went in at room temperature.
  • While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Add 1½ cups cold water and stir.
    Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer.
  • Once the red jello is cooled and the white layer is set, gently pour the red jello over the white layer. Then, return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours (or overnight).
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with sprinkles (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
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LILKOI (PASSION FRUIT) CREME BRULEE

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.

What exactly is crème brulee? It is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is usually served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine but can have other flavorings, like this version.

I decided to try a lilikoi version; for one, we have a lot of lilikoi juice on hand (passion fruit), and two, why not? Also, Lilikoi has such a fantastic flavor, and I knew it would work well in a Brulee.

Crème Brulee is one of those desserts that can sound complicated and intimidating but really is quite simple. It comes together quickly with just a few simple ingredients. Probably the hardest part is being patient while it chills in the refrigerator.

STEPS TO MAKING LILIKOI CREAM BRULEE

  • Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.

  • In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.

  • Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
  • Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.

*Raising the temperature of the eggs slowly (tempering the eggs) prevents them from cooking or curdling when a hot liquid is added, which could leave bits of cooked eggs forming in the dessert (think scrambled eggs). Also, tempering your eggs helps to create a silky, smooth texture.

  • Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
  • Pour the cream mixture evenly into the ramekins. Next, carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath. 

  • Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.

  • Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.
**If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely (do not walk away from the oven); the sugar can burn quickly.
 

Lilikoi Creme Brulee

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.
No ratings yet
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time: 3 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 4 servings

Equipment

  • 8 ounce Ramekins (you can use 6 ounce ramekins and get 5 servings)

Ingredients
 

  • 5 egg yolks
  • ½ cup granulated sugar, plus more for topping
  • ½ cup fresh lilikoi juice, (if using store-bought lilikoi juice, make sure no sugar has been added)
  • 1 ¾ cups heavy cream

Instructions
 

  • Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.
  • In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.
  • Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
  • Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.
  • Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
  • Pour the cream mixture evenly into the ramekins (ramekins should be arranged in a baking dish). Carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath. Careful not to get any water in the cream Brulee. **It helps to use a kettle or pitcher to pour the water.
  • Being careful not to spill the water, place the pan with the ramekins into the oven. Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.
    **Be sure to let the custard set for at least three hours in the refrigerator before brûléeing the top; otherwise, you'll end up with soupy custard.
  • Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.
    **If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely; the sugar can burn quickly.
  • Serve within two hours of caramelizing the sugar.
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APPLE CRISP

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!

A few things clearly announce the arrival of fall: colorful leaves, cozy sweaters, crisp cool air, pumpkin spice everything…and apples. Think apple picking, caramel apples, apple cider, and of course, apple crisp. Apple crisp is one of those “must-have” fall recipes. Since apple season runs from late July through November, fall is the ideal time to get the best and sweetest tasting apples.

Thanks to our modern storage techniques, we can enjoy most varieties of apples year-round! Though apples are at their best freshly picked, you can still get delicious apples pretty much whenever you want. So you don’t have to wait for fall to enjoy your favorite apple recipes.

You’ll discover you have a lot of apples to choose from.  It can be overwhelming to know which variety of apples to choose. And it does matter; some apples are better for baking, some for eating raw, and some for apple butter and apple sauces. So I’ve included a chart that will help you select an appropriate apple for how you intend to use it. But even this isn’t etched in stone. I have used honey crisp apples for baking many times, and I’m always happy with how they turn out. So use this as a guide to help your apple recipes turn out amazing!!

When choosing an apple, you want the best of the bunch. Choose apples that are firm with shiny skin and don’t have bruising or dents. Avoid the overripe ones as they taste mealy. Bruised apples give off an ethylene gas that promotes ripening, which may cause foods around them to spoil (so clean out your fridge often!). Store your apples in a cool, dry place or in a paper bag in the refrigerator for up to one month.

For this Recipe:

  • Start by peeling your apples and cutting them uniformly. I try to cut mine to 1/4 inch thick. You don’t want them too thin, or they will become too soft when baked. On the other hand, if they are too thick, they may not soften enough.
  • Place the cut apples in a bowl and toss with 1 teaspoon of vanilla.
  • In a separate bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add the apples and stir to coat.
  • Spread the apples evenly in the 9×13 dish.

Topping:

  • Whisk together the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Using a whisk or fork helps to break up any clumps.

  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form. I find that using a fork allows you to mix and fluff simultaneously. You don’t want large clumps in your topping.

  • Sprinkle the topping evenly over the apples. It’s easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.

  • Bake for 40 minutes or until apples are tender and the top is lightly browned.

Serve while warm with a side of vanilla ice cream for a perfect fall dessert!

Apple Crisp

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 8 cups apples (about 5-6 apples), peeled and sliced
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar, packed
  • 4 tablespoons flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger

Topping:

  • 1 cup flour
  • 2 cups old fashion oats
  • 1 cup brown sugar, packed
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • ¾ cup butter, melted

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9x13 inch baking pan.
  • Peel and cut apples into ¼ inch think pieces and put into a medium bowl. Add 1 teaspoon of vanilla to the apples, and stir to coat evenly. Set aside.
  • In a small bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add to the apples and stir to coat. Spread the apples evenly in the prepared 9x13 dish.

Topping:

  • In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, nutmeg, and salt.
  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form.
  • Sprinkle the topping evenly over the apples.
    **It's easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.
  • Bake for 40 minutes or until apples are tender and the top is lightly browned.
  • Serve warm with a scoop of vanilla ice cream

Notes

Best Apples for Baking: Granny Smith, Brauburn, Pink Lady, or Cortland.
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CLASSIC BAKED CUSTARD CUPS

I’ve got all the tips and tricks to making silky-smooth, decadent baked custard. It’s simple to make and incredibly satisfying to eat.

I have always loved classic baked custard. It’s one of my go-to comfort foods. It’s so smooth, decadent, delicious, and simple to make.

Baked custard has been around for ages, and little has changed about the recipe over the years. Most food historians agree that baked custard was initially served by ancient Romans, who were the first to recognize the binding properties of eggs. They simmered milk, eggs, and honey in clay pots, topping it off with a dash of ground pepper. Though we no longer bake our custard over an open fire, today’s recipe is very similar to the original.

Most recipes I find floating around the internet make eight to ten custards and then tell you to eat them within a day! I don’t need ten custards, and there is no way our family of four could or should eat them all within a day!! My goal with this recipe was to reduce the number of custard cups it makes but keep the classic flavor and silky smooth texture. I was able to create a recipe that produced exactly six 8-ounce custards. After making several rounds of the custard and adjusting the amounts of the ingredients, I discovered something else; the custard does not need to be consumed the first day to be enjoyable. It is at its best on day one but still delicious on day two and even on day three.

WHY DO YOU NEED TO SCALD THE MILK?

With this recipe, I strongly recommend scalding the milk. In many older recipes scalding the milk was done to ensure it was safe to consume. But today, the safety of commercially sold milk is not a concern due to the highly effective pasteurization process. However, scalded milk does give the custard a silky-smooth texture. The hot milk gently heats the eggs so they don’t curdle later in the process, which can result in lumpy custard. It also cuts down on the cooking time a little bit. Scalding the milk is a quick process that is so worth the effort! I highly recommend not skipping this step.

HOW DO YOU SCALD MILK?

Basically, scalding milk is heating milk to 180°F, near boiling. I recommend scalding the milk on the stovetop and using a thermometer to watch the temperature. Stir the milk constantly to prevent a film from forming on top of the milk and the milk from burning on the bottom of the pan. When the temperature reaches 180°F, remove the milk from the heat.

If you don’t have a thermometer to test the temperature, watch the milk closely and remove it from the heat when it is steaming and bubbles are forming around the edge, right before it comes to a boil.

How to Make Baked Custard

  • Start by preheating the oven to 325°F.
  • In a medium mixing bowl, beat the eggs slightly with a hand-held mixer. Then add the sugar, salt, and vanilla. Beat just until fully incorporated. Set aside.
  • Pour the milk into a medium saucepan and heat on medium-high heat. Stir constantly to prevent the milk from burning. Bring the milk to a temperature of 180°F. If you don’t have a thermometer, remove the milk from the heat when it is steaming, and bubbles form around the edges. Be sure to remove the milk from the heat before it boils.
  • Slowly drizzle 1 cup of the scalded milk into the egg mixture, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the milk into the egg mixture, whisking constantly.

  • Pour the custard into six 8-ounce Ramekin cups (or something similar in size).

  • Place the custard cups in a 9×13-inch baking pan. Fill the pan halfway with room temperature water. (**The water evenly distributes heat around the custard, ensuring the eggs don’t curdle. It also prevents the tops from drying out and splitting before the inside is fully cooked. Without the water bath, you’ll have a rubbery, cracked dessert).
  • Bake for 50-60 minutes. Test for doneness by inserting a knife in the center; the custard is done if it comes out clean. Allow to cool slightly.
  • The custard is delicious, served both warm or chilled. I highly recommend sprinkling the finished custard with nutmeg (freshly grated or ground). The dessert is not the same without it! You can also serve the custard with fresh berries.

Classic Baked Custard Cups

I've got all the tips and tricks to making silky-smooth, decadent baked custard. It's simple to make and incredibly satisfying to eat.
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 6 servings

Ingredients
 

  • 3 cups milk
  • 4 large eggs
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla

Optional Toppings:

  • nutmeg, freshly grated or ground
  • fresh berries

Instructions
 

  • Preheat the oven to 325°F.
  • In a medium mixing bowl, beat the eggs slightly with a hand-held mixer. Next, add the sugar, salt, and vanilla. Beat just until fully incorporated. Set aside.
  • Add the cold milk to a medium saucepan. Heat the milk over medium-high heat, stirring frequently. Do not boil the milk; you only want to scald it. The milk is scalded when small bubbles appear around the edge of the saucepan, or the temperature registers 180°F.
  • Slowly drizzle 1 cup of the scalded milk into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the milk over the egg mixture, whisking constantly.
  • Pour the custard into six 8-ounce Ramekin cups (or something similar in size)
  • Place the cups in a 9x13-inch baking pan, and fill the pan halfway with water.
  • Bake for 50-60 minutes. Test for doneness by inserting a knife in the center; if it comes out clean, the custard is done.
  • Allow to cool slightly, then sprinkle generously with nutmeg (strongly recommended).
    You can also serve with fresh berries.
  • Eat the custard warm or chilled. Store custard in the refrigerator and eat within three days.
Keyword Custard
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CHOCOLATE COVERED STRAWBERRIES

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I’ve got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

Who doesn’t like chocolate covered strawberries? I haven’t met anyone that would turn down one of these beauties! They are perfect as the ending to a romantic dinner, a yummy treat for the kids, or just because you are craving chocolate covered strawberries!

With only a few simple ingredients, you’ll be indulging in no time at all. Keep reading for all my tips and tricks for perfect, gorgeous-looking chocolate covered strawberries!

WHAT KIND OF CHOCOLATE IS BEST TO USE:

Whenever you melt chocolate for dipping, it is always best to use baking chocolate bars found in the baking aisle. They melt so much smoother than chocolate chips, and you will end up with chocolate that has a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.

When choosing your melting chocolate, whether dark, semi-sweet, or white chocolate, you should look for cocoa butter in the ingredients. This helps the chocolate to have a smooth, shiny finish when set.

TOPPING SUGGESTIONS:

Toppings are optional, but they are a fun way to spruce up your chocolate covered strawberries. So don’t be afraid to get creative with your strawberries!

Here are my favorite topping ideas:

  • crushed Oreos
  • crushed graham crackers
  • finely chopped nuts (pistachio, almonds, pecans, or hazelnuts)
  • finely shredded coconut
  • sprinkles
  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling

TIPS FOR DIPPING STRAWBERRIES

STEP 1. Wash the strawberries

Wash and thoroughly dry the strawberries. Chocolate will not stick to wet strawberries.

STEP 2. Melt the chocolate and prepare the toppings (optional)

Begin by chopping the chocolate into smaller pieces to speed up the melting process. Next, add the chocolate to a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow it to cool slightly before dipping the strawberries.

Alternately, you can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan, so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Prepare any toppings that you plan on using before you dip the strawberries (Oreos, nuts, sprinkles, coconut, etc.)

Step 3. Dipping the strawberries

Line a baking sheet with parchment paper.

Work with one strawberry at a time. Grab the leaves of the strawberry and dip in the chocolate, rolling it to coat evenly. Allow the excess chocolate to drip off the strawberry. Tapping your hand holding the strawberry gently against the bowl helps to get the excess chocolate off. Gently wipe the bottom of the strawberry on the side of the bowl and place it on the parchment paper.

STEP 4. Decorating the Strawberries

Immediately after dipping each strawberry in the chocolate, sprinkle on the topping of your choice while slowly turning the strawberry. 

I find that sprinkling the topping on the chocolate covered strawberry works better and yields a prettier result than dipping the strawberry in the topping.

If you are drizzling chocolate over the strawberries, allow the chocolate to set up first before adding the drizzle. To speed up the process, you can place the dipped strawberries in the refrigerator for 20 minutes to harden the chocolate. Then add melted chocolate to a small ziplock bag and snip off a tiny bit of the corner. Drizzle the chocolate over the dipped strawberries in a back and forth motion.

STORING CHOCOLATE COVERED STRAWBERRIES:

Once dipped, store the strawberries in an airtight container in the refrigerator, preferably in a single layer.

Chocolate covered strawberries are best eaten the same day. The chocolate will begin to sweat if left longer than that.

You shouldn’t freeze chocolate covered strawberries. As the strawberries thaw, they release moisture that ruins the chocolate coating.

Chocolate Covered Strawberries

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I've got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 20 minutes
Course Dessert
Servings 15 large strawberries

Ingredients
 

  • 1 pound (16-ounces) fresh strawberries
  • 8 ounces semi-sweet chocolate baking bars (not chocolate chips)**

Optional Toppings:

  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling
  • crushed Oreos
  • finely chopped nuts (pistachios, almonds, pecans, hazelnuts)
  • sprinkles
  • crushed graham crackers
  • finely shredded coconut

Instructions
 

  • Start by washing the strawberries and pat dry (the chocolate will not stick to wet strawberries).
  • Line a baking sheet with parchment paper.
  • If you are going to dip your strawberries in Oreos, nuts, graham crackers, or coconut, prepare them now. The easiest way is to pulse them a few times in a small food processor or mini blender.
  • Chop the baking chocolate into smaller pieces to help it melt quicker. Place in a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow to cool slightly before dipping the strawberries.
    You can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Dipping Strawberries:

  • Work with one strawberry at a time. Grab the leaves of the strawberry, then dip and roll in the chocolate until evenly coated. Allow the excess chocolate to drip off the strawberry by taping the hand holding the strawberry gently against the bowl. Then lightly wipe the bottom of the strawberry on the rim of the bowl and place on the parchment paper-lined baking sheet.
    *If using toppings on your strawberry, do it now while the chocolate is moist (see below).

Decorating Strawberries:

  • Sprinkle on nuts, Oreos, graham crackers, sprinkles, or coconut immediately after dipping each strawberry, while the chocolate is still wet so it adheres.
  • Allow the chocolate to set before drizzling with melted white or semi-sweet chocolate.
    *To set the chocolate quicker, place dipped strawberries in the refrigerator for 20 minutes. Then drizzle melted chocolate over the strawberries.
  • Store strawberries in a single layer in an airtight container in the refrigerator. For best results, eat within a day.
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