Classy Cuisine

Pear Clafoutis with Honey

This recipe comes from Jean Pierre Moullé; the executive chef of Chez Panisse, (a famous, small restaurant in Berkeley. Ca.) The full story can be found in my book, The Accidental Baker: a cake for every crisis. Fragrant, juicy pears are fanned onto a buttery tart shell. Add  a French custard, (Clafoutis), pour over the…

Crème Brûlée, is a wonderful smooth custard: just the perfect finish for your Christmas dinner.

Crème Brûlée dessert is a favorite of upscale restaurants and Chicane’s of Sebring is a good example of how to do it right. However, you can create this delicious dessert successfully in your home kitchen. Just follow the easy directions below, paying attention to the small details. Crème Brûlée Preheat oven 325 degrees F 6-6oz.…