Character Dessert

Vanilla Mousse

Technique: How to Make Perfect Créme Caramel

Step 1

Place the créme caramel cups in a roasting pan with a protective layer between the pan and the cups. When your favourite recipe for créme caramel is ready for baking, cover the bottom of a roasting pan with old newspaper or a piece of cardboard and place the cups on top. This protective layer will prevent the moulds from having direct contact with the heat, keeping the mixture from reaching a boil. (When the mixture boils, bubbled form.)

Step 2

Add water to the roasting pan. Add enough hot water to the roasting pan to rise about halfway up the sides of the moulds.

Step 3

Place the pan on the stove and bring the water to a simmer.

Step 4

Bake. Place the pan in a preheated 350ºF oven and bake the créme caramel from 40 to 50 minutes.

Step 5

Check for doneness. To make sure that the créme caramel is cooked, insert the blade of a knife (make sure the knife is totally dry) into the centre of the cup. The knife blade should come out clean and feel slight warm to the touch.

Video: How Does Moisturizer Work?

The cold weather of winter can also mean dry, cracked skin. Many reach for the moisturizer to keep their skin soft.

How do these products actually work?

Watch video at You Tube (2:58 minutes) ….

Rich Chocolate Cake


3 egg yolks
1 egg
2/3 cup sugar
2/3 cup unsweetened
cocoa powder
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted
4 egg whites
pinch of salt
pinch of cream of tartar
2 tbsp lemon marmalade


1/3 cup sugar
1/3 cup water
3 tbsp grated lemon zest
3 tbsp Frangelico liqueur


1-1/3 cups 35% cream, scalded
16 oz bittersweet Swiss nougat chocolate, finely chopped

Pomegranate Glaze

seeds of 2 pomegranates
1/3 cup sugar
juice of 1/2 orange
1 tsp lemon juice


  1. Preheat oven to 375°F.
  2. In a large bowl, beat egg yolks, egg and 1/2 cup sugar until thick and pale.
  3. In another bowl sift together cocoa and flour. Add to egg mixture, alternating with butter. Combine well.
  4. In a bowl, beat egg whites with salt until frothy. Beat in cream of tartar until soft peaks form. Beat in remaining sugar, until stiff peaks form.
  5. Stir 1/4 of the egg whites into flour mixture. Fold in remaining egg whites.
  6. Bake in 8-inch buttered square cake pan about 25 minutes, or until tester comes out clean. Remove from oven and invert onto rack. Set aside to cool.
  7. To prepare syrup: In small saucepan combine all ingredients, except liqueur, and bring to a boil. Simmer 5 minutes. Remove from heat and set aside to cool. Strain through fine sieve, discarding zest. Stir in liqueur.
  8. To prepare cream: In small bowl, pour scalded cream over chocolate. Stir mixture until chocolate is melted. Chill in refrigerator, stirring occasionally, l hour. Remove from refrigerator and beat until soft peaks form. Set aside.
  9. To prepare pomegranate glaze: In food processor combine all ingredients, except sugar. Pulse several times. Pour mixture into small saucepan and add sugar; bring to a boil. Reduce heat and simmer about 8 minutes, or until reduced by half.
  10. Strain through fine sieve, discarding seeds.
  11. Slice cake horizontally into 3 layers. Brush bottom layer with syrup, then spread with 1/2 the marmalade, and finally with 1/4 of the cream. Repeat process with next layer. Place top layer on cake and frost with remaining cream.
  12. Serve with pomegranate glaze.

Makes 12 servings.

Source: Gusto!

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