Petits Pots de Creme

After a recent trip to France, I had returned with Laduree's recipe books and have slowly been giving some of the recipes a try.

This recipe calls for a custard base, but it did not require me to cook it on the stove to thicken, which is just fantastic as Meow does not have the patience for that sort of nonsense.  What's even more great about this recipe is that you add the flavouring after you have made your custard, that means you can divide up your custard and make several different flavours in your batch, just divide, flavour and mix!

Ile Flottante

Fancy French names for desserts!  Well, this one I fell in love with during a recent trip to France and its coastal region.  I fell in love with it because it was such a light and yet satisfying dessert, and its components were very obvious and easy to make.  It is a great way to finish a meal without needing to leave room or make room in the stomach.

This one came from the Laduree Sucre book, but in there, it is called Oeuf a la Neige, or Egg in the Snow.  The instructions in there asks you to use a spoon and form quenelles (eggs shape) with the meringue.  Too much effort for Meow.

Ile Flottante (Floating Island)
Custard sauce, soft meringue, caramel drizzle