Your email address:


Powered by FeedBlitz

AddThis Social Bookmark Button

Details

  • A Blithe Palate™ - All content - text and photography are © 2005 - 2016 A Blithe Palate™ unless otherwise noted and credited. All rights reserved. "Blithe Palate" is a registered trademark of Cathy Hong.

« Sugar High Fridays | Main | SHF #11 (Coffee): Espresso Pot de Crème with Honey Sabayon »

August 04, 2005

Comments

Greg

Love your new font. I'll enjoy it for the 3-4 days till you get tired of it and change to something else :-D

Cath

What part of "I have ADD" didn't you understand? :-) My cousin made 6 banners for me. What fun we're going to have cycling through them!

Ashby

Stumbled across this recipe while hunting for a birthday dessert for my husband and I had to comment - this is AWESOME. Incredibly easy to make, and it tastes so fancy! I didn't invert the cakes, I just served them in the ramekins and no one seemed to mind.

charlotte jones

Thanks - when you say unbleached all purpose flour as I'm from the Uk, we have the choice of plain flour or self raising flour - which would i use ?

cath

Ashby - it's one of my favorite, last minute desserts. I find it's easier to serve straight out of the ramekin as well.

Charlotte, I'm so very sorry for answering so late. I would imagine that plain flour should do the trick!

Derek

Is there a good way to make this recipe without the individual ramekins? e.g. springform pan? or something along those lines? thanx.

The comments to this entry are closed.