Parsnip lends an earthy sweetness similar to roasted chestnuts to this maple-sweetened, cinnamon-spiced Parsnip Cake Recipe with Maple Buttercream. I think I remember Ina Garten once saying that dessert is the most memorable part of dinner. She’s so right, dessert is the real deal breaker. Dessert is the course that takes an ordinary dinner and makes it wonderful or a good dinner and makes it outstanding....
Dark Chocolate Custard
Toppings, From Left to Right: Almonds, Raspberry Preserves, Unsweetened Shredded Coconut, and Fresh Mint When it comes to lusciously decadent desserts, chocolate custard takes the cake. Its velvety smooth texture and deep chocolate flavor are unparalleled, not to mention that it requires minimal ingredients and effort to make. Stick with small servings though, as this is very rich. I like to serve mine with various toppings, such as nuts, fruit preserves, shredded coconut, fresh mint, or chocolate chips. Chocolate Custard (Inspired by Food & Wine) (Yield: About 6 servings) 1 c half and half 1/3 c sugar 3 large egg yolks 3 1/2 oz good […]...
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
