Food

A peanut butter crust for a 9×13 pan uses 2 1/2 cups of graham cracker crumbs, 1/2 cup of creamy peanut butter, 1/3 cup of melted butter and 1/4 cup of sugar. Press it into the pan and either bake it for 8 to 10 minutes at 350°F or chill it for a no-bake dessert. […]

An 8×8 pan holds an apple crumble for 6 to 8 people. You need about 2 1/2 pounds of apples (5 to 6 medium) under a buttery oat topping, baked at 375°F for 40 to 45 minutes until the fruit bubbles at the edges. The 8×8 size gives a deep layer of fruit with plenty […]

Six egg yolks with 2 cups of heavy cream and 1/2 cup of sugar make 6 classic crème brûlées in 4- to 6-ounce ramekins. Bake them in a water bath at 325°F for 35 to 45 minutes, chill them, then caramelise a thin layer of sugar on top just before serving. Six yolks to 2 […]

Five egg yolks make about 1 1/2 cups of rich, silky lemon curd. Cook them gently with 1/2 cup of lemon juice, 2/3 cup of sugar and zest until the mixture reaches 170°F and coats a spoon, then whisk in 6 tablespoons of butter off the heat. Yolk-only curd is richer and more golden than […]

Three egg whites make a pavlova about 7 inches across, enough for 4 to 6 servings. Whip the whites with 3/4 cup of sugar, a teaspoon of cornstarch and a teaspoon of vinegar. Bake at 250°F for 75 minutes, then leave it to cool in the oven. A 3-white pavlova is the small-batch version. It […]