DESSERTS ARE DARLINGS OF FOOD SCIENCE, AND PICTURE-PERFECT RESULTS DEPEND ON ACCURATE MEASUREMENTS AND FOLLOWING PROPER PROCEDURE.

Angel food cakes are fortresses of sugar, protein, and air that reach fluffy perfection by clinging to the side of a pan, while the yellow cake and cupcakes in this book depend on fats to help stabilize their structure. Pie crust is a more delicate creature, containing pockets of fat trapped between layers of gluten to create a fabulously flaky pastry, and cream puffs are tender, edible shells for your favorite filling.

Since frosting is a cake’s crowning glory, it should taste as good as it looks. Understanding the science of cream, buttercream, eggs, sugar, and chocolate will help you whip up out-of-this world fillings and toppings for the desserts you bake.

COMBINE BUTTERMILK AND BAKING SODA TO MAKE A GORGEOUS YELLOW LAYER CAKE THAT RISES TO ANY OCCASION. THE SECRET’S IN THE ACID.

Adapted from Smitten Kitchen Blog.

  1 1/2 teaspoons baking soda

  2 teaspoons baking powder

  1 teaspoon salt

  2 sticks butter, room temperature, plus extra if using parchment

  2 cups (400 g) sugar

  3 eggs, room temperature

  2 additional egg yolks, room temperature

  2 teaspoons (10 ml) pure vanilla extract

  2 cups (475 ml) buttermilk, or 2 cups (475 ml) milk soured with 2 tablespoons (10 ml) lemon juice or vinegar

  Cooking spray (if not using parchment)

  Cooling rack

  Electric mixer

  Knife

  Oven

  Parchment (if not using cooking spray)

  Toothpicks

2. Spray cake pans with cooking spray or butter them and put buttered parchment in the bottom of the pans.

3. Sift together the flour, baking soda, baking powder, and salt.

4. Use a mixer to cream the butter and sugar together until completely combined. Add the vanilla and then the 3 eggs and 2 yolks, one at a time, mixing well after each addition. (Fig. 1)

Fig. 1: Cream the butter and sugar.

5. Stir in the buttermilk and then beat it at low speed until it’s mixed in. (Don’t overmix.) The batter will look kind of like yogurt.

6. Add the dry ingredients to the batter in thirds, mixing after each addition. Don’t overmix, but make sure that it is well blended. (Fig. 2)

Fig. 2: Add the dry ingredients in batches.

7. Pour the mixture into the cake pans, dividing it equally and smoothing the top. Lift the pans up a few inches and drop them carefully onto your work surface to destroy large bubbles. (Fig. 3)

Fig. 3: Pour the batter into the pans and bake.

8. Put the cakes in the oven and bake for about 35–40 minutes. When they’re done, they’ll be golden brown, and a toothpick inserted in the center will come out clean. (Fig. 4)

Fig. 4: Take the cake out of the oven when a toothpick comes out clean.

9. Cool them for about 15 minutes on the baking rack.

10. Use a knife to loosen the edges and carefully flip the cakes over onto the cooling rack. In about 1 hour the cakes should be cool enough to frost.

11. Frost and enjoy! (Fig. 5, 6)

Fig. 5: Frost your cake.

Fig. 6: Cut the cake and share it with friends and family.

YOU CAN’T TASTE THE COFFEE IN THESE BEAUTIES, BUT IT TAKES THE CHOCOLATE FLAVOR TO ANOTHER LEVEL, MAKING THESE MINI CAKES A PERFECT BASE FOR ANY FROSTING OR GLAZE.

Adapted from Ina Garten’s Barefoot Contessa at Home.

  2 cups (400 g) sugar

  3/4 cup (88.5 g) cocoa powder (use Dutch cocoa powder, if you can find it)

  1 teaspoon baking powder

  2 teaspoons baking soda

  1 teaspoon salt

  1 cup (235 ml) buttermilk, or 1 cup (235 ml) milk soured with 1 tablespoon (15 ml) lemon juice or vinegar

  1/2 cup (120 ml) vegetable oil

  1 cup (235 ml) hot coffee

  1 teaspoon (5 ml) pure vanilla extract

  Butter or cooking spray

  2 large or extra-large room-temperature eggs

  Baking rack

  Electric mixer or hand mixer and large bowl

  Ladle or cup

  Medium bowl

  Oven

  Paper baking cups

  Sieve or sifter

  Spatula (optional)

  Toothpicks

2. Spray cupcake pans with cooking spray or grease them with butter. Insert the paper baking cups.

3. Sift the dry ingredients together into a mixing bowl and combine. (Fig. 1)

Fig. 1: Sift and measure the ingredients.

4. Add the eggs, buttermilk, oil, and vanilla to a second bowl. With the mixer on low speed, add the wet ingredients to the dry ones. (Fig. 2)

Fig. 2: Combine wet and dry ingredients.

5. Add the coffee and mix just long enough to combine the ingredients.

6. Scrape the bowl to make sure that everything is mixed well and use a ladle or cup to fill the baking cups about 3/4 of the way full. (Fig. 3)

Fig. 3: Pour batter into the baking cups.

7. Bake the cupcakes for 18–26 minutes, until a toothpick inserted in the center comes out clean. Cool them on a baking rack for at least 1 hour before frosting. (Fig. 4)

Fig. 4. Bake and cool the cupcakes.

8. Sprinkle the cupcakes with powdered sugar, pipe frosting on, or freeze them for 30 minutes and frost them with a knife. (Fig. 5)

Fig. 5: Add your favorite frosting.

ANGEL FOOD CAKE IS DESERVING OF ITS NAME. COUNTLESS AIR BUBBLES MAKE IT LIGHT AND FLUFFY, AND EGG-WHITE PROTEINS MAKE IT STRONG ENOUGH TO CARRY LAYERS OF YOUR FAVORITE FROSTING OR FILLING.

Adapted from the Better Homes and Gardens Cook Book.

  1 1/2 cups (300 g) sugar, divided

  12 egg whites (around 1 1/2 cups, or 355 ml)

  1/2 teaspoon salt

  1 1/2 teaspoons cream of tartar

  1 1/2 (7.5 ml) teaspoons vanilla extract

  Cooling rack or bottle

  Electric mixer or hand mixer and large bowl

  Oven

  Serrated knife

  Spatula

RECIPE

1. Sift and measure the flour. Add 3/4 cup (150 g) of the sugar. Sift together twice and set aside. (Fig. 1)

Fig. 1: Sift the flour and sugar together.

2. Separate the eggs and beat the egg whites. When they start to foam, add the cream of tartar, salt, and vanilla. Continue to beat them until they form soft peaks and look moist and glossy. (Fig. 2)

Fig. 2: Separate eggs.

3. Immediately add the remaining 3/4 cup (150 g) sugar to the egg whites and continue to beat until they form stiff peaks, but still look glossy and not dry. Do not overbeat them.

4. Sift 1/4 of the flour/sugar mix into the egg whites. Fold the mixture in using a spatula, folding down the sides of the bowl and up through the center. (Fig. 3)

Fig. 3: Fold the remaining dry ingredients into the egg whites.

5. Gently fold in the remaining dry ingredients by fourths until just mixed. Try not to overmix.

6. Bake the cake in an ungreased tube pan or loaf pan for 35–40 minutes, until golden brown.

7. Invert the cake on a bottle or a cooling rack and cool for 1 hour. (Fig. 4)

Fig. 4: Cool the cake upside down.

8. Remove the cake from the pan by cutting around the edges using a serrated knife and a sawing motion. Be patient, since it will be stuck to the sides and bottom of the pan.

9. For layers, slice the cake horizontally. Add your favorite filling and frost the outside. (Fig. 5, 6, 7)

Fig. 5: Cut the cake into layers.

Fig. 6: Fill between the layers.

Fig. 7: Be creative.

10. Don’t forget the sprinkles. (Fig. 8)

Fig. 8: Add sprinkles and candles.

11. Or top with fresh berries. (Fig. 9)

Fig. 9: Top with berries.

12. Share your cake with a friend. (Fig. 10)

Fig. 10: Share your cake with a friend.

Make sure that the cake or loaf pan you use is washed well and completely grease free. Angel food cakes must cling to the pan as they bake.

Don’t overbeat the egg whites, or they’ll separate, and you’ll end up with a disappointingly flat cake. Beat them just until soft peaks form and they look glossy.

THE SECRET OF THIS COLORFUL, FLEXIBLE CAKE IS IN THE SPONGE. ROLL IT UP WITH WHIPPED CREAM FROSTING TO CREATE BRIGHT PINWHEELS OF DELICIOUSNESS.

Adapted from the Better Homes and Gardens Cook Book my mom and dad gave me when I was 11.

  1 cup (200 g) sugar

  1 teaspoon (5 ml) pure vanilla extract

  1/3 cup (80 ml) water

  3/4 cup (84 g) all-purpose flour

  1 teaspoon baking powder

  1/4 teaspoon salt

  Powdered (confectioners’) sugar

  Food coloring

  Cooking spray, butter, or shortening (note: for dairy-free cake, don’t use butter)

  Electric mixer (stand or hand mixer)

  Large cotton dish towel

  Knife

  Mixing bowl

  Oven

  Parchment paper or waxed paper

  Scissors

  Small bowls for batter

  Spatula (optional)

  Toothpicks

Suggested frosting: whipped cream frosting (Lab 39) or buttercream frosting (Lab 40).

2. Lay out small bowls for the finished batter, one for each color you want in the cake.

3. Cut the parchment paper or waxed paper to fit the bottom of the baking pan. Position the paper in the bottom of the pan and spray or grease the paper and the sides of the pan.

4. Mix or sift the flour, baking powder, and salt together in a bowl and set them aside.

5. Break the eggs into a medium-sized mixing bowl and beat them on high speed until they become thick, fluffy, and pale yellow (around 5 minutes). (Fig. 1)

Fig. 1: Beat the eggs until they’re thick, fluffy, and pale yellow.

6. Beat the granulated sugar into the eggs a little bit at a time.

7. With the mixer on low speed, add the water and vanilla.

8. Using a large spoon or spatula, gently fold half of the premixed dry ingredients (Step 4) into the egg mixture. Fold in the rest of the dry ingredients until the batter is smooth. Do not overstir. (Fig. 2)

Fig. 2: Fold in the dry ingredients.

9. Immediately divide the batter into the small bowls you prepared. Add food coloring to each bowl and mix gently with a spoon. Overstirring will deflate the batter. (Fig. 3)

Fig. 3: Add food coloring to the batter.

10. Pour one bowl of batter into the center of the pan.

11. Pour the next bowl into the center of the pan, in the middle of the first layer of batter. Repeat until all of the batter is in the pan, forming a bullseye pattern. Gently tilt the pan to spread the batter into all of the corners, if possible. (Fig. 4)

Fig. 4: Add the batter to the pan, one color at a time.

12. Immediately put the pan into the preheated oven and bake for 11–15 minutes, depending on the size of the pan. A toothpick inserted into the center of the cake should come out clean when it is done.

13. While the cake is baking, lay a dish towel on a flat surface and sprinkle it generously with powdered sugar. (Fig. 5)

Fig. 5: Sprinkle a dish towel with powdered sugar.

14. Remove the cake from the oven and loosen the sides from the pan with a knife.

15. Quickly and carefully, flip the cake over onto the sugar-coated towel.

16. Trim off any crispy parts, dust with a little more powdered sugar, and then roll the cake up in the towel, beginning at one of the short ends. Let it cool completely on a cooling rack, if you have one. (Fig. 6, 7)

Fig. 6: Dust the cake with more sugar.

Fig. 7: Roll the cake up, beginning at the short end.

17. Unroll the cake, spread filling or frosting on it and roll it up again—this time not rolling up the towel with it. (Fig. 8)

Fig. 8: Spread the cake with filling or frosting and roll it up again.

18. The roll cake is ready to dust with powdered sugar or frost. (Fig. 9)

Fig. 9: The cake is ready to frost!

19. Decorate your tie-dye masterpiece. (Fig. 10)

Fig. 10: Use your imagination and some sugar to decorate the roll cake.

A ROLLING PIN IS THE ONLY TOOL YOU NEED TO WHIP UP STELLAR CRUST FOR SWEET AND SAVORY PIES. MY MOM HAS ALWAYS USED THIS RECIPE, AND IT’S HARD TO TOP. THE SECRET’S IN THE SHORTENING.

  1/2 teaspoon salt

  1/2 cup (100 g) solid vegetable shortening (or butter, but see Tips)

  1/4 cup (60 ml) cold water

  BERRY PIE FILLING (optional) 3–4 cups (425–580 g) fresh fruit, cleaned and cut into pieces, plus fruit preserves such as strawberry jelly

  PEACH PIE FILLING (optional) peaches, 1/2 cup (100 g) white sugar, 1/4 cup (37.5 g) brown sugar, 1 tablespoon (15 ml) lemon juice, 2 tablespoons (15 g) flour, 2 tablespoons (28 g) butter

  Oven

  Parchment paper (optional)

  Pastry cutter or knife and fork

  Pastry cloth or clean dish towel

  Rolling pin

  Sifter or sieve (optional)

  Whisk (optional)

  Pie tin or pie plate

You may use butter instead of vegetable shortening, but it will produce less flaky crust.

2. Combine the flour and salt. Sift them together for perfect distribution like a pastry chef would or mix them well using a fork or wire whisk.

3. Use a pastry cutter or fork and knife to combine the flour and salt with the vegetable shortening until the shortening forms small pieces and resembles cornmeal. (Fig. 1)

Fig. 1: Cut the shortening into the flour.

4. Add the cold water to the flour/shortening mix and stir quickly in large circles to evenly distribute the water so that it is absorbed evenly by the dough. Do not overstir. The crust will not hold together at this point.

5. Dump the dough out onto a lightly floured cotton dish towel or pastry cloth and use the cloth to gather it into a ball. Put it on a floured surface and fold it over a few times, but don’t overwork it. (Fig. 2)

Fig. 2: Put the dough on the pastry cloth.

6. Divide the dough into two balls and put one of them onto a flat surface to roll out. For extra tender dough, put it on a large piece of parchment paper to roll so that you don’t have to add extra flour.

7. Flatten the dough with your hand and then use a rolling pin to roll it into a circle, from the center out, lifting up as you approach the outer edges of the circle. (Fig. 3)

Fig. 3: Roll out the crusts.

8. When the crust is the right size, roll it onto your rolling pin to transfer it onto a pie tin. Unroll it and pinch the edges with your finger. Use excess dough to patch holes or fill in edges. (Fig. 4, 5)

Fig. 4: Use the rolling pin to roll the crust onto the pie tin.

Fig. 5: Crimp the crust by pinching.

9. Repeat steps 6–8 with the second dough ball. Use a fork to poke holes in both doughs so that steam can escape as they bake.

10. Pre-bake the crusts or fill them and bake.

11. For a single-crust prebaked pie, bake at 350°F (180°C) until golden brown all over. If the edges start to get too dark but the center still needs to be baked more, cover them with foil until the crust is done. For fresh berry filling, melt the fruit preserves and combine them with the fresh fruit. Use the mixture to fill a single prebaked pie crust. (Fig. 6)

Fig. 6: Fill the baked crust.

12. For a double-crust pie, add the filling to an unbaked crust, poke holes in the top, and use excess crust to make decorations. Bake the for recommended time, based on the filling. For peach pie (not dairy free), mix all the ingredients together except the butter. Fill the pie and dot with the butter before adding the second crust. Bake at 400°F (200°C) for 45–50 minutes. (Fig. 7)

Fig. 7: It’s fun to decorate the crust.

13. Everyone loves pie! Take it to a picnic or enjoy it at home. (Fig. 8, 9, 10)

Fig. 8: Take your pie to a picnic.

Fig. 9: Enjoy your pie on it’s own or a la mode.

Fig. 10: Everyone loves pie.

ALSO CALLED PROFITEROLES AND CHOUX A LA CRÈME, CREAM PUFFS ARE SMALLER, MORE TENDER RELATIVES OF POPOVERS. FILL THEM WITH WHIPPED CREAM OR ICE CREAM AND DUST THEM WITH POWDERED SUGAR FOR AN IRRESISTIBLE TREAT.

Adapted from the Better Homes and Gardens New Cook Book (1976 edition).

  1/2 cup (112 g) butter

  1 cup (125 g) sifted all-purpose flour

  1/4 teaspoon salt

  4 large eggs

  Cooling rack

  Oven

  Serrated knife

  Saucepan

  Stove

  Whisk

2. Grease the baking sheet using the butter or cooking spray.

3. Sift the flour and salt together. (Fig. 1)

Fig. 1: Sift ingredients together.

4. Bring the water to a boil in the saucepan. Immediately add 1/2 cup butter.

5. When the butter has melted, add the sifted flour and stir until the mixture forms a cohesive ball.

6. Take the pan off the heat and let the mixture cool slightly, for about 5 minutes.

7. Add the eggs, one at a time, beating after each addition until the batter is smooth. (Fig. 2)

Fig. 2: Stir the eggs into the cooked mixture.

8. Use a tablespoon to drop batter onto the greased baking sheet, around 3 inches (7.5 cm) apart. (Fig. 3)

Fig. 3: Spoon batter onto the baking sheet.

9. Bake at 400°F (200°C) for around 30 minutes, until the cream puffs are puffed up and golden brown.

10. Take them out of the oven, split them horizontally with the serrated knife, and cool them on a rack. (Fig. 4)

Fig. 4: Split and cool the cream puffs. Fill with cream.

11. When the cream puffs are cool, fill them with your favorite ice cream, sorbet, or whipped cream. (Fig. 5)

Fig. 5: Or fill with a frozen treat.

WHIPPING AIR AND SUGAR INTO CREAM CREATES A FROTHY, SWEET TREAT THAT PUTS ARTIFICIAL WHIPPED TOPPINGS TO SHAME. FORTIFY WHIPPED CREAM WITH EXTRA POWDERED SUGAR AND YOU HAVE A LOVELY, LIGHT FROSTING THAT WILL COMPLEMENT ALMOST ANY CAKE.

  Powdered (confectioners’) sugar, 1 cup (120 g) for frosting or 2 tablespoons for whipped cream

  1 teaspoon pure vanilla extract

  1/4 teaspoon salt

  Sieve or sifter

  Small bowl

  Stand mixer or hand mixer

2. Pour the heavy whipping cream into the chilled bowl and beat until the cream looks frothy. (Fig. 1, 2)

Fig. 1: Add cream to the chilled bowl.

Fig. 2: Hand mixers work well for whipped cream.

3. Continue to beat the cream, adding the sugar a little at a time (2 tablespoons for whipped cream, 1 cup for whipped cream frosting).

4. Add the vanilla and keep beating. For whipped cream, stop when it holds soft peaks. For frosting, you may want to beat the cream until it forms firm peaks. It should stick to the beaters. (Fig. 3, 4)

Fig. 3: Beat the cream until soft peaks form.

Fig. 4: Whipped cream should stick to the beaters.

5. Use the whipped cream as a topping or the whipped cream frosting to ice a cake. You can also use it to fill cream puffs. (Fig. 5)

Fig. 5: Add some color to your creation.

6. Enjoy!

MY MOTHER-IN-LAW’S SIMPLE BUTTERCREAM IS OUR FAMILY’S MOST IN-DEMAND FROSTING. SHE WHIPS IT UP FOR JULY BIRTHDAYS EVERY SUMMER, AND RIOTS ENSUE IF A CAKE IS TOPPED WITH ANYTHING ELSE.

Recipe from Jan Heinecke.

  1 pound (455 g) powdered (confectioners’) sugar

  Half-and-half

  1 teaspoon (5 ml) pure vanilla or lemon extract (optional)

2. Add the powdered sugar, a little at a time, until completely blended. (Fig. 1)

Fig. 1: Cream the butter and add sugar.

3. Add the vanilla or lemon extract, if using.

4. Add the half-and-half 1 tablespoon (15 ml) at a time until you reach the desired consistency. (Fig. 2)

Fig. 2: Add half-and-half.

5. Take the frosting and use it to frost a cake or some graham crackers. Enjoy! (Fig. 3, 4, 5)

Fig. 3: Taste the frosting.

Fig. 4: Add sprinkles.

Fig. 5: Enjoy the treat!

WHEN I WAS A KID, MY MOM MADE CHOCOLATE GANACHE EVERY TIME OUR FAMILY MADE ICE CREAM. WE CALLED IT HOMEMADE HOT FUDGE SAUCE AND LICKED EVERY DROP FROM OUR BOWLS. THIS CLASSIC CHOCOLATE CREAM EMULSION DOUBLES AS VELVETY FROSTING AND IS QUICK AND SIMPLE TO WHIP UP.

  24 ounces (4 cups) good quality chopped semisweet chocolate or high-quality semisweet chocolate chips

  1 teaspoon (5 ml) light corn syrup

  1 teaspoon (5 ml) pure vanilla extract (optional)

  Mixing spoon

  Stove

RECIPE

1. Pour the heavy whipping cream into a saucepan and warm over low heat. (Fig. 1)

Fig. 1: Measure the cream.

2. Pour in the chocolate or chocolate chips. (Fig. 2)

Fig. 2: Add the chocolate to the pan.

Fig. 3: Add vanilla.

3. Keeping the heat on low, combine the mixture until it is smooth and thick, stirring the entire time so that the chocolate doesn’t burn. It will take 15–20 minutes.

4. Remove the pan from the heat and stir in the vanilla, if desired.

5. Stir in the corn syrup to help prevent crystallization.

6. Serve the ganache hot over ice cream to make sundaes or cover the surface with plastic wrap and cool it in the refrigerator to make frosting. (Fig. 4)

Fig. 4: Cool the ganache.

7. If cooling, stir every 15 minutes until it reaches the perfect consistency. (Fig. 5, 6)

Fig. 5: Frost a cake or cupcake.

Fig. 6: Make the ganache smooth or textured.

8. Frosting may be stored at room temperature for 2 days or refrigerated. It will solidify in the fridge, but you can let it sit at room temperature to soften and use later.

It’s hard to beat ice cream with warm chocolate ganache, especially when you make your own (Lab 50). Whisk in a little more warm cream if you prefer thinner chocolate.

THE SECRET TO A SHINY GLAZE IS IN THE TEMPERATURE. DRIZZLE THIS DAZZLING REFLECTIVE FROSTING ONTO CAKES, CUPCAKES, COOKIES, OR FROZEN CHOCOLATE MOUSSE.

  1 cup chopped white baking chocolate containing cocoa butter (around 6 ounces, or 175 g)

  1 package (2.5 teaspoons [7g]) gelatin

  1 cup (200 g) sugar

  1/3 cup (80 ml) corn syrup

  1/3 cup (80 ml) water

  1/2 cup (80 ml) condensed milk

  Food coloring, as desired

  Frozen cake, cupcakes, cookies, or mousse to be glazed

  Hand blender (immersion blender)

  Instant-read thermometer

  Saucepan with heavy bottom

  Small bowls

  Stove

RECIPE

1. Add gelatin to 3 tablespoons (45 ml) water and let it sit for 5 minutes or more. (Fig. 1)

Fig. 1: Add the gelatin to water.

2. Bring the sugar, corn syrup, and water to a boil. (Adult supervision required.)

3. When the sugar, corn syrup, and water form a clear syrup, remove them from the heat and stir in the gelatin.

4. Once the gelatin is dissolved, add the white chocolate, stir, and let the mixture sit for 1 minute. (Fig. 2)

Fig. 2: Blend the chocolate into the gelatin solution.

5. Stir in 1/2 cup condensed milk and blend the mixture until you have a smooth, shiny mirror glaze.

6. Divide the mixture into three or four small bowls and use food coloring to create the mirror glaze palette you desire. (Fig. 3)

Fig. 3: Cool and add food coloring.

7. Check the temperature in each bowl. When they have cooled to 95°F (35°C), remove the desserts you want to glaze from the freezer and set them on small bowls or upside-down muffin tins centered over a baking sheet.

8. Pour the mirror glaze over the desserts, coating them well. Use a different color to drizzle design. (Fig. 4, 5)

Fig. 4: Pour over frozen pre-frosted cupcakes, cake, or mousse.

Fig. 5: You can drizzle on details.

9. When you’re done, put the desserts in the refrigerator, uncovered, for 1–2 hours to harden the glaze.

10. Present your culinary creation. (Fig. 6)

Fig. 6: Can you see your reflection in the glaze?

Make colorful meringue mushrooms (Lab 48) to top off your mirrored masterpieces.

Cake, cupcakes, and cookies should be coated with frosting and frozen before pouring mirror glaze.

Mousse can be frozen in silicone pans and set on top of a small container for glazing.

Put a baking sheet under whatever you glaze, or you’ll have a mess on your hands.

THERE’S SOMETHING COMFORTING ABOUT PUDDING. THIS MIDWESTERN RECIPE CAN BE MADE WITH OR WITHOUT BROWN SUGAR, DEPENDING ON WHETHER YOU WANT BUTTERSCOTCH OR VANILLA. GOBBLE IT UP, OR USE IT TO FILL A PIE CRUST.

  3/4 cup (150 g) sugar (use brown sugar (112.5 g) for butterscotch pudding)

  1/4 teaspoon salt

  2 slightly beaten egg yolks

  2 cups (475 ml) milk

  2 tablespoons (28 g) butter (3 tablespoons, or 42 g, if using brown sugar)

  1 1/2 teaspoon (7.5 ml) vanilla extract

  Medium or large pot with heavy bottom

  Sieve, sifter, or pan-safe fork

  Small bowl

  Stove

  Wire whisk

2. Add the milk and stir over medium heat until the mixture thickens. When it bubbles, stir for 2 more minutes before removing it from the heat.

3. Put the egg yolks in a small bowl and ladle in some of the hot milk mixture. Whisk to combine well. (Fig. 1)

Fig. 1: Whisk egg yolks with warm milk.

4. Scrape the warm egg yolk mixture back into the pan and whisk it to blend. Cook over medium heat for 2 more minutes, stirring. (Fig. 2)

Fig. 2: Add the egg mixture into the pan.

5. Remove the mixture from the heat and blend in the butter and vanilla. (Fig. 3)

Fig. 3: Blend in the butter.

6. Ladle or pour the pudding into individual dishes or a prebaked pie crust. It will thicken as it cools. (Fig. 4)

Fig. 4: Ladle into custard bowls.

7. Enjoy! (Fig. 5)

Fig. 5: Enjoy your old-fashioned pudding.

Homemade whipped cream (Lab 39) makes pudding even better!

LEMON CURD IS EYE CANDY FOR CITRUS LOVERS AND MAKES A PERFECT FILLING FOR ANGEL FOOD CAKE OR CREAM PUFFS. SMOOTH AND CREAMY, IT HAS AN INTENSE LEMON ZING THAT INSTANTLY BRIGHTENS ANY PASTRY, BUT YOU MAY JUST WANT TO EAT IT BY THE SPOONFUL.

Adapted from Mark Bittman’s How to Cook Everything.

  1 cup (200 g) sugar

  1/2 cup (112 g) salted butter

  3 eggs

  Medium saucepan with heavy bottom

  Sieve (optional)

  Spoon

  Stove

  Wire whisk

  Zester, fine cheese grater, or a microplane grater

You can leave the zest in the curd, but I prefer it smooth, so I suggest straining it before eating and storing.

RECIPE

1. Wash the lemons well and zest one of them using a zester or grater. Add the zest to the sauce pan. (Fig. 1)

Fig. 1: Add lemon zest to sauce pan.

2. Cut the lemons in half and juice them.

3. Add the lemon juice, butter, and sugar to the lemon zest in the saucepan. (Fig. 2)

Fig. 2: Add lemon juice, butter, and sugar to the pan.

4. Place the pan on the stove and stir over very low heat until the sugar is mostly dissolved and the butter has melted.

5. When the last piece of butter has just melted away, whisk the eggs, one at a time, into the warm sugar mixture. Alternately, premix the eggs and whisk them in all at once. (Fig. 3)

Fig. 3: Whisk in the eggs.

6. Keep cooking over medium-low heat, stirring continuously, for 10–20 minutes until the mixture thickens to the consistency of thin pudding. Don’t let it boil or the proteins in the eggs will denature (permanently unwind) and you’ll get lumps.

7. Strain the curd through a sieve to remove the lemon zest (optional).

8. Let it cool for 5 minutes and then pour it into storage jars or serving containers, such as small bowls or ramekins. (Fig. 4)

Fig. 4: Spoon into jars.

9. Eat the lemon curd straight from the bowl, spread it on a scone, or use it as cake or cream puff filling. (Fig. 5, 6)

Fig. 5: Fill cream puffs with lemon curd and whipped cream.

Fig. 6: Lemon curd and whipped cream makes a delicious cake filling.

THIS CHOCOLATE MOUSSE IS MY FAVORITE. PAIR IT WITH WHIPPED CREAM TO MAKE IT FANCY, OR WITH CRUSHED CHOCOLATE COOKIES AND GUMMY WORMS TO MAKE IT FUN.

Adapted from a recipe by Donna Nordin for chocolate mousse pie.

  2 eggs

  4 egg yolks

  4 egg whites (see Hints)

  2 cups (475 ml) cream

  6 tablespoons (45 g) powdered (confectioners’) sugar

  Chocolate wafers or chocolate sandwich cookies (optional)

  Gummy worms (optional)

  Mixing bowls

  Spoon

  Stand or hand mixer

  Stove

  Whisk

Don’t overbeat the egg whites. They should be stiff, but not dry.

2. Chop the chocolate into tiny pieces so that it will melt more quickly. (Fig. 1)

Fig. 1: Chop the chocolate.

3. Melt the chocolate in a double-boiler or in a pan set over a larger pan of simmering water. Once melted, remove from the heat and cool for 10 minutes or so. (Fig. 2)

Fig. 2: Melt the chocolate.

4. Whisk 2 whole eggs into the chocolate and mix well. (Fig. 3)

Fig. 3: Whisk in the egg yolks.

5. Add the 4 egg yolks and mix again until completely combined.

6. In a separate bowl, use a mixer to whip the cream and powdered sugar until soft peaks form. (Fig. 4)

Fig. 4: Whip the cream.

7. Use a third bowl to beat the whites of 4 eggs until they form stiff, glossy peaks but are not dry. (Fig. 5)

Fig. 5: Beat the egg whites.

8. Stir 1/4 of the whipped cream and 1/4 of the beaten egg whites into the chocolate mixture.

9. Gently fold in the rest of the whipped cream and egg whites, a little at a time, being careful not to destroy the foams. (Fig. 6)

Fig. 6: Alternate folding in cream and eggs.

10. Spoon the mousse into bowls and serve it with whipped cream and chocolate wafers or layer it with wafer crumbs and gummy worms in a clear glass. (Fig. 7, 8, 9)

Fig. 7: Serve the mousse with whipped cream.

Fig. 8: Or layer with crumbs and gummy worms.

Fig. 9: Crushed wafers are delicious.

Fig. 10: Yum!