Ingredients 6 firm apples (Braeburn, Granny Smith) 100g unsalted butter 150g golden caster sugar 1 sheet puff pastry (ready-made) Optional: 1 tsp cinnamon or vanilla extract Directions Peel, core, and … Continue to Recipe →
Ingredients 2 cups heavy cream 1 vanilla bean (or 2 teaspoons vanilla extract) 5 large egg yolks 1/2 cup granulated sugar (plus extra for caramelizing) Pinch of salt Directions Preheat … Continue to Recipe →
Ingredients For the Crust: 1 sheet all-butter puff pastry (thawed if frozen) For the Custard Filling: 2 cups (500ml) whole milk 1 cup (240ml) heavy cream 1 vanilla bean (or … Continue to Recipe →
Ingredients For the Tart Shell (Pâte Sucrée): 1 1/4 cups (160g) all-purpose flour 1/4 cup (30g) powdered sugar Pinch of salt 1/2 cup (115g) cold unsalted butter, cut into cubes … Continue to Recipe →
Ingredients 3 large very ripe, mostly black plantains (about 1 3/4 pounds) Vegetable or canola oil, for frying Kosher salt Directions Trim both ends of the plantains, then use a … Continue to Recipe →
Ingredients 3 cups (18 ounces) semi-sweet chocolate chips 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk) Dash of salt 1 teaspoon vanilla extract 1 tablespoon ground cinnamon 1 tablespoon … Continue to Recipe →
Ingredients Topping: 1 pineapple 1/2 cup unsalted butter 115 g or 1 stick 1/2 cup golden brown sugar 110 g 1/2 teaspoon kosher salt 2 teaspoon Korean red pepper flakes … Continue to Recipe →
Ingredients 6 teaspoons dark brown or coconut sugar 1½ cups (248 grams) pineapple chunks, divided 1½ cups (150 grams) rolled oats, or old fashioned or quick oats ½ packed cup … Continue to Recipe →
Ingredients Pineapple Topping: 6 tablespoons unsalted butter .75 cup light brown sugar packed 8 canned pineapple rings drained and juice reserved a small jar maraschino cherries drained and blotted dry … Continue to Recipe →
Ingredients FOR PINEAPPLE TOPPING: ¼ fresh pineapple 4 tablespoons butter ½ cup brown sugar 2 tablespoons dark rum ¼ cup maraschino cherries sliced in half vertically FOR THE RUM SPONGE … Continue to Recipe →
Ingredients For the Pineapple Layer: 7 tbsp (98g) unsalted butter, melted, divided ½ cup (112g) packed light brown sugar 10 canned pineapple slices (reserve the juice) 13 maraschino cherries 1 … Continue to Recipe →
Ingredients ⅓ cup butter ¾ cup brown sugar, light or dark 12 pineapple slices in 100% juice, from 3 (8-ounce) cans or 2 (20-ounce) cans), drained, juice reserved 12 maraschino … Continue to Recipe →
