Sunday, January 15, 2017


What a wonderful memory I have as a child, having this desert, in face of me and my eyes, and my mouth!!!! Extremely sweet, extremely good....

Everybody is telling me what a easy desert to make, so I had to try. I found a recipe in NEW YORK TIMES food section, one place that I trust and I found many times very good recipes. 

Julia Moskin in New York Times food section has a great recipe and video:


2 ½ cups sugar
3 cups whole milk, or 2 cups whole milk and 1 cup heavy cream
2 strips lemon zest
teaspoon salt
6 large eggs
2 egg yolks
½ teaspoon pure vanilla extract

    9- by -5-inch loaf pan



Heat oven at 325F

First, you make caramel and poor all over the loaf pan.

  1. Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
  2. Second, make a mixer of first 4 ingredients:

STRAWBERRY MOUSSE (modified by me)

Ingredients: MODIFIED from BBC Paul Hollywood, “strawberry mousse cake”.