Creme Brulee... most recipes are way to high in the heavy cream to egg ratio making it too custardy and not dense and smooth enough for my taste. One recipe went over the top on the eggs... Joy of cooking has the best ratio and here it is with fabulous step-by-step instructions.
Lemon Yogurt Mini-Bundt Cakes with Limoncello Glaze
Lemon Pudding Cakes: The Good News These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. "When you overwhelm dry ingredients with wet ones, an amazing texture separation happens," Sara Kate Gillingham-Ryan says. "These cakes are rich without being too heavy."