French Dessert Recipes

Now You Can Make Traditional French Dessert Recipes In Your Own Kitchen

Pudding Au Riz (Rice Pudding Recipe)

Oat meal 1/2 pound, sugar 1/4 pound, butter 1 tablespoonful, milk 1 pint, eggs 3, baking powder, 1 tablespoonful.

French dessert recipe preparation: (1) Mix in a saucepan 1/2 pound oatmeal with 1 tablespoonful butter, 1/4 pound sugar, 1 pint milk, some vanilla, or the yellow rind of a lemon, and cook slowly for 10 minutes. (2) Put the saucepan on the corner of the range, add while stirring 3 eggs and 1 tablespoonful baking powder. (3) Pour the whole in a buttered cake mold, and allow it to bake in an oven (not too warm) till it swells, and has a nice, yellow color. Serve with some granulated sugar sprinkled over.

Charlotte Russe Recipe

1 quart cream, 1 pound lady fingers, 1/4 pound sugar.

Easy Charlotte Russe recipe preparation: (1) Line the bottom and the sides of a cake mold with lady fingers. (2) Whip 1 quart cream (thick cream), and when the cream is whipped sprinkle the sugar over it; mix carefully; pour in mold; let cool a little while, and knock out. Proportions for five persons.

Soufflé a la Vanille (Vanilla Souffle Recipe)

3 eggs, 1 pint milk, 1/2 pound sugar, 3 tablespoonfuls flour, a little vanilla, the yellow rind of one lemon.

French dessert recipe preparation: (1) Break 3 eggs, put the whites apart and the yolks in a saucepan. (2) Add in this saucepan 1/2 pound sugar, 3 tablespoonfuls flour, some vanilla, the yellow peel (zest) of a lemon, 1 pint milk, allow it to cook while beating till thick enough (about 10 minutes). (3) Beat the whites and pour in the saucepan little by little. (4) Pour the whole in a buttered cake mold, and allow it to bake in an oven (not too warm) till it swells, and has a nice, yellow color. Serve with some granulated sugar sprinkled over it. Proportions for five persons.

Soufflé au Oat Meal (Oat Meal Souffle Recipe)

1/2 pound oat meal, 1/4 pound sugar, 1 tablespoonful butter, 1 pint milk, 3 eggs, 1 tablespoonful baking powder.

French dessert recipe preparation: (1) Mix in a saucepan 1/2 pound oatmeal with 1 tablespoonful butter, 1/4 pound sugar, 1 pint milk, some vanilla, or the yellow rind of a lemon, and cook slowly for 10 minutes. (2) Put the saucepan on the corner of the range and add, while stirring, 3 eggs and 1 tablespoonful baking powder. (3) Pour the whole in a buttered cake mold, and allow it to bake in an oven (not too warm) till it swells, and has a nice yellow color. Serve with some granulated sugar sprinkled over it. Proportions for five persons.

Pudding Diplomate (Diplomat Pudding Recipe)

6 oz raisins (Malaga 2 oz, Sultana 2 oz, Corinth 2 oz), 2 oz lemon, or orange peel, 1/4 pound lady fingers, 5 eggs, 1 tablespoonful cornstarch, 2 glassfuls milk, 1 or 2 tablespoonfuls rum, 4 tablespoonfuls sugar.

French dessert recipe preparation: (1) In a cake mold put a row of dried grapes (if possible, Malaga, Sultan or Corinth), and dices of preserved orange peel, then a row of lady fingers, then a row of grapes and so on, the last row being a row of lady fingers. Don't fill the mold. (2) Make a sauce with 5 eggs, 1 tablespoonful cornstarch, 2 glassfuls milk, 1 or 2 tablespoonfuls rum, 4 tablespoonfuls sugar, and mix the whole. (3) Pour this sauce in the mold, put in a bain marie [double boiler] and bake in an oven (not too warm). (4) Knock out the pudding on a dish and serve with a Sambayon sauce (below). Proportions for five persons.

Sambayon Sauce

2 yolks, 1/2 tablespoonful cornstarch, 2 tablespoonfuls sugar, 1 tablespoonful rum, 2 glassfuls cream.

Easy Sambayon sauce recipe preparation: (1) In a saucepan beat together 2 yolks, 1/2 tablespoon cornstarch, 2 tablespoonfuls sugar, 1 tablespoonful rum, 2 glassfuls cream till thick enough. (2) Warm sauce, but don't allow it to boil. (3) Pour it on the pudding. Proportions for five persons.

One cup suet, one cup molasses, one cup sour milk, one and one-half teaspoons soda, one teaspoon cinnamon, one-half teaspoon each cloves and salt, one cup chopped raisins, one-half cup currants, two and one-half cups flour. Steam four hours.