Posts by philovax

I started working in a fine dining Italian restaurant and gelato is a regular on the menu. I am used to making fresh gelato however the owners over the years have purchase tons of PreGel products. I have made several different batches...

A well done creme brulee with a good crisp crust is always a great classic.

I recently made chocolate flan using the recipe that I was not familiar. It involved melting the chocolate in a double boiler then adding milk and cream and finally tempering the egg/sugar mixture, but after the product set i noticed a...