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My favorite finales here are the satiny panna cotta, a light custard encircled with brandied cherries, and the creamy napoleon studded with fresh berries.
For dessert, be sure to try latte dolce fritto -- literally fried milk, but in fact a light custard, flavored with orange and only gently fried.
I sometimes pour a light custard into the tart towards the end of cooking – it is simply divine, so do try it (see variations).
It's made using 64 percent-cocoa chocolate, and there's a drizzle of creme anglaise (a light custard of eggs, milk and sugar) spiked with Baileys Irish Cream for good measure.
Variation: for a creamy filling, whisk 1 medium egg with 50g caster sugar and 100ml whipping cream to make a light custard and pour into the tart 10 minutes before the end of cooking.
They are pretty good, though, especially a lemony, light ricotta cheesecake and two different tarts: torta di fragoline, with a light custard and tiny, intense strawberries; and torta frutti di bosco, made with the assortment of berries called fruits of the woods.
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For a lighter custard, you can replace the heavy cream with half-and-half.
Pattypan Squash Stuffed With Corn: Large dark green and yellow pattypan squash, available at farmers' markets, are perfect for stuffing with this simple mixture of squash, corn, a little onion and a very light custard.
I found irresistible large dark green and yellow pattypan squash at my farmers' market last week, perfect for stuffing with this simple mixture of squash, corn, a little onion and a very light custard.
But half-and-half yields a smooth, light custard that I grew to enjoy, and which did not make me feel as if I had eaten quite so much.
We finished with a cloud-like floating island, in a pool of equally light custard, which is children's food made to look grown up (and all the better for it; a 'sophisticated dessert' is missing the point) and summer berries with a lightly caramelised lime-flavoured cream with a biscuit base for crunch.
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