List of recipes using Caster sugar: 294 recipes (without meat)

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.

"BN style" chocolate-filled biscuits

These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!

Agen prune cake

This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.

Almond mug cake for Mary

Mug cakes are fun and quick to make. They cook in the microwave in about a minute and a half. This almond version is similar to the small cakes known as financiers.

Almond tuiles

These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.

Almonds pyramids

If you are already familiar with coconut pyramids, you might like to try these almonds flavoured pyramids. The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.

Amandier (gluten-free almond cake)

This gluten-free cake is called "amandier" in French, as it is made with ground almonds instead of flour (the same word also means almond tree). The texture is moist and the flavour is, well, almondy.

Amaretti

Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.

Angevin plum pâté

The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).

Antoinette's caramelized apple cake

An apple cake baked in 2 stages, the second of which involves pouring a mixture of butter and sugar over the top, which then caramelizes deliciously.

Apple and almond cake

As the name suggests, this is a very moist cake, with almonds and apples, baked in a gratin dish.

Apple and almond gratin

Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!

Apple Batter Puddings

Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.

Apple charlotte with toasted brioche

This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.

Apple crisps

This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.

Apple custard tart

You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices.

Apple macaronade

This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.

Apple paste

Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.

Apple Pie

This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple. During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.

Apple Strudel

Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.

Apple Tatin Terrine

Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.

Apricot and pistachio clafoutis

For this apricot and pistachio clafoutis, we'll first bake the apricots on their own in the oven, before pouring in the clafoutis dough for a second baking. This first baking apart will enhance the taste of the apricots in the clafoutis.

Apricot blancmange

Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.

Apricot jam with vanilla

A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels.

Apricot jelly

An apricot jelly is made using only the pulp of the fruit, removing the skin and any fibrous parts, which requires some cooking. The result is a much smoother, more pleasant preparation, a little less tart than a classic jam.

Ardéchois

Ardéchois is a deliciously moist regional cake with chestnut cream.

Arizona cupcakes

Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.

Autumn apple and plum crumble pie

This crumble with a difference captures real autumn flavours: apples, plums and hazelnuts. For a change, the crumble topping is pressed into a thin crust, more like a pie.

Baked Alaska

The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes to brown the outside. The magical and delicious effect comes from the contrast between the hot meringue and the cold ice cream and cake inside. It is a little tricky to get right, but the main elements...

Black sesame flan

Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color.

Blackberry and almond fondant tart

Balckberries and almonds go so well together: the slight tartness of the berries is the perfect foil for the sweeter almonds. This combination makes for a delicious tart. The sweetcrust pastry case is filled with a blackberry jelly and an almond panna cotta, presented in a bold and unusual way as a change from the usual layers.

Blackcurrant jelly

Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.

Blackcurrant, vanilla and lime verrine

Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.

Blackcurrant-almond muffins

Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.

Bonnevaux apple tart

This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all! It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In short, a genuine family recipe that is dear to my heart...

Boulangère tart tatin with vine nectarines

You may already be familiar with the famous apple tarte tatin, but here's a very tasty bakery version, with vine nectarines and croissant dough.

Bounty-style tart for Alison

This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.

Breton apple and rhubarb tart

This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.

Brioche Tatin

For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.

Buckwheat almond biscuits

In this sweet biscuit recipe, some of the normal wheat flour is replaced with buckwheat flour and ground almonds. This gives them a very distinctive flavour.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.

Cannelés

Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.

Cantucci di Prato

The "Cantucci di Prato" or cookies of Prato are dry cookies with almonds, originating from the city of Prato in Italian Tuscany. Quite easy to make and delicious, they keep very well, they can be eaten alone or as an accompaniment to a dessert such as a chocolate cream for example.

Caramel rice pudding

We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.

Caramel semolina pudding with raisins

Semolina pudding, like rice pudding, is a throwback to another era – time to rediscover its delights! This is an updated version, with a caramel sauce and raisins. Its smooth, creamy texture comes from the custard added towards the end.

Caramelised apple custards

A Parisian flan-style egg custard, poured over sautéed and caramelised (flambéed, even) apples, baked in individual ramekins.

Caramelised apple pie

Apple pie made with caramelised apples.

Caramelized apple "moelleux" cake

The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours.

Caramelized apple and walnut cake

A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.

Caramelized apple rice pudding

This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble. Served in glasses, this makes an original and delicious dessert.

Caramelized brioche with pear and kiwi

This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).

Caramelized pear custard tart

You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears.

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.

Checkerboard biscuits

These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.

Cherry clafoutis

A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.

Chocolate and matcha tea biscuits

Little spiral biscuits flavoured with chocolate and matcha green tea.

Chocolate and vanilla crème brûlée

This crème brûlée recipe is a sophisticated combination in three layers: chocolate ganache, vanilla custard, and, of course, a delicious thin crust of caramel. It is more complicated than a simple chocolate crème brûlée, but well worth the effort when you see your guests' reactions.

Chocolate cream

A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.

Chocolate cream with a crunch, irish coffee mousse

This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will take you through the whole process, paying particular attention to the most difficult stages.

Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.

Chocolate mousse with hazelnuts

Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!

Chocolate mug cake

A mug cake is fun to make and only takes a few minutes. It cooks in just one and a half minutes in the microwave.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.

Chocolate-verbena cream

A chocolate cream with delicious aromas of fresh verbena.

Chouquettes

Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.

Citrus tart

This is an unconventional tart, though the recipe is quite simple: no cream filling in the bottom, just slices of lightly poached fruit in a sweetcrust pastry case.

Clafoutis "Marie-Antoinette"

This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is then baked rapidly in the oven. The result is a very light and delicate dessert with a harmonious blend of apple and lemon flavours.

Clementine cake

This easy-to-make clementine cake is an end-of-year delight for the clementine season. It's a cake with a double clementine flavor: the whole fruit in the dough on the one hand, and a syrup made with their juice to punctuate...

Coconut pyramids

Small coconut cakes, golden, crusty, and soft inside.

Coconut-vanilla cream for Elsa

A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight...

Comtoise apple charlotte

This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.

Confit of quinces in Macvin

In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.

Cookies of the Camisards

This recipe, very simple, of small cakes of the Cevennes with the flour of chestnut and oats, is always a delight.

Corsican tarts

Two typically Corsican ingredients are brought together in this recipe: chestnuts and clementines. Chestnut flour is used in the sweetcrust pastry and the tarts are filled with a mouth-watering clementine jelly.

Cottage cheese tart

Käsküeche, or cottage cheese tart, is a recipe of Alsatian origin, consisting of a sweetcrust pastry (pâte sablée) base topped with a light cottage cheese cream and, in this version, lime flavors.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

Crème caramel

Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.

Crêpes Suzette

Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier.

Croissant dough apples

Thick slices of apples, rolled in sugar and surrounded by a strip of crescent dough, which, after a spell in the oven, become delicious puff pastry apples.

Crunchy blackcurrant and mascarpone cream verrine

A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.

Dandelion flower jelly

With dandelion flowers and a hint of lemon, here's how to make a delicate and surprising jelly, which in franche-comté (eastern France) is called "cramaillote", or sometimes "dandelion honey".

Double raspberry tartlets

Little sweetcrust pastry cases filled with a raspberry jelly, then topped with a raspberry-flavoured whipped cream. Despite their intense raspberry flavour, these tartlets are lovely and light.

Elsa's Comtoise galette

This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).

Eton mess

Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.

Far Normandy-Brittany

You may already be familiar with far, the famous Breton cake? Here's a version inspired by our neighbors in Normandy, with cream, apples and Calavados.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.

Flaked almond tart

This almond tart is an American-inspired version of the classic dessert. This one leaves out the almond cream or frangipane and uses flaked almonds instead. These are toasted, then mixed with cream and sugar. There's no point denying it, this is a rich dessert...

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

Flognarde

Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since medieval times.

Fraisier (French strawberry cake)

This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.

Framboisier

This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as here, in smaller round individual servings.

French Family Cake

The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.

Fresh mint ice-cream

This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.

Frozen cottage cheese with strawberries

Here is a refreshing and very quick recipe (if your fruit is already prepared). In just a few seconds you can enjoy a delicious frozen cream cheese and strawberry dessert, with no need for an ice-cream maker.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.

Fruit paste : Blackcurrant

If you like the taste of blackcurrant, this recipe is for you, the very pronounced taste of blackcurrant and its small acidity, in a delicious treat.

Galette Charentaise

This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.

Gâteau Basque

This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a...

Gâteau Breton (Brittany butter cake)

Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.

Gâteau Nantais

This traditional cake from the French city of Nantes is deliciously moist, flavoured with almonds, vanilla and rum. For the finishing touch, the top is covered with boozy white icing.

Grandma Solange's biscuits

These biscuits are very simple to make and delicious with tea or coffee. They are easy enough for children to enjoy making them.

Grapefruit cake

A moist, triple grapefruit cake: zest, juice and syrup.

Grapefruit moelleux

The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit. The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.

Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.

Hazelnut and orange cake

A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit trickier than a basic cake, but the result is well worth it.

Household cake (Gâteau de ménage)

A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".

Ice-cream Vacherin

Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back.

Invisible apple cake

An invisible cake is a cake with lots of fruit, in this case thinly sliced apples, where the batter is very discreet, hence the name.

Jam doughnuts

These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.

Jelly-style plum jam

Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins. It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.

Kouign-amann

Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.

Kouign-amann brioche

This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and December 30^th 201974 K4.3 15 hours 55 min.