Kerrin’s Belgian Tea Cake
This cake, from a friend, has a choice of fillings. The lemon cheese is the original filling, both are lovely.
Belgian Plum Flan
This recipe has been posted for ZWT II & my source is www.recipes4us.co.uk/Desserts%20and%20Puddings/Belgian%20Plum%20Flan. This recipe wasn’t very “Post Your Recipe” friendly as it expressed everything in both metric & US measurements, so I had to make a choice again (Time does not include cooling time)
Gateau Basque (French Custard or Jam Tart)
Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard, use recipe #405945, or jam filling. It’s not overly sweet and can be enjoyed any time of day. It’s very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It’s best to serve the cream-filled cake the day it is made.
A Basque Custard (Natillas)
Make and share this A Basque Custard (Natillas) recipe from Food.com.
FIRNI (AFGHAN CUSTARD)
Eaten mostly for special occasions, this simple custard is always served cold. Recipe courtesy Nawida Saidhosin and the League of Kitchens.
