Pain perdu is another famous French dish made from stale bread and custard, known more familiarly to us here in America by ...

Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire ...

Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the ...

This French dessert can be time-consuming and labour-intensive. Honestly, I just love the golden, crispy caramel layer on top. Try this version - it’s super easy and technically not crème brûlée, just ...