By Olivia Fowler

For the Courier

ofowler@thepccourier.com

 All this week’s featured desserts have a custard element. One of my all-time favorites is the creme brulee. When you get this dessert in a restaurant, the chef uses a small torch to create the burnt sugar crust on top. Our recipe relies on the oven broiler for the same effect.

The English trifle offers opportunities for variation. I use a homemade angel food or pound cake, but any of these options are delicious. Other fruits may also be used. It’s up to the cook.

Probably the simplest of the desserts and a real star at our house is the banana cream pie. It’s yummy.

By the way, any recipe that calls for creme anglaise needn’t scare you. It simply means a light custard.

I hope you enjoy these.

fruits may also be used. It’s up to the cook.

Probably the simplest of the desserts and a real star at our house is the banana cream pie. It’s yummy.

By the way, any recipe that calls for creme anglaise needn’t scare you. It simply means a light custard.

I hope you enjoy these.