French + Egg recipes (29)

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Apple crème caramel

Recipe by: Norma MacMillan

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Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. The fruity version here uses apple juice both for the caramel and in the custard, thus reducing the fat and sugar content and making it dairy free. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.

Aïoli

Recipe by: Nina

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This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.

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Broccoli and red pepper quiche

Recipe by: Norma MacMillan

Reviews(1)

This vegetable-packed quiche is cooked in a large, deeper-than-average tin and the pastry is rolled out thinly to give a generous amount of filling and small proportion of pastry in each slice. Serve warm, rather than piping hot or chilled, with a lightly dressed, crisp salad.

Canneles de Bordeaux

Recipe by: AnneFrancoise

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This delicious custardy pud is a specialty from Bordeaux. You'll need 25 fluted dessert (cannele) moulds.

Cauliflower and Stilton soufflé

Recipe by: Maggie Pannell

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A soufflé is always bound to impress. Here's a classic combination that adds vegetable value to a light and fluffy soufflé. Serve straight from the oven, with wholemeal bread and a tomato salad.

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Celeriac and Stilton soufflé

Recipe by: Chrissie Lloyd

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Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.

Cheese and watercress soufflé

Recipe by: Norma MacMillan

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Soufflés have a quite undeserved reputation for being difficult to make. This tasty soufflé is, in fact, very quick and easy to prepare and makes a satisfying lunch when served with crusty bread and a side salad.

Cheese souffle

Recipe by: amanda

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This soufflé is really straightforward. The key is in getting a good thick cheese sauce to start. Make sure everyone is ready to eat as soon as this comes out of the oven cos, as Paul Keating once said, "a soufflé doesn't rise twice":-)

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Chocolate and coffee éclairs

Recipe by: Brenda Houghton

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Mouth-watering chocolate éclairs get a great coffee filling.

Choux pastry

Recipe by: Norma MacMillan

Reviews(1)

This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 - 6 choux buns. Follow the individual recipe instructions for methods of use and baking.

Classic Hollandaise Sauce

Recipe by: Jeff

Reviews(4)

This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

Classic Profiteroles

Recipe by: Sandra

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This makes delicate profiteroles or eclairs, perfect for filling with whipped cream and topping with melted chocolate.

Courgette soufflé

Recipe by: Maggie Pannell

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Soufflés are quick, easy and economical to make. Here, courgette adds a subtle and sophisticated twist.

Creme Brulee

Recipe by: Karen

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This is a very nice dessert to serve when entertaining.

Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

Crème Caramel

Recipe by: Bobby Kleinveld

Reviews(5)

Caramelised sugar, sweetened milk and eggs - this delicious custard pud is cooked in individual ramekins.

Easy Spinach and Gruyere Quiche

Recipe by: ANY14TNS

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This makes for an easy midweek supper or special breakfast at the weekend. With no pastry, you save both time and calories!

Goat's cheese soufflé with ratatouille

Recipe by: Maggie Pannell

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This dish is a Provençal-style marriage between a light, cheesy soufflé topping and a flavoursome stew of Mediterranean vegetables. Serve for a summer lunch with crusty bread and a green salad.

Hazelnut and coffee meringues

Recipe by: Brenda Houghton

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These nutty treats are good enough to serve on their own, without the usual cream.

Hollandaise Sauce

Recipe by: STEPHANO

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This classic sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat low so that the egg yolks don't curdle, and to whisk constantly.

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