Name: Nazende “The Baked Goods”
Address: Remzi Oğuz Arık Mahallesi, Paris Caddesi 28/A Aşağı, Ayrancı, 06680 Çankaya/Ankara, Türkiye, Çankaya/Ankara
Telephone: (0312) 427 78 40
Price range: $$
Rating: 5.8149999999999995

Nazende “The Baked Goods”

This traditional egg custard dessert consists of egg yolks, cream, sugar, and vanilla, with a hard, burnt, toffee crust. The combination is cooked, transferred into ramekins, poached in a bain-marie, then well chilled. The chilled custard is typically set in wide, flat dishes, and is then topped with brown sugar which is either caramelized under a broiler or with a blowtorch. The origins of the dish are quite unclear, and England, Spain, and France all claim to have invented it. However, most food historians agree that custards were popular as far back as the Middle Ages, and recipes for custards circulated throughout Europe for centuries. The Spanish claim to have invented it in the 18th century under the name crema Catalana, while the English claim it was their invention from the 17th century, when it was known as burnt cream. At the end of the 19th century, the French term cr&egrave;me br&ucirc;l&eacute;e became popular, putting the dessert on the map from Paris to New York City. Regardless of its origins, this timeless classic remains a great example of simple, classical cooking &ndash; memorable, delicate, and flavorful, yet easy to make.

Crème brûlée

Italy

Simplicity at its finest, this softly set pudding takes almost no effort to make, yet is nothing short of amazing! Even though panna cotta (lit. cooked cream) wasn't mentioned in Italian cookbooks until the 1960s, today it is considered a traditional Piedmontese dessert, and the original recipe calls for only whole cream, sugar, vanilla, and gelatin. When made to perfection and properly chilled, panna cotta is silky smooth, deliciously creamy, and has a gentle wobble to it. For a slightly lighter version of this scrumptious dessert, use half-and-half instead of heavy cream, or simply dilute heavy cream with milk. According to Anna Del Conte, a renowned food writer and leading figure in Italian cuisine, classic Piedmontese panna cotta is served on its own or sometimes accompanied with Brutti ma buoni hazelnut meringue biscotti, while the Valle d&rsquo;Aosta version of panna cotta is flavored with a dash of peach eau-de-vie and garnished with red berry coulis. In other parts of Italy, panna cotta is frequently flavored with rum or sweet Marsala wine and topped with a generous drizzle of caramel sauce, which perfectly complements the seductive aroma of vanilla. Imagination being the only limit, variations on this elegant dessert are virtually endless, and it can be easily tailored to anyone&rsquo;s taste.

Nazende “The Baked Goods”

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