Aside from the nutritional benefits that herbs provide to your recipes, they can also add a

fresher, lighter flavor to your treats. While they can be used in both dried and fresh form, experts
recommend that fresh herbs are more ideal to use because the dried variety tend to add a bitter
edge to your desserts. However, as most herbs have a powerful flavor, you don’t want it to
overwhelm the entirety of your dessert. Add just a hint of its flavor by using just a little or
infusing minced herbs with milk.

Mint

There’s nothing more refreshing than fresh mint, that’s why it’s a popular ingredient in sweet
treats. Mint contains plenty of aromatic oils that pair perfectly with chocolate and fruits such as
lemon, blueberries, strawberries and melon.

Thyme

When it comes to appetizers and desserts, thyme is most commonly used to flavor biscuits and
bread. Just a small amount would suffice especially when used fresh because it has a strong
flavor.

Coriander

Coriander, also commonly referred to as cilantro, is an excellent source of Vitamins A and C,

calcium, iron and magnesium. With its nutty an citrus flavor reminiscent of a combination of
sage and an orange peel, coriander is a great addition to baked treats using fruits like apples,
apricots, bananas, cherries, peaches and pears.

Rosemary

An aromatic herb, rosemary is another top favorite when it comes herbs for desserts. It is
commonly used to flavor in bread and pastries. The easiest ways to use thyme for sweet treats
is to finely grind the fresh leaves and add it to the dough or to add a sprig of rosemary on the
baking sheet when baking bread.

Bergamot

One of the lesser known herbs, bergamot adds a light and delicious tea-like flavor to treats. It is
used in jellies or preserves and works best with fruits like apples, apricots, berries, peaches and
plums.

Borage

Another not-so-common herb, borage is also called bee plant or starflower and is popular in
Mediterranean countries. It is a low-calorie culinary herb that is also an excellent source of
Vitamins A and C and essential fatty acids. It has a clean cucumber-like aroma and taste that is
refreshing. Borage is commonly used to garnish desserts as well as wine and punches.

Basil

Basil is a common culinary herb that is used in thousands of dishes, including sweet treats. Its
flavor, which is like a mix of cinnamon and citrus, is great for giving a delicious kick to sweet
bread dough, baked fruits, custards and sorbets.
Angelica

A culinary and medicinal herb, angelica is widely used for flavoring. It has a woody and slightly
bitter flavor and is commonly candied for dessert decoration.

All spice

Hygiene is two thirds of health. Lebanese Proverb

Hygiene is very important for a healthy life. Hygiene means being clean both bodily and eating
clean food and drinking clean water. Health is very important in our life and is illustrated by the
proverbs like HEALTH IS WEALTH and IF HEALTH IS LOST SOMETHING IS LOST.

Creme Anglaise and Pastry cream are custards designed to be blended with other
dessert ingredients. Both add a smooth, creamy quality to fruit and pastry sweets but
neither can be substituted for the other.

Pastry cream, or creme patissiere, is customarily made with milk, not cream. Cornstarch or a
mixture of cornstarch and flour is added to produce a thick custard that can be used as a
filling for pies, cakes, cream puffs and eclairs. Its spoonable consistency means it can also
be served in a bowl as a pudding dessert. with or without added flavorings as a quick pie
filling

Creme Anglais. This English dessert staple is made by heating light cream or half-and-half
with vanilla, stirring it into egg yolks beaten with sugar. Mixture has a thick, sauce-like
consistency. thick, pourable sauce, might use ice cream, yogurt or whipped topping.

Creme Anglais
This English dessert staple is made by heating light cream or half-and-half with vanilla,
stirring it into egg yolks beaten with sugar, then slowly blending all ingredients over heat
until the mixture has a thick, sauce-like consistency. Cooking the egg yolks too quickly
is the main hazard of making creme Anglaise, which can can curdle if heated above 180
degrees Fahrenheit. Allow four to five minutes of steady stirring to thicken the custard,
then strain it through a fine strainer or cheese-cloth-lined coarse mesh strainer. Some
cooks set a bowl in an ice bath to prevent continued cooking of the strained custard.
Cooks with less patience make creme Anglaise from commercial mixes found at
specialty stores.

Cooking with Creme Anglaise

Creme Anglaise is a thick, pourable sauce, commonly referred to simply as custard in
the British Isles. Homemakers top fresh or canned fruit with creme Anglaise as a family
dessert, just as American cooks might use ice cream, yogurt or whipped topping. Creme
Anglaise also makes an excellent topping for dense, unfrosted cakes like pound cake.
This is the kind of custard called for in recipes for trifle, which is a pudding created from
pieces of sponge cake, fresh and preserved fruit, custard and sometimes a liqueur.

Pastry Cream
Pastry cream, or creme patissiere, is customarily made with milk, not cream. Cornstarch
or a mixture of cornstarch and flour is added to produce a thick custard that can be used
as a filling for pies, cakes, cream puffs and eclairs. Its spoonable consistency means it
can also be served in a bowl as a pudding dessert. Pastry cream is classically flavored
with vanilla but can be created in chocolate, coffee, lemon and other flavors as well.
While pastry cream, like creme Anglaise, can be damaged by overcooking, it is
important to bring milk to a boil, activating the thickening capacities of the cornstarch or
flour. Pastry cream does not need to be strained, but the top should be covered with
plastic wrap to prevent formation of a top skin as it cools.

Using Pastry Cream

Use pastry cream, with or without added flavorings as a quick pie filling. Spread it
between cake layers to create a Boston cream pie. Split cream puffs or eclairs and fill
them with pastry cream. Some cooks mix pastry cream with an equal quantity of
whipped cream, then fill pastries from a pastry bag. Spread between sheets of puff
pastry, pastry cream lets you make showy Napoleons. Alternate cream layers with jam
or jelly ones for your own special take on this festive confection.
but custard is actually any dessert or sauce that contains a liquid thickened with eggs. In most
cases, milk or cream is the liquid. Custards can be thickened in one of several ways, while
pastry cream typically follows one specific formula. A basic custard is thickened with only eggs.
It has a fairly loose texture and requires the most finesse in preparation.