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"         //      Vanilla Cr\u00E8me Br\u00FBl\u00E9e   This classic baked custard gets a last-minute broil to create the smooth, crackable sugar crust.  Try this recipe!  Strawberry Savarin   Savarins are buttery yeast-leavened cakes named for Anthelme Brillat-Savarin (1755-1826), a famous French politician and gastronome. Ripe, fresh strawberries balance the richness of the cake. Mocha Pots de Cr\u00E8me   Serve this rich, pudding-like chocolate dessert to cap off a romantic meal.  Try this recipe!  Quick Tarte Tatin   This simple skillet-baked caramelized apple tart requires just 15 minutes of prep time thanks to frozen puff pastry. Serve warm with vanilla or dulce de leche ice cream on the side.  Try this recipe!  Tulipes with Raspberry Sorbet   Delicate homemade cookies make an elegant serving vessel for store-bought raspberry sorbet. No fancy cookie mold needed \u2014 the cookies are shaped using the bottom of an ordinary drinking glass. Meringue Box with Amaretto Cream and Fruit   Baked meringue makes a creative (and edible) container for this refreshing fruit and cream combo.  Try this recipe!  Crepe Cake   Delicate pancakes with a chewy bite, crepes are delicious on their own served with melted butter and powdered sugar. This dessert ups the ante by layering thin crepes with rich chocolate pudding. Cream Puffs with Dark-Chocolate Sauce   Cream puffs stuffed with ice cream, a.k.a. profiteroles, are standard dessert fare in France. This version toes the lighter side of the line by cutting the butter in the batter and using reduced-fat ice cream.  Try this recipe!  Individual Lemon Souffl\u00E9s   Modern souffl\u00E9s were developed in France in the 1700s, and the term refers to a light, airy dish that holds its shape but isn&amp;#039;t too stiff. These lemon souffl\u00E9s are sweetened with a quick homemade lemon pastry cream. Cr\u00E8me Caramel   Here, low-fat milk replaces whole milk and 2 egg whites stand in for 2 whole eggs, yet the custard is still velvety smooth and tastes as good as the higher-fat original.  Try this recipe!  Apricot-Almond Clafouti   Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches, and plums.  Try this recipe!  Lemon and Fresh Raspberry Dacquoise   This chilled dessert of crisp-chewy meringue layers, lemon cream, and raspberry whipped cream is a luscious way to end a sophisticated ladies&amp;#039; lunch.  Try this recipe!  Blueberry-Lavender Ice Cream   Two of summer&amp;#039;s pretty purple beauties \u2014 plump, juicy blueberries and fragrant lavender blossoms \u2014 join with cream, eggs, and sugar to make this rich French-custard-style ice cream.  Try this recipe!  Apricot-and-Blueberry Tart   French pastry chef Michel Keller makes a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler 12-inch version here. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a26160/classic-french-desserts-recipes/?src=shelter_footer>