charlottes

To build the charlottes: 9. Preheat oven to 350 degrees.

All They're Cracked Up to Be Charlotte Druckman 2011

Butter and then sugar eight 1¼-cup ramekins, soufflé molds or little charlottes.

Not as Hard as It's Puffed Up to Be Gail Monaghan 2011

He could remember buying charlottes russe (ladyfingers and Bavarian cream) -- which, decades later out of nostalgia, he would pick up for me from a local bakery -- off the back of a wagon on a street near Erasmus High in Brooklyn where he went to school and played lacrosse.

Tom Engelhardt: Borrowed Time: The World at 65 2009

I proved to be a natural baker from charlottes to pavlovas, biscotties to pies.

Ashley Van Buren: My Culinarification 2009

I bet everyone who made charlottes web will tell you how much they loved it and look what they did to it.

Giving the pig a happy ending Roger Sutton 2006

This week we made apple charlottes and plated them with creme anglaise and caramel sauce.

Archive 2007-10-01 Kate 2007

This week we made apple charlottes and plated them with creme anglaise and caramel sauce.

Reading, Writing, Cooking and Crafting: Playing with sauce Kate 2007

The charlottes were really lovely--the bread edge was slathered with a cinamon butter sugar mixture before being put in the ramekins.

Reading, Writing, Cooking and Crafting: Playing with sauce Kate 2007

The charlottes were really lovely--the bread edge was slathered with a cinamon butter sugar mixture before being put in the ramekins.

Archive 2007-10-01 Kate 2007

Cut each slice into 3 pieces and line the sides of the ramekins with the pieces; kinda squish them in there firmly so they don't fall apart when you unmold the charlottes the buttered side should be touching the walls of the ramekin.

Archive 2007-10-01 Kate 2007