This is my all time favourite dessert. It really is very easy, easier than it reads, to make but is a classic French dessert.

Crème Carmel

1 qt milk
2 vanilla beans split lengthwise or 3 tsp pure vanilla extract (I use the extract but use the good stuff not artificial)
2 cups sugar (divided into ½ cup and 1 1/2 cups)
3 TBSP water
1 drop of lemon juice or white vinegar
8 large eggs
4 egg yolks
pinch salt

In large saucepan , over low heat, scald the milk with the vanilla.
Remove from the heat and let steep 30 minutes. Then remove beans and discard.
Caramelize an 8 cup round baking dish. Place ½ cup of sugar, water and vinegar or lemon juice in a small sauce pan and cook over high heat until light golden. Carefully pour the caramel into the baking dish, tipping
the dish to ensure the bottom is all covered. Let the caramel harden.

Preheat your oven to 300.

Place the eggs, yolks , 1 ½ cups sugar and salt in a bowl. Whisk together until the mixture is pale yellow and thickens (I use my KA mixer). Strain the milk mixture into the egg mixture and stir to blend, be sure the milk has cooled. Sometimes I strain the custard if I think
there are any solid bits. Pour this custard mixture into the caramelized baking dish.

Place the baking dish in a larger dish and pour boiling water half way up the outside of the baking dish. Bake 1 ½ to 2 hours or until a knife inserted in the centre comes out clean. Let cook and then refrigerate until ready to serve.

To serve run a knife around the edge and invert onto a deep plate. The carmel will run out an fill the dish.

Note: I often make these in individual ramekins. Just adjust the cooking time.

Cream Puffs...
crepes...
eclairs...
eclair cake...

chocolate mousse...

Shortcut warning: I would buy one or two of those square cartons of mini cream puffs from the grocery store. Arrange them on a cookie sheet and sift powdered sugar over them. Then melt some almond bark (chocolate-just a name, contains no almonds) in some tupperware in the microwave on low and put it in a zip loc bag. Snip a corner off and drizzle it all over the cream puffs. Let dry and arrange. Everyone will love these.
Jo

When I had a "french dinner" my friend who is the liason for the French chefs from Lyon...something or other school...brought what she called the quintessential French dessert....a strawberry Charlotte.
Here's the recipe:
http://www.cuisine-france.com/recipes/charlotte_strawberry.htm
And the hot link is the picture.

Here is a link that might be useful: Yum!!

Tart Tatin (Apple or Nectarine)
Lemon Cheesecake Mousse
Couers A La Creme
Fresh Berry Napoleons
Mousse Au Chocolat
Gateau Normand (Normandy Style Apple Pie)
Sorbet (many different fruits)

I have recipes for any of the above if you are interested.

Linda

I would pick crème caramel or îles flottantes ( floating islands), although the crème caramel would be easier to make the day before.

Oh Isle flottantes...it takes me back to Paris and a younger time. How I love Paris!

I'd make a crockenbouche with spun sugar. So impressive looking and not that hard to do.

Mu husband says that Iles flottantes look like.... how do i say this on an open family forum..... ladies chesticles!

islay, I've never had them in that form, lol.... it must depend how the baker forms the meringues. I had some on friday and the meringue was square.

How on earth do you get square meringues? lol It reminds me of those square eggs!

It must have been been poured in a pan then cut in pieces;it's a sticky meringue, semi firm.

Thanks for all of the great suggestions. I have printed it and filed it for the next two years of French class.
Her teacher ended up giving her a recipe for a breakfast pastry--it was identical to Sol's Dirt Bombs!! So we made a double batch and had some for breakfast, too :)