Dishes you're interested in trying to make yourself, but are too intimidated

Sticky Toffee Pudding.

These...

Gâteau St. Honore, Bouillabaisse, Beef Wellington

You do NOT need to be intimidated by Crème brûlée, OP. There's nothing to it. It's cream, vanilla, sugar and egg yoke.

Both of those are easier than you think, OP.

Did you write that as a yoke?

Are Yorkshire puddings difficult to make? I've always loved them the couple of times I had them.

Macarons

Cassoulet

Croquembouche

Most things Japanese (getting the clean, subtle flavors is devilishly difficult)

Pancakes Barbara!

Veal Prince Orloff and Baked Pears Alicia

No, r7. They are easy. If you can cook something like a prime rib or roast beef then whipping up some Yorkshire puddings while you're waiting for the meat to cook should be no issue.

Crow.

Indian food. Even the chefs on Top Chef always seem to manage to screw it up.

I don't understand how either Tiramisu or creme brulee could be intimidating. Have you even LOOKED at the recipes?

They're a culinary skill step above Jello.

This gluten-free naan. I miss good fresh naan from the local Indian restaurants, and she claims it is possible to make an excellent one GF.

Manicotti.

R16, don't be intimidated. It's way easier than a lasagne.

Hot tea. That's on par with most of the complexity of the dishes in this thread.

R18, what dishes do you find intimidating to try and cook for yourself?

bracciole (sp?)

R7, here you go.

R19 - oh I don't know - Beef Wellington, risotto, sushi, confit, homemade pasta or noodles, etc.

Apple crumble cheesecake. It's not that it's difficult to make, it's that making it is too big of a project for me. I would probably go insane from the tedium of peeling enough apples.

R22, duck confit is intimidating. Sushi, too.

R13, try Madhur Jaffrey’s recipes. She tests them to death, and they are guaranteed to work if you follow them properly.

Cassoulet and Beef Wellington, definitely. Yorkshire Pudding is super easy and delicious.

Croissants. Impossible test of patience

Apple strudel. Time-consuming.

There are a few things I tried to make and they were unsuccessful, but I want to try again:

Pavlova - I didn't beat the egg whites and sugar long enough - the sugar crystals were still evident

Caramel cake - while making the caramel frosting, the sugar crystallized and the frosting was gritty

Cream puffs - the pastry tasted really eggy - think I added the egg while the choux was too hot

Butterscotch pudding - when I make it from scratch, it never gets firm. No problem like this with chocolate

Cassoulet - don't bother. Way overrated dish.

Always wanted to try scrambled eggs but I can’t work up the courage

I hate frozen fish but absolutely love it fresh.

I could complain about cooking it right but I really need a good way of poaching it, including the proper implements and liquid medium.

Of course I could fry it well but this is about cleaner cooking.

I used to love a good French "white meal" of sole or any other white fish with boiled potatoes and green beans. Great hangover remedy but my favourite little French restaurant is gone.

Poached Salmon filet can be divine.

Anything that involves technical and precise butchery.

Beef Wellington and Scotch Eggs. My attempts have been tragic. I still can't cut up a whole chicken without it looking like a deconstructed Frankenstein.