Category: Dessert

Dessert recipes

September 22, 2017 Baking, Dessert, Middle East

Rosh Hashanah Honey Cake – Happy Jewish New Year!!!

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Rosh Hashanah Honey Cake - Happy Jewish New Year!!!
Author: 
Recipe type: Cake
Cuisine: Jewish
 
Happy New Year to all our Jewish viewers, and to celebrate, today I am baking a traditional Rosh Hashanah honey cake. The unique texture and flavor of this delicious treat will have everyone lining up for more.
Ingredients
For the Cake
  • 2.5 Cups All-purpose flour
  • 1.25 Tsp Salt
  • 1 Tsp Baking powder
  • 0.5 Tsp Baking soda
  • 0.5 Cup Water
  • 4 Large eggs
  • 90ml Unsweetened apple sauce
  • 0.25 Cup Vegetable oil
  • 0.25 Cup Orange juice
  • 1 Tsp Vanilla extract
  • 430ml Honey
For the Icing
  • 1 Cup Icing sugar
  • 4.5 Tsp Water
  • 1 Tsp Vanilla extract
Instructions
  1. To start, measure 2 and a half cups all-purpose flour into a large mixing bowl.
  2. To this, add 1 and a quarter teaspoons salt, 1 teaspoon baking powder and a half teaspoon baking soda. Mix this until combined and put it aside.
  3. Add a half cup of water to another jug.
  4. Whisk 4 large eggs and pour these into the water.
  5. Add a heaped quarter cup measure of unsweetened apple sauce and mix this in.
  6. Pour in a quarter cup of vegetable oil and a quarter cup of fresh orange juice.
  7. Measure a teaspoon of vanilla extract and add this.
  8. Finally pour in 430ml or 1 and 3 quarter cups of honey.
  9. Mix this thoroughly until all of the honey has mixed into the other liquid.
  10. Pour the honey mixture into the flour. Use a paddle initially to cut the flour into the mixture, then move to a large whisk.
  11. Mix this until reasonably smooth.
  12. Traditionally honey cake is baked in a 12 cup Bundt pan, but today I am going to use two 8 inch cake tins.
  13. Whichever way you choose to go, the tins need to be prepared. Butter the pans liberally.
  14. Scatter flour across the buttered surfaces and tip out any excess flour.
  15. Pour equal amounts of the batter into each of the pans.
  16. Bake the honey cake in a preheated oven at 325f or 162c for 45 to 60 minutes, and a skewer comes out clean when pressed into the center of the cake.
  17. Remove the cake from the oven and place the tins on a rack. Allow the cake to cool in the tins for 30 minutes.
  18. After this time, run a thin blade around the edge of each tin and turn them out onto the rack.
  19. Allow these to continue cooling for a further 2 hours.
  20. Once totally cooled, these can be wrapped and stored at room temperature for a few days.
  21. When you're ready to finish them off, combine a cup of icing sugar with 4 and a half teaspoons of water and a teaspoon of vanilla extract.
  22. Mix this until smooth, then drizzle it over the cakes.
  23. Allow the icing to set for 30 minutes before cutting and serving.
  24. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

 

September 21, 2017 Accompaniments, Baking, Dessert, Instructional Techniques, Molecular Gastronomy

How to Make Pouring Cream from Milk

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How to Make Pouring Cream from Milk
Author: 
Recipe type: Dairy / Dessert
 
Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
Ingredients
  • 75g Butter, melted
  • 175ml Full cream milk
  • ⅛ - ¼ Tsp Xanthan gum
  • Caster sugar (to taste if desired)
Instructions
  1. To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
  2. Heat 175ml of full cream milk to around the same temperature of the butter.
  3. In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
  4. Pour the milk into a tall jug, followed by the melted butter.
  5. Add 1 eighth of teaspoon of xanthan gum to the jug.
  6. Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
  7. And here it is....
  8. To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
  9. Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
  10. Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
  11. You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
  12. That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.

 

August 23, 2017 Baking, Bread, Dessert, Finger Foods, Vegetarian Recipes

How to Make Buttermilk Rusks – Crunchy Dunking Biscuits!!!

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How to Make Buttermilk Rusks - Crunchy Dunking Biscuits!!!
Author: 
Recipe type: Biscuits / Cookies
Cuisine: South African
 
In yesterdays episode we made a batch of thick, creamy cultured buttermilk. Today we're going to use this to make South Africa's traditional dunking biscuit, delicious buttermilk rusks.
Ingredients
  • 500g Butter
  • 500g Sugar
  • 1Kg All-purpose flour
  • 15ml Baking powder
  • 10ml Salt
  • 500ml Cultured buttermilk
  • 2 Eggs
Instructions
  1. To start add 500g of butter and 500g of sugar to a medium size pot. Place the pot over low heat and melt the butter.
  2. This recipe is on the sweeter side. You can reduce the sugar, or even replace a portion of the sugar with seedless raisins or any dried berries.
  3. While the butter melts, sift 1kg of all purpose, 15ml of baking powder and 10ml of salt into a bowl.
  4. Measure 500ml of the cultured buttermilk into a large jug. Whisk 2 eggs and add these to the buttermilk.
  5. Make a well in the center of the flour mixture and pour the buttermilk and egg into the bowl. Mixt this briefly until all of the liquid has been absorbed by the flour.
  6. Pour in the melted butter and sugar. Use your padfle to mix this into the flour mixture until no dry flour is visible.
  7. You will have a thick, lumpy batter.
  8. Pour the batter into an 11 by 14 inch baking tin and spread it out evenly across the tin.
  9. Bake the batter in a preheated oven at 180c or 350f for 60 minutes, and a skewers comes out clean when pressed into the center of the cake.
  10. Remove the pan from the oven and allow it to stand for 15 minutes.
  11. Use a long ruler and a thin blade to cut the cake into strips of about 20mm wide.
  12. Turn the pan 90 degrees and cut the strips into fingers.
  13. Use a lifter to remove these from the pan and spread the rusks out over 4 large racks.
  14. Place the racks in your oven set at 100c or 200f with door slightly ajar. Allow the rusks to dry out like this for 2 to 3 hours.
  15. And now you have a mountain of traditional rusks just ready for eating.

 

March 11, 2017 Baking, Cheese, Dessert, Sweets, Valentine's Recipes

Creamy Refrigerator Cheesecake Recipe – How to Make Amazing Cheesecake. Double Crust Cheesecake.

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Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
Author: 
Recipe type: Dessert
 
Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
Ingredients
For the Crust
  • 200g Graham crackers or tennis biscuits
  • 120g Butter, melted
  • 25g Sugar
For the Filling
  • 200g Butter at room temperature
  • 200g Sugar
  • 1Egg
  • 1 Egg yolk
  • 250g Cream cheese (soft)
  • 200g Sour cream
Instructions
  1. To start, break the crackers or t-biscuits into bits and place them in your food processor.
  2. Pulse the machine 3 or 4 times until you have an even mass of crumbs.
  3. Pour in the sugar and melted butter.
  4. Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
  5. You will end up with a crumbly mass of pastry.
  6. Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
  7. Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
  8. Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
  9. Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
  10. In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
  11. Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
  12. Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
  13. Remove the bowl from your mixer and pour in the cream cheese mixture.
  14. Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
  15. Remove the springform pan from the freezer and pour the filling into the center of the pan.
  16. Spread it out evenly from the center outwards.
  17. Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
  18. Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
  19. Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.

 

January 14, 2017 Baking, Bread, Dessert, Finger Foods, Snack Food, Sweets, Vegetarian Recipes

How to Make Koeksisters – South Africa’s Favorite Sweet Pastry – Yummy South African Snacks

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How to Make Koeksisters - South Africa's Favorite Sweet Pastry - Yummy South African Snacks
Author: 
Recipe type: Dessert / Snacks / Confections
Cuisine: South African
Serves: 32
 
Koeksisters are a traditional sweet pastry in South Africa. These little twisted pastries are nice and crispy on the outside and soft and juicy on the inside. Saturated with a spiced syrup mixture, these little wonders will have you coming back time and time again.
Ingredients
For the Syup
  • 500ml Water
  • 1Kg White sugar
  • 2.5ml Cream of Zest and juice of 1 Lemon
  • 8cm Cinnamon stick
  • 8-10 Slices fresh ginger
  • 5ml Glycerin
For the Pastry
  • 4 Cups all purpose flour
  • 125g Shortening (baking lard)
  • ⅛ tsp Salt
  • 2 Eggs
  • 7.5ml Baking powder
  • 180ml Full cream milk (split 60ml / 60ml / 60ml)
  • Oil for frying
Instructions
  1. To make the syrup, place the sugar, water, cream of tartar, sliced fresh ginger and cinnamon sticks in medium size pot.
  2. Place the pot over medium heat and bring this to a boil. Lower the heat and simmer the mixture for 6 minutes.
  3. Add the lemon rind and juice and the glycerin. Stir this in and remove the pot from the heat.
  4. Once the syrup has cooled, cover the pot and refrigerate overnight.
  5. The following day, place the flour, shortening, baking powder and salt into your food processor and pulse this briefly 2 or three times to cut the shortening into the flour.
  6. Remove the lid, crack the eggs into the bowl and add the first 60ml milk.
  7. Switch the machine on high speed and allow this to mix for 20 seconds while tilting the machine from side to side.
  8. Add the second batch of milk and repeat the mixing process.
  9. Add the third batch of milk and run the machine for a further 30 seconds, tilting it back and forth.
  10. After the mixing, you will have a soft crumbly mass of pastry that will hold together when compressed.
  11. Sprinkle a little flour on your work surface and turn the pastry out.
  12. Work the pastry into a flat disc shape and wrap it in cling wrap.
  13. Allow this to stand for 60 minutes at room temperature.
  14. After the resting time, cut the pastry into 16 equal portions.
  15. Working with one portion at a time, work the pastry into a sausage shape about 4 inches in length.
  16. Place the pastry on a piece of plastic film, fold the film over to enclose the pastry, than roll it out to about 6mm or a quarter inch in thickness.
  17. Unfold the plastic and cut the pastry in half across the width.
  18. Cut each half into three along the length, leaving the narrower end intact.
  19. Plait each pieces using a simple 3 strand plait, put these aside and continue with the remaining pastries.
  20. Half fill a wok or large pan with oil and heat this to 180c or 350f.
  21. Carefully drop the pastries into oil in batches and fry them until well puffed and golden.
  22. Use your tongs to lift these one by one from the oil and dunk each one immediately into the ice cold syrup to get a good coating.
  23. Put the coated koeksisters aside and continue with the remaining batches.
  24. And there it is... a wonderful crispy, golden batch of South Africa's favorite pastries.

 

January 13, 2017 Baking, Dessert, Snack Food, Sweets, Thanksgiving, Valentine's Recipes

How to Make Honeycomb – Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!

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How to Make Honeycomb - Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!
Author: 
Recipe type: Candy
 
How to Make Honeycomb - quick and easy honeycomb recipe! Whether you decide to coat these little wonders with chocolate or just have them plain, honeycomb is just super yummy.
Ingredients
  • 75ml Water
  • 320ml Caster sugar
  • 120ml Corn syrup, Lyle's Golden Syrup, or glucose syrup
  • ⅛ tsp Cream of tartar
  • 5ml White vinegar
  • 7.5ml Bicarbonate of soda (baking soda)
  • Chocolate to coat (optional)
Instructions
  1. Place the corn syrup or Lyles golden syrup or glucose syrup, caster sugar, cream of tartar, white wine vinegar and water in a deep pot.
  2. Half fill a large pan with water at room temperature.
  3. Place the pot over medium high heat and stir the mixture until the sugar has dissolved and everything is well combined.
  4. Bring the mixture up to 300f or 154c. To judge this you will need to use a candy thermometer or an infrared thermometer.
  5. While the mixture heats up, line an 8 x 8 inch baking pan with baking parchment.
  6. As the mixture comes to the correct temperature, remove the pot from the heat and carefully lower it into the pan of water.
  7. Add the bicarbonate of soda and whisk this into the mixture.
  8. The mixture will froth up like a volcano.... this is why you need a deep pot.
  9. The cooling bath cools the mixture just enough to ensure a nice fine texture of bubble in the honeycomb.
  10. Remove the pot from the cooling bath and pour the honeycomb into the lined baking pan. Quickly level off the surface and put this aside to set.
  11. Once the mixture has set solid, turn it out from the pan.
  12. Use your meat mallet and a butter knife as a chisel to fracture the honeycomb into bite sized pieces.
  13. And there it is.... a beautifully finely texture honeycomb to add a little sweetness to the beginning of your new year.

 

December 4, 2016 Baking, Dessert, Sweets

How to Bake Festive Short Bread – Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!

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How to Bake Festive Short Bread - Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!
Author: 
Recipe type: Baking
 
Festive shortbread is an amazing replacement for the traditional fruit mince pies. Super easy to make, and super quick, this tasty treat can only make your festive season better.
Ingredients
For the Base
  • 125g Butter, softened
  • 125ml Caster sugar
  • 1 Egg, Beaten
  • 5ml Baking powder
  • Pinch of salt
  • 500g Fruit mince
For the Topping
  • 250ml Sugar
  • 310ml Shredded coconut
  • 1 Egg, beaten
  • 50g Ground almond
Instructions
  1. For the first step, measure out the softened butter and caster sugar and beat one egg.
  2. For the second step, sift the flour, baking powder and salt.
  3. Place the sugar and butter in you stand mixer with the beater attached. Beat the mixture until it is combined.
  4. Swap out the beater for the whisk and zap the sugar butter mixture on high speed until well creamed... about 2 minutes.
  5. Add the beaten egg and mix this in for 60 seconds.
  6. Swap out the whisk for the beater and add the sifted flour mixture.
  7. Beat this at high speed for 2 to 3 minutes until everything is well mixed, and you have a crumbly pastry that holds together when compressed.
  8. Grease an 8 inch square baking pan with butter.
  9. Pour in the pastry and spread it around the pan.
  10. Press it down lightly to smooth out the surface.
  11. Pour in the fruit mince and spread this evenly across the pastry.
  12. For the crunchy topping, measure out the sugar, desiccated coconut, and ground almond, and beat one egg.
  13. Pour this all into a mixing bowl and use a fork to blend this to a sticky crumbly mass.
  14. Pour this over the pan and spread it evenly without compressing the mixture.
  15. Bake the festive shortbread in a preheated oven at 180c or 350f for 35 minutes until crispy and golden on top.
  16. Remove the pan from the oven and allow it to cool for 15 minutes before cutting into squares.
  17. You can serve this immediately, however, like any fruit mince treat, it ages excellently over the following 2 to 3 days, and only gets better.

 

November 12, 2016 Cocktail Snacks, Dessert, Finger Foods, Mother's Day, Snack Food, Sweets, Valentine's Recipes

Deep-Fried Super-Cheesy Bites – A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!

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Deep-Fried Super-Cheesy Bites - A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These deep-fried super-cheesy bites are insanely good. Strong blue cheese and fruit jam enclosed in American cheese slices then crumbed a deep-fried results in the most amazing sweet savory flavor and texture combination.
Ingredients
  • 16 Slices American processed cheese
  • 3 Heaping tablespoons fruit preserve / jam
  • 80g Creamy blue cheese
  • 250ml Fine bread crumbs
  • 250ml All-purpose flour
  • 2 Eggs, beaten
  • Oil for deep-frying
Instructions
  1. You will need 16 slices of American cheese. For those not in North America, this the processed cheese slices that come individually wrapped in plastic sheets.
  2. In addition, measure out 3 heaping tablespoon of a good quality fruit preserve and open a block of creamy blue cheese.
  3. You will also need an 8cm, or just more than 3 inch gow gee press. These are readily available on eBay and Amazon for next to nothing.
  4. To start assembling, open a cheese slice and keeping the plastic wrapper in place, use the back of the press to cut out the circle then position the circle over the press.
  5. Place ⅔ of a teaspoon of the preserve in the center of the cheese, followed by a small piece of blue cheese.
  6. Grab the handles of the press and close this just firmly enough to seal the edges of the cheese. If you press to hard, the cheese will split.
  7. Continue until all of the cheesy bites are formed.
  8. To coat the bites, measure out a cup of all-purpose flour, a cup of fine bread crumbs, and whisk 2 eggs.
  9. Sprinkle a layer of breadcrumbs over a large platter. This is where the coated cheesy bites will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
  10. Working with cheesy bite at a time, dredge the bite in the flour.
  11. Transfer this to the egg to wet all of the flour.
  12. Then it's into the bread crumbs to get a good solid coating all over.
  13. Transfer this to the platter to set, and continue with the remaining pockets.
  14. Allow the coating to set for 20 minutes.
  15. Half fill a large pan with oil and heat this to 180c or 350f.
  16. Carefully drop the cheesy bites into the oil and fry these for 3 minutes, turning over halfway through.
  17. As the first cheesy bites are ready, use a slotted spoon to remove them from oil, and drain any excess oil on kitchen paper.
  18. Serve the bites immediately accompanied with whipped cream and a good dessert wine.
  19. And there we have it, a crunchy, creamy, sweet and savory taste of heaven.

 

July 29, 2016 Baking, Bread, Breakfast, Dessert, Mother's Day, Sweets, Vegan Recipes

Biker Bar Pancakes – Diner Style Pancakes – Awesome Beer Flapjacks for Hungry People!!!

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Biker Bar Pancakes - Diner Style Pancakes - Awesome Beer Flapjacks for Hungry People!!!
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Today's episode is and easy, fun and delicious treat that will result in the best flapjacks you have ever tasted. These things are huge... they are light and fluffy.... and they have an amazing flavor that is second to none.
Ingredients
  • 365g All-purpose flour
  • 45ml Sugar
  • 6.25ml Baking powder
  • 6.25ml Bicarbonate of soda
  • 6.25ml Salt
  • 2 Eggs
  • 430ml Cultured buttermilk
  • 125ml Beer or stout
  • 5ml Vanilla extract
  • 45ml Butter melted
  • Extra melted butter for frying and serving
  • Maple syrup
Instructions
  1. Combine the vanilla extract, melted butter, beaten eggs, cultured buttermilk and beer in a jug. Stir this well until completely combined.
  2. In a mixing bowl, combine the all purpose flour, baking powder, bicarbonate of soda, salt and sugar. Stir this together until well combined.
  3. Pour the wet ingredients into the bowl. Use a ball whisk to mix this all together until you have a lumpy batter.
  4. Heat a frying pan over medium heat. Brush the pan with melted butter and drop a half cup of the batter into the pan.
  5. Allow this to fry for 2.5 to 3 minutes until bubbles open on the top of the pancake.
  6. Use a spatula to lift the edge of the pancake. These are bigger normal, so you really have to get the spatula well underneath the pancake before attempting to flip it.
  7. Flip it over and continue to fry for a further 2.5 minutes.
  8. Remove the pancake from the pan and continue with the remaining pancakes. Keep the cooked pancakes warm in a low oven.
  9. Serve the pancakes brushed with melted butter and drizzled with maple syrup.

 

May 25, 2016 Baking, Bread, Dessert, Mother's Day, Sweets, Valentine's Recipes

How to Make Crispy Golden Waffles – Classic Crispy Waffle Recipe

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How to Make Crispy Golden Waffles - Classic Crispy Waffle Recipe
Author: 
Recipe type: Dessert
 
Waffles are certainly among the most well known desserts and comfort foods served in high end and low end establishments across the world. Making a waffle is really easy, but making a great waffle takes a couple of extra steps.
Ingredients
  • 285g All purpose flour
  • 10ml Baking powder
  • 2.5ml Salt
  • 15ml Caster sugar
  • 3 Eggs
  • 105g Butter
  • 360ml Full cream milk
Instructions
  1. Sift the all-purpose flour, baking powder and caster sugar into a mixing bowl.
  2. Separate the eggs into 2 jugs, measure out the milk and melt the butter in your microwave.
  3. Pour the egg whites into your processor with whisk attached. Whisk the whites until nice and frothy and the whisk is starting to leave trails in the egg.
  4. Pour the white from the mixer into another bowl.
  5. Return the bowl to the mixer and add the egg yolks. Whisk these for a minute until well mixed then add the milk and melted butter. Stir this in thoroughly.
  6. Pour this into the flour mixture and stir it in briefly. Don't mix this until smooth. You want it to be mixed through but the batter must have a pebbly texture.
  7. Pour in the egg white and fold this in briefly until just combined.
  8. Heat your waffle iron following the manufacturers instructions. When the ready light comes on, pour in the require amount of batter for your machine.
  9. Very shortly after closing the iron large amounts of steam will rise from the machine. This steam will tell you when the waffle is ready, not the lights on the machine.
  10. After a few minutes the steam will almost stop... the waffles are ready to remove. Remove the waffles and continue with the remaining batter.
  11. Whisking the egg whites separately, using extra butter and following the steam signals will have you on the road to awesomely crispy, golden waffles.
  12. This recipe will make 12-16 Belgian style waffles.

 

 

 

May 22, 2016 Baking, Dessert, French Recipes, Mexican Recipes, Mother's Day, Sweets, Thanksgiving, Valentine's Recipes

How to Make Flan – Classic Baked Flan Recipe – Easy Flan Recipe at Home!!!

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How to Make Flan - Classic Baked Flan Recipe - Easy Flan Recipe at Home!!!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Flan or flan, whichever way you prefer to pronounce it, is an all-time favorite. This creamy baked custard dessert will have your guests lining up for more. This recipe is super-easy to make and by doubling or tripling the recipe is a great way to cater for larger numbers of guests.
Ingredients
  • 160ml White sugar
  • 1 Can condensed milk (385ml)
  • 500ml Heavy cream
  • 250ml Full cream milk
  • 5 Large eggs
  • 10ml Pure vanilla extract
Instructions
  1. Preheat your oven to 180c / 350f
  2. Heat a small pan over medium low heat and pour in the sugar.
  3. Heat this slowly giving the pan a gentle shake every so often.
  4. As the sugar starts to melt, lift the pan above the flame and tilt and rotate the pan to ensure even heating and melting.
  5. When all of the sugar is melted the liquid will be smooth and glossy.
  6. Pour the melted sugar into a 9 inch round baking dish, then put this aside on a heat-proof surface.
  7. Add the eggs, milk, cream, sweetened condensed milk and pure vanilla extract to your blender. You can also use you food processor, or mix this by hand.
  8. Blend the mixture thoroughly for 60 seconds. If you're mixing by hand, mix until everything is totally combined.
  9. Place the baking tin into a larger roasting tin and pour the flan mixture into the baking tin.
  10. Pour boiling kettle water into the roasting pan to a depth of 1 inch or 25mm.
  11. Transfer the flan to a preheated oven at 180c or 350f and let it bake for 50 to 60 minutes until set.
  12. Remove the flan from the oven and transfer it to a wire rack to cool completely.
  13. To serve, run a fine blade around the edge of the custard. Invert a platter over the flan, flip the whole lot over and voila, there's your masterpiece.
  14. Cut the flan into 6 or 8 portions and serve drizzled with the overrun sauce.

 

May 8, 2016 Baking, Dessert, Finger Foods, French Recipes, Mother's Day, Sweets, Valentine's Recipes

Mother’s Day 2016 – Coconut Chocolate Madeleines – How to Make Chocolate Dipped Madeleines.

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Mother's Day 2016 - Coconut Chocolate Madeleines - How to Make Chocolate Dipped Madeleines.
Author: 
Recipe type: Baking / Patisierre
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
After a week on the road, I'm back, and just in time for a delicious Mother's Day treat. Coconut chocolate dipped Madeleines are super-quick and easy to make. Traditionally baked in a scalloped Madeleine pan, you can also use mini muffin pan if you don't have the real thing.
Ingredients
  • 6 Eggs
  • 200g Caster sugar
  • 300g All-purpose flour
  • 200g Butter, melted
  • Zest of 1 lemon
  • Zest of 1 orange
Instructions
  1. This recipe goes very quickly so it's a good idea to have everything prepared before you start.
  2. Preheat your oven to 200c or 400f.
  3. Measure out the eggs, caster sugar, all-purpose flour, melted butter, lemon zest and orange zest.
  4. Place the eggs and sugar in a large mixing bowl.
  5. Whisk this vigorously for 3 to 4 minutes until all of the sugar has dissolved and the mixture is silky smooth.
  6. Pour in the flour and use a spatula to work this in until all of the flour is toally incorporated.
  7. Add the lemon and orange zest and fold this into the mixture.
  8. Pour in the melted butter and fold this until totally incorporated.
  9. For demonstration purposes I am going to do both the traditional and muffin shaped Madeleines.
  10. Spoon the mixture into the hollows of the pans leaving just enough space for rising.
  11. Bake the Madeleines for 12 minutes until crispy and golden on the outside.
  12. Remove the Madeleines from the oven and transfer them to cooling racks. Allow them to cool completely before continuing.
  13. Once cooled, melt the chocolate in double boiler or in your microwave by zapping it for 10 seconds at a time stirring after each heating.
  14. Lay out a non-stick sheet or a length of baking parchment on your work surface. Dip the wide end of the Madeleines into the chocolate, shake off any excess and place them on the parchment.
  15. Sprinkle each Madeleine immediately with desiccated coconut and allow the chocolate to set before serving.

 

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