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Cooking, Recipe and Food Blog

Velvety Chocolate Crème Brulee

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This dish takes very little time to prepare, but the results are outstanding if you leave them overnight to chill.

Creme Brulee

If you have a blowtorch, use it to caramelise the Sugar on top, failing that, use a very hot Grill, before leaving to set a little bit.

To Serve 4
500ml Double Cream
1 Vanilla Pod, split
6 Egg Yolks
120g Caster Sugar
100g Good Quality Plain Chocolate

1. Preheat an oven to 170C.
2. Begin to gently heat the Cream in a heavy-based saucepan, along with the Vanilla Pod.
3. Whisk the Egg Yolks and the Sugar together, then break the Chocolate into small pieces and add it into the Egg mixture.
4. When the Cream comes to the boil, pour it over the Egg and Chocolate mix, whisking it all the time so that the Eggs don’t become scrambled.
5. Pass the mixture through a sieve, then pour it into four or five ovenproof ramekins, then place in a baking tray. Fill the Baking tray halfway up with boiling water, then place in the oven for fifteen to twenty minutes – the time may vary, but that’s okay, each oven is different! You’ll be able to tell they’re done because they’ll be set on top, with a slight wobble.
6. Remove from the Oven, allow to cool then chill them in a refrigerator overnight.
7. When you’re ready to serve, sprinkle the tops with a small amount of Caster Sugar, then caramelise the tops with a Chefs Blowtorch or under a hot Grill. Leave to set for a couple of minutes so that it’s not going to burn your mouth.

Photo Courtesy of: avlxyz

Leche Flan

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Leche flan is a Filipino caramel custard. It is also known as caramel custard or Creme caramel. It is a delicious dessert often served in parties and social gatherings. There are many varieties of this dish in different parts of the world- dulce de leche (Argentina, Brazil, Mexico and Uruguay), flan de Cuba (Cuba), banh caramel or banh flan (Vietnam), purin (Japan). All are creamy egg and milk based desserts served in different ways.

Ingredients:

1 can (390g) evaporated milk

1 can (390g) condensed milk

10 egg yolks

1 teaspoon of vanilla extract or lemon essence

1 teaspoon lemon or key lime rind

For the caramel:

1 cup sugar

3/4 cup water

In a saucepan under medium heat, combine the water and the sugar. Bring it to a boil for 10-15 minutes. Simmer it after under low heat. Let the sugar caramelize, but be careful not to burn it because it will become bitter. Pour the caramelized mixture into aluminum or glass molds. Set it aside to cool.

In a big bowl, mix the evaporated milk, condensed milk, egg yolks, vanilla extract and lemon rind until all the ingredients blend together. You may use a mixer or do it by hand.

Once the caramel has settled and isn’t soft, gently pour the milk mixture into the molds. The mixture should fill up 1 – 1 1/2 inches of the mold.

Cover the molds with foil and steam it for 20 minutes.

If you want to bake it, preheat the oven at 370 degrees. Place the molds in a big baking pan half filled with hot water.  Bake it for 45 minutes. Let it cool after and then refrigerate for 2 hours or more.

With a knife, loosen the edges of the flan. Place a platter on top of the mold and flip it, so that the caramel is on top. Serve chilled.

Photo Courtesy Of: luchrupan

No Bake Caramel Cheesecake

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Here’s an easy caramel recipe you can prepare anytime. It is also something you can bring for parties. You can also become creative about the crust by using wafers or chocolate biscuits.

Ingredients:

500g cream cheese, at room temperature

300ml thickened/whipping cream

3 tsp gelatine, dissolved in 3 tablespoons of warm water

250g soft caramels

1/4 cup milk

250g sweet biscuits

80g butter, melted

To prepare the crust, crush the biscuits or process it in a food processor. If you can find readymade crushed biscuits, it is fine as well. Combine it with butter and mix well until the biscuit crumbs become moist. Transfer it to a springform cheesecake pan. Press the biscuit mixture onto the base and refrigerate it.

In a medium saucepan over low heat, pour in milk and melt the caramel. Stir occasionally for 5-8 minutes or until it melts. Set it aside and let it cool for 5 minutes.

In a bowl, combine the cream cheese, whipped cream and gelatine. Use an electric mixer to mix these ingredients until it becomes smooth. Next, fold in 3/4 of the melted caramel.

Get your prepared pie crust and pour in the cheesecake filling. Smoothen it with a spatula. Refrigerate for 2-3 hours or until it becomes firm.

Decorate the cheesecake with the remaining caramel before serving. Serve chilled.

Photo Courtesy Of: joyosity