What can I say about Crème Brûlée – let’s face it, Crème Brûlée is simply perfection! I mean, who doesn’t like Crème Brûlée? And all the better when the custard is smooth and silky, and the caramelised sugar topping is just a thin layer to crack through – all delicate and light.
6 egg yolks
80ml castor sugar
500ml fresh cream
10ml vanilla essence
Extra castor sugar for sprinkling on top
Preheat the oven to 140°C.
Beat together the egg yolks and castor sugar until light and creamy.
Heat the milk and cream to just before boiling point and remove from the heat and add the vanilla essence.
Slowly add the milk mixture to the egg mixture and mix well.
Strain the custard mixture through a sieve into a jug.
Pour the mixture into 6 to 8 greased ramekins and put them into a roasting pan filled with water to reach half way up the sides of the ramekins.
Bake for 20 to 25 minutes until just set.
Leave to cool then chill in the fridge.
When ready to serve, sprinkle castor sugar over each custard and caramelise the sugar using a blowtorch or by placing them under the grill.
This may be a little premature as this magnificent pudding is made the same day you are going to eat it (traditionally Christmas day). Then again, you could always just rename it to anything you like! Or you could just use the excuse that you need to practice making it before Christmas. Either way, it is hands down the best I have ever had the privilege of eating and serving the brandy sauce warm over the pudding is just heavenly.
1 bottle fruit mince
2 eggs beaten
1 cup breadcrumbs
1 cup flour
½ cup sugar
½ tsp bicarbonate of soda
cherries, walnuts, coins for luck
1 cup sugar (white or brown)
1 cup butter
1 tsp vanilla essence
Pinch mixed spice (optional)
2 dstsp brandy
Mix all the ingredients together with the beaten eggs except the bicarbonate of soda.
Dissolve the bicarbonate of soda in a little warm milk and add to the pudding mixture and mix well.
Place in a bowl and cover with a hanky and tie around the top of the bowl.
Steam for 2½ to 3 hours in a pot of water on the stove top.
Cream the butter and sugar.
Add the vanilla essence and mixed spice if your using it and stir well.
This is a fabulous palate cleanser so if you are having a dinner party, wow your guests with the Green Tea Granita. Alternatively serve it as a light dessert. Either way, this is best served in small ice cold bowls or shooter glasses.
Green Tea Granita
500ml boiling water 50ml castor sugar 250ml green tea
Dissolve the sugar in the boiling water.
Add the green tea.
Let it cool and place in the freezer for two hours. Check and as ice crystals form on the side scrape them to the centre. Repeat until everything is iced up.
This is such a comforting pudding, albeit that this recipe is not the “tradional” style bread and butter pudding, it is quick, easy and equally as tasty and a great end to a meal, especially for those of you going into the winter months.
6 slices white bread crusts removed
¼ cup sugar
4 cups milk
2 tbsp butter
½ cup butter
¾ cup sugar
Preheat the oven to 180˚C.
Pack the bread to tightly fit into a buttered ovenproof dish.
Sprinkle with the sugar.
Heat the milk and butter and allow to cool.
Beat the eggs and add to the milk mixture.
Pour over the bread and allow to soak for a few minutes.
Bake for 40 minutes.
Beat the egg, butter and sugar together and spread over the hot pudding.
Bake for another 10 minutes and serve hot with a thin custard or vanilla ice cream.
What a decadent way to start my Desserts chapter – a Pancake Stack – perfect!
(use your normal pancake recipe)
2 stacks of ten
Vanilla ice cream
500ml Carte d’Or toffee sauce *
200ml sour cream
15 bananas sliced diagonally
8 mangoes peeled and cubed or
2 pineapples peeled and cubed
6 soft pears cubed
3 punnets strawberries sliced or
any other berries in season
150g brown sugar
50g extra brown sugar
50ml lemon juice
200ml Carte D’Or toffee sauce *
Preheat the oven to 180°C.
Melt the margarine in a frying pan with the sugar.
Add the fruit and allow to caramelise slightly.
Remove from the heat and add the toffee sauce.
Add the lemon juice and mix well.
Layer the fruit with the pancakes making a stack of ten each.
Sprinkle the last pancake with the extra brown sugar.
Bake for 10 minutes.
Melt all the ingredients together and simmer for 5 minutes.
Cut the pancake stack into wedges and add a scoop of ice cream
Drizzle with the sauce.
* Carte D’or toffee sauce is available in gourmet shops.
Love these fun ideas that work out to be a great success and with so few ingredients – even better! Plus, this has to be the worlds quickest recipe ever! If you are feeling adventurous, you can grate chocolate on top just before serving or heat your favourite jam/jelly to use as a glaze, or decorate with sliced fresh strawberries – the list is endless.
Microwave Oven Spur of the Moment Dessert
200g biscuits of choice
120g melted butter
397g tin condensed milk
Crush the biscuits and combine with the butter and press into a 3cm deep pie dish.
Combine the yoghurt and condensed milk and pour over the crust.