Friday, August 5, 2011

Crème Caramel from Rockpool


I LOVE custard, creme brulees and creme caramel the same! I came across this recipe from the Rockpool website, recipe taken from "The Food I Love’ by Neil Perry. I just had to try it out this weekend and I LOVE IT! hence, it is my new post!

This is the first time I made it and it turned out beautifully. It was creamy and tasted delicious and not too "eggy"...

Serves 6

Ingredients

1 litre milk
115g caster sugar
1 vanilla bean pod, split lengthways and seeds scraped out
6 eggs
6 egg yolk

For the caramel
225g caster sugar

Method

Combine the milk, sugar and vanilla bean and seeds in a saucepan and bring slowly to the boil. Remove the pan from the heat and leave to stand for 1 hour to infuse.

Meanwhile, to make the caramel, bring the sugar and 125ml warm water to a gentle simmer, stirring briefly to dissolve the sugar. Do not stir once it is simmering. Watch the sugar and water carefully, and simmer only until it starts turning a deep caramel colour. Immediately remove the pan from the heat and carefully pour equal amounts of the caramel into six moulds. Hold the moulds at the top of the rim and swirl to coat the moulds halfway up their sides with the caramel. Set aside.

Preheat the oven to 190°C. Lightly mix the eggs and yolks in a bowl. Strain the cooled milk mixture into the egg mixture, slowly whisking. Strain again and pour into the moulds. Lay a tea towel on the bottom of a roasting tin or bain-marie that is deeper than the moulds. Put the moulds in and half fill the tin with hot water. Cover the tin with foil and place in the centre of the oven and cook for 30-55 minutes, or until set. (The time will vary depending on the oven.) Allow to cool, then store in the refrigerator.

Pour some boiling water into a bowl and place a mould in the water for about 15 seconds. Carefully run a knife around inside of the mould. Place the serving plate on top and quickly upturn the crème caramel and slowly remove the mould, allowing the caramel to gently spill down the edges of the dessert. Serve immediately.

*Tip: You must cook this in a bain-marie half filled with water, and you need to have a cloth or tea towel in the bottom to stop the bottom of the moulds feeling direct heat; this can cause air bubbles to form as well.

Friday, July 29, 2011

Vanilla Slice ~ the prelude


It's always very daunting for me when I make custard, it's just way too easy to over cook the custard and have it curdled. Since I've never made vanilla slice before, I thought I ought to at least use the custard powder as my first attempt before using real egg yolks. Surprising, I really love the taste of this vanilla slice! :D

Ingredients:
2 sheets puff pastry
1/2 cup (110g) caster sugar
1/2 cup (75g) cornflour
1/4 cup (30g) custard powder
2 1/2 cups (625ml) milk
30g butter
1 egg yolk
1 teaspoon vanilla extract though I think vanilla paste or vanilla pods are much much better!
3/4 cup (180ml) thicken cream

Passionfruit icing
1 1/2 cups (240g) icing sugar
1 teaspoon soft butter
1/4 cup (60ml) passionfruit pulp (about 3 passionfruit)

Directions:
1. Preheat oven to 220C
Grease deep 23cm-square cake pa; line with baking paper extending paper 10cm over sides of pan.

2. Place each pastry sheet on separate greased oven trays. Bake 15 minutes; cool. Flatter pastry, put one pastry sheet in pan, trim to fit.

3. Combine sugar, cornflour and custard powder in pan; gradually add milk, stirring until smooth. Add butter, stir over heat until mixture boils and thickens. Simmer, stirring, 3 minutes or until thick and smooth. Remove from heat; stir in egg yolk and extract. Cover custard with plastic wrap; cool.

4. Make passionfruit icing: Stir ingredients in heatproof bowl over pan of simmering water until icing is spreadable.

5. Beat cream in small bowl with electric mixer until firm peaks form. Fold cream into custard, in two batches. Spread custard mixture over pastry in pan. Top with remaining pastry, trim to fit; press down slightly. Spread pastry with icing; refrigerate 3 hours or overnight.

Enjoy ;D

Monday, June 20, 2011

Japanese cotton soft cheesecake


This is definitely one of my favourite cheesecake recipes...very easy to make and it tastes delicious and light!

Ingredients:
140g / 5 ozs fine granulatd sugar
6 egg whites
6 egg yolks
1\4 tsp cream of tartar
50g / 2 ozs butter
250g / 9 ozs cream cheese
100 ml / 3 fluid ozs fresh milk
1 tbsp lemon juice
60g / 2 ozs cake flour /superfine flour
20g / 1oz cornflour
1/4 tsp salt

Directions:
Pre heat oven 160C

1.Melt cream cheese, butter and milk over a double boiler. Cool the mixture.Fold in the flours, egg yolks, lemon juice, 1/4 tsp salt and mix well.

2.Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3.Add the cheese mixture to the egg white mixture and mix well. Pour into a 8 inch round cake pan ( Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.)

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 C (325 F).

*note: add whipped cream to finish makes it even yummier!