Custards and Creams

Many of the most delicious fillings and ice creams begin as simple dairy ingredients that are transformed into sublime custards or luxurious creams. When making these classic custards, controlling the temperature is essential for perfect results.


Creme Chantilly
1 1/4 cups heavy cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)

Whip the cream with the powdered sugar until the cream stands in soft peaks. Flavour with the vanilla extract or whatever you desire. Use or serve at once.


Creme Patissiere  (pastry cream or custard cream)
2 1/4 cups fresh mill
1 tsp vanilla extract
5 egg yolk
6 tbsp superfine sugar
1/4 all purpose flour
1 tbsp cornstarch

Heat the milk and vanilla extract gently until just boiling. Remove from the heat and cool slightly. Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornstarch. Gradually stir in the milk and vanilla into the egg and flour mixture. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils. Boil for 1 minute, stirring continuously. Pour into a large bowl or shallow dish and cover with plastic wrap or parchment paper. Set aside to cool. Beat until smooth before using.


Creme Anglaise (English cream)
1 tsp vanilla
2 1/4 cups milk
6 egg yolks
5/8 cups powdered sugar
6 tbsp heavy cream

In a saucepan, pour the milk and vanilla and bring slowly to a boil. Beat the egg yolks with the sugar until pale and thick. Pour in the milk and vanilla into the eggs, stirring continuously. Pour the custard back into the saucepan, and stir over low heat until the mixture begins to thicken and coats the back of the spoon. Do not allow to overheat or boil, or the eggs will curdle. Remove from the heat and stir in the cream. Strain the custard. Make about 2 3/4 cups.

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Pastry Sauces (easy to do)

A sweet sauce may be an essential feature of a dessert or it can be an optional element that completely changes the image of a dish.

Butterscotch Sauce
3/4 cup unsalted butter
1 1/4 cups dark brown sugar
2 tbsp corn syrup
1/3 cup heavy cream

Melt the butter, sugar, and syrup over low heat. Stir in the heavy cream and heat until boiling. Remove from the heat and serve immediately.



Chocolate Cream Sauce
1 1/2 cup heavy cream
9 oz. semisweet chocolate or high-quality white chocolate

Heat the cream in a small saucepan until hot, but not boiling. Remove from the heat and add the chocolate, broken into squares. Stir until the chocolate has melted and combined with the the cream. Serve warm or cold.


Coffee Sauce
2 1/4 oz. roasted coffee beans
2 1/4 cups milk
2 tbsp cornstarch
2 tbsp sugar
1/3 cup raisins
1/4 cup white rum

Before making the sauce, heat the roasted coffee beans in the milk until just boiling, then set aside until completely cold. Blend a little milk with the cornstarch and sugar, then heat the remainder until very hot but not boiling. Strain the milk, discarding the coffee beans, and continue as above. A little rum or coffee liqueur may be added; soak the raisins in thw white rum rum for 30 minutes or longer and add to the sauce.



Brandy Butter
3/4 cup butter
3/4 cup powdered sugar
1/4 cup brandy

Cream the butter and the icing sugar together until pale and soft. Gradually beat in the brandy and the chill until firm.

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Leche Flan (Filipino Dessert)

Leche flan, it's almost like creme caramel but made in the Philippines, in short, this is our local version. It's a creamy and rich caramel that contains caramel on top. We have also our very own molder for this, and this is what we called, "llanera" it is an oval shaped metal. This kind of dessert is famous and is always present in almost all occasions here in the Philippines. Every family that is celebrating a feast or birthday, they always offer this yummy dessert. Let's do it guys! Enjoy! :)


1 cup sugar
1/2 cup water

350 ml evaporated milk
250 ml condensed milk
8 pcs egg yolk
1 tsp vanilla extract

First step:
Heat the water and sugar until you form a golden brown mixture or a caramel. Then, put some of the caramel to the molder that you're using and coat the inside walls and let it dry.

Second step:
Whisk the egg yolk while gradually pouring the condensed and evaporated milk. Add the vanilla extract.
Do not over mix it, because the mixture will be to foamy. When it's done, strain the mixture twice to get rid of the lumps. After straining it, you can now pour it into the molder with caramel. You can cook it in an oven for 30-40 minutes, but you have to put it in and baking tray with water. If you don't have oven, you can use a steamer instead and cook it for about 40 minutes to 1 hour. You will know when the leche flan is done, when you use a toothpick or a knife, you just have to stitch it and if it's clean, then it is well done. Let it cool, and when you're done cooling, turn it upside down in a plate.

Here's my own decorated leche flan. Comments welcome guys! :D

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Devils Cupcake

Hi guys! I will share to you a kind of cupcake that is flexible, or  what I mean is, can compliment in different kinds of icing, depending on what icing you like to frost it. I did use this recipe on our Halloween buffet and this cupcake became the apple of the eye in the buffet. So enjoy it guys!  :)


390 gms white sugar
250 gms whole eggs
280 gms unsalted butter
400 gms fresh milk
100 gms cocoa powder
350 gms all purpose flour
10 gms baking powder
10 gms baking soda

Mix the eggs and the sugar in the mixer until it's fluffy. While mixing it, put the butter and the fresh milk in a low heat and mix it until it is combined. After the sugar and the eggs are fluffy, gradually add the cocoa, all purpose flour baking powder and soda. Then lastly, mix the butter and fresh milk into the mixture.

Guys, I know that you know where to put these mixture when you're gonna cook it, and it depends in the size and the design of the baking cups that you are gonna use. When you're already done with the mixture and you are finished in putting it in the baking cups, cook it in the oven with 380 degrees celsius for about 20-30 minutes. And let it cool while you're making your frosting.

This icing is the one that I used in the actual picture.

1 kg semi sweet chocolate chips
500 gms of all purpose cream

Place the chocolate chip in a bowl and put it on top of a pan with boiling water, stir it until it is melted. When you're done melting the chocolate, mix in the all purpose cream until it is well-mixed. You can mix it in a mixer if you want, but you can also just let it cool and after cooling it, you can directly pipe it in the cupcakes.

I hope you like this cupcake guys. Here's what I made last Halloween. Comment and share guys! Enjoy!

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Easy and simple to do Focaccia Bread (must try)

As we all know guys, focaccia is an oven-baked Italian bread. It is also a what you called flatbread. But in this recipe, we will make a loaf like bread. There are two kinds of focaccia bread, in case you wanted to know guys. Hahaha. :D You may just want to google it instead. You can use this recipe in pizza, because it is almost had the same texture. Here it is guys! Enjoy!


1 pc white onion diced
6-8 cloves of garlic finely chopped
10-15 pcs of black olive, chop it to circle form

1 kg bread flour
20 gms. yeast (just an info guys, standard yeast of bread is 20gms. per 1kg.)
30 gms. sugar
15 gms. salt
100 gms. olive oil
100 gms. fresh milk
20 gms. ground oregano
20 gms. dried rosemary leaves
2 cups of water


Saute the garlic and onion on olive oil until the garlic is golden brown. Then remove it in pan together with the olive oil that you use in sauteing. Let it cool.

In a mixer, using a hook, mix all the remaining ingredients except the black olives and rosemary leaves. When the dough is formed and if it is shiny, you can remove it from the mixer.

Grease 3-4 loaf pans and grease it with olive oil, then cut the dough into 3-4 portions, depending on how many pans you have. After portioning it, put it in the pan and sprinkle the sauteed garlic and onion together with the olive oil in it, black olives and dried rosemary leaves. Then let it rise for about 30-40 minutes. Meanwhile preheat you oven into 360 degrees celsius. After the dough is ready cook it in the over for about 25-35 minutes, or until the top is golden brown.

Here is the actual photo guys! Comment and share! :)

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Wanna feel Christmas even if it's February? Try this Christmas Pudding guys! :)

The basic pudding recipe can be varied slightly. Chopped prunes, dried apricots and figs can replace up to a cup of the dried fruit. Crystallized or chopped, candied ginger and pineapple are very succulent additions. A few drops of almond extract added to the wet ingredients bring a fragrant hint. Do not add too many drops or the strong flavor will dominate. And we don't want that to happen, right guys? :)


2 cups currants
1 1/2 cup dark raisins
1/2 cup candied citron and orange peel, finely chopped
grated rind and juice of 1 orange
3/4 cup ground almonds
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground all spice
1 cup brown sugar
3 1/2 breadcrumbs
1 1/2 cups all purpose flour
2 eggs
1/2 cup beer
4 tbsp brandy or rum
2 tbsp molasses

Many ingredients huh? But don't worry, the procedure is very easy. Here it is. :)

Grease two 1 quart pudding basins or deep ovenproof bowls. Cut a large enough parchment paper or foil to cover the tops of the bowl or basin.

Mix all the dry ingredients, currants, raisins, candied peels, flour, etc....

Beat the eggs then stir in the rest of the wet ingredients. (beer, rum, etc...)

Mix the liquids and the mixed dry ingredients until they are thoroughly combined.

Divide the mixture within the two bowls, pressing it down well. Cover with parchment or foil securely over the rims of the bowl to prevent steam from entering during the cooking process.
Steam the pudding for 6 hours, topping up water if needed. Uncover, then cover loosely with kitchen paper and let it cool. You can store this pudding for up to a year. Isn't it great guys? :p
But before you do it, you better let it cool and cover with foil and wrap tightly in a plastic. And by the way, this serves 12 persons. Enjoyyyy! :)


Sorry for the low quality of picture. :(

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Dark Chocolate Cake

2 cups all-purpose flour
2 cups white sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
Combine butter, cocoa powder, and butter cream in a double broiler. Let the mixture melted together. Set aside.
Combine the egg and sugar and beat in a medium speed. Set aside
In large bowl combine flour, baking soda, baking powder, and salt. Make a well in the center.
Add eggs mixture, brewed coffee, buttermilk mixture. Beat for 2 minutes on medium speed.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

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Fruit Tartlettes

Tart Base

1 2/3 all purpose flour
1/2 cup unsalted butter
1/4 cup powdered sugar
2 egg yolks
1/4 tsp vanilla extract

Sift the flour into a bowl and rub in the butter. Stir in the sugar. Use a fork to lightly whisk the egg yolks and vanilla, then add them to the dry ingredients and mix to form a short dough. Press together lightly and chill for 30 minutes.
Line muffin tins with the tart base and bake for about 15 minutes at 400 degrees Fahrenheit. Cook on a wire rack.

For the filling (Chantilly cream)

1 cup and 2 tbsp whipping cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)

Whip the cream with the powdered sugar in the mixer until the cream stands in soft peaks. Flavour with the vanilla extract, if desired. Fill the tart base with this mixture. Decorate the top with strawberry, grapes or whatever fruit you desire.

                                                                          Enjoy. :)

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