Creme caramel

April 7th, 2012 § 0

Caramel cream flan or creme brulee are variations of creme caramel.

A very classical but also elegant pudding type dessert, which was very popular during the last century.

for the caramel:

  • 1/2 cup sugar
  • 1/4 cup water
  • Boil sugar and water together in a small pan without stirring until the syrup thickens and caramelises.

    Pour the caramel while still hot to 6 creme caramel moulds(ramekins).

    for the creme :

  • 3 eggs
  • 1 1/2 cup milk
  • 1/2 cup sugar
  • 1 t vanilla extract
  • grated lemon est
  • Whisk the eggs and sugar together. Add vanilla. Pour milk and beat them until well combined. Finally add lemon zest.

    Pour the mixture to 6 ramekins.

    Place the ramekins into a pressure cooker. Pour water into the cooker until it reaches halfway of the moulds, but be careful not to get water into the ramekins. (Bain-Marie method)

    Cook for 15 minutes. Remove the ramekins and set aside to cool.

    Run a knife around the edge of the ramekins and turn out onto a serving plate. Refrigerate.

    Easy raisin cake with almond

    January 4th, 2011 § 0

    As we welcome winter, we are seduced by sweet cakes to get extra energy. This very easy to do raisin cake keeps really well, for that reason I generally make it a day in advance. Before serving, you can warm the cake by setting it in a 100° C oven for 10 minutes.

    • 3 eggs
    • 2 cup flour
    • 1 cup sugar
    • 1/2 cup milk
    • 1/2 cup extra virgin olive oil
    • 1/4 cup ground almonds (blanched)
    • 1/4 cup walnuts (coarsely crushed)
    • 1 T baking powder
    • 1 T raisin (yellow coloured)
    • 2 T cognac

    Beat together eggs and sugar. Add olive oil, milk and vanilla extract. Sift flour and baking powder and add it to the mixture. Put the ground almonds, the crushed walnuts and raisin. Pour 2 T cognac and stir together until smooth.

    Spoon into a greased tin. Bake 40 minutes at 180° C pre-heated oven until a skewer inserted into the middle of the cake comes out clean.

    Serve warm or leave to cool.

    Pastry with mushroom

    November 25th, 2010 § 0


    With every falling rain, the mushrooms under the trees give off their excellent scent. The Autumn leaves fall one by one to the ground. Very soon we will welcome winter, even if we still did not given up on summer! We should be careful what we are eating as the season is changing.

    I think pastry with mushroom is a great appetizer for this period.

    For the filling:

  • 10o gr medium mushrooms
  • 1 medium carrot (sliced)
  • 1 T butter
  • 1 T chopped dill
  • black pepper
  • salt
    Clean mushrooms gently, leave whole if so small or slice. Combine all ingredients above. Cook in a covered pan in butter for 10 minutes. Season with salt and pepper.
  • 2 sheets filo
  • 4 T hazelnut oil
  • 2 T milk
  • Cut strips of the filo about 10 cm wide. Place some filling at one end. Fold the sides a bit inside, so the filling doesn’t drop out. Roll like a cigarette till the end. Dribble hazelnut oil and milk over all.

    For garnishing:              

  • 1 egg yolk
  • black sesame
    Beat egg yolk. Brush each cigarette börek with beaten egg yolk. Sprinkle with black sesame.
    Place them to a tray covered with parchment paper.                 
    Bake in 190° C pre-heat oven until golden brown. 

    Brownie with walnut

    October 29th, 2010 § 5

    Brownies are the most popular anytime every-time desserts. Perfect with a scoop of ice cream or clotted cream on top.

  • 3 cup flour
  • 3 eggs
  • 1 1/2 cup sugar
  • 1 1/2 cup milk
  • 3/4 cup extra virgin olive oil
  • 1 cup walnut (coarsely chopped)
  • 40 gr cocoa powder
  • 1 1/2 T baking powder
  • In a bowl stir sugar, eggs and extra virgin olive oil. Add flour, baking powder and cocoa. At this point, add gradually milk. Mix chopped walnuts and spread to a greased bake pan. Bake in 180° C pre-heated oven for 30-35 minutes.

    Chocolate salami or mosaic cake

    October 26th, 2010 § 3

    This is a popular and classical Mediterranean cake! The original recipe has egg in its ingredient. But in order not to consume uncooked egg, I re adapted my mom’s recipe as below.

    The chocolate salami or mosaic cake can be stored in the freezer for a last minute dessert and is good to have on hand for unexpected guests, like our moms did.

  • 200 gr petite beurre plain biscuits
  • 150 gr good quality couverture chocolate (70% cocoa)
  • 1/2 cup cocoa
  • 1/2 cup milk
  • 1/2 cup toasted hazelnut
  • 2 T Southern Comfort liqueur or Cognac
  • icing sugar or coconut powder for dusting
  • grated orange zest (optional)
  • Melt the couverture chocolate with bain-marie method. If you don?t have a bain-marie chocolate machine simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.  Chocolate needs to be melted at a low temperature. Do not let chocolate over heat.

    Place the biscuits in a plastic bag and whack them with a rolling pin. Do not crumb. Put them in a large bowl. Add the hazelnuts. Then add melted chocolate, cocoa, grated orange zest and liqueur. Finally blend the mixture with milk. It will be a thick dough.

    Lay out a long sheet of kitchen wax paper. Roll the mixture into the wax paper or cling film and shape like a salami.

    Refrigerate for at least 5 hours.  Before serving dust with icing sugar or coconut powder. Always keep stored in the freezer.

    It goes well with Turkish coffee or with a glass of red wine.

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