CARAMEL CUSTARD Por- 8

For The Caramel

Granulated Sugar 60g
Water 20 ml
For the Custard
Eggs 1no
Milk 80ml
Granulated Sugar 20g
Vanilla essence 5ml

Methods:
1. Making the Caramel:
2. Prepare Ramekins: Divide caramel evenly among 2 ramekins, coating
bottoms. Set aside.
3. Cook the Caramel: Boil sugar and water until golden. Pour into
ramekins.
4. Making the Custard:
5. Preheat Oven: Preheat to 160°C, placing a dish of hot water on the
bottom rack.
6. Prepare Custard Mixture: Heat milk and cream until simmering. Whisk
eggs and sugar. Slowly add milk mixture. Add vanilla. Strain.
7. Fill Ramekins: Pour custard mixture into ramekins over caramel.
8. Bake: Place ramekins in a baking dish. Bake for 45-50 minutes until set.
9. Chill: Cool, then refrigerate for 4 hours or overnight.
10. Serve: Invert onto plates. Enjoy your caramel custard!

https://www.youtube.com/watch?v=1sPorW7SOt4

CRÈME BRUILLE
Egg yolk : 2 no
Castor Sugar : 20 g
Milk : 40 ml
Amul Cream : 40 ml
Vanilla essence : 1/2 tsp

Method:

1. Grease the jelly mould with oil and dust with caster sugar. Keep aside.
1. Mix yolk, sugar, lukewarm milk and cream in a bowl. Add vanilla essence.
2. Strain the mixture and pour into the mould.
3. Cover with butter paper and place the mould on a four-sided tray filled with
water upto half the level.
4. Bake at 400 F for 40 min.
5. Remove from oven, cool for 2-3 hrs.
6. Demould and heat under salamander (to give golden colour) just before
serving.

COCONUT CARAMEL CUSTARD

Coconut milk 500ml

Egg 6no
Sugar 100g
Vanilla Essence 5ml
Sugar (for Caramel) 25g

Method:
1. Mix all the ingredients in a bowl.
2. Pour the mixture in a bowl and cover it with butter paper.
3. Steam in hot oven for

Note- if using milk, reduce it or add 50 g of refined flour for 1 ltr of milk.
CABINET PUDDING

Cake Cubes 1/2 pound

Glace cherries 50g
Egg 3no
Sugar 85g
Milk 400ml
Vanilla Essence 1tsp

Method:
1. Grease the jelly mould with oil and dust with caster sugar. Keep aside
2. Cut the cake into cubes. Cut the cherries into halves.
3. Sprinkle ¾ of cherries into the mould and arrange cake cubes on it .
4. Mix yolk, sugar and milk in a bowl. Add vanilla essence.
5. Strain the mixture and pour into the mould. Sprinkle the remaining cherries on
top.
6. Cover with butter paper and place the mould on a four-sided tray filled with
water upto half the level.
7. Bake at 400 F for 40 min.
8. Demould and serve hot with custard sauce.

BREAD and BUTTER PUDDING

Bread Slice 4no

Butter 40-50g
Egg 3no
Sugar 85g
Milk 400ml
Vanilla essence 1tsp
Raisins 30g
Nutmeg Pinch

Method:
1. Grease a pie dish with melted butter and keep aside.
2. Remove the crust of the bread and cut into triangles.
3. Dip one side of the bread slices into the melted butter and arrange on the pie
dish. or brush the melted butter on the arranged slices.
4. Sprinkle raisins on top.
5. Mix yolk, sugar and milk in a bowl. Add vanilla essence and grated nutmeg.
Strain the mixture and pour into the mould.
6. Place the pie dish on a four-sided tray filled with water upto half the level.
7. Bake at 400 F for 40-50 min.
8. Serve hot with custard sauce

STEAMED GINGER PUDDING

Refined flour 100g

Baking Powder 1/4tsp
Ginger Powder 1tbsp
Fat 100g
Powdered Sugar 100g
Egg 2no
Vanilla Essence 1tsp
Golden Syrup 1tbsp

Method:

1. Sieve flour with baking powder and ginger powder.

2. Cream fat and sugar till light and fluffy.
3. Beat the eggs with vanilla essence and incorporate into the creamed mixture.
4. Fold in the flour.
5. Add golden syrup and mix well.
6. Pour the mixture in a savarin mould (greased and dusted with caster sugar)
and cover with butter paper (not aluminum foil).
7. Place the mould on a four-sided tray, filled with water upto ½ level. Bake at
400 F for 40-50 min. make sure water in the tray should not be boiling.
8. Demould the pudding and serve with custard sauce
9. .
NOTE-for ginger powder- pound dry old ginger when required, otherwise pudding
will lack the ginger taste and aroma.

Vanilla Souffle
 Ingredient Quantity
Flour 30 gms
Butter 30 gms
Milk 170
Sugar 40 gms
Egg Yolks 3
Vanills Extract 5ml
Egg White 3 white
Sugar 20 gms

1. Work the flour and butter together to form a paste.

2. Dissolve the sugar in the milk and bring to a boil. Remove from the heat.
3. With a wire whip, beat in the flour paste. Beat vigorously to remove all lumps.
4. Return the mixture to the heat and bring it to a boil, beating constantly. Simmer for several
minutes until the mixture is very thick and no starchy taste remains
(a).
5. Transfer the mixture to a mixing bowl. Cover and let cool 5–10 minutes.
6. Beat in the egg yolks and vanilla
(b).
7. Soufflés may be prepared ahead of time up to this point. Chill the mixture and scale
portions of the base to order. Proceed with the following steps.
8. Prepare soufflé dishes by buttering the insides well and then coating with granulated
sugar. The butter and sugar coating should come all the way to the top and slightly over the
rim
(c). This recipe will fill 3-4 single-portion dishes or two 7-in. (18-cm) dishes.
9. Whip the egg whites until they form soft peaks. Add the sugar and whip until the mixture
forms firm, moist peaks.
10. Fold the egg whites into the soufflé base
(d).
11. Pour the mixture into the prepared baking dishes and smooth the tops.
12. Bake at 375°F (190°C). Approximate baking times are 30 minutes for large dishes,
15 minutes for single-portion dishes.
13. Optional step: 3–4 minutes before
soufflés are done, dust the tops
generously with confectioners’ sugar.
14. Serve as soon as removed from the oven

Variations
CHOCOLATE SOUFFLÉ
Melt together 3 oz (90 g) unsweetened chocolate and 1 oz (30 g) semisweet chocolate. Add
to the base after step 5.
LEMON SOUFFLÉ
Instead of vanilla, use the grated zest of 2 lemons for flavoring.
LIQUEUR SOUFFLÉ
Flavor with 2–3 oz (60–90 mL) desired liqueur, such as kirsch or orange liqueur, added after
step 5.

COFFEE SOUFFLÉ
Flavor with 2 tbsp (15 g) instant coffee powder, or to taste, added to the milk in step 2.
PRALINE SOUFFLÉ
Blend 4–5 oz (125–150 g) praline paste with the base after step 5

CREAM CHEESECAKE
Ingredient Quantity
Part A
Cream Cheese 250
Sugar 80
Cornstarch 5gms
Lemon Zest 3gms
Vanilla Essence Few Drops
Salt Pinch
Part B
Eggs 1 egg
Egg Yolk 1
Part C
Heavy Cream 20 ml
Milk 10 ml
Lemon Juice Few Drops

Method
1. Prepare the pans by lining the bottoms with either a very thin layer of
sponge cake or a thin layer of short dough. Bake the short dough until
it begins to turn golden.
2. Put the cream cheese in the mixing bowl and,with the paddle attachment,
mix at low speed until it is smooth and lump free.
3. Add the sugar, cornstarch, lemon zest, vanilla, and salt. Blend in until
smooth and uniform, but do not whip. Scrape down the sides of the bowl
and the beater.
4. Add the eggs and egg yolks, a little at a time, blending in thoroughly after
each addition. Scrape down the bowl again to make sure the mixture is well
blended.
5. With the machine running at low speed, gradually add the cream, milk, and
lemon juice