I will definitely eat this, at its own home. Soon. Even if it’s going to be in my kitchen. I did this years ago, and I was a bit disappointed. The form collapsed but the taste was good, so it was ok in the end. I used the recipe from ‘The Practical Encyclopedia of East European Cooking’, 1999. Location: London.
What memories I’ve got from London! I can talk for days and not get tired. One of this memories is this cool dessert just perfect for these hot days. This dessert is very romantic for me, so I see it eaten with someone I love, or you love and love and love…
- 1 vanilla pod
- 300 ml (1/2 pint, 1 1/4) cups single cream
- 15 ml ( 1 tbsp) powdered gelatine
- 45 ml (3 tbsp) milk
- 5 egg yolks
- 50 g (2 oz, 1/4) cup caster sugar
- 300 ml (1/2 pint, 1 1/4) cups double cream
- chocolate leaves and a sprinkling of cocoa powder, to decorate
- Put the vanilla pod and single cream into a small pan. Slowly bring to the boil, then turn off the heat, cover and infuse for 30 minutes. Remove the pod – rinsed well and dried, it can be stored and used again.
- Sprinkle the gelatine over the milk and leave to soften.
- Lightly whisk the egg yolks and caster sugar together in a heatproof bowl. Bring the single cream almost to the boil again, then whisk into the egg mixture.
- Set the bowl over a pan of barely simmering water and cook the custard, stirring, until it thickens enough to coat the back of a wooden spoon. Remove from the heat, add the soaked gelatine and stir until dissolved.
- Strain the custard into a clean bowl. Cover with a piece of wet greaseproof paper, to prevent a skin forming and leave to cool.
- Whip the double cream in a bowl until it just holds soft peaks, then fold it into the cooled custard.
- Rinse individual moulds or a 1.2 litre (2 pint, 5) cup ring or fancy mould with water. Pour in the cream mixture and chill for at least 4 hours, or until set.
- To unmould the Bavarian cream, dip the mould right up to the rim in very hot water for about 5 seconds. Place a serving plate on top, then quickly invert the mould and remove. Decorate with chocolate leaves and a sprinkling of cocoa powder.
Posted in Desserts, English, F word, Vegetarian
Tagged Bavarian cream, bavarian cream recipe, cocoa, cream, double cream, egg yolk, gelatine, german recipe, The Practical Encyclopedia of Easteuropean Cooking, traditional recipe, vanilla pod
I love Creme Brulee. Who doesn’t? Here is a recipe from the already-known book: “Good Housekeeping Cookery Book” , 1985. I remember the first time I made this, several years ago. The compliments given made my heart happy and encouraged me to continue cooking so here I am today, sharing my little experience for good food and fine recipes.
Today my recipe is for a special occasion, it is for a birthday dear and special to me, so this is for you, my love. ❤
- 600 ml (20 fl oz) double cream
- 1 vanilla pod
- 4 egg yolks
- 100 g (4 oz) caster sugar
- Pour the cream into the top of a double saucepan or into a mixing bowl placed over a pan of simmering water. Add the vanilla pod and warm gently until almost boiling, the remove from the heat. Remove the vanilla pod.
- Beat together the egg yolks and 50 g (2 oz) of the caster sugar until light in colour. Gradually pour on the cream, stirring until evenly mixed.
- Stand 6 individual ramekin in dishes in a roasting tin, then pour in enough hot water to come halfway up the sides of the dishes. Pour the custard mixture slowly into the ramekins, dividing it equally between them.
- Bake in the oven at 150°C, 300°F, mark 2 for about 1 hour until set. Do not allow the skin to colour. Remove from the tin and leave to cool, then refrigerate overnight.
- Sprinkle the remaining sugar evenly over the top of each Creme Brulee and put under a preheated hot grill for 2-3 minutes until the sugar turns to a caramel. Leave to cool, then chill before serving. This is delicious served with a selection of fruit, such as freshly sliced strawberries and peaches and stoned cherries.
Happy birthday, my heart!
Posted in Desserts, F word, Vegetarian
Tagged Creme Brulee, creme brulee recipe, double cream, French cuisine, french dessert, french recipe, Good Housekeeping Cookery Book, my flower, vanilla pod
Are you a chocolate addicted? Then you will love this. Petit pot au chocolat. I remember that this recipe was among the few that I had tried at home, in Romania. I had found it in “The Sunday Times” at the end of my staying in London and I had decided to make it at home. It was worth waiting that long. And last Wednesday I thought of making it again. For Thursday. Why? Because Thursday was my birthday. Wow, I made a rhyme!
When I think of birthdays, I always think of doing something special, as long as is not that traditional. Don’t get me wrong, I am quite old-fashion in some ways but not in other ways. So, these delicious pots seem just perfect to indulge on somebody’s birthdays. You have a perfect smooth chocolate cream and you will ask for more until you die. Of pleasure, of course. I am sorry to ruin your daydreaming but let’s get to work.
Petit Pot au Chocolat
- 350 ml double cream
- 1 vanilla pod, split lengthways or 2 tbsp of vanilla sugar
- 250 g plain chocolate, broken into pieces (remember, remember: at leat 70 % cocoa)
- 150 ml milk (full fat please, please, if you make it for your birthday, spoil yourself)
- 4 small egg yolks
- 2 heaped tbsp icing sugar (or simply sugar, if you don’t have icing sugar)
- This is my favourite part. 😉
- Preheat the oven to 140 °C, 275 °F, Gas Mark 1.
- In a saucepan, warm the cream with a vanilla pod, whisk to disperse the vanilla seeds, the cover and leave to infuse for 30 minutes. With vanilla sugar just make sure it melts in the cream and leave to cool.
- In another pan, melt the chocolate in the milk. (I know you will taste a bit. )
- In a bowl, beat together the egg yolks and sugar, add the chocolate milk and vanilla cream, then blend thoroughly. (I bet that you will taste again, and I win. What I win? I won’t wash the dishes.) Pass through a fine sieve and pour into a little pots or ramekins. (I adore ramekins, there are never enough for me, that is why I have decided to buy some more the moment I am in London.)
- Bake in a bain-marie in the oven for 45 minutes to 1 hour, or until slightly puffed-up and spongy. Don’t worry about the crust forming top. It may look as it is overcooked but it is not. Plus, this crust when cold, covers an intense chocolate cream. Cool in the fridge for at least 6 hours before serving.
PS: Some pictures with my “birthday cake”.
Blow the candles! 😉
Posted in Chocolate addictive, Desserts, F word, Vegetarian
Tagged bain-marie, chocolate, chocolate dessert, double cream, egg yolk, french dessert, french recipe, icing sugar, milk, petit pot au chocolat, petit pot au chocolat recipe, plain chocolate, ramekins, The Sunday Times, vanilla pod, vanilla sugar