Crème Brûlée - adapted from Betty Crocker

 Crème Brûlée

This Easy Crème Brûlée is made with just four ingredients and features a rich custard base with a crisp caramelized topping.

 Prep Time 15 minutes

 Cook Time 40 minutes

 Total Time 55 minutes

 Servings 4 servings

INGREDIENTS                                                    ADJUSTED INGREDIENTS Nov.5,2021

6 large egg yolks                                                            5 Egg Yolks

1/3 cup (70 grams) granulated sugar                            2/3 sugar + topping

2 cups (480 ml) heavy whipping cream                        3 cups heavy whipping cream

1 and 1/2 teaspoons pure vanilla extract                        2 teasp. vanilla extract

2 tablespoons (25 grams) granulated sugar (for the topping)

INSTRUCTIONS

Preheat the oven to 325°F (163°C). Place a large pot of water on the stove to boil.

In a large mixing bowl, whisk together the egg yolks and sugar until well blended and it just starts to lighten in color. Set aside.

Pour the heavy whipping cream in a medium-sized saucepan(or double boiler)and heat over medium heat. Stir occasionally until the cream is warm and bubbling around the edges. Remove the cream from the heat and stir in the vanilla extract.

Slowly pour about 1/2 cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you're pouring it in. Then, slowly pour in the remaining cream and continue whisking until fully combined. If there's a thin layer of foam on top of the mixture, you can skim this off with a spoon at this point.

Strain the mixture through a fine mesh strainer(I never do this), then evenly distribute between four 6-ounce ramekins(or more if you use smaller ramekins).

Pour the boiling water into an 8-inch square baking pan (or larger pan if you prefer) about 1/3 of the way full. Carefully place the ramekins in the baking dish. The water should come about halfway up the sides of the ramekins. If needed, add a little more boiling water to the pan.

Carefully place the baking pan in the oven. Bake at 325°F (163°C) for 35 to 45 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and carefully remove the ramekins from the pan using tongs or pot holders and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for at least 4 hours or overnight.

Once chilled, blot the tops of each custard with a paper towel to remove any excess moisture. Sprinkle 1 and 1/2 teaspoons of sugar on top of each custard, shake it around into one even layer, then use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for 1 to 2 minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve.

NOTES

Broiler instructions: If you do not have a small kitchen torch, you may broil these in the oven to caramelize the sugar on top. Once the custard is chilled, set your oven to broil and place the ramekins on a baking sheet. Place the baking sheet in the oven and broil for about 5 to 6 minutes or until the sugar is caramelized. Carefully remove from the oven and allow to cool. The custard will be warm if you broil these in the oven, so I do suggest refrigerating them for 30 minutes to an hour to chill the custard again.

To prepare ahead of time: Bake as the recipe instructs and cool completely. Once cooled, cover each one tightly with plastic wrap and store them in the refrigerator for up to 3 days. Right before serving, add the granulated sugar on top and use a torch to caramelize the topping. 

Spiced Plum Custard Cake - bakerchik

 Ingredients

1 cup all-purpose flour

1 tablespoon white sugar

1 teaspoon baking powder

1/2 cup butter- cold and cut into cubes

2 tablespoons heavy cream

1 egg

2 1/2 cups pitted and sliced plums

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

For the custard:

1/2 cup heavy cream

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Lightly spray an 8 inch springform pan* and set aside.

Toss the sliced plums with the spices and set aside. In a large bowl, stir together the flour, 1 tablespoon sugar and baking powder. Add the cubes of butter and use a pastry blender, knife or your hands to cut the butter in until coarse crumbs form. Stir in 1/2 teaspoon of vanilla, 2 tablespoons cream and an egg. Continue to stir for a few seconds or until well combined. (But not necessarily perfectly smooth.)

Turn the dough into the bottom of the pain and press in with your fingers. Arrange the spiced plums over the dough. Bake for 20-25 minutes.

While cake is baking prep the custard by whisking together the 1/2 cup of cream, 1/2 cup of sugar, vanilla and egg.

When the cake is done baking, pour the custard over the plums, and return to the oven, baking for another 20-25 minutes or until the custard has set.

Cool before eating, enjoy warm or cold, store in the fridge.

Notes

* I used an 8 inch pan, but 9 inch is fine too, the cake will just be a little thinner!

Fresh Blueberry Pie

 2 x 9 inch pie crusts, baked and cooled

6 cups + 2 cups fresh blueberries, washed and patted dry

1/4 cup water

1/2 cup sugar

2 teaspoons lemon juice

Pinch of salt

2 Tablespoons cornstarch

2 Tablespoons water

Instructions

Place 3 cups of fresh blueberries in each of the two pie crusts

Mix together in a small pan the remaining 2 cups of blueberries, the water, sugar, and lemon juice.

Bring to a boil over medium heat.

Stir together the cornstarch and 2 Tablespoons of water

Pour into boiling fruit quickly, stirring constantly

Return to a boil and allow to boil for approximately 1 minute.

Pour hot fruit sauce over the fresh blueberries in the pie crust, making sure all areas are covered

Allow to cool for at least 2 hours before serving.

POTATO FRY by Swasthi's Recipes

POTATO FRY

Potato fry also known as aloo fry, made with basic ingredients is a

comfort food from Indian cuisine. This simple stir fry can be eaten with

rice- sambar or rice-rasam or as a side in a Indian meal. This is a kids'

friendly recipe.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

2 to 3

Author Swasthi

INGREDIENTS (1 CUP = 240ML )

HOW TO MAKE THE RECIPE

Preparation

1¼ cup potatoes

(½ inch cubes, 250 grams, 2 to 3 medium)

1½ tablespoon oil

(adjust to taste)

¼ teaspoon mustard seeds

(optional)

½ teaspoon cumin seeds

1 to 2 garlic

cloves chopped or crushed

½ teaspoon urad dal

(optional)

1 sprig curry leaves

1 dried red chili

broken (optional)

⅛ teaspoon asafoetida

(hing)

⅛ teaspoon turmeric

½ teaspoon red chili powder

(adjust to taste)

¼ to ½ teaspoon garam masala

or sambar powder

⅓ teaspoon salt

as needed

Potato fry https://www.indianhealthyrecipes.com/tawa-aloo-potato-fry/

Instructions

1. Pour oil to a heavy bottom non stick or cast iron pan. When the oil turns hot, add cumin,

mustard, red chili and dal (optional). Fry until the dal turns golden.

2. Add curry leaves and garlic. When the garlic is lightly fried, add hing.

3. Drain the water from potatoes and then add them to the pan. Sprinkle turmeric. Mix and

fry potatoes for about 3 to 4 minutes on a medium heat stirring often.

4. For crispy aloo fry, keep stirring and fry them without covering until fork tender. You

can also add more oil for better roasting.

5. For soft potatoes, lower the flame. Cover and cook till the potatoes are fork

tender. Stir in between to prevent burning.

6. When the potatoes are done, prick them with a fork to check if they are cooked

completely. You shouldn't feel them hard from inside. Otherwise cook them for a little

longer.

7. Then sprinkle chili powder, salt and garam masala. Toss everything well and fry for a

minute or two to blend well. I usually add a tsp of oil at this stage so the spice powders

coat all of the potatoes easily.

8. Serve potato fry with rice and rasam, sambar.

Tips to make potato fry 

1. To stir fry always use potatoes that are not from the cold storage section as they don’t get cooked or roasted quickly. 

2. Always keep the potatoes immersed in a bowl of water to get rid of the excess starch. This prevents them from sticking to each other while frying. 

3. Also keeping them in water hydrates the potatoes and help to cook well easily. 

4. I have used a basic garam masala to spice up the aloo fry. You can also use pav bhaji masala, kitchen king masala or sambar powder. 

5. Always add salt to potatoes only after are cooked well. Adding salt early to the potatoes hinders them from cooking well. 

6. I don’t make very hot & spicy foods at home as my kids cannot eat. So this potato fry is lightly spiced with red chili powder & light garam masala. Do adjust them to suit your taste. 

Roasted Brussels Sprouts

 1½ pounds Brussels sprouts

2 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.

On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.

Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

Easy Raspberry Mousse

 EASY RASPBERRY MOUSSE RECIPE

 4.8 / 5 (5 REVIEWS)

PREP TIME: 15 mins | COOK TIME: 1 hour chill time

YIELD: about 5 cups | SERVES: 6

 Print RecipeSave to PrepearWhat is Prepear?

INGREDIENTS

3/4 cup raspberries, fresh or frozen and thawed

2 tablespoons water

8 ounces cream cheese, softened

1/4 cup plus 2 tablespoons powdered erythritol sweetener, divided (or powdered sugar)

1 cup heavy cream

1/2 teaspoon vanilla extract

INSTRUCTIONS

In a blender, blend together the raspberries and water until smooth. Add the cream cheese and 1/4 cup sweetener and blend again until well combined.

In a large bowl, beat the heavy cream, 2 tablespoons of sweetener, and vanilla until stiff peaks form.

Fold the raspberry mixture into the whipped cream until combined. Divide the mousse among 6 dessert cups, cover, and chill until set, about 1 hour.

Basic biscuits by All Recipes

Ingredients

10

Original recipe yields 10 servings

Ingredient Checklist

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup shortening
• ¾ cup milk
• Directions

Instructions Checklist

• Step 1

  Preheat oven to 450 degrees F (230 degrees C).

• Step 2

  In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

• Step 3

  Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

• Step 4

  Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

• Step 5

  Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.