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Coffee crème caramels.

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Coffee crème caramels.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Pour in a saucepan coffee, sugar and milk: heat until sugar dissolves, don't let it boil. Set aside and let it cold.
  2. Meanwhile prepare the caramel: put in a small saucepan water and sugar, heat until the sugar boil, do not touch and remove from fire when gold brown. Pour the caramel into a 700 ml mould or into four 175 ml ramekins and cover bottom and sides rotating them.
  3. Beat together eggs and yolks in a bowl the add gently the cooled milk, always mixing. Pour the mixture into the moulds.
  4. Put the moulds on a baking tray and fill the tray with water until at least half the height of ramekins. cover with tin foil and bake at 300°F for about 45 minutes.
  5. Let them cool then store in fridge for at least 24 hours. Before removing the puddings run a knife around the sides of the moulds.

Tres leches cake.

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Tres leches cake.
Servings
8
Ingredients
For the cake:
For the milk mixture:
Servings
8
Ingredients
For the cake:
For the milk mixture:
Instructions
  1. Beat sugar and butter, then add eggs, one at time, until you have a foamy and gold mixture.
  2. Sift in flour, salt and baking pownder. Pour the mixture in a greased baking tin about 9X9 inches. Bake at 355°F for about 40 minutes or until well baked in the middle.
  3. Mix in a bowl condensed milk, whole milk, evaporated milk or milk cream. When the cake is out of the oven make a lot of holes with a toothpick in the whole cake, then pour the milk mixture over the cake. You must soak all the parts.
  4. When the cake is cold enough put it into the fridge. It must rest for at least four hours, overnight is better.
  5. When is time to serve the cake whip the milk cream with icing sugar until stiff, cover the cake and add al the fruit you want in pieces or slices. If you like you can sprinckle the cake with ground cinnamon.

Fiordilatte ice cream with caramel sauce.

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Fiordilatte ice cream with caramel sauce.
Servings
6
Ingredients
For the caramel sauce:
Servings
6
Ingredients
For the caramel sauce:
Instructions
For the ice cream:
  1. Put the milk in a sauce pan with sugar and opened vanilla pod. Let it simmer until sugar is melted, let it cool and store it into the fridge.
  2. Whip the milk cream then add milk mixture in it, stirring slowly. At this time, if you have an ice maker, pour the mixture in it and let it go until the ice cream is done. Store into the freezer and mix it by hand or with the ice cream makerbefore serving it if you need. If you don't have an ice cream maker just pour everything in a bowl, store into the freezer and mix it every 30 minutes or so. It needs hours to get hard so don't worry if it's still soft after half a day. Just let it sit into the fridge and mix sometimes.
For the caramel sauce:
  1. Put sugar and butter in a sauce pan, let it cook until it has a gold- brown colour. Pay attention it turns black quickly! Add heavy cream stirring until the sauce thickens and cover the spoon.
  2. When the ice cream is ready serve it with caramel sauce on top. Don't use hot caramel sauce as the ice cream melts quickly on its own, just keep the sauce cold or room temperature.

Eggnog liquor.

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Eggnog liquor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Boil the milk with half of the sugar gently stirring.
  2. Let the sugar dissolves completely then turn off the heat and let it warm.
  3. Mix egg yolks and the rest of the sugar in a bowl until they are fluffy.
  4. Add warm milk slowly mixing very well to avoid lumps.
  5. Filter the mixture with a strainer.
  6. Add vanilla seeds, alcohol and rum liquor, pour in bottles and seal them.
Recipe Notes

Store it in fridge, it will be as perfect as new for months.
You can use half rum half whisky.
With these ingredients you'll have about 1.3 gallons of eggnog liquor.