Custard and Pudding Recipes - Home Cooking Adventure

Caramel Panna Cotta

Ella - Home Cooking Adventure — Fri, 19 Jul 2024 10:04:34 +0000

This Caramel Panna Cotta is a sophisticated and delicate Italian dessert that combines the creamy elegance of panna cotta with the rich, deep flavor of caramel. It is a delectable finish to any meal, whether it’s a casual dinner or a special occasion.

This eggless and gluten-free treat begins with a simple caramel made from sugar and water, which is carefully cooked until it reaches a golden amber hue. The caramel coats the bottom and sides of the ramekins, creating a beautiful, glossy layer that will crown the dessert when inverted.

The vanilla panna cotta mixture is poured over the set caramel in the ramekins. After chilling for several hours, the panna cotta firms up to a perfectly silky texture.

When ready to serve, invert the ramekins onto plates, revealing the delightful caramel layer now sitting atop the panna cotta. This dessert is not only delicious but also looks beautiful, especially when garnished with fresh berries and sprigs of rosemary or mint. The freshness of the berries and herbs adds a vibrant contrast to the rich, creamy caramel panna cotta.

How to make Caramel Panna Cotta

Begin by preparing the caramel. Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and takes on a caramel color. Immediately divide the caramel among 4 ramekins, each with a capacity of 4-5 oz (120-150ml). Rotate the ramekins to coat the bottoms and sides with the caramel, then set them aside.

Next, prepare the panna cotta. Dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In a medium saucepan, bring the cream, milk, sugar, salt, and vanilla to a simmer over medium-low heat, ensuring it does not boil. Once the sugar has dissolved, remove the mixture from the heat and let it cool for 5 minutes before adding the bloomed gelatin. Stir until the gelatin has completely dissolved.

Evenly divide the panna cotta mixture into the caramel-coated ramekins. Refrigerate for at least 4 hours or overnight to allow the panna cotta to set.

When ready to serve, dip each ramekin into a bowl of hot water for about 30 seconds to loosen the caramel. Run a sharp knife around the edges of the panna cotta, then invert each ramekin onto a plate. Garnish with fresh berries and sprigs of fresh rosemary or mint.

Hope you will try this amazing Caramel Panna Cotta and enjoy this elegant and delightful dessert! If you do, make sure to share the photos with me on Instagram. Would love to see how this recipe turns out for you.

Other similar desserts you may like to try

If you love chocolate you may like to try this delightful Chocolate Panna Cotta made with silky smooth chocolate-infused cream. It is perfectly set and garnished with chocolate sauce and berries.

Try the delicate flavors of this Vanilla and Raspberry Panna Cotta, an elegant dessert featuring a vibrant raspberry panna cotta layer topped with a silky vanilla panna cotta.

This Strawberry Panna Cotta is an amazing dessert with a creamy vanilla panna cotta topped with a fresh, sweet strawberry sauce. It is a refreshing treat perfect for any occasion.

Caramel Panna Cotta

This Caramel Panna Cotta is a sophisticated and delicate , eggless and gluten-free Italian dessert that combines the creamy elegance of panna cotta with the rich, deep flavor of caramel. It is a delectable finish to any meal, whether it’s a casual dinner or a special occasion.

Course Dessert

Cuisine European, Italian

Keyword caramel, eggless, gluten-free, panna cotta

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 319kcal

Ingredients

For the caramel

1/2 cup (100g) sugar
2 tbsp (30ml) water

For the panna cotta

7 fl oz (200ml) milk
7 oz (200g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water , for soaking the gelatin
1/4 tsp (1g) salt
1/4 cup (50g) sugar
1 tsp (5g) vanilla extract

Instructions

Prepare the caramel.

Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
Immediately, divide the caramel into 4 ramekins, each ramekin with a capacity of 4-5 oz (120-150ml).
Rotate the ramekins to coat the bottom and sides with the caramel.

Prepare the panna cotta.

Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
In a medium saucepan bring the cream, milk, sugar, salt and vanilla to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat. Let cool for 5 minutes before adding the bloomed gelatin.
Add gelatin to the milk mixture and stir until the gelatin has completely dissolved.
Divide the panna cotta mixture evenly into the ramekins.
Refrigerate for at least 4 hours or overnight to set.
When ready to serve, Dip each ramekin into a bowl of hot water for about 30 seconds, run a sharp knife around the edges and invert onto a plate.
Garnish with fresh berries and fresh rosemary or mint. Enjoy!

Video

Nutrition

The post Caramel Panna Cotta appeared first on Home Cooking Adventure.

Chocolate Dutch Baby Pancake

Ella - Home Cooking Adventure — Thu, 13 Jun 2024 16:14:53 +0000

This Chocolate Dutch Baby Pancake is a delightful chocolatey treat, elegant and indulgent, perfect for breakfast or dessert. This baked pancake is known for its dramatic rise and fluffy texture, similar to a popover or Yorkshire pudding.

To make this pancake, pour the batter into a hot, buttered cast-iron skillet and bake it in the oven. Watch as it puffs up and forms a crisp edge with a tender, custardy center.

The addition of high-quality cocoa powder transforms a classic Dutch baby into a chocolate lover’s dream. It adds depth and a rich, chocolatey flavor. We like to serve it with a dusting of powdered sugar and fresh berries on top. You can add chocolate syrup or different toppings, making it as versatile as it is delicious.

You can serve this Chocolate Dutch Baby Pancake straight from the oven, for a warm and comforting experience. Its impressive appearance and decadent taste make it perfect for special occasions or simply for a weekend brunch.

How to make Chocolate Dutch Baby Pancake

Begin by preheating your oven to 425°F (220°C). Place a 9-10 inch (23-25 cm) cast iron skillet into the oven for at least 8 minutes to heat.

In a bowl, whisk the eggs with sugar, vanilla extract, and salt. Add the flour and cocoa powder, stirring until well combined. Gradually add the milk and stir to combine.

Once the skillet is hot, add the butter and return it to the oven for 1 minute, or until the butter completely melts.

Remove the skillet from the oven and pour the batter into the hot skillet. Return the skillet to the oven and bake for 15-17 minutes. The Dutch baby will puff up around the edges and develop a crisp edge. It will deflate slightly after removing it from the oven.

Top the Dutch baby with quartered strawberries and cherries, and dust with powdered sugar. Cut into wedges and serve immediately.

Hope you will try this amazing Chocolate Dutch Baby Pancake. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other similar recipes you may like to try

Try this delicious Strawberry Dutch Baby Pancake with its crisp edge and a tender, custardy center for a delicious breakfast or dessert.

These decadent Double Chocolate Waffles are crisp on the outside and fluffy on the inside. Perfect for a delightful breakfast or sweet treat.

These easy and delicious Sheet Pan Pancakes are a great treat ideal for feeding a crowd. Perfect for a hassle-free breakfast or brunch.

Chocolate Dutch Baby Pancake

This Chocolate Dutch Baby Pancake is a delightful chocolatey treat, elegant and indulgent, perfect for breakfast or dessert. This baked pancake is known for its dramatic rise and fluffy texture, similar to a popover or Yorkshire pudding.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword chocolate, dutch baby pancake

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 156kcal

Ingredients

3 eggs
2 tbsp (30g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/2 cup (60g) flour
1/3 cup (40g) cocoa powder
3/4 cup (180ml) milk
2 tbsp (28g) butter

For Topping

powdered sugar for dusting
fresh berries or seasonal fruits

Instructions

Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
In a bowl whisk eggs with sugar, vanilla extract, and salt.
Add flour and cocoa powder and stir until well combined.
Gradually add milk and stir to combine.
Add butter to the hot pan and return to oven for 1 minute, until butter is completely melted.
Remove the pan from the oven and pour the batter into the hot skillet.
Return the pan to the oven and bake for 15-17 minutes.
The Dutch baby will puff up around the edges and will get a puffed crispy edge. It will deflate slightly after removing from the oven.
Top with fresh strawberry quarters and cherries and dust with powdered sugar.
Cut into wedges and serve while still warm.

Video

Nutrition

The post Chocolate Dutch Baby Pancake appeared first on Home Cooking Adventure.

Strawberry Souffle

Ella - Home Cooking Adventure — Fri, 19 Apr 2024 15:33:05 +0000

This Strawberry Souffle is a heavenly dessert with a delicate texture, that’s as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.

Picture ripe strawberries that are gently simmered and turned into a smooth puree. Mix this strawberry sauce with a custard mixture made from egg yolks, milk, sugar, and flour. Then, fluffy egg whites are whipped into clouds of airy perfection, creating a light and airy base. The two are delicately folded together and baked to golden perfection. The soufflé rises in the oven filling the air with its heavenly aroma.

As you take your first spoonful, the delicate crust gives way to reveal a creamy interior, that simply melts in your mouth.

Enjoy the soufflés right away, sprinkled with powdered sugar. Remember that soufflés will start to deflate once taken out of the oven.

Why making custard base souffle

A souffle made with custard incorporates a cooked custard base, usually made with egg yolks, milk, sugar, and flavorings. The custard base gives the souffle a richer and creamier texture compared to the version made only with egg whites. It also provides a more pronounced flavor base.

When baking, the souffle made with custard tends to have a denser and more velvety texture compared to the lighter and airier texture of the egg white-only souffle.

How to make strawberry souffle

Start with preparing the strawberry sauce. Put strawberries, sugar, and lemon juice in a small saucepan over medium heat. Let them boil and cook for about 5 minutes until they thicken slightly. Remove from heat, then strain to remove seeds. Allow it to cool.

Preheat your oven to 375 F (190C) and place a baking sheet in the middle rack.

Grease 4 ramekins (each 8 oz or 230ml) with butter, brushing in upward strokes. Coat the bottom and sides with sugar, shaking off excess.

Separate egg whites from yolks, setting aside until needed. In a saucepan, bring milk to a simmer.

In another saucepan, mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Gradually pour about a third of the hot milk over the egg yolk mixture to temper them. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.

Remove from heat, stir in vanilla extract, and transfer mixture to a larger bowl. Let it cool slightly.

Once cooled, mix with the strawberry sauce. Optionally, add red food coloring.

In a separate bowl, whip whites with a pinch of salt until foamy. Gradually add remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold whipped whites into the yolk mixture.

Divide mixture evenly into prepared ramekins. Run your finger around the inside edge of the ramekin.

Place ramekins onto preheated baking sheet and bake for 15-20 minutes until golden and puffed.

Dust with powdered sugar and serve immediately.

Hope you will try it out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Custards and Puddings. For more strawberry treats check our full collection of Strawberry Recipes.

Other souffle recipes you may like to try

If you like sweet souffles try this delicate Vanilla Soufflé, Raspberry Soufflé, or this intense Chocolate Soufflé. You can also try savory ones like this Cheese Soufflé, Potato Soufflé or Sweet Potato Soufflé. Hope you will try each of them.

Strawberry Souffle

This Strawberry Souffle is a heavenly dessert with a delicate texture, that's as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.

Course Dessert

Cuisine French

Keyword easy souffle recipe, how to make a souffle, strawberry

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 284kcal

Ingredients

Strawberry Sauce

5.5 oz (150g) fresh or frozen strawberries
2 tbsp (30g) sugar
2 tsp (10g) lemon juice

For Souffle Batter

4 eggs separated
1 ¼ cup (300ml) milk
5 tbsp (50g) flour
1/4 cup (50g) sugar for egg yolks
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/4 cup (50g) sugar for egg whites

For coating the ramekins

softened butter and sugar

Instructions

Prepare the strawberry sauce.

Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Let cool.

Prepare the souffle batter

Preheat the oven to 375 F (190C). Place a baking sheet on the middle rack in the oven.
Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step helps the souffle rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
Separate whites from yolks and set aside until ready to use.
In a medium saucepan bring milk to a simmer.
In another saucepan mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
Remove from heat and stir in vanilla extract. Transfer the mixture to a larger bowl and let cool slightly.
When cooled, mix with strawberry sauce. Add red food coloring if desired, that is optional.
In a separate bowl whip whites with a pinch of salt until foamy. Gradually add the remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
Divide the mixture evenly into the prepared ramekins. Run your finger around the inside edge of the ramekin.
Place the ramekins onto the preheated baking sheet and bake for 15-20 minutes until golden and puffed.
Dust with powdered sugar and serve immediately. Enjoy!

Video

Nutrition

The post Strawberry Souffle appeared first on Home Cooking Adventure.

Classic Custard Pie

Ella - Home Cooking Adventure — Sat, 09 Mar 2024 14:50:38 +0000

This amazing Custard Pie is a classic dessert with a rich, creamy texture. With its buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for any occasion. Each bite bursts with flavor offering a delightful explosion of creamy goodness.

Whether it’s the highlight of a family gathering or a sweet treat on a lazy afternoon, this custard pie never fails to impress. Its simple ingredients and comforting taste make it a timeless favorite for dessert lovers of all ages.

How to make Custard Pie

The recipe for this custard pie is quite easy and can be made in advance. Start by preparing the crust, blind bake the crust and then prepare the custard filling.

How to prepare the crust.

In a large bowl, mix together the butter, powdered sugar, and salt until light and fluffy. Add the egg and continue mixing until well combined and creamy. Gradually incorporate the flour into the butter mixture until fully combined, being careful not to overwork the dough. Wrap the dough with plastic wrap, shaping it into a disc, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (180°C). Roll out the chilled dough between two pieces of parchment paper or plastic wrap until it reaches about 13 inches (33cm) in diameter. Press the dough onto the bottom and edges of a 9-inch (23cm) pie pan, crimping the edges as desired. Refrigerate the crust for about 30 minutes before baking.

Line the chilled crust with parchment paper and fill it with dry beans, rice, or pie weights to prevent it from puffing up during baking. Bake for 20 minutes. Then, remove the weights and parchment paper, and return the crust to the oven to bake for another 10 minutes. If the edges begin to brown too quickly, cover them with a tart shield or aluminum foil shield.

Allow the partially baked crust to cool slightly on a wire rack. Lower the oven temperature to 325°F (160°C).

How to prepare the custard pie filling

Whisk together the eggs with sugar and salt until well combined. Gradually incorporate the milk and cream, followed by the vanilla extract and freshly grated nutmeg. Be careful not to overmix the mixture to avoid creating air bubbles. Sieve the custard mixture to remove any coagulated bits of egg.

Gently pour the filling into the pre-baked pie crust. Grate some additional nutmeg over the top of the pie for added flavor.

Bake the pie for 40-45 minutes, or until the edges are set but the center still has a slight wobble. If necessary, cover the edges with a tart shield or aluminum foil shield while baking to prevent over-browning.

Carefully remove the pie from the oven and allow it to cool completely on a wire rack at room temperature. Once cooled, refrigerate the pie for several hours or overnight before serving.

Hope you will give it a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other custard desserts you may like to try

Discover in the delightful flavors of lavender and honey with this heavenly dessert – a Lavender Honey Custard Tart! The buttery crust serves as the perfect base for the luscious cream and honey filling infused with the subtle floral notes of dried edible lavender.

This Eclair Cake is essentially a giant cream puff or eclair, made up of two layers of choux pastry that are filled with a generous amount of vanilla cream.

This Puff Pastry Caramel Slice features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling that offers a sweet, creamy center.

Classic Custard Pie

This amazing Custard Pie is a classic dessert with a rich, creamy texture. With its buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for any occasion.

Course Dessert

Cuisine American

Keyword classic pie, custard, custard filling, custard pie, pie, pie crust

Prep Time 20

Cook Time 1 9

Total Time 1 29

Servings servings

Calories 380kcal

Ingredients

Pie Crust

1/2 cup (110g) unsalted butter , room temperature
1/4 cup (30g) powdered sugar
1/4 tsp (1g) salt
1 egg
1 ½ cups (190g) all-purpose flour

Custard Filling

4 medium eggs
2/3 cup (135g) sugar
1/4 tsp (1g) salt
2 tsp (10g) vanilla extract
1 ½ cups (360ml) milk
1 cup (240g) whipping cream
1/4 tsp nutmeg

Instructions

Prepare the pie crust.

In a large bowl mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
Preheat the oven to 350F (180C).
Roll the dough between two pieces of parchment paper or plastic wrap until it's about 13in (33cm) in diameter.
Press the dough onto the bottom and edges of a 9-inch (23cm) tart pan. Crimp the edges of the dough.
Refrigerate for about 30 minutes before baking.
Line a parchment paper over the crust and fill with dry beans, rice or pie weights.
Bake for 20 minutes. Remove the weights and the parchment paper.
Return to the oven for another 10 minutes. If the edges brown too quickly, cover the edges with a tart shield or aluminum foil shield.
Let it cool slightly on a cooling rack.
Reduce the heat to 325ºF (160C).

Prepare the custard filling.

Whisk together the eggs with sugar and salt.
Gradually incorporate the milk and cream. Add vanilla extract and freshly grated nutmeg. Whisk to combine. Don’t overmix the mixture to avoid air bubbles.
Sieve the custard mixture to remove any coagulated bits of egg.
Gently, pour the filling into the baked pie crust. Grate some more nutmeg over the top of the pie.
Bake for 40-45 minutes until set at the edges but still a bit wobbly in the center. cover the edges with a tart shield or aluminum foil shield while baking.
Carefully remove the pie from the oven and let it cool completely on a wire rack at room temperature.
Once cooled, refrigerate for several hours or overnight.

Video

Nutrition

The post Classic Custard Pie appeared first on Home Cooking Adventure.

Chocolate Pots de Crème

Ella - Home Cooking Adventure — Sat, 25 Nov 2023 13:42:52 +0000

Satisfy your sweet tooth with these delightful Chocolate Pots de Crème, a creamy, heavenly dessert that’s pure chocolate bliss. They’re made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard. Imagine the creamy, rich, chocolatey goodness melting in your mouth, leaving behind a sweet and cocoa sensation.

The individual servings are like little pots of happiness, ready to make any moment special. It’s comfort in a cup, made to perfection.

Whether you’re treating yourself or sharing with friends, these Chocolate Pots de Crème are a simple yet sophisticated way to end any meal, perfect for any occasion.

How to make Chocolate Pots de Crème

Preheat your oven to 320°F (160°C). Begin by placing the semisweet chocolate in a heatproof bowl, setting it aside for later.

In a saucepan, combine the milk and whipping cream over medium heat until it begins to simmer. Pour this hot mixture over the chocolate. Wait for a minute, then stir until the chocolate is completely melted and well mixed.

In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla extract, and, if desired, instant coffee powder. Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring continuously. Sieve the combined mixture for a smooth texture.

Arrange six ramekins in a baking pan, 5 fl. oz (150ml) capacity each. Divide the chocolate mixture evenly among the ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake for 30 minutes.

Allow the pots de crème to cool, then refrigerate for at least 4 hours or overnight. Before serving, feel free to decorate as you like, or simply serve and enjoy this delightful treat!

Hope you will try these simple yet decadent chocolatey treats. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other chocolate desserts you may like to try

These Double Chocolate Brownie Muffins are the chocolate muffins you can ever make. They are moist, and fudgy, with an intense chocolate flavor that all chocolate lovers will adore.

This Chocolate Panna Cotta is a smooth, silky, creamy chocolaty dessert, perfect to end any meal.

These No-bake Chocolate Peanut Butter Pots de Crème are rich, creamy and full of flavor, the perfect treat for any occasion.

These Chocolate Peanut Butter Cookie Cups are simply divine, consisting of a chocolate chewy soft cookie crust filled with a smooth and creamy peanut butter filling that is simply heavenly.

Chocolate Pots de Crème

Satisfy your sweet tooth with these delightful Chocolate Pots de Crème, a creamy, heavenly dessert that's pure chocolate bliss. They're made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard.

Course Dessert

Cuisine French

Keyword chocolate, chocolate pots de creme, French dessert

Prep Time 10

Cook Time 29

Total Time 39

Servings servings

Calories 324kcal

Ingredients

1 cup (240g) whipping cream
3/4 cup (180ml) milk
6 oz (180g) semisweet chocolate , small pieces
4 egg yolks
1 tbsp (15g) sugar
1/4 tsp (1g) salt
1/2 tsp instant coffee powder , optional
1 tsp (5g) vanilla extract

Instructions

Preheat your oven to 320°F (160°C). Place 6 ramekins (5 fl. oz – 150ml) capacity each into a baking pan.
Place the chocolate in a heatproof bowl and set aside.
In a saucepan add the milk and whipping cream and place over medium heat. Bring to a simmer and pour the hot mixture over the chocolate.
Let it for a minute and stir until the chocolate is melted and well combined.
In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla extract, and instant coffee powder if used.
Gradually pour the chocolate mixture into the egg yolk mixture while stirring continuously.
Sieve the mixture for a smooth texture.
Divide the chocolate mixture evenly into the ramekins.
Pour hot water into the baking pan until halfway up the sides of the ramekins.
Bake for 30 minutes.
Let the pots de crème to cool and refrigerate them for at least 4 hours or overnight.
Before serving decorate as desired or serve as is. Enjoy!

Video

Nutrition

The post Chocolate Pots de Crème appeared first on Home Cooking Adventure.

Puff Pastry Caramel Slice – Caramel Custard Cake

Ella - Home Cooking Adventure — Sat, 04 Nov 2023 15:00:00 +0000

I am glad to share with you this delightful Puff Pastry Caramel Slice, a dessert with a perfect harmony of flavors and textures. This desserts features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling thar offers a sweet, creamy center.

Topped with crispy puff pastry crumbs and crowned with candied pecans, each bite brings a delightful contrast of textures. A light dusting of powdered sugar adds a final touch of sweetness, tying it all together.

This Puff Pastry Caramel Slice is a true masterpiece, blending buttery pastry, rich caramel, and nutty crunch in every bite.

How to make Puff Pastry Caramel Slice

To make this dessert start by baking the puff pastry, then continue with the caramel pastry cream. When the pastry cream cools, continue with the caramel pastry cream filling and then assemble the cake. Next, you can prepare the candied pecans. It is totally optional but they bring an amazing texture and flavor. I highly recommend serving the cake with a drizzle of salted caramel sauce. While the cake sets you can prepare the salted caramel sauce.

How to prepare the puff pastry layers.

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Roll out the puff pastry thinly and transfer it to the prepared baking sheet. Bake for approximately 15-18 minutes or until it turns a beautiful golden hue. Allow it to cool completely.

How to prepare the caramel pastry cream.

In a medium saucepan, warm the milk until it simmers. While the milk is heating, whisk together the egg yolks with 1 tablespoon of sugar and a pinch of salt until thoroughly blended. Add the flour and cornstarch and mix until smooth. Remove the milk from heat.

In a separate saucepan, combine ½ cup (100g) sugar and 1 tablespoon of water. Heat it over medium-high heat until the sugar dissolves and transforms into a caramel color. Reduce the heat to low and gradually pour in the hot milk, stirring until the caramel is fully dissolved.

Slowly combine the caramel milk with the egg mixture, then return it to the heat. Cook, stirring constantly, until it boils and thickens. Remove from heat and stir in the vanilla extract. Transfer the cream to a clean bowl, covering it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

How to prepare the caramel filling.

Dissolve the gelatin in cold water and let it soak for 5-10 minutes. Melt the gelatin over low heat, then pour it over the caramel pastry cream, mixing until well combined. In a separate bowl, whip the cream until stiff peaks form. Gently fold it into the pastry cream mixture.

Assemble the cake.

Cut an 8-inch (20cm) square from the baked puff pastry. Place it on a serving platter and encircle it with a square cake ring, lining the inside with acetate sheets. Spread the caramel filling evenly over the puff pastry, then break the remaining pastry into crumbs and scatter them on top.

Refrigerate for at least 4-6 hours, or overnight, to set.

How to prepare the candied pecans.

To make the candied pecans, melt butter and sugar in a saucepan over medium heat. Add the pecans and stir until lightly browned and aromatic. Allow them to cool, then chop.

Just before serving, decorate the cake with the chopped candied pecans. Finish with a gentle dusting of powdered sugar. Cut into slices and serve with a drizzle of salted caramel sauce.

Enjoy the delightful flavors of this decadent Caramel Slice Cake! Hope you will give it a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram.

Other caramel desserts you may like to try

This Apple Pecan Caramel Mousse Cake is a delightful treat bursting with flavor. At the base, there’s a soft and fragrant apple cinnamon cake. The cake is topped with, a rich salted caramel layer, generously mixed with tender apple bits and toasted pecans.

This Chocolate Salted Caramel Cake is a decadent rich cake, full of flavor and texture. Three layers of moist chocolate cakes, enriched with toasted pecans and filled with salted caramel sauce and a cream cheese caramel frosting, topped with a beautiful and impressing caramel sail.

Explore our mouthwatering Chocolate Caramel Lava Cake. Irresistibly rich, gooey, and intensely chocolatey, this dessert is a true delight for any sweet tooth.

Puff Pastry Caramel Slice – Caramel Custard Cake

This delightful Puff Pastry Caramel Slice, a dessert with a perfect harmony of flavors and textures. This desserts features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling thar offers a sweet, creamy center.

Course Dessert

Cuisine American

Keyword candied pecans, caramel, caramel pastry cream, custard cake, puff pastry

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 455kcal

Ingredients

9 oz (250g) 1 package puff pastry

Caramel Pastry Cream

2 cups (480ml) milk
3 egg yolks
1 tbsp (15g) sugar
1/2 tsp (3g) salt
1 tbsp (10g) flour
1/4 cup (30g) cornstarch
1/2 cup (100g) sugar
1 tbsp (15ml) water
1 tsp (5g) vanilla extract

For the Caramel Filling

1 ⅓ cup (320g) whipping cream
2 ½ tsp (8g) gelatin powder
3 tbsp (45ml) cold water

Candied Pecans

1/4 cup (35g) pecans
1 tsp (5g) unsalted butter
1 tsp (5g) brown sugar

For Decoration

powdered sugar

Instructions

Prepare the puff pastry.

Preheat the oven to 400F (200C).
Roll the puff pastry thin and transfer to a baking sheet lined with parchment paper.
Bake for about 15-18 minutes or until golden. Cool completely.

Prepare the caramel pastry cream.

Place milk in a medium saucepan and bring to a simmer.
Meanwhile, whisk the egg yolks with 1 tablespoon of sugar and salt until well combined. Add flour and cornstarch and mix to combine.
Place ½ cup (100g) sugar and 1 tablespoon of water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
Reduce the heat to low and gradually add the hot milk to the caramel. Keep over medium-low heat until the caramel is dissolved.
Gradually add the caramel milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and cover it with plastic wrap, pressing it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.

Prepare the caramel filling.

Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the caramel pastry cream and mix to combine.
In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.

Assemble the cake.

Cut an 8-inch (20cm) square from the baked puff pastry.
Place the puff pastry square on a serving platter.
Place a square cake ring around it and line it with acetate sheets.
Add the caramel filling and smooth the top.
Break the remaining puff pastry into crumbs. Spread them evenly on top of the caramel filling.
Refrigerate for at least 4-6 hours or overnight.

Prepare the candied pecans.

In a saucepan melt the butter and sugar over medium heat.
Add the pecans and stir until they are lightly browned and fragrant.
Set aside to cool and chop.
Before serving, top the cake with chopped candied pecans.
Dust with powdered sugar. Cut into slices and serve with salted caramel sauce. Enjoy.

Video

Nutrition

The post Puff Pastry Caramel Slice – Caramel Custard Cake appeared first on Home Cooking Adventure.

Mini Size Crème Caramel

Ella - Home Cooking Adventure — Wed, 11 Oct 2023 12:35:58 +0000

This Mini Size Creme Caramel is a creamy dessert that’s both easy to make and wonderfully indulgent. Originating from France, it’s a timeless treat. It delights with its smooth, creamy texture and delicate caramel sauce. You can choose to bake it in a big dish for sharing or in smaller portions for a special touch, like I did here.

To create it mix eggs, milk, and sugar to make a smooth custard. For the caramel sauce just melt sugar with water until it turns golden brown, then divide it over the base of the molds. This adds a sweet, rich flavor to every bite. Pour the custard over the caramel and gently bake in a water bath. After baking, the custard sets into a silky texture.

After chilling, the dessert gets turned upside down on a plate, revealing a glossy caramel top. When you take a bite, you’ll notice the creamy custard melts in your mouth, while the caramel gives a nice contrast.

Creme caramel is a special treat that feels both comforting and fancy, loved by people of all ages. Whether for a group or as individual treats, Creme Caramel brings simple elegance and rich flavors to any occasion. One of the best things is that it can be made in advance as it keeps well refrigerated for several days.

How to make mini size creme caramel

Start by preheating the oven to 325°F (160°C). In a saucepan, combine sugar and water over medium-high heat, allowing the mixture to caramelize without stirring. Once the sugar achieves a rich caramel color, distribute it among five 8 oz (230ml) ramekins, ensuring an even coat along the bottoms and sides. Place the ramekins in a baking pan.

Meanwhile, warm the milk in the same saucepan, being careful not to bring it to a boil. In a separate bowl, whisk together eggs, sugar, and cornstarch. Gradually pour the warm milk into the egg mixture, incorporating vanilla extract for added flavor. Divide the custard evenly over the caramel into the ramekins.

Next, fill the bottom pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the custard takes on a gentle golden hue, approximately 30-35 minutes.

Once done, allow it to cool to room temperature bbefore covering and refrigerating for a minimum of several hours, or overnight. To serve, gently run a knife along the inner edges of the ramekins and invert onto a plate.

Now it’s time to savor these mini size creme caramel with their creamy custard, rich caramel, all in an individual portion.

Hope you will try it and enjoy it as much as we did. If you do, share the photos with me on Instagram, would love seeing how it turns out for you. Enjoy!

Other custard recipes you may like to try

You can hardly beat a Classic Creme Brulee dessert. It’s creamy, elegant, and refreshing while the crispy caramelized crust on top is simply divine.

Discover our tantalizing Cheesecake Flan, the perfect fusion of creamy cheesecake and velvety flan. It is a delightful dessert that’s rich, smooth, and simply irresistible.

This Flan Cake is a delightful dessert that combines a smooth silky flan with a moist vanilla sponge cake and a caramel topping.

For more caramel desserts check our full collection for Caramel Recipes.

Mini Size Crème Caramel

This Mini Size Creme Caramel is a creamy dessert that's both easy to make and wonderfully indulgent. Originating from France, it's a timeless treat. It delights with its smooth, creamy texture and delicate caramel sauce. You can bake it in a big dish for sharing or in smaller portions for a special touch.

Course Dessert

Cuisine French

Keyword creme caramel, individual desserts, mini size

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 224kcal

Ingredients

For the Caramel Sauce

1/2 cup +1 tbsp (120g) sugar
2 tbsp (30ml) water

For the Custard

3 eggs
2 cups (500ml) milk
1/4 cup (50g) sugar
1 tbsp (10g) vanilla extract
1/2 tsp (2g) cornstarch

Instructions

Preheat the oven to 325°F (160°C).
Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
Immediately, divide the caramel into 5 ramekins, each ramekin with a capacity of 8 oz (230ml). Rotate the ramekins to coat the bottom and sides with the caramel.
Place the ramekins into a pan.
Pour the milk into the same saucepan you prepared the caramel.
Heat the milk but do not bring it to boil.
In a separate bowl beat the eggs with the sugar and cornstarch. Pour the milk over the egg mixture.
Add the vanilla extract and mix to combine.
Divide the custard between the ramekins.
Pour hot water into the bottom pan to come halfway up the sides of the ramekins.
Bake until slightly golden for about 30-35 minutes.
Cool completely. Then cover and refrigerate for at least a couple of hours or overnight.
Run a knife on the inside edge of the ramekin and invert onto a plate. Enjoy!

Video

Nutrition

The post Mini Size Crème Caramel appeared first on Home Cooking Adventure.

Pistachio Raspberry Mini Eclairs

Ella - Home Cooking Adventure — Tue, 20 Jun 2023 12:56:54 +0000

These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberries into a bite-sized treat.

These fancy treats feature delicate choux pastry shells filled with creamy pistachio cream and homemade raspberry jam. They are finished with a drizzle of melted white chocolate and topped with chopped pistachios and fresh raspberry halves. These mini eclairs are a perfect treat for any occasion, offering a delightful combination of flavors that will leave you wanting more.

The smooth and creamy pistachio cream takes the spotlight, offering a rich and nutty flavor that is pure indulgence. The cream melts in your mouth, leaving a delightful pistachio taste that will satisfy your sweet tooth.

The tangy raspberry jam adds a burst of flavor and the vibrant red color complements the green pistachio cream. The sweet and tart raspberry flavors perfectly balance the nuttiness of the pistachio, creating a harmonious blend of tastes.

How to make Pistachio Raspberry Mini Eclairs

Start by making the pistachio pastry cream filling, then make the raspberry homemade jam and continue with the choux pastry shells.

How to make the pistachio pastry cream

To prepare the pistachio pastry cream, start by placing the pistachios in the bowl of a food processor. Add powdered sugar and salt, then process for about 5 minutes until a thick paste forms. Gradually incorporate ⅔ cup (160ml) of milk and continue processing until well combined.

In a separate medium bowl, mix the egg yolks with sugar and salt. Add cornstarch and flour, and stir to combine. Gradually add the pistachio milk mixture to the egg yolk mixture, whisking as you go. Set the mixture aside while you heat the remaining milk.

In a medium saucepan, bring the rest of the milk (1 ⅓ cup – 320ml) to a boil. Remove from heat, and gradually pour some of the hot milk over the egg yolk mixture while whisking. Then, pour the egg yolk mixture back into the saucepan with the remaining hot milk, whisking constantly.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens (approximately 3 minutes). Remove from heat and stir in vanilla extract and almond extract. Cover the surface of the cream directly with plastic wrap and let it cool completely.

How to prepare the raspberry jam filling

To prepare the raspberry jam filling, combine all the ingredients in a saucepan and bring them to a boil. Let the mixture simmer over low heat for 7-8 minutes, then remove from the stove and let it cool completely.

How to prepare the choux pastry

For the choux pastry, sift the flour. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Remove from heat and add the flour all at once, vigorously stirring with a wooden spoon or spatula until the mixture is well combined.

Return the saucepan to low heat and cook the batter while stirring for 1-2 minutes to remove moisture and until it pulls away from the sides of the pan. Transfer the batter to a large bowl and let it cool slightly. Gradually add the eggs one at a time, carefully incorporating each one into the batter using a wooden spoon, spatula, or mixer. The resulting batter should be smooth and homogenous while still holding its shape.

Fit a pastry bag with a large ½ inch (1 cm) star tip and pipe the batter into 2 ¾-inch (7cm) strips on a baking sheet lined with parchment paper. Bake in a preheated oven for 30-35 minutes until the eclairs are browned and puffed. Use a skewer to prick the eclairs to release the steam.

How to assemble the pistachio raspberry mini eclairs

Once cooled, use a skewer to make small holes on the bottom of each eclair shell. Fill each eclair with the prepared pistachio pastry cream, then repeat the process with the raspberry jam.

Melt the white chocolate using a bain-marie. Using a spoon, drizzle the melted chocolate over the eclairs, then decorate them with fresh raspberry halves and pistachios.

Whether you’re treating yourself or impressing your guests, these Pistachio Raspberry Mini Eclairs are a true delight. Hope you will give them a try and make sure to share the photos with me on Instagram if you do. Enjoy!

Other choux pastry recipes you may like to try

Discover the delightful Paris-Brest, a classic French pastry known for its circular shape. This delectable dessert features a light and airy choux pastry, generously filled with a smooth and creamy praline-flavored cream.

These Vanilla Eclairs are delicate choux pastry shells filled with smooth vanilla custard and topped with chocolate glaze. They are simply heavenly and will leave you craving for more.

These Choux au Craquelin – Crispy Cream Puffs are light and airy choux pastry filled with la delightful vanilla cream, topped with a thin, crispy layer of sweet craquelin.

This Profiterole Cake is an impressive cake you can prepare for any occasion. It consists of a moist cocoa brownie at the bottom, topped with chocolate mousse and cream cheese frosting filled profiteroles.

For other choux pastry recipes check our collection of 10 Choux Pastry Recipes.

Pistachio Raspberry Mini Eclairs

These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberry into a bite-sized treat. These fancy treats feature delicate pastry shells filled with creamy pistachio cream and homemade raspberry jam. They are finished with a drizzle of melted white chocolate and topped with chopped pistachios and fresh raspberry halves.

Course Dessert

Cuisine French

Keyword choux pastry, mini eclairs, pistachio, raspberry

Prep Time 35

Cook Time 35

Total Time 1 10

Servings servings

Calories 121kcal

Ingredients

Pistachio Pastry Cream

For the Pistachio Paste

1 cup (100g) unsalted pistachios , raw or toasted
1 tbsp (8g) powdered sugar
1/4 tsp (1g) salt
2/3 cup (160ml) milk

For the Pastry Cream

3 egg yolks
1/2 cup (100g) sugar
1/4 cup (30g) flour
2 tbsp (16g) cornstarch
1/4 tsp (1g) salt
1 ⅓ cup (320ml) milk
1/2 tsp (3g) vanilla extract
1 tsp (5g) almond extract

Raspberry Jam

9 oz (250g) raspberries , fresh or frozen
1/3 cup (70g) sugar
1 tbsp (15g) lemon juice
2 tsp (6g) cornstarch

Choux Pastry

1 cup (125g) bread flour
3.5 fl. oz. (100ml) milk
3.5 fl. oz. (100ml) water
2 tsp (10g) sugar
1/2 tsp (1g) salt
5 ½ tbsp (80g) unsalted butter
4 medium eggs

For Decorating

3 oz (90g) white chocolate , melted
fresh raspberries
chopped pistachios

Instructions

Prepare the pistachio pastry cream.

Place the pistachios into the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until it gets into a thick paste.
Gradually incorporate ⅔ cup (160ml) and process to combine.
In a medium bowl mix the egg yolks with sugar and salt. Add cornstarch and flour and mix to combine. Gradually add the pistachio milk mixture over the egg yolk mixture and whisk to combine. Set aside while you heat the rest of the milk.
In a medium-sized saucepan bring the rest of the milk (1 ⅓ cup -320ml) to a boil.
Remove from heat and gradually add some hot milk over the egg yolk mixture. Pour it over the remaining hot milk, whisking the whole time.
Place it over medium heat and cook, stirring constantly until the mixture thickens, for about 3 minutes. Remove from heat and stir in vanilla extract and almond extract.
Place plastic wrap directly on the surface of the pudding and let it cool completely.

Prepare the raspberry jam filling.

In a saucepan bring to a boil all the ingredients and let them simmer at low heat for 7-8 minutes.
Remove from the stove and let cool completely.

Prepare the choux pastry.

Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon or spatula until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon, spatula or mixer. It will result in a smooth, homogenous batter that still holds its shape.
Fit a pastry bag with a large ½ inch (1cm) star tip and pipe the dough into 2 ¾-inch (7cm) strips on a parchment paper lined baking sheet.
Bake for 30-35 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.

Assemble the mini eclairs

When cooled, use the skewer to make small holes on the bottom of the eclair shell.
Fill each eclair with the pistachio pastry cream.
Repeat with the raspberry jam.
Melt the white chocolate over a bain-marie.
Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberry halves and pistachios. Enjoy!

Video

Nutrition

The post Pistachio Raspberry Mini Eclairs appeared first on Home Cooking Adventure.

Vanilla Raspberry Mini Eclairs

Ella - Home Cooking Adventure — Mon, 29 May 2023 15:05:04 +0000

These Vanilla Raspberry Mini Eclairs are delectable bite-sized pastries that combine the timeless flavors of creamy vanilla and tangy raspberry. These elegant treats feature delicate choux pastry shells, filled with a luscious vanilla pastry cream and homemade raspberry jam. The eclairs are topped with white chocolate glaze, caramelized pistachios and fresh raspberries.

The contrasting flavors of vanilla and raspberry create a delightful balance, while the miniature size makes them perfect for indulging in a guilt-free treat or serving as a delightful addition to any dessert platter.

You can also prepare the choux pastry shells in advance and fill them with your desired filling just moments before serving, ensuring a fresh and delightful experience for you and your guests.

How to make vanilla raspberry mini eclairs

Making mini eclairs is very pleasing and each step is easy to prepare. Start by making the vanilla pastry cream as it needs to chill completely before filling the eclairs. Then prepare the pate a choux and the raspberry jam filling.

How to make the vanilla pastry cream

In a saucepan bring to a simmer the milk, the vanilla pod, and vanilla seeds. In a large bowl, mix together the egg, egg yolk and sugar, until pale and creamy. Add in the flour and cornstarch and mix until incorporated. Once the milk has come to a simmer, take a small amount out and whisk it into the egg mixture to warm it up. This is called tempering and it prevents the eggs from cooking too quickly. Once the egg mixture is warm to the touch, whisk it into the pot of milk. Cook over medium heat until it comes to a boil. After the first 2 bubbles, remove from the stove and press plastic wrap onto the surface of the cream. Leave to cool completely.

How to make the pate a choux.

Preheat the oven to 350F (180C) with the ventilation on and line a baking pan with parchment paper.

In a saucepan, bring the milk, water, butter, sugar and salt to a simmer. Once the butter is melted, reduce heat to medium and add the flour all at once. Stir vigorously with a wooden spoon. The dough needs to come together as a smooth ball and the bottom of the pan will have a skim of dough stuck to it. Remove from the heat and add the eggs, one at a time, mixing with a hand mixer after each one.

The mixture should turn into a soft paste that will hold its shape. Use a piping bag fitted with a big round or star tip and gently pipe the dough into 2 3/4 inches (7 cm) logs. Bake them for about 25-30 mins, they should be puffy, hold their shape and start to turn golden-brown. Open one of them and make sure it is not too wet inside. If so, continue to bake for another 5 mins. Remove from the oven and let them cool before filling.

How to make the raspberry jam

In a saucepan bring to a boil all the ingredients and let them boil on low heat for 7-8 minutes. Remove from the stove and let cool completely.

How to assemble the mini eclairs

To assemble the mini eclairs, fill two piping bags fitted with small round piping tips, one with the raspberry jam and the other one with the vanilla pastry cream. Take each mini eclair and with a small round tip, pierce one little hole into the flat side of each eclair. Fill each eclair with the vanilla cream first, then with the raspberry jam.

Melt the white chocolate over a bain-marie. Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberries and caramelized pistachios.

Whether enjoyed on their own or shared with loved ones, these Vanilla Raspberry Mini Eclairs offer a refined and irresistible dessert experience. Hope you will try these amazing mini treats. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other choux pastry recipes you may like to try

These Vanilla Eclairs are delicate choux pastry shells filled with smooth vanilla custard, topped with a glossy chocolate glaze. It is a heavenly combination of textures and flavors that will leave you craving for more.

These Choux au Craquelin – Crispy Cream Puffs are light and airy choux pastry filled with luscious vanilla cream, adorned with a thin, crispy layer of sweet craquelin. It is a delightful harmony of textures that elevates the cream puff experience to new heights.

These Chocolate Cream Puffs are the ultimate chocolate lover’s dream. Consisting of a rich and velvety chocolate pastry cream encased in delicate choux pastry shells. A symphony of smooth chocolate flavors that will melt in your mouth and transport you to pure bliss.

Vanilla Raspberry Mini Eclairs

Course Dessert

Cuisine French

Keyword eclairs, mini eclairs, vanilla pastry cream

Prep Time 35

Cook Time 25

Total Time 1

Servings mini eclairs

Calories 121kcal

Author Medana

Ingredients

Vanilla Pastry Cream

1 ⅓ cup (320ml) milk
1 vanilla pod
1 egg
1 egg yolk
1/2 cup (100g) sugar
1/3 cup (45g) flour
2 tsp (6g) cornstarch

Choux Pastry

1/4 cup (60ml) milk
1/4 cup + 1 tsp (65g) butter
1/4 cup (60ml) water
1 tbsp (15g) sugar
1/4 tsp (1g) salt
1/2 cup (65g) flour
3 small eggs (or 2 large ones – about 4 oz -110g )

Raspberry Jam

9 oz (250g) raspberries , fresh or frozen
1/3 cup (70g) sugar
2 tsp (6g) cornstarch

For Decoration

1/4 cup (40g) white chocolate
fresh raspberries
pistachios

Instructions

Prepare the vanilla pastry cream.

In a saucepan bring to a simmer the milk, vanilla pod and the seeds.
In a large bowl, mix together the egg, egg yolk and sugar, until pale and creamy.
Add in the flour and mix until incorporated.
Add in the cornstarch and mix until incorporated.
Take a small amount of milk out and whisk it into the egg mixture to warm it up.
Once the egg mixture is warm to the touch, whisk it into the pot of milk.
Cook over medium heat until it comes to a boil. Then quickly remove from the stove and press plastic wrap onto the surface of the cream, leave to cool completely.

Prepare the choux pastry.

Preheat the oven to 350F (180C) with ventilation on and line a baking pan with parchment paper.
In a saucepan, bring the milk, water, butter, sugar and salt to a simmer.
Once the butter is melted, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon. The dough needs to come together as a smooth ball and the bottom of the pan will have a skim of dough stuck to it.
Remove from the heat and add the eggs, one at a time, mixing with a hand mixer after each one. Mix until you get a soft paste that will hold its shape.
Use a piping bag fitted with a big round or star tip and gently pipe the dough into 2 3/4 inches (7 cm) logs and leave a little space between each log.
Bake them for about 25-30 mins. They should be puffy and start to turn golden-brown. Remove from the oven and let them cool before filling.

Make the raspberry jam.

In a saucepan bring to a boil all the ingredients and let them boil at low heat for 7-8 minutes.
Remove from the stove and let cool completely.

Assemble the eclairs.

Fill two piping bags fitted with small round piping tips, one with the raspberry jam and the other with the vanilla pastry cream.
Take each mini eclair and with a small round tip, pierce one little hole into the flat side of each one.
Fill each eclair with the vanilla cream.
Repeat with the raspberry jam.
Melt the white chocolate over a bain-marie.
Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberries and pistachios. Enjoy!

Nutrition

The post Vanilla Raspberry Mini Eclairs appeared first on Home Cooking Adventure.

Pistachio Pudding

Ella - Home Cooking Adventure — Wed, 17 May 2023 07:21:51 +0000

Pistachio Pudding is a delightful and indulgent dessert that combines the rich and nutty flavor of pistachios with a smooth and creamy texture. This luscious treat is a favorite among dessert enthusiasts and is sure to satisfy any sweet tooth.

The key ingredient in pistachio pudding is, of course, pistachios. These small, green nuts are known for their distinct flavor and vibrant color. Process them carefully into a thick paste, and then incorporate it into the pudding mixture. This process ensures that every spoonful of the pudding is bursting with the natural essence of pistachios.

To make the velvety pudding base use a combination of milk, sugar, egg and cornstarch. Heat the mixture on the stovetop, allowing the cornstarch to thicken and create a silky-smooth consistency. Once the pudding reaches the desired thickness, remove it from the heat. Flavor it with a touch of vanilla extract and almond extract, enhancing the nuttiness of the pistachios.

You can enjoy pistachio pudding in various ways. Serve it chilled, allowing the pudding to set and become firm, or enjoy it warm for a comforting dessert experience. You can also use pistachio pudding as a filling for cakes, pies, or pastries, adding a burst of flavor and texture to these baked goods.

With its vibrant green hue and delectable taste, pistachio pudding is not only a treat for the taste buds but also a feast for the eyes. Its vibrant color makes it a visually appealing dessert, perfect for special occasions or as a sweet ending to a meal.

How to make pistachio pudding

To prepare the pistachio paste, place the pistachios into the bowl of a food processor. Add powdered sugar and salt, then process for about 5 minutes until a thick paste forms. Gradually incorporate ⅔ cup (160ml) and continue processing to combine.

For the pistachio pudding, mix the egg, sugar, and salt in a medium bowl. Add cornstarch and mix to combine. Gradually pour the pistachio milk mixture over the egg mixture and process to combine. Set aside while heating the remaining milk.

In a medium-sized saucepan, bring the remaining milk (2 cups-480ml) to a boil. Remove from heat and gradually add some hot milk to the egg mixture, to temper the egg. Pour the mixture over the remaining hot milk, whisking continuously. Place it over medium heat and cook, stirring constantly, until the mixture thickens for approximately 3 minutes. Remove from heat and stir in vanilla extract and almond extract.

Divide the pudding into serving dishes. Cover them with plastic wrap directly on the surface of the pudding and allow them to cool. Before serving, garnish the pudding with whipped cream, chopped pistachios, and fresh raspberries.

Whether you savor it on its own or use it as a versatile ingredient in other desserts, pistachio pudding is a true culinary delight. Its unique combination of flavors and creamy texture make it a must-try for any dessert lover seeking a little nutty indulgence. Give it a try and let me know how it turns out for you. Don’t forget to share the photos with me on Instagram. Enjoy!

Other pudding recipes you may like to try

Try our Vanilla and Chocolate Pudding recipe for a smooth and velvety dessert with a subtle sweetness, combining the rich vanilla flavors with luscious chocolate notes.

Dive into a heavenly blend of smooth and silky chocolate delight, offering an extra creamy and luxurious pudding experience with our Creamy Chocolate Pudding.

Experience pure chocolate bliss with this delectable Chocolate Pudding Cake, combining the richness of a moist cake with the irresistible allure of chocolate pudding.

This Strawberry Bread Pudding combines the softness of bread with the sweetness of ripe strawberries, creating a heavenly combination that is both comforting and refreshing.

Pistachio Pudding

Pistachio pudding is a delightful and indulgent dessert that combines the rich and nutty flavor of pistachios with a smooth and creamy texture. This luscious treat is a favorite among dessert enthusiasts and is sure to satisfy any sweet tooth.

Course Dessert

Cuisine American

Keyword pistachio, pudding, pudding recipe

Prep Time 15

Cook Time 3

Total Time 18

Servings servings

Calories 233kcal

Ingredients

For Pistachio Paste

1 cup (100g) unsalted pistachios , raw or toasted
1 tbsp (8g) powdered sugar
1/4 tsp (1g) salt
2/3 cup (160ml) milk

For the Pudding

1/3 cup (70g) sugar
1/3 cup (40g) cornstarch
1/4 tsp (2g) salt
2 cups (480ml) milk
1 large egg
1/2 tsp (3g) vanilla extract
1 tsp (5g) almond extract
green food coloring , optional

Instructions

Prepare the pistachio paste.

Place the pistachios into the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until it gets into a thick paste.
Gradually incorporate ⅔ cup (160ml) and process to combine.

Prepare the pistachio pudding.

In a medium bowl mix the egg with sugar and salt. Add cornstarch and mix to combine. Gradually add the pistachio milk mixture over the egg mixture and whisk to combine. Set aside while you heat the rest of the milk.
In a medium sized saucepan bring the rest of the milk (2 cups-480ml) to a boil.
Remove from heat and gradually add some hot milk over the egg mixture. Pour it over the remaining hot milk whisking the whole time.
Place it over medium heat and cook stirring constantly until the mixture thickens, for about 3 minutes. Remove from heat and stir in vanilla extract and almond extract. You can also add some green food coloring at this point, but this is optional.
Divide the pudding into serving dishes.
Cover with plastic wrap directly on the surface of the pudding and let them cool.
Before serving, decorate the pudding with whipped cream, chopped pistachios and fresh raspberries. Enjoy!

Video

Nutrition

The post Pistachio Pudding appeared first on Home Cooking Adventure.