26 July 2017

Vanilla creme brulee (Cream brulée)





Creme brulee is one of my favorite desserts, soft, delicious and I love that sugar burned on the surface. 
I have done it other times but this recipe seemed simply delicious.
It is for any season or after any meal, it is always pleasant to eat.

Source : Cooking (New York Times)  (Mark Bittman)








Ingredients



2 cups heavy or half and half cream 
1 teaspoon vanilla extract (or vanilla bean)
pinch of salt
5 egg yolks
3/4 cups of sugar more for topping

Method

Heat oven to 170°c (325 F)
In a saucepan , combine cream, vanilla extractand salt and cookover low heat justy until hot. Let sit for a few minutes.
If you use vanilla bean discard now.

In a bowl beat yolks and sugar together until light.  Stir about a quarter of the cream into the mixture, then pour sugar -egg mixture  into cream and stir.
Pour into four  ramekins  and place ramekins in a baking dish , fill dish with boiling water halfway up the side of dishes.
Bake for 30 to 40 minutes or until centers are barely set. Cool completely about 2 hours.

When ready to serve , top each custard with about a teaspoon of sugar in a thin layer. If you use a torch melt the sugar carefully and form a crispy top. Allow the cream brulee to sit at least 5 minutes before serving.

Or place ramekins in a brolier 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or ever blackens a bit.




Print recipe














en español


cream brulee







18 July 2017

lemon glaze madeleines Magdalenas con glaze de limon)








If there is something that we love to bake here are madeleines  so that the other day there were complaints because they were very few !
Sometimes that happens. They assume that there will always be something baked or dessert.
 But  not always  I have the time.
Anyway, I hope to make madeleines again.(maybe tomorrow)
Here is the recipe  I used.
So good and delicious!


Source: Patisserie made simple by Edd Kimber







Ingredients

3 large eggs
1/2 cup superfine sugar
1 cup all purpose flour
1 teaspoon baking powder
100 grams unsalted butter melted and slightly cooled
plus extra for greasing


Lemon glaze


zest and juice of 1 lemon
1 cup more two tablespoons powdered sugar sifted


Method

Put the eggs and the sugar in a large bowl and using and electric mixer beat untiñ thick and pale, about 6 minutes,. Put tyhe flour and baking powder in a separate bowl and beat togetherto combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.

Take a large spoonful of the butter and add this to a small bowl along with the butter, mixing them to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of plastic wrap onto the surface and then put in the refrigerator to chill for at least 2 hours before baking.

To make the lemon glaze

Put the lemon juice, zest and powdered sugar in a medium bowl and mix together using a wooden spoon until you have  a smooth glaze. Press a plastic wrap onto the surface of the glaze until needed.


An hour before baking grease a 12 hole madeleines pan very well and dust with a little flour. Transfer the pan to the freezer to chill.
Preheat the oven to 190° (410 F) when you are ready to bake spoon the batter into the madeleine molds.
 You don't need spread it out, as this will happens as the madeleines bake. 
Bake for 10 minutes until the edges have started to brown. Remove from the oven and turn out onto a wire rack.
 Let cool for 10 minutes before dipping into the glaze. Allow the excesss to drip back into the bowl before setting onto the wire rack, set over a piece of parchment paper to set.


Print recipe here

























en español

magdalenas con glace de limon

























11 July 2017

Cherry Ice cream (helado de cerezas)









It was, my birthday  about one month ago, I thought about making a cake but I was not in the mood, so I decided to make cherry ice cream !!
I hope you are not bored with  ice cream!
It can be made with fresh or frozen cherries, (as was my case)
I recommend it !
I made this recipe today again :) :)



Adapted from  Erren Kitchen






Ingredients

 400 grams  frozen cherries stoned of fresh cherries
 1 can sweetened condensed milk
 3 -4 tablespoons cherry juice taken from the frozen cherries
1 1/2 cups wipping cream
4 tablespoons powdered sugar



Method

Put the cherries in a medium sized bowl and allow to thaw for about 1 hour. At the same time chill the condensed milk.

Once thawed, drain the cherries and reserve the juice.
Take a handful of cherries and set aside.

Roughly puree the remaining cherries with a blender. Don't make them too smooth- the sould still have a little texture.
Whip the cream until it holds its shape, them mix the powdered sugar.

Fold the whipped cream into the cherry puree, cherry juice and reserved cherries with the condensed milk.
Pour the mixture into a container and freeze at least 4 hours.
Remove from freezer 15 minutes before serving.




Print recipe here









en español

Helado de cerezas














Hace poco más de un mes fue mi cumpleaños y claro, pense hacer una torta o cake pero no tenia ganas, y me decidi por este helado de cerezas.q

Van a decir: que loca cerezas (estamos en invierno) pero estoy muy feliz porque primera vez  encontre cerezas congeladas en el super y son buenísimas.
Especialmente para helados y postres, sobre todo que estamos en invierno y falta bastante para el verano.

(Minuto verde : cerezas sin carozo)


Ingredientes

400 granos cerezas congeladas o frescas (sin carozo)
1 tarro de leche condensada
3 a 4 cucharadas de jugo de cerezas (tomado de las cerezas)
1 1/2 tazas de crema para batir
4 cucharadas azucar glass o azucar en polvo

Preparacion




3 July 2017

Raspberry custard Kuchen (kuchen de frambuesas y crema de vainilla)







Kuchen is german for cake.  In the south of Chile we always make kuchen fruits . There are several  varieties of kuchen. This one has a base cake layer with a top layer of smooth creamy layer of custard and finally raspberry, (or strawberries, or blackberries or pears)
German cuisine arrived south of Chile about  1846 and 1914 when they inmigrated here and settled in the southern frontier zone.
We grow eaten kuchen especially in the south. This is one of my recipes I have in my  Recipes book.

Enjoy!


Some links about german cuisine :
Globetrotters girls,  Eating chilean , Food in every country




Ingredients

For crust
2 cups flour
1/2 teaspoon baking powder
100 grams butter
2 tablespoon greek yogurt
3/4 cup granulated sugar

Custard
2 cups whole milk
1/2 cup of sugar
1/2 cup cornstarch dissolved in cold water
3 yolks
1 teaspoon vanilla extract

Raspberry sauce

400 grams of fresh or frozen raspberries
3 spoonfuls of sugar
1/2 cup raspberry jam
1 tablespoon constarch dissolved in cold water


Method

For crust

You can use a processor machine or make by hand.
Pulse 2 or 3 times until uniform crumbs form. 
Make a ball and refrigerate by 10 minutes.

After this  pat mixture onto bottom of a round  cake pan ( a pan of 22 or 24 cm or 10 inch)
Bake by 20 minutes and remove from oven. Set aside.

For custard


For make  custard  put the milk and sugar in a pot  and bring to a boil over medium heat and gradually add the cornstarch dissolved in cold water.
Reduce the heat and stir until it starts to thicken. Remove and incorporate the yolks and also add the vanilla. Stir well.
Bring the pot to low heat for about two minutes then remove and let cool.
Pour this pastry cream over pre-set dough. Let it cool a little and refrigerate about 20 minutes, and then add the raspberry sauce. Over the custard.


Raspberry sauce

Put a small saucepan over low heat add the raspberries
The sugar, the marmalade and the cornstarch dissolved in water, stir gently with a  wooden spoon  until this thick and with this sauce covered the pastry cream. Bring to cool about 30 minutes before serving.


Print recipe here
















En español
Kuchen de frambuesas y crema de vainilla


No necesito decir que todos amamos los kuchenes aca en Chile.
Crecemos comiendo kuchenes de diversos tipos.
Cuando era chica ni sabia que las recetas venian de Alemania.
Mi mamá decia : Voy a hacer un kuchen de manzanas.
Y listo.
Y las recetas de kuchenes del sur somn maravillosas.
Tuve la suerte de encontrar alquien que vendia frambuesas congeladas y gracias a eso he podido hacer diversas recetas. Una maravilla.
Disfruten la receta.







Ingredientes

2 tazas de harina sin polvos de hornear.
1/2 cucharadita polvos de hornear
100 gramos de mantequilla
2 cucharadas de yogurt griego o yogurt sin sabor
3/4 taza de azucar granulada
1 cucharadita extracto de vainilla


Crema de vainilla
2 tazas de leche entera
1/2 taza de azucar
1/2 taza de maizena disuelta en agua fria
3 yemas



Salsa de frambuesas



400 grams de frambuesas congeladas o frescas (yo use congeladas ) (ver en Mercado libre.cl)
3 cucharadas de azucar (o endulzante)
1/2 taza mermelada de frambuesas
1 cuchara de maizena disuelta en agua fria



Preparación




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