caramel custard

Today’s Recipe – Caramel Custard

caramel custard
1 Milk 120 Ml
2 Eggs 2 No
3 Sugar 60 Gms
4 Vanilla essence Few Drops
5 Sugar for caramel 50 Gms


  • Boil the milk & flavor it with the vanilla essence.
  • Beat the eggs and mix in the 60 grams sugar with it.
  • Add the hot milk and mix well.
  • Remove the top layer that is formed (scum) and strain.
  • Cook the 50 gram sugar to the caramel stage (till the sugar melts and is of light brown colour).
  • Line one large or 4 individual moulds with the caramel.
  • Pour the strained mixture in the moulds.
  • In a baking tray pour water and place the moulds in it covered with butter paper or aluminium foil until set at 150ºC.
  • Remove when cooked and cool.
  • Demould & serve on individual plates
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    lemon souffle1

    Today’s Recipe – Lemon Soufflé

    lemon souffle1
    Ingredients Quantity Unit
    Eggs 3 nos
    Sugar 120 gms
    Lemon juice 2 nos
    Pistachio As Required
    Cherries As Required
    Angelica As Required
    Gelatin 15 gms
    Lemon zest 1 – 2 nos
    Cream 100 – 150 Ml


  • Place yolk, sugar, lemon juice, zest in a vessel.
  • In a pan of hot boiling water put the vessel and whisk till the mixture is thick and creamy.
  • Soak gelatin, melt and add to the above custard, cool and add whipped cream and egg white, and fold it in.
  • Add color if necessary.
  • Pour the above mix in moulds and refrigerate, decorate with whipped cream, cherries, angelica and pistachio.
  • To make the dessert lighter more whipped egg whites can be added before cooking the mix in the pan of water.
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    danish pastry

    Today’s Recipe – Danish Pastry

    danish pastry
    Flour 225 gms
    Powder sugar 30 gms
    Margarine 170 gms
    Egg 1 no
    Milk 50 ml
    Salt ¼ tsp
    Fresh yeast 15 gms
    Vanilla essence ¼ tsp
    Mixed fruits 50 gms
    Sugar for syrup 30 gms
    Egg 1 no for brushing


  • Sieve flour with salt.
  • Mix yeast in lukewarm milk with a pinch of sugar.
  • Cream 30 gms of margarine with the powdered sugar and rub in the flour.
  • Make a bay add milk, yeast, egg, vanilla essence and make a smooth and soft dough.
  • Keep the dough covered with a wet cloth for 30 minutes.
  • Roll the dough as thin as possible and spread remaining margarine over it, fold and keep covered for 15 minutes.
  • Roll into 1/3 “ thickness.
  • Cut and give different shapes.
  • Keep on the greased baking sheet and keep for 30 minutes or till double in size.
  • Make a filling by mixing  fruits, whipping cream and lemon drops.
  • Brush with beaten egg, put the fruit mix on top and bake at 400° f for 15 – 20 minutes or till golden brown in color.
  • Remove and brush with sugar syrup when it is still hot.
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