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


  1. Boil the milk & flavor it with the vanilla essence.
  2. Beat the eggs and mix in the 60 grams sugar with it.
  3. Add the hot milk and mix well.
  4. Remove the top layer that is formed (scum) and strain.
  5. Cook the 50 gram sugar to the caramel stage (till the sugar melts and is of light brown colour).
  6. Line one large or 4 individual moulds with the caramel.
  7. Pour the strained mixture in the moulds.
  8. In a baking tray pour water and place the moulds in it covered with butter paper or aluminium foil until set at 150ºC.
  9. Remove when cooked and cool.
  10. 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


  1. Place yolk, sugar, lemon juice, zest in a vessel.
  2. In a pan of hot boiling water put the vessel and whisk till the mixture is thick and creamy.
  3. Soak gelatin, melt and add to the above custard, cool and add whipped cream and egg white, and fold it in.
  4. Add color if necessary.
  5. Pour the above mix in moulds and refrigerate, decorate with whipped cream, cherries, angelica and pistachio.
  6. 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


  1. Sieve flour with salt.
  2. Mix yeast in lukewarm milk with a pinch of sugar.
  3. Cream 30 gms of margarine with the powdered sugar and rub in the flour.
  4. Make a bay add milk, yeast, egg, vanilla essence and make a smooth and soft dough.
  5. Keep the dough covered with a wet cloth for 30 minutes.
  6. Roll the dough as thin as possible and spread remaining margarine over it, fold and keep covered for 15 minutes.
  7. Roll into 1/3 “ thickness.
  8. Cut and give different shapes.
  9. Keep on the greased baking sheet and keep for 30 minutes or till double in size.
  10. Make a filling by mixing  fruits, whipping cream and lemon drops.
  11. 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.
  12. Remove and brush with sugar syrup when it is still hot.

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