21 April 2014

Vanilla cream brulee (SRC)

Is this time again of Secret recipe Club.
This time my asignmet was  Karen  from Cinnamon Freud I was seen interesting recipes I love but finally I choose this Vanilla cream Brulée  and is something special,  and was delicious.

Secret Recipe Club


6 servings

4 large egg yolks
1 teaspoon granulated sugar
1/8 teaspoon salt
2 cups  whole milk
3-inch vanilla bean 

or 2 teaspoon vanilla extract
 6 tablespoons granulated sugar
3/4 cup nonfat dry milk 

 Granulated sugar
Kitchen torch

Preheat oven to 180°c

Combine egg yolks, 1 teaspoon sugar, and salt in a medium bowl. Whisk well, until slightly lighter in color. Set aside.
Cut vanilla bean in half length wise. Scrape out seeds. In a medium saucepan, combine milk, vanilla bean, vanilla bean seeds, 6 tablespoons sugar, and dry milk. Heat mixture over medium heat until it reaches 180°F, stirring occasionally with a whisk. Do not boil. Remove vanilla bean from mixture.

Gradually add hot milk to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 6 ramekins. Place ramekins in a 13 x 9-inch baking pan.
 Add hot water to pan to a depth of about 1 inch. Bake for 1 hour to 1 hour 20 minutes. The center should be set and barely move when ramekins are touched.

Remove ramekins from water bath, cool completely on a wire rack. Cover and chill for at least 2 hours to overnight.
Remove ramekins from fridge and allow to sit at room temperature for about 20 minutes. 
 Sprinkle ramekins with a layer of granulated sugar each, about 1-2 teaspoons. Carefully, use a kitchen torch on one area until it crystallizes and forms a golden crust. Rotate ramekin with a pot holder and torch new area. Repeat until all sugar has formed a crust. 

18 April 2014

Raisins buns (Pain aux raisins) Pancitos con pasas

This type of bread or buns are really my favorite to every time, tea or lunch or any time.
I have to say these are really amazing!!

Source : Cuisine AZ

Note: Some of you comment or mail me (And I appreciate) to say they made the recipe and was perfect and delicious.
Well this is the idea! I never could post a recipe I don't like lol
Thanks for all your comments and mails:)


For dough
350 all purpose flour
1 sachet baker's yeast(10 g)
50 g sugar
1 egg
1 sachet vanilla sugar (or
1 teaspoon vanilla extract)
1/2 cup warm milk
50 softened butter
1 pinch of salt

1/2 liter custard cream
100 grams raisins
50 grams almonds slivered

If you need a custard or pastry cream recipe
see here

In a bowl mix the flour sifted with baking yeast.
Add salt,sugar,vanilla sugar,butter, egg milk and with an electric mixer until the dough separated from the Wall of the
bowl (about 6 minutes)  Cover with a cloth.

Place the bowl in a warm place and rise for about 50 minutes.
When the volumen of the dough was doubled lower the shaped dough to a rectangle approximately 35  x 45 cm.
(if is needed add more flour to dough)

Cover with pastry cream, and arrange the raisins.
Wrap the dough in the widthwise and cut pieces of 1 cm thick
Arrange the raisin bread on a greased baking sheet. Sprinkle with almonds and leave to rise again for 30 to 40 minutes.

Preheated the oven to 180°c and bake for 25 to 30 minutes or
until well risen and golden brown.

 Happy Easter to all of you!


Pancitos con pasas



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