The Christmas lights adorn the streets, the winter coats are taken out, and the dinners become more special and elaborate:the holidays are just around the corner. Mijn Melk has therefore listed four delicious dessert recipes with which you can spoil yourself and your guests extra.
Cream Caramel
Crème Caramel is a classic custard dessert with a dark caramel sauce. It can be served hot or cold and is an ideal option to prepare before dinner begins. You need the following:
800 ml My Milk
170 gr sugar
1 tbsp vanilla extract
3 tbsp cornflour
3 egg yolks
6 oven dishes (ramekins)
When you have collected all the ingredients, the baking can begin:
- Preheat the oven to 180 degrees.
- Put 120 grams of the sugar in a saucepan and heat it gently without stirring. Once the sugar has melted, remove the pan from the heat, then carefully pour a dollop of caramel into each ramekin.
- Heat the milk and vanilla extract. Then dissolve the cornflour in two extra tablespoons of cold milk and stir it through the rest. Slowly bring this to a boil while you keep stirring.
- Beat the egg yolks and sugar with a whisk until the sugar has dissolved. Pour the warm milk mixture over this while whisking continuously. Then divide this mixture over the ramekins.
- Put the ramekins in a large roasting pan and fill the roasting pan three quarters full with boiling water.
- Bake the Crème Caramels in the oven for 45 minutes. Remove them from the roasting pan and let stand for fifteen minutes.
- Let the Crème Caramels cool for another hour in the fridge.
- Carefully run a knife along the sides of the Crème Caramels and turn them over on a nice plate to serve.
Vanilla pudding with fruit topping
For a delicious vanilla pudding you need the following:
500 ml My Milk
120 ml cream
2 vanilla pods
5 egg yolks
100 gr fine sugar
30 gr cornflour
Red fruit of your choice
4 glasses
The vanilla pudding is made in the following way:
- Mix the milk with the sugar and the cream. Scrape the marrow from the vanilla pods and add this together with the pods themselves to the mixture, bring to a gentle boil.
- Beat the egg yolks until fluffy and mix with the cornflour. Remove the vanilla pods from the milk.
- Pour a splash of warm milk with the egg yolks and stir until smooth. Pour this into the rest of the milk in a thin stream while stirring continuously.
- Distribute some of the fruit over the bottom of 4 glasses. Pour over the pudding and let it cool completely in the fridge. Just before serving, decorate the pudding with the remaining fruit.
Leche Frita
Leche Frita is a dessert from the Spanish kitchen and literally means:fried milk. For this you need the following:
500 ml My Milk
1 tsp cinnamon powder
3 eggs
80 gr sugar
50 gr cornflour
sunflower oil
40 gr breadcrumbs
1 tbsp butter
Powdered sugar for decoration
Cinnamon powder for decoration
1 baking dish
The Leche Frita is made in the following way:
- Bring the milk together with the cinnamon powder to the boil.
- Split the eggs into two bowls. Beat the egg yolk with the sugar and mix in the cornflour. Save the proteins for step 4.
- Stir a splash of warm milk through the egg yolks, pour the mixture back into the pan in a thin stream and gently heat it to just below the boiling point. Keep stirring so that the milk does not burn. Let it cook on a low heat until pudding thickness.
- Grease a baking dish with a little butter. Pour in the mixture and let it set in the fridge for about 1 hour.
- Cut 2 by 5 centimeter cubes of the stiffened pudding. Beat the egg whites until frothy and gently fold in the pudding cubes. Then roll them carefully in the breadcrumbs. Heat the butter and a dash of sunflower oil in a frying pan and fry the Leche Frita for about 3 minutes until brown. Drain on kitchen paper.
- Dust the Leche Frita with powdered sugar and cinnamon just before serving.
Cream Brûlée
Crème Brûlée is a French classic with a crunchy sugar coating. You can also prepare this dish well. For this you need:
250 ml My Milk
250 ml cream
2 vanilla pods
6 egg yolks
100 grams of sugar
2 tbsp brown sugar
2 tbsp granulated sugar
gas burner (or oven with grill setting)
6 oven dishes (ramekins)
Crème Brûlée is prepared like this:
- Heat the cream and milk in a pan. Combine the pith of the vanilla pods with the cut open vanilla pods.
- Whip the sugar with the egg yolks until smooth.
- When the cream boils, add it to the egg and sugar mixture while beating. Then remove the vanilla pods again.
- Beat everything well and let it rest in the fridge for at least 20 to 30 minutes.
- Preheat the oven to 90 degrees.
- Spread the mixture between small baking dishes or ramekins and place them on a baking tray.
- Leave the Crème Brûlée in the oven for at least an hour. Then shake the bowl so that you can test the firmness of the cream. If it is still too liquid, you can put them back in the oven and increase the baking time by 10 minutes each time. If they wobble they are perfect.
- Allow the Crème Brûlée to cool for at least 30 minutes.
- Mix the 2 tbsp brown sugar with the 2 tbsp granulated sugar. Sprinkle the layer on top of the cream. Preferably use a gas burner to melt the sugar and let it caramelize into a crispy layer. Alternatively, you can also place them as close as possible under the preheated grill of your oven for 5 minutes.
