CREME ANGLAISE ( VANILLA SAUCE )

Recipe

Heavy Cream	120ml
Milk	180ml
Egg Yolk	3 nos
Sugar	50gm

Methods:

1.    Heavy cream and milk boil it.

2.    Egg yolk and sugar – creaming method.

3.    Then mix the yolk mixture with the milk mixture.

4.    Mix it well.

BAKED CUSTARD – CREME CARAMEL

Recipe

Caramel:
Glucose	Few Drops
Sugar	196gm
Water	56gm
Custard:
Milk	250gm
Granulated Sugar	50gm
Egg yolks ( beaten )	2 nos
Eggs ( beaten )	1 nos
Vanilla Extract	To taste
Custard Powder	2 tbsp

                                                                                 

Methods:

1.    For caramel: caramelize sugar and glucose to deep amber. Add water and stir to deglaze. Pour 0.6cm hot caramel syrup into individual ramekins. Set aside.

2.    In a large mixing bowl, whisk together the milk, sugar, egg yolks, eggs and vanilla extract. Heat gently, stirring constantly, until warm 43°C.

3.    Ladle custard into ungreased ramekins, 7/8 full and place in a water bath. Skim off any foam or air bubbles.

4.    Bake at 160°C until barely set ( custard will jiggle slightly in the centre ) – approximately 45 minutes. Remove from water bath and cool to room temperature. Refrigerate overnight.

5.    Just prior to serving run a knife around the outside edges of the mold. Invert custard onto serving plate allowing liquid caramel to flow over the custard.

CHOCOLATE PUDDING

Recipe

Sugar	150gm / 75gm
Cornstarch	30gm / 15gm
Cocoa Powder	30gm / 15gm
Salt	A pinch / 1gm
Milk	600ml / 300ml
Egg Yolks	4 nos / 2 nos
Semi-sweet Chocolate ( chopped )	120gm / 60gm
Vanilla Extract	7gm / 3.5gm
Heavy Whipped Cream	120ml / 60ml

Method:

1.    In a large stainless steel ( heatproof )  bowl whisk together the sugar 75gm, cornstarch 15gm, cocoa powder and salt.

2.    Add the 60ml milk to the mixture.

3.    Add 2 nos egg yolk , one at a time into the mixture.

4.    Heat up the 240ml milk and cream 60ml.

5.    The milk and the egg mixture mix it well until smooth.

6.    Then heat the step 5 with low heat until it look like a mayonnaise texture.

7.    Then strain it.

8.    Add inside the chocolate chopped, vanilla extract and butter.

9.    Pour into the glass or anything else then chill it.