Easy and Amazing Creme Brulee Recipe | Preppy Kitchen
Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time. Did I mention that how satisfying it is to crack into that sugar topping?!?!?
RECIPE:
With this recipe, there’s no need to go to a restaurant to get your fix of crème brûlée. This homemade crème brûlée features a rich vanilla flavored custard with a caramelized sugar topping that comes together effortlessly.
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Famous New York Cheesecake Secret Recipe - How to Make The BEST NEW YORK CHEESECAKE (no sour cream)
This Cheesecake recipe is so smooth, light and creamy. It is the best cheesecake recipe ever made. It's super quick and easy to make, guaranteed NO FAIL cheesecake recipe. I am sharing with you the secret on how to achieve the no crack on top cheesecake. This is the Famous New York Cheesecake recipe. Enjoy! ????
INGREDIENTS: 15cm Round Pan
75g Digestive Biscuits (6-7 pcs)
40g unsalted butter (3 Tbsp)
330g Cream Cheese (1 ¼ Cup + 3 Tbsp)
2 eggs (113g)
113 g sugar (½ cup)
22g corn starch/corn flour (3 Tbsp)
30g milk (2 Tbsp)
7g unsalted butter (2 Tsp)
190g heavy whipping cream (¾ Cup)
½Tbsp lemon juice
½tsp vanilla extract
成分:15cm圆盘
75g 消化饼干(6-7片)
40克无盐黄油(3汤匙)
330 克奶油芝士(1 ¼ 杯 + 3 汤匙)
2个鸡蛋(113克)
113 克糖(½ 杯)
22克玉米淀粉/玉米粉(3汤匙)
30克牛奶(2汤匙)
7克无盐黄油(2茶匙)
190g 浓奶油(¾ 杯)
½汤匙柠檬汁
½茶匙香草精
BAHAN-BAHAN: Kuali Bulat 15cm
75g Biskut Pencernaan (6-7 pcs)
40g mentega tanpa garam (3 sudu besar)
Keju Krim 330g (1 ¼ Cawan + 3 sudu besar)
2 biji telur (113g)
113 g gula (½ cawan)
22g tepung jagung (3 sudu besar)
30g susu (2 sudu besar)
7g mentega tanpa garam (2 sudu kecil)
Krim sebat 190g (¾ Cawan)
½Tumis jus lemon
Ekstrak vanila ½tsp
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#cheesecake #newyorkcheesecake #japanesecheesecake
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Vegan cheese and apricot tart #shorts #veganuary
Vegan cheese and apricot tart
#shorts #veganuary
Vegan cheese & apricot tarts
Prep time: 20 minutes. Cooking time: about 40 minutes.
Makes 8-10 mini tarts.
Ingredients:
For the Pastry:
300g plain flour1 tsp baking powder1 tsp salt2 tbsp gram flour150g vegan butter, diced, plus extra for greasing100ml plant-based milk
For the Filling:
1 teaspoon of apricots jam per tart
For the Cheese Sauce:
50g vegan butter
2 tbsp plain flour
450ml vegan milk
3 tbsp nutritional yeast
100g vegan cheese
1 tsp wholegrain mustard
1/2 teaspoon salt
1-2oz vegan cream
To Top:
About 50g vegan cheese
Method:
First you want to make your pastry. Place the flour into a mixing bowl and add the baking powder, salt and gram flour. Put the diced vegan butter in with the flour, then use your fingers to work the flour mix and butter into fine bread crumbs. This will take about 5 minutes. Once this is done, pour in the milk and mix together using an ordinary table knife. When it has formed large lumps it is ready to bring together. Use your hands to work the dough together into a large ball and then bring it out onto a lightly floured surface. Knead gently for just a minute or so to make sure it is fully combined. When this is done, place into a container with a lid and chill for 1 hour.
While the dough is chilling you can make the filling.
To make the cheese sauce, melt the vegan butter in a pan and then stir in the flour until you get a thick paste. Now add the vegan milk, a little at a time, whisking as you go until you get a thick and smooth sauce. Now add the nutritional yeast, vegan cheese, mustard and salt and whisk in. Allow the sauce to come to the boil and the cheese to melt, then stir in the dash of vegan cream. Cook for a minute or two more, then take off the heat and allow to cool.
Roll the pastry out onto a floured surface, until it’s about 4mm thick. Using your mini tart tins as a guide, cut a circle out of the pastry a little larger than the tin, so that you have enough to go up the sides. Do this for all of your tins, rolling out the pastry as many times as you need to.
Using the leftover butter, grease each of your mini tart tins all around the inside and then line each tin with the pastry circles. Press the pastry around the sides of each tin, so that it comes up over the edges, then trim off any excess with a sharp knife. Now prick the bottom of each pastry case with a fork.
Preheat the oven to Gas 5/190C/375F.
Spoon the cheese sauce into the pastry cases, stopping a little short of the top, then top with a little of the red onions and the asparagus. Finally grate the vegan parmesan cheese over the top of each tart. Put the tarts on a large baking sheet and cook in the middle of the oven for about 30-35 minutes, until the tarts are golden brown and cooked. Do this in two batches of you need to. If you are cooking two trays in the oven at the same time, remember to swap them over in the oven so that they cook evenly. Allow to cool for a few minutes before serving, or you can serve them at room temperature or refrigerate for another day
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Homemade dessert that I never get tired of eating! Creamy smooth it melts in mouth!
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Homemade dessert that I never get tired of eating! Creamy smooth it melts in mouth!
Recipe Ingredients
750 ml (3 cups) milk
135 g (2/3 cup) sugar
9 egg yolks
2 teaspoons vanilla extract
2 tbsp corn starch
There may be errors because of language translation, if you have any questions please write to me in the comment section, I will be happy to answer ????
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The famous Lyon city fresh cheese dip (Cervelle de canut)
The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with crème fraiche and the addition of fresh herbs, garlic and shallots. Get the recipe:
It is usually served as a snack on fresh or toasted bread, it's a perfect summer appetizer. The cervelle de canut marries well with a good white Beaujolais or Chablis wine.
Each version can vary slightly. For example, I have added a small amount of fresh goat's cheese in this recipe.
Ingredients:
200 grams of fromage blanc or cottage cheese
50 grams of fresh goat'S cheese
100 ml of creme fraiche
2 teaspoons of finely chopped shallots
2 garlic cloves finely chopped
2 teaspoons of chopped parsley
2 tablespoons of finely chopped chives
1 small fresh onion (spring salad onion) finely chopped
2 tablespoons of walnut oil
1 tablespoon of a vinegar of your choice
Salt and pepper to taste.
I found this amazing gourmet delicatessen shop (epicerie) in Lyon which I highly recommend for top quality produce (e.g. walnut oil for this recipe). If you find yourself in Lyon it's worth checking out.
Epicerie sur cours
72 cours docteur long 69003 lyon
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