Saffron Cream Topped with Salted Caramel Sauce

img_5919img_5916img_5911Do you ever happen to overbuy milk sometimes, and are left with too much with the expiration date fast approaching? This was my mistake this week, and so to use the milk, I decided to make this easy, simple and no bake ‘custard cream’. It’s flavored with saffron, and topped with salted caramel sauce!

A delicious sweet treat as I like, and just in time to join Fiesta Friday #156!

For the Cream:

Serves: 6/8 ramequins

Ingredients:

  • A few strands of saffron (just a few, as too much saffron, destroys the dish)
  • 500ml full-fat milk
  • 150g caster sugar
  • 3 eggs
  • 30g cornflour

Method:

  1. In a medium saucepan, bring the milk to boil over a medium heat.
  2. Remove from the heat and add the saffron.
  3. Set aside 10 minutes to let the saffron infuse into the milk.
  4. In a large bowl, add the sugar and the eggs, and whisk until they become well mixed.
  5. Pour the cornflour and continue to whisk.
  6. Slowly pour the milk into the large bowl and mix again.
  7. Pour the mixture into a large saucepan and cook over a medium heat (whisk constantly until the cream becomes smooth and thick), remove from the heat.
  8. Pour the cream into individual ramequins and refrigerate for 3 hours before serving.

For the Salted Caramel Sauce:

I adapted the recipe from my friend  Jhuls from The Not So Creative Cook

Before serving, cover each ramequin with the salted caramel. The texture is delicious with the combination of the cold custard and the hot salted caramel sauce!

Bonne dégustation!

Hazelnut Cake

IMG_5759IMG_5760IMG_5776IMG_5797Time flies so fast, I cannot believe it we are in August plus I missed a couple of Fiesta Friday but I’m back with a light, simple and delicious Hazelnut Cake. It reminds me a meringue and also crunchy with the addition of roasted hazelnut.

This cake is from the Aquitaine region (southwestern France), and the original recipe is made with nuts, not butter and is gluten free. I opted to use roasted hazelnuts, and adapted the recipe from the book Gâteaux from Christophe Felder and Camille Lesecq, which I think I’m becoming addicted to!

Now it’s time to go to Fiesta Friday #131Huge thanks to Angie and to our co-host ladies for this week Su @ Su’s Healthy Living and Laura @ Feast Wisely

Serves: 8/10 Slices

Ingredients:

  • 1 egg
  • 1 egg yolk
  • 160g of caster sugar
  • 45g of Maizena/Corn Starch
  • 3 eggs white
  • 100g of chopped roasted hazelnut (for me)
  • Cocoa powder

Procedure:

  1. Preheat the oven to 180C degrees.
  2. Grease a cake pan with a movable bottom (23 centimeters for me).
  3. In a large bowl, beat energetically the egg yolk, 1 egg, and 80g of caster sugar until you obtain a light and creamy texture.
  4. Add the maizena/corn starch and continue to beat.
  5. In another bowl add the 3 eggs white and the rest of the caster sugar (80g), with an electric mixer, whisk until soft peaks form.
  6. Pour this mixture into the first one, and add the chopped roasted hazelnuts.
  7. Mix gently with a spatula.
  8. Pour the mixture into the cake pan and bake for 25 minutes (more or less depending on the oven).
  9. Remove from the oven and allow to cool for 30 minutes.
  10. Transfer the cake to a serving plate.
  11. Sprinkle some cocoa powder on the top, and decorate with some chocolate sauce.
  12. Serve with a good hot coffee.

Bonne Dégustation!

PS: Maizena is a brand name for a popular cornstarch!

For the chocolate sauce frosting, I used some pieces of 70% of dark chocolate. Add the dark chocolate in a pan with 1 tablespoon of milk. Cook over a medium heat and stir until the chocolate melts with the milk together. Remove from the heat, and place the melting chocolate in a pastry bag, or a ziplock bag with the corner cut off, and cover the cake.

 

Orange Blossom Crème Brûlée

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There’s nothing better than a fresh, cold dessert when it’s hot and humid outside. Summer has arrived and temperatures are already very high.

Crème brûlée is a classic French dessert made with few ingredients; milk, egg yolks and sugar. I flavored mine with orange blossom water. The dessert is creamy, flavorful and crunchy on the top with the caramel.

As I mentioned in another post,  crème brûlée is different from the Catalan crème, it looks like the same but there are some differences in cooking. The crème brûlée is cooked in a bain-marie into the oven.The Catalan crème is cooked into a saucepan on the stove.

If you want a refreshing dessert for Fiesta Friday #120, this one will satisfy!  Thank you to our wonderful host Angieand Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters for co-hosting this fantastic party.

Serves: 4 large flat ramequins

Ingredients:

  • 250ml whole milk
  • 250ml heavy cream
  • 6 egg yolks
  • 50g of caster sugar
  • 2 tablespoons of orange blossom water
  • Demerara sugar for the caramel

Procedure:

  1. Preheat the oven to 120C degrees.
  2. Pour the milk and the cream into a sauce pan over medium heat.
  3. Cook until simmering.
  4. Remove from the heat and set aside.
  5. In a large bowl whisk the egg yolks and the caster sugar together.
  6. Pour slowly the cream on the top and whisk gently.
  7. Finally, add the orange blossom water.
  8. Gently pour the cream into flat ramequins (see picture).
  9. Place the ramequins into a large cake pan and pour hot water into the pan to come halfway up the sides of the ramequins (called bain Marie).
  10. Bake for 1 hour (more or less depending on the oven).
  11. Remove from the oven when the top of the custards are shaken and allow to cool for 15 minutes.
  12. Refrigerate for 4 hours.
  13. Before serving, sprinkle the entire surface of each ramekin with demerara sugar and heat with a kitchen blowtorch to make the caramelized layer. (I’m still learning how to use it).
  14. Serve immediately.

Bonne dégustation!

PS: If you don’t have a kitchen blowtorch you have another option, preheat the broiler of your stove, place the ramekins under the broiler and caramelize the top. For the small ramequins, I prepared the caramel and then poured on the top of each.

Pine Nut Tarte

IMG_5397IMG_5400IMG_5408I’m not sure about you, but it’s getting very hot where I live. The summer has nearly arrived here in Dubai, which almost means no more gardening, picnics, or any outdoor activities. This is why we are really enjoying our last few days outside, spending time in our garden with the smell of Frangipani tree, Jasmine flowers and a flavorful mint tea (with fresh mint from my garden).

For this week’s Fiesta Friday # 116 I’m bringing a sweet and delicious Pine Nut Tarte made with almond cream and pine nuts on the top. Simple, delicious and looks like Amandine Tarte. I love serving this tart with my flavorful North African mint tea! I hope you will like it!

Thank you to our host Angieand to our wonderful co-host’s this week Judi @ cookingwithauntjuju and Cynthia @ eatmunchlove!

Serves: 8/10 slices

Ingredients: (for the crust/pâte sablée)

  • 300g of plain flour/all purpose flour
  • 125g of soft butter
  • 100g of icing sugar
  • A pinch of salt
  • Zest of 2 lemons
  • 1 egg
  • 25ml of water

Procedure:

  1. In a bowl add the flour, the salt, the lemon zest and the icing sugar, (you can do the same procedure with a food processor).
  2. With your fingertips, start to mix the dry ingredients.
  3. Add the butter and mix until combined.
  4. Add the egg and mix until the dough becomes assembled.
  5. Slowly add the milk and mix until it holds a perfect ball (maybe more or less milk depending on the quality of the flour and the size of the egg).
  6. Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  7. After 30 minutes remove the dough from the fridge.
  8. Grease a deep tart pan.
  9. Roll your dough between two big sheets of parchment paper.
  10. With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
  11. Peel off the parchment paper from one side of your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper.
  12. With a fork, poke the bottom of your dough and set aside.
  13. Preheat the oven to 180C degrees.

PicMonkey Collage

Ingredients: (for almond cream)

  • 100g of soft butter
  • 80g of caster sugar
  • 100g of almond powder
  • 2 eggs
  • 1 teaspoon of pure almond extract
  • 250g of pine nuts
  • Icing sugar

Procedure: (for the filling)

  1. In a medium bowl add the butter.
  2. Whisk very well.
  3. Add the sugar and continue to whisk.
  4. Add the first egg and continue to mix.
  5. Add the second egg and mix until all the ingredients are well combined together (soft and creamy).
  6. Finally, pour the almond extract and then the almond powder.
  7. Pour the almond cream on the top of the tart.
  8. Add the pine nuts on the top (c0ver the entire surface).
  9. Bake for 45 minutes (more or less depending on the oven) or when the crust is golden brown.
  10. Remove from the oven and allow cooling for 30 minutes.
  11. Dust with icing sugar.

I suggest you serve this tart with a sweet North African mint tea and some roasted pine nuts on the side! 🙂

Bonne dégustation!

PS: Almond cream is not a frangipane cream. A frangipane cream is a mixture of almond cream and crème patissière!

Also, here are some pictures of my garden!

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Orange Cake

IMG_5356IMG_5359IMG_5364Yet another cake! Again and again, but who doesn’t love a generous slice (or two) of cake for breakfast, especially during the weekend with a good hot coffee. I like this cake, it’s simple, tasty, fragrant and zesty!

This cake is inspired by two famous French Patissiers; Christophe Felder & Camille Lesecq. The original recipe is a Lemon Cake,  but as there were no more lemons, I used oranges, and also reduced the quantity of sugar.

It’s also time for Fiesta Friday #111 with Angieand big thanks to Naina @ Spice in the City and Julianna @ Foodie On Board for co-hosting this week’s Party!

Serves: 8/10 slices

Ingredients:

  • 200g of flour (all purpose/plain flour)
  • 4g of baking powder
  • A pinch of salt
  • 4 eggs
  • 180g of caster sugar
  • 100g of whipping cream (light)
  • Zest of 2 oranges
  • 1 1/2 teaspoon of pure orange extract
  • 80g of melted butter
  • Icing sugar
  • 150g of apricot jam for glazing
  • Confit orange (orange confites)

Procedure:

  1. Preheat the oven to 180C degrees.
  2. Grease and flour a loaf cake pan (mine is 25/9.5 centimeters).
  3. In a large bowl beat the 4 eggs and the sugar with an electric mixer until it becomes light and creamy.
  4. Add the orange zest, the pure orange extract, the pinch of salt and the whipping cream.
  5. Continue to whisk.
  6. Pour the flour and the baking powder.
  7. Whisk.
  8. Finally, pour the butter and whisk gently.
  9. Pour the mixture into the loaf cake and bake for 50 minutes (more or less depending on the oven) or until a toothpick inserted in the center comes out clean.
  10. Remove the cake from the oven.
  11. Allow cooling for 30 minutes.
  12. Transfer the cake to a serving plate.
  13. Heat the apricot jam inside a small pan over a low heat until it melts.
  14. Brush the top of the cake with the melted apricot-jam.
  15. Decorate with some confit oranges and dust with icing sugar.

Serve with a good coffee, to balance the sweetness of the cake!

Bonne dégustation!

PS: For the confit orange, it is the same process than orangettes, except don’t crystallize them and don’t set aside for 24 hours.

Pear Cake

IMG_5277IMG_5274IMG_5291I love going to the market and finding something I wasn’t intending on buying. This week, I just couldn’t resist buying these delicious looking Rosemarie Pears. I like the orange/red color,  and the texture of these pears are wonderful. They taste juicy, soft and sweet. Ideal for any dessert, which is why I decided to make a simple and sweet cake. Nothing extravagant, but something we like to enjoy with a good tea on the side.

Now, It’s time to join  Fiesta Friday #108  with Angie and also thanks to Suzanne @ apuginthekitchen and Zeba @ Food For The Soul for co-hosting this week!

Serves: 8/10 slices

Ingredients:

  • 300g of all purpose flour/plain flour
  • 180g of caster sugar
  • 150g of salted butter (cut into small pieces)
  • 5g of baking powder
  • 5 pears (Rosemarie)
  • 4 medium eggs
  • 80ml of milk
  • Roasted sliced almonds
  • Icing sugar (for dusting)
  • Apricot jam

Procedure:

  1. Grease a round cake pan (23 centimeters).
  2. Preheat the oven to 180C degrees.
  3. In a large bowl beat the sugar and the soft butter with an electric mixer until it becomes light and creamy.
  4. Add the 4 eggs, one by one and mix.
  5. Pour the milk and mix
  6. Pour the flour and the baking powder, mix until smooth.
  7. Add 2 pears cut into small pieces and mix with a spatula.
  8. Slowly pour the mixture into the cake pan.
  9. Peel and cut the rest of the pears
  10. Add the sliced pears on the top of the cake.
  11. Bake for 45 minutes (more or less depending on the oven) or until a toothpick inserted in the center comes out clean.
  12. Remove from the oven and set aside for 20 minutes.
  13. Place the cake on a serving plate.
  14. Warm the apricot jam in a saucepan over low heat.
  15. Brush the top of the cake with apricot jam.
  16. Sprinkle the cake with roasted sliced almonds and dust it with some icing sugar.
  17. Enjoy with a flavorful cup of tea on the side.

Bon Appétit.

PS: Don’t slice your pears before the procedure as they will turn brown!

Rice pudding

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Rice Pudding is popular all around the world. Made with rice and milk. Simple, flavorful, cooked on the stove or baked in the oven. Caramel on the top like the Turkish version or caramel into the bottom (my favorite version, especially when you turn over the mold and see the caramel sliding down the sides). I know I’m a “gourmande”.

This version is very simple to make, and tasty, a family favorite!

See you at Fiesta Friday #104  co-hosted this week by Mila @Milk and Bun and Hilda @Along the Grapevine.

Serves: 6 generous slices

Ingredients: (for the pudding)

  • 120g of medium grain rice (Arborio)
  • 1 liter of full-fat milk
  • 120g of caster sugar
  • A pinch of cinnamon
  • Zest of 2 lemons

Procedure:

  1. Wash the rice and drain it into a colander and set aside.
  2. In a large saucepan add the milk, the zest of 2 lemons, the cinnamon and the sugar.
  3. Add the saucepan on a medium heat.
  4. Pour the rice and cook for about 30 minutes (more or less depending on the stove).
  5. Stir constantly with a wooden spoon.
  6. When the rice is cooked and the mixture thick, remove from the heat and set aside.

PicMonkey Collage

Ingredients: (for the caramel)

  • 150g of caster sugar
  • 3 tablespoons of water

Procedure:

  1. Pour the sugar and the water into a pan and start to cook on a low heat.
  2. When the caramel becomes golden brown remove from the heat.
  3. Immediately pour the caramel into the pudding mold (rotate the pudding mold to cover the entire bottom surface with caramel).
  4. Don’t forget to protect your hands, the caramel is extremely HOT.

Final Procedure:

  1. Pour the rice pudding into the pudding mold and refrigerate for three or four hours.
  2. Remove from the fridge and invert the pudding onto a serving plate.
  3. Cut slices and enjoy.

Bon Appétit!

PS: You can use individual molds and also add the flavors that you like!