The first dessert which we made in class is a very commonly served warm dessert in buffet, the Bread and Butter Pudding. Well, we used normal white bread and not Baquette simply because the school didn't provide us with that.
But, I was satisfied with the end result. It's even better when served with the warm Zabaglione Sauce, that at one point i thought They should marry each other.
Individual serve of Bread and Butter Pudding - accompanied with Zabaglione Sauce
The next dessert we made in class is the Vanilla Bavarois, a type of set custard. I personally love this because of it's texture and tasted not overwhelmingly sweet. Coffee Anglaise, Vanilla Anglaise, and Caramel Mousse is some other things we've made. The Coffee and Vanilla Anglaise were made into ice-creams using an Ice-cream maker. I didn't have pictures of those, but feel free to ask for the recipe.
Vanilla Bavarois
The next dessert is also a very popular dessert, the Creme Caramel. It came out Normal, just the way how a creme caramel should look, taste, and smell like. Nothing out-of-the-ordinary, But it's worth trying it out.
Creme Caramel
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Recipe: (Makes about 6 - depending on the size of ramekins used)
90 g Caster Sugar
75 ml Water
500 ml Milk
75 g Caster Sugar
2 Large eggs
Vanilla Essence & Orange Zest (Optional)
Method:
1. Heat up Sugar (90grams) and water into a saucepan to make Caramel. When the colour is golden amber, it's ready. Pour equal amount into Ramekins.
2. Next, Heat up the Milk, Sugar (75grams), and orange zest. When warm, add in some vanilla essence.
3. In a separate bowl, whisk the eggs and about 2 tbsp of caster sugar until pale.
4. Pour the warm milk mixture slowly into the Egg mixture while whisking, making sure not to cook the eggs.
5. Strain the mixture into ramekins, and put the ramekins in a deep baking tray with hot water covering at least half of the height of the ramekins. Cover the baking tray with foil, and bake it in preheated oven at 170 degree celcius.
6. Check after 25 minutes. Shake the ramekins, and if the sides of the creme caramel is set but the center part is slightly wobbly, then it's done. Chill the Creme caramel in the fridge until they're ready to be served
7. When chilled,Run a knife along the sides of the ramekin, and turn out the creme caramel onto a serving dish.
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Thats all for now.
Goodnights!
