Rubri

1/2 litre milk.
4 bread slices(corner's trim n removed)
1/4 cup sugar ( according to taste )
1 can Evaporated milk.
1 can Thick cream.
Saffron ( Optional)

Boil milk.
Add small pieces of bread and sugar.
When reduced add evaporated milk and let it cook.
Add thick cream and saffron and cook untill it becomes thick n creamy.

taste good when served warm :)

coffee cream caramel cake

Ingredients:

FOR CARAMEL:
150g Fine Granulated Sugar
4 tbsps Water

For the Flan:
400ml Sweetened Condensed Milk
200ml full fat Milk
225ml Cream (I used nestle cream)
1 stick of Cinnamon
2 pods of caradamom
2 tbsps of Instant coffee dissolved in 1 tbsp water
5 eggs (room temp) -
1 tsp vanilla essence
(a kettle full of boiling water)

Directions:
Preheat oven to 160C / 315F / Gas mark 2.5

For Caramel:
Put Sugar in hot pan on medium high heat add water.
Allow mixture to slowly brown...takes a few minutes, stir occassionaly with wooden spoon.

As soon as it begins to caramelize keep stirring...when it golden brown remove from heat...pour the caramel to your flan dish or in your individual small cups.

FOR COFFEE SAUCE:
Add milk and cream to the warm saucepan on medium high heat..add condensed milk, vanilla essence, dissolved coffee, cinnamon stick, caradmon pods, stir till well combined. Allow it to come to a boil...then remove from heat...Let it steep for a few minutes to infuse flavours.

Now..in a separate bowl briefly whisk the eggs...now slowly add small amount of coffee sauce to the whisked eggs...and whisk it ...add remaining sauce and mix it well.

When well combined..then strain the coffee sauce through sieve into a clean bowl...

Now...take a big baking pan or a deep roaster pan....put a kitchen towel in it...and your flan dish. Now pour coffee sauce over your caramel ....

Now fill the deep pan with hot water about a third full...this is called a "Bain Marie" (cooking in a water bath) this prevents overheating or burning...put tray in the oven...and bake for 15-20 mins...or until set. (gently shake flan dish to check they have set) remove from oven.

Allow to cool and remove from the tray..chill...place in the fridge for a couple of hours.....

How to serve?
with a sharp small knife loosen flan...turn over on your serving dish...you can place a warm towel for the caramel to melt and pop out of the flan dish :)

Now go make this and enjoy the yummy coffee cream caramel :) yumzzz

Plz let me know how urs turned out?

Your guests will rav about it...if they love coffee..I think you can even substitute it for Chocolate..so make a choc flan or choc / coffee mix for mocha flan :) wow...we are full of ideas arent's we ?
hehe

Btw..I served this with sum whipped cream...yummier :)

enjoy

Quick n Easy Yogurt n cereal Parfait

Ingredients

1 container (8 oz.) plain or flavored yogurt
½ cup fresh fruit any u like ( Mango, strawberries, sliced banana,
blueberries or raspberries)
1 cup cereal or rice crispys (again anything u like)

Directions

In a tall glass or bowl, layer yogurt, fruit and cereal until glass is full.
Top with extra fruit.
Serve immediately
You could also add dry fruits if u like :)
Enjoy

Pineapple Cream Pastry

Ingredients for sponge
Eggs 4
Caster sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Vanilla essence 1 tsp
Ingredients for filling
Pineapple tidbits 1 can
Icing sugar 2 ounce
Fresh cream whipped 12 ounces
Pineapple syrup ½ cup
Cherries as required
Method for sponge
Beat 4 eggs and 4 ounce sugar till light and fluffy, add 1 tsp vanilla essence, fold in the sieved 4 ounce flour and 1 tsp baking powder mixture, spread mixture on a well greased 9x9 inches square pan, bake for 25 minutes in a preheated oven of 180 degree C. remove and cool, cut cakes into halves from centre, brush with ½ cup pineapple syrup, spread with 12 ounce whipped cream, top with 1 can pineapple chunks, cover with second half of sponge. Brush with pineapple syrup, top cake with whipped cream, cut into pastries; decorate with swirls of fresh cream, pineapple cubes and cherries, serve chilled.