Archive for the ‘Caramel’ Category


July Daring Baker Challenge

July 31, 2010

I’m running a bit late, though I did take complete the challenge in time!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

It was a lot of fun to make, and each component had its own little challenge. We regularly make icecream in our house hold (KitchenAid goodness), the Husband lives on the stuff but because of that consumption really started to occur before properly set. What can you do though?

Attached is the original recipe!

Swiss Swirl Ice Cream Cake


Croquembouche goodness

May 27, 2010

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

The recipes I am using for this month’s challenge come from Peter Kump’s Baking School in Manhattan and were originally created by famed pastry chef, Nick Malgieri. Please note you must make your own pate a choux (puff pastry) and crème patissiere. And your piece montée needs to be a mounted structure with some height to it.

This was an amazingly exciting challenge, this was something that the Husband had wanted to make ever since an episode of Masterchef where they did it. So it was a challenge that he was going to get involved with. And, he did – big time! ended up with caramel burn for it and all. He was far to excited about dipping and building he rushed and burn resulted.

It however didn’t dampen his enjoyment, and so that was great! It wasn’t as difficult as I had always thought it would be so it was a lot of fun. And, we will defiantly be building it again! We went the traditional route of Vanilla Crème Patissiere with caramel glaze but next time we’re thinking of Coffee Pastry Cream with chocolate glaze!

Great Challenge!


Two birds with One stone

January 3, 2010

I think that I will have to delay announcing my Flavour of the Month for a bit, what with my injury and also the fact that in approx. 6 weeks I will be going away for 6 weeks, so I thought if I heal up for 2 weeks, I can have a “month” until I go. Sound like a plan?

I made this dessert for family dinner for 2 reasons, the first is due to the Husband requesting (repeatedly) this dessert and the second because I needed to adapt it to dairy free goodness for my grandmother.

The texture was lovely, if a little different then what I’m used too with Creme Caramel. But it was good and the coconut added a lovely taste combination with the caramel. Overall I’m rather happy with this concoction. I was able to utilise this for a challenge the Husband & I have decided to do, the challenge o taking a photo a day for a year – I didn’t do great photos with this, but that knee issue means that after being on it for awhile, I want off it!

Coconut Creme Caramel

¾ cup sugar
½ cup water
400mL Light & Creamy Coconut Cream
½ cup water
¼ cup sugar
3 eggs
1 egg whites

preheat oven to 180°C.
Combine sugar and water in pan, stir until sugar is dissolved, bring to boil, continue boiling without stirring until mixture turns golden brown. Remove from heat, pour caramel into 6 x ¾ cup capacity ovenproof dishes, rotate dishes individually to coat base and sides.
Beat together remaining ingredients, pour custard into dishes. Place dishes in baking pan with hot water coming halfway up sides of dishes.
Bake 20 to 25 minutes until just set. Remove dishes from pan, cool, refrigerate 2 hours. Turn out on serving dishes to serve.