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Apple Almond Tart

This tart made mainly with almond flour and covered with apple is delicious, perfect at any time of the day…

This is a super, really super easy tart recipe, mix all the ingredients for the “batter” or “crust” whatever you want to call it…pour on the pan, layer the slices of apples on the batter and bake.

– Is this a tart even it does not have a crust?

Okay, let’s call it crustless tart…

– Why is this tart is so easy to bake?

Because it is crustless…no need to fuss with pie crust… it is made with almond flour with a layer of apple, the texture is between a cake and pie. Moist and buttery.

– What the difference between this almond tart and frangipane?

Both are made with almond flour…frangipane is more of a filling, as this is more like cake batter, egg and butter.

– How easy it to make this apple almond tart?

As a matter of fact, it so easy that I already made a three times. The tart stays super fresh and moist for a couple of days or you can store in the refrigerator and bring to room temperature when serving.

Should I use vanilla or almond extract?

It is really up to you, I tried both and both are delicious, but my husband prefers the one baked with almond extract…feel free to use whatever flavor you like.

– Are you ready to try this recipe?

Ingredients:

  • 100 g unsalted butter, melted
  • 110 g almond flour
  • 70 g cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 100 g sugar
  • 2 whole large/jumbo eggs
  • 1 teaspoon of vanilla extract or almond extract
  • Apples of your choice
  • Powdered sugar

Method:

Pre-heat oven to 325oF.

In a medium bowl sift together almond flour with the cake flour.

Add the salt, baking powder and sugar. Mix well.

In another small bowl, gently beat the two eggs and pour into the flour mix.

Mix until all the ingredients are well combined.

Add the melted butter into the mixture and combine gently until all the butter incorporates into it.

Pour the batter into a tart pan and smooth evenly.

Slice the apples (I left the skin) and layer on the batter.

Bake for approximately 35 to 40 minutes.

Remove the tart from the oven and let it cool on a wire rack.

Sprinkle powdered sugar before serving.

– If you enjoy this simple recipe, please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Honey Castella Cake with Bee K’onscious

This cake is lightly sweetened with Bee K’onscious raw honey…it is very delicate, soft and it melts in your mouth.  Great as it is or served with a dollop of fresh whipped cream.

Before I continue…I need to disclose the following…I received a sample of Organic Raw Bee K’onscious honey for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

I saw and heard of raw honey but never had the chance to try, so when the company contacted me, I thought that it was a good opportunity to give a try…so here I am writing this post…and I am glad I did…as a matter of fact, I already baked this cake twice and ready for the third time…

– What is raw honey?

Raw honey is processed differently as compared to the regular honey. Apparently ray honey contains more minerals, vitamins and bioactive plants compounds. Moreover, raw honey contains bee pollen with are not found in regular honey due to processing.

– How the Taiwanese Castella cake tastes with Organic Brazilian Raw Honey?

Well, the raw honey is not as sweet as the regular ones, giving the cake a light and delicate flavor of honey, not overwhelming…indeed a great addition to the already refined cake. I hope you are not “tired” of Taiwanese Castella Cakes…

– Are you ready to check the recipe?

Ingredients:

  • 6 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 70 g vegetable oil (I used sunflower)
  • 60 g organic raw honey
  • 60 ml milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 60 g white sugar (depending on your taste)

Method:

Preheat oven at 300oF

In a small pan, add the vegetable oil and place in a low heat until small bubbles appear on the side of the pan.

Pour the warm/hot oil into a heat resistant bowl and add the sifted cake flour, mix well to form a thick paste. Add the raw honey and then the milk.

Add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract, the batter will be somehow. Mix until well combined, at this point the mixture will resemble a thin pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of hot water and place into the oven.

Bake for approximately 45 minutes, then decrease the temperature to 285oF and bake for another 10 minutes or until a wooden stick inserted in the middle of the cake comes out clean.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake in the refrigerator for up to 7 days, although it will be all gone by then.

– Would like to see more light cakes recipe?  Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Peanut Butter Castella Cake

I know, you probably have never heard of peanut butter cake…once you try this cake, I can guarantee that you will be in love with it…

Being in the kitchen take my mind away from the surreal reality and for a few hours I forget the circumstances that we are all living now, therefore I have been coming up with many different recipes using what I have available in the kitchen.

– Have you ever heard of peanut butter castella cake?

Well, there is always the first time for everything right? It was for me and my husband…and yes, this one of the products of the lock down…

– How come peanut butter castella cake?

Here at home my husband is peanut butter fanatic…and I am more like an almond butter, and we both like the chunky ones…

We got the peanut butter at Costco and just realized that it was creamy…as you know everything at Costco is humongous…he finished one jar and gave up on the second one as we went back to his chunky peanut butter…

After starring at the jar for a while I had one of those “AHA” moments…how about cake? I will use in the same way I used to bake the Taiwanese Cream Cheese Castella Cake, by substituting the cream cheese for the peanut butter…so this is how I came up with this cake.

– How the peanut butter castella cake taste?

Well, I must admit, my husband loved it…the cake has a very delicate texture, light, soft, almost melting in your mouth, and yes, tasted like peanut butter, nutty and almost creamy…with cake texture…

– Peanut butter in the cake batter?

Yes…yes, you read it right…there is peanut butter in the cake batter…

– Should we explore the recipe?

Ingredients:

  • 6 large eggs, separated
  • 120 g organic creamy peanut butter
  • 50 g vegetable oil
  • 150 g milk
  • 1 teaspoon vanilla extract
  • 90 g cake flour, sifted
  • 110 to 120 g sugar
  • 10 g vinegar
  • 75 g water

Method:

Preheat oven at 285oF

In a small pan, mix together the peanut butter, oil, and milk.  Place in a low heat until small bubbles appear on the side of the pan. Remove and add the sifted cake flour, mix well to form a thick paste.

Add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract, the batter will be very thick, add the water to the mixture. Mix until well combined, at this point the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of room temperature water and place into the oven.

Bake for approximately 60 minutes or until a wooden stick inserted in the middle of the cake comes out clean. Increase the temperature to 300oF and bake for another 5 minutes, to brown the top of the cake.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake in the refrigerator for up to 7 days, but I guarantee you that it will be gone way before the 3 days.

– More cake recipes? Check these out…

Did you know that peanut is a legume? Peanut butter contains saturated fat and unsaturated fat, with similar ratio to olive oil.  Studies have been shown that consumption of nuts or peanut butter are healthy and lower the development of heart disease and type 2 diabetes. Due to its high fat and caloric content nuts should be consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Classic French Toast

This is a recipe that is super easy and fast…delicious French toast that makes every morning special.

Who does not like waking up in the morning with the smell of French toast?

The sweet, buttery, cinnamon eggy smell…so enticing…

I must confess that I do not make French toast as much as I should considering that I bake so much bread. Most of the time the bread is gone…

I purposely cut 4 thick slices of my egg sandwich bread and separated for this recipe.

Back in Brazil, we call it “rabanada” and usually serve by sprinkling with cinnamon and sugar, so the concept of maple syrup was totally new to me.

– Why French toast is so versatile?

You can use all kind of bread and all kind of egg mixture.

– How long should I dip the bread into the egg mixture?

I personally like mine French toast kind of crispy on the outside and almost creamy inside…almost like a bread pudding. Can you picture it?

– Ready to try this super easy and delicious recipe?

Ingredients:

  • 2 large eggs
  • ½ cup milk (or any dairy free milk of your preference)
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • 4 thick slices egg sandwich bread or challah
  • Butter

Method:

In a flat bottom plate whisk together egg, milk, sugar, salt, vanilla, and cinnamon

Place bread slice, one at a time into the egg mixture and flip to the other side, making sure both sides of bread are well-coated with the egg mixture. Set aside.

Repeat with all the remaining slices of bread. Make sure the bread absorbs the egg mixture.

Melt butter in a large skillet and place the slices in skillet, cook on medium heat until golden brown and flip to the other side, about 3 minutes.

Serve immediately with maple syrup, whipped cream, fresh fruit or whatever your palate desire.

– Looking for more recipes using bread? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Strawberry Cream Cake

This cake layered with fresh whipped cream with a touch of rose water and lots of strawberry is a dream…each bite is loaded with soft and cottony cake with a fruity layer of cream.

Since I came with the idea of this cake, I already made this cake 4 times, yes four times and trust me, every time I get compliments of it looks and taste…this will be my potluck favorite dessert to take.

– Why you should make this cake?

Because is super, I repeat super easy and tastes so good.

– Can I make this cake in advance?

Yes, you can make the cake and store in the refrigerator for a couple of days and make the fresh whipped cream with strawberry one day or on the day you are serving.

– What is the secret?

Cake is baked in a tray as for cake roll…it takes less time to bake and literally no mess as there is no need to slice the cake horizontally, which never comes straight…you just need to measure the length of the cake once out of the pan and divide by 3 for the layers.

– Can I use other fruits?

Absolutely, you can use blueberry, kiwi, or a mix of fruits.

– Should we look at the recipe?

Ingredients:

Cake batter

  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 40 g milk
  • 1 teaspoon vanilla extract
  • 80 g cake flour
  • 1 pinch salt
  • 8 g white vinegar
  • 80 g sugar

Strawberry Whipped cream

  • 300 g heavy whipping cream
  • 35 g sugar
  • 1 ½ teaspoons rose water (optional)
  • 700 g (1 ½ – 2 lb) strawberries or fruit of your preference, feel free to add more.

Method:

Cake Layer

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 18-20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake. Cut the cake into 3 equally portions and set aside.

Strawberry Whipped Cream

Cut approximately 500 g (1 lb) of strawberry into small pieces and set aside.

Make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the sugar and rose water, if using and whip on medium-high speed until lots of air are incorporated into the cream.

Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.

Once the cream is whipped, add the strawberry into the cream and mix gently.

Assembly:

Alternate layers of cake and cream and finish by covering the whole cake with the cream.

Use the remaining strawberry do decorate the cake.

Refrigerate the cake for a couple of hours and serve cold.

– Care for  more cake recipe? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Indonesian Vanilla Chiffon Cupcake

These chiffon cupcakes are soft, moist and loaded with vanilla flavor…they melt in your mouth…and yes, perfect for any occasion.

I was approached by Nilsen-Massey to review one of their latest products, Ugandan Pure Vanilla Extract or Indonesian Pure Vanilla Extract…I decided on the Indonesian Vanilla as it was described “as perfect for high-heat applications and for its strong flavor with woody, smoky notes”.

Please note that I received the sample of the product free of charge for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

In this recipe I separated egg whites from the yolks, therefore, I thought it was a great opportunity to share “How to Separate Eggs and Whisk” with you, as this video is part of the, “Better Your Bake” campaign.

Nielsen-Massey extracts are my favorite. I have been using them sinceI  was introduced to it years ago…and yes, they have a variety of extracts that can accommodate all your baking needs.

– Why should you make these Indonesian Vanilla cupcakes?

Not only these cupcakes are perfect for any occasion, most importantly you can eat them plain or dress them anyway your heart desire…

– How these cupcakes taste?

They are light, super soft and melt in you mouth, and yes, they can be store in the refrigerator for days  in airtight containers without loosing its texture.

– Can I use different size?

Absolutely, you can use the conventional cupcakes liner, any size, just make sure to adjust the baking time.

– Ready for the recipe?

Ingredients:

  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 55 g milk
  • 1 teaspoon Indonesian Vanilla Extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 85 g sugar

Method:

Preheat oven at 325oF.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cupcakes on a wire rack to cool completely.

Frost the cooled cupcakes as desired. Best to keep them in the refrigerator until time to serve.

– More cake recipes? Check these out…

Did you know that vanilla is derived from a species of orchid? According to Wikipedia, vanilla is the second most expensive spice after saffron. There are three major species of vanilla, Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.

Thank you for visiting Color Your Recipes…have a colorful week!




Japanese Cotton Cheesecake with Mango Glaze

This cotton cheesecake is a cake made with cheese as the name indicates, you will not find pie crust because it is a cake and not a pie or tart.

I had posted similar recipe years ago…throughout the time I kind of change slightly the recipe/method and I believe that has improved a bit…

– Why the hype with the Japanese cotton/souffle cheesecake?

The texture of this cheesecake is cottony, soft, and very…very light…if you are looking for the traditional New York cheesecake you will be disappointed…it is a marriage between chiffon cake and cheesecake.

– Is this the Japanese cheesecake that “jiggles”?

Yes, it will jiggle when out of the oven…but it will not jiggle at it best…cold.

– How to achieve such a texture?

The texture of the Japanese cheesecake is a marriage between chiffon cake and cheesecake…it is mainly the addition of cream cheese into the chiffon cake batter. Baked under lower heat and in water bath (bain marie).

– Do I need to glaze?

Absolutely no…it is up to you, but I find it prettier dur to the shiny layer and the hint of a sweet/tart with the light cheesecake just adds an extra sensation to the cake.

– Should we explore the recipe?

Here we go…

Ingredients:

Cheesecake

  • 227 g cream cheese (8 oz)
  • 140 g sugar
  • 6 large or 5 jumbo size eggs, separated
  • 100 g milk
  • 60 g butter
  • 60 g cake flour
  • 20 g corn starch
  • 10 g white vinegar
  • 40 g lemon juice
  • 1 teaspoon vanilla extract

Mango Glaze

  • 2 tablespoons mango jam (or any jam of your preference)
  • 1 tablespoon water
  • Fresh mango and blueberries for garnish

Method:

Cheesecake

Preheat oven at 285oF.

Prepare the baking pan by layering parchment paper at the bottom. Wrap the pan with aluminum foil, double it to prevent water to enter the pan as the cheesecake will be baked in bain-marie.

In a small bowl measure the cake flour, corn starch and add a pinch of salt.

In a double boiler melt cream cheese, butter, and milk. Let the mixture cool a little and fold in the egg yolk.  Add the lemon juice and vanilla extract and then sift the flour mixture and mix gently until well blended. Set aside while preparing the egg white meringue.

Whisk egg whites with the vinegar until foamy. Add in the sugar into thirds and whisk until soft peaks form.

Fold in approximately ⅓ of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated.

Pour the mixed cream cheese mixture to the remaining of the egg white and fold in very gently not deflating the egg white.

Pour the batter into the prepared cake pan(s).  Tap the pan on the counter a couple of times to remove the air bubbles trapped in the batter.

Place the cake pan(s) in a tray and add hot water (bain marie).

Bake the cheesecake at 285oF for the first 15 minutes, then lower the temperature to 275oC and bake for another 15 minutes. The last 15 minutes at 250oC, total of 45 minutes.

Turn off the oven and leave the oven door slightly open for 5 minutes.

Remove the pan(s) from the oven and gently remove the cheesecake(s) from the pan(s).  Let it cool completely before coating the top with the mango glaze.

Mango Glaze.

In a small pan add the mango jam and water. Mix and cook under low heat until an even mixture. Pass the mango mixture through a fine mesh.

Let it cool slightly.

Assembly

Gently brush the top of the cheese cake with the mango sauce.

Place the cake in an air tight container and refrigerate overnight.

Garnish with fresh mango and blueberries or any other fruit of your preference.

Serve cold.

– More recipe like this?

Please take a look at the following…

Did you know that the term bain-marie came from a famous alchemist named Marie? Bain-marie or water-bath is a scientific method used in laboratories and industry where any substance solid or liquid is submerged into another container with water without having any contact with the water.  The substance will never reach a temperature above 100oC when using boiling water. In culinary is often used when making delicate sauces to create gentle and even heat throughout the process.

Thank you for visiting Color Your Recipes…have a colorful week!




Guava Swiss Roll

This soft and delicate chiffon base cake rolled with a layer of guava jam is super delicious, an exotic fusion between Latin and Asian…all in one bite.

– Why this guava swiss roll is different?

The recipe is a mix of Asian inspired chiffon cake filled with the very popular Latin American guava jam/paste., and the combination is a sweet and distinct guava jam in between a super soft and moist chiffon cake.

– Guava paste/jam?

Well, back in Brazil we used to have all sort of desserts with guava paste (goiabada) in cakes, pies, cookies, donuts you named it, and it could be by itself or with cheese, yes, you read it right, cheese…which it’s called Romeo and Juliet…the combination of the sweet guava paste and the saltiness of the cheese is amazing…it really wakes your palate…with all this said, when I saw the guava jam in my refrigerator I got the inspiration to use as a filling for the cake roll.

– Can I make this roll is advance?

Absolutely, you can make a couple of days in advance, store in the refrigerator and remove two hours before serving and let it reach room temperature or serve it cold. The cake is delicious accompanied by a cup of tea of coffee.

Ingredients:

  • 3 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 45 g vegetable oil (I used sunflower)
  • 45 g milk
  • ½ teaspoon vanilla extract
  • 60 g cake flour
  • 1 pinch salt
  • 6 g white vinegar
  • 60 g sugar

Method:

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

In the meantime, add a little water to the guava jam, and cook until smooth. Let it cool.

Assembly

To peel off the parchment paper, place another piece of parchment paper or silicone mat on the cake with a pan, flip the cake and remove the parchment paper from the cake.  Place the parchment paper again on the cake and flip the cake one more time. Remove the silicone mat of the parchment paper.

Roll the cake from the short end and let it settle for 10 minutes. Unroll the cake and spread a layer of guava jam (or any of your preference), gently re-roll the cake back while peeling the parchment paper off. Cut the edges from both sides.

Transfer to a serving plate. Serve at room temperature or chilled.

– If you enjoy this recipe, you might want to take a look at these…

Did you know that guava is rich in vitamin C and dietary fiber? Because guava contains high amount of pectin it is commonly used to make jams, paste, preserve.




Crème Anglaise

This creamy, rich and elegant vanilla custard sauce is very versatile, absolutely delicious added on cake, pie, fresh fruit…in another words, can be added to anything you like.

Have you noticed that most of the pleasures in life are usually the simplest…as is the case of this crème anglaise.

– Have you ever had crème anglaise?

Well, I had the opportunity to try it a few times in French restaurants. I loved the richness and the creaminess of the sauce. I remember the first time I had the crème anglaise…it was served in a dessert called floating island dessert…I can assure you if I was not in a public place I would have licked the bowl clean…

– Is there any trick for such an elegant sauce?

No, it is mainly a thin custard with only a few ingredients. And the trick, if you want to call a trick is to avoid the sauce to curdle…by tempering the egg yolks.

– How should I serve this crème anglaise?

This sauce is so versatile…you can pour it over all kind of dessert, cakes, pies, tarts, souffles, fresh fruits (specially berries), the options are endless.

– Can I add other ingredients besides vanilla?

Absolutely, you can add rum, bourbon, brandy and liqueur, such as Grand Marnier, Amaretto, Cointreau or orange zest, lemon zest, mint, coffee…again, endless choices.

– Did I convinced you to give this crème anglaise a try?

This recipe was mainly adapted from Food Wishes…if you like a lighter version you can substitute the heavy cream with milk or mix milk with heavy cream whichever ratio you like.

Here is the recipe for what I did…

Ingredients:

  • 1 cup heavy cream
  • 1 tablespoon Grand Marnier
  • 2 large egg yolks
  • 3 tablespoons white sugar
  • ¼ teaspoon vanilla extract

Method:

In a medium bowl whisk egg yolks, sugar and Grand Marnier until smooth paste.

In a small pan heat the heavy cream until almost boiling point, until small bubbles begin to appear around the edges of the pan. Carefully temper the yolks by pouring slowly the hot heavy cream to the egg yolk mixture, stirring constantly.

Transfer the custard back to the pan and under low heat stir constantly until the custard thicken.

If necessary, pour the custard through a fine mesh strainer to remove any clumps.

Place the custard into a bowl and let it cool.

Keep in the refrigerator until ready to serve. Good for up to one week in the refrigerator.

– More desserts recipe? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Frozen Pão de Queijo, Brazilian Cheese Bread

This is a simplify version of the Brazilian “pão de queijo”, it is cheesy and gluten free.  It makes a great appetizer and can be made way ahead.

I already share so many versions of the famous Brazilian pão de queijo…recipes which each little ball is hand shaped, blended and pour in a waffle iron, Asian style and now blended and frozen for later enjoyment.

– What is “pão de queijo”?

Pão de queijo when translated from Portuguese should be cheese bread. In reality, it is not a bread as you know as bread…it is usually small baked roll with cheese and the base of the roll is mainly tapioca flour and not wheat flour. The texture is not like your regular bread, it is sort of chewy, cheesy and let’s say very different. In my opinion it is a sort of popover, choux pastry…there is no any raising agent such as yeast or baking powder, the air pockets in the little cheese bread are mainly due to the combination of egg, oil, liquid (milk) and tapioca flour.

– History of “pão de queijo”

Pão de queijo recipe is typical from Minas Gerais, which is a state located on the eastern side of Brazil, north of the state of São Paulo. The recipe is traditionally passed from grandmother to their daughters and from the daughter to the granddaughters…the difference in the ingredients may vary from water to milk, oil from lard, but the idea is the same. Apparently started with a piece of leftover cheese, since wheat flour was not common at the time being that tapioca flour from yuca (cassava) was available, somehow in between “pão de queijo” emerged.

– Why you need to make “pão de queijo”?

Because is it easy and a crowd pleaser.  I always have a “bag” of these in my freezer…and I bake whenever we feel like having a small snack, a something to go with a bowl of salad or soup, as an appetizer when entertaining.

– Why this is a great version?

This is the simplest version of all and can be made way ahead…all the ingredients are mixed in a blender and pour is a small silicone mold and place into the freezer. Once frozen they can be stored in a plastic frozen bag (to save freezer space) and store for months until time to bake.

– Have I convinced you? Okay…let’s look at the recipe…

Ingredients:

  • 1 cup milk
  • 3 eggs
  • ⅔ cup vegetable oil such a sunflower, canola or corn
  • ½ teaspoon salt (or to taste)
  • 125 g grated Parmesan cheese
  • 345 g tapioca flour
  • 120 g grated Cheddar cheese

Method:

Place milk, oil, eggs and salt in the blender. Blend until all the ingredients are mixed.

Add the parmesan cheese and blend in.

Add tapioca flour in thirds and pulse after each addition, making sure that the batter is smooth. Scrapping the side of the blender cup as needed.

Now, you can either add the cheddar cheese and pulse a couple of times or remove the blender cup from the motor and add the cheddar cheese and mix carefully with a spatula, until the cheese is incorporated into the batter.

Pour the batter into small silicone mold (approximately 0.6 oz or 18 ml each cavity). As the silicone bakeware are flexible, place them on a cookie sheet or any metal tray.

Place the trays in the freezer for a few hours until the batter is frozen.

Once the cheese bread (balls) are totally frozen, quickly remove the frozen cheese balls from the silicone bakeware and place them into a freezer bag and in the freezer until time to bake.

When baking the cheese bread, place the frozen cheese bread directly in a preheated oven of 350oF for approximately 15-20 minutes. Make sure to leave at least 1 in (2.5 cm) in between the cheese bread (balls).

Serve hot/warm.

Take a look…it is soft and chewy and loaded with cheese…

– Looking for other versions of the Brazilian pão de queijo?

Did you know that tapioca flour is a product of the cassava? Cassava, yuca or manioc is a root like yam, taro,  and potato, therfore totally grain and gluten free. Cassava is  very popular in South America, parts of  Asia and Africa.

Thank you for visiting Color Your Recipes…have a colorful week!