Bread Pudding with a Vanilla Spiced Sauce
Hello again guys. With my teacher's supervision I
learnt how to make Bread Pudding. The taste of this pudding wasn’t something to
mess around with, it was moist and you could taste all the wonderful spices
that were incorporated into the mixture. When I baked this bread pudding and
put that warm vanilla sauce on top of it I couldn't stop eating it and my dad couldn't get enough. I also got
good reviews on the texture colour and overall taste of the bread pudding and I
was very pleased with the results. This was again my first attempt in making this
type of pudding and the process was really easy and I enjoyed making it but there
is always room for improvement.
Ingredients-Bread Pudding
2 cups- Milk
½ cups – Brown sugar
½ tbsp- Nutmeg powder
½ tbsp- Cinnamon powder
¼ tsp- salt
1 tbsp- Vanilla extract
½ - Almond extract
½ cup- Condensed milk
2 eggs
10 slices of bread (cubed)
½ tsp- Mixed spice (optional)
9” Baking tin
Method
1) Pre-heat
your oven to 350° and
grease your baking tin and set aside.
2) Cut
the slices of bread into small cubes and set aside
3) Add
the sugar and the milk in a mixing bowl whisk together.
4) Add
the almond and vanilla extract, cinnamon, and nutmeg salt and mix together.
5) Add
the condensed milk and the mixed spice to the mixture and whisk then put aside.
6) Whisk
two eggs in another bowl until beaten and then add to the mixture.
7) Place
your bread slices into your greased baking tin and add the mixture to the
bread. Leave for 10-15 mins or until the mixture is fully absorbed into the
mixture.
8) After the mixture has been absorbed place an aluminum foil over the top and place it in the oven for about 45 mins to an hour.
Ingredients-Vanilla Sauce
1 tbsp all purpose flour
1 tsp cinnamon powder
1 egg- beaten
2 tbsp- Melted Butter-
1 ¼ cups- Whole Milk
1 tsp salt
1. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 ¼ cups of whole milk, and salt together in a heavy saucepan until smooth.
2. Heat over medium heat, whisking constantly, until thickened and the
sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract.
Pour sauce over warm bread pudding, or serve on the side in a bowl.
PLAIN CHEESECAKE
Hello again guys. With my teacher's supervision I
learnt how to make a Plain Cheesecake. The process of making this cake was a
challenging one for me but I persevered nonetheless. I’m not a fan of cheesecake
but my wonderful mother big up mommy!!!!! Told me that it tasted real good and
she also encouraged me to not doubt myself. This was of course my first attempt
in making this type of cake and to make it perfect I will indeed need the
practice, but like I said before there is always room for improvement.
Ingredients
2 pounds cream cheese
1 cup sugar
1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)
1/8 teaspoon salt
1/2 cup sour cream
2 teaspoons lemon juice (optional)
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk
For
the crust:
20-24 Biscuits without cream (Oreo,
Tea biscuits, Ginger etc) (6 ounces)
5 tablespoons butter, plus extra to grease the pan
Equipment
9-inch spring form pan (1/2 recipe use 7/8 inch pans)
Aluminum foil
Food processor
Stand mixer or handheld mixer
Measuring cups and spoons
Spatula
Roasting pan or other dish big enough to hold the spring form pan
Instructions
1. Preheat the oven
and warm the cream cheese: Preheat the oven to 350°F with a rack in
the lower-middle position. Take the blocks of cream cheese out of their boxes
and let them warm on the counter while you prepare the crust, about 30 minutes.
2. Rub the pan with
butter: Use your fingers to rub a small pat of butter all over the
bottom and sides of the pan.
3. Wrap the pan in
foil: Cut two large pieces of foil and lay them on your work surface
in a cross. Set the spring form pan in the middle and fold the edges of the
foil up around the sides of the pan. The foil gives you extra protection
against water getting into the pan during the water bath step.
4. Prepare the
crust: Crush the Cookies in a bag using a rolling pin until they form
fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter on
the stove top and mix this into the crumbs. The mixture should look like wet
sand and hold together in a clump when you press it in your fist. If not, add
extra tablespoons of water (one a time) until the mixture holds together.
Transfer it into the spring form pan or foil container and use the bottom of a
glass to press it evenly into the bottom.
5. Mix the cream
cheese, sugar, cornstarch, and salt: Combine the warmed cream cheese,
sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle
attachment (or use a handheld mixer). Mix on medium-low speed until the mixture
is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape
down the beater and the sides of the bowl with a spatula.
6. Mix in the sour
cream, lemon juice, and vanilla: Add the sour cream, lemon juice, and
vanilla to the bowl and beat on medium-low speed until combined and creamy.
Scrape down the beater and sides of the bowl with a spatula.
7. Mix in the eggs and
yolk one at a time: With the mixer on medium-low speed, beat in the
eggs and the yolk one at a time. Wait until the previous egg is just barely
mixed into the batter before adding the next one. At first, the mixture will
look clumpy and broken, but it will come together as the eggs are worked in.
8. Stir a few times by
hand: Scrape down the beater and sides of the bowl with a spatula.
Stir the whole batter a few times by hand, being sure to scrape the bottom of
the bowl, to make sure everything is incorporated. The finished batter should
be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed
cream cheese here and there; they will melt into the batter during baking and
won't affect the finished cheesecake.
9. Pour the batter
over the crust: Pour the batter over the cooled crust and spread
it into an even layer against the sides of the pan.
10. Transfer the pan to the water bath: Transfer
the pan to a roasting pan or other baking dish big enough to hold it. Bring a
few cups of water to a boil and pour the water into the roasting pan, being
careful not to splash any water onto the cheesecake. Fill the pan to about an
inch, or just below the lowest edge of foil.
11 Bake the cheesecake: Bake the
cheesecake at 350°F for 50 to 60 minutes. Cakes baked in a 10-inch
pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in
55 to 60 minutes. The cheesecake is done when the outer two to three inches
look slightly puffed and set, but the inner circle still jiggles (like Jell-o)
when you gently shake the pan. Some spots of toasted golden color are fine, but
if you see any cracks starting to form, move on to the next step right away.
12 Cool the cheesecake in the oven: Turn
off the oven and crack the door open. Let the cheesecake cool slowly for one
hour.
13 Run a knife around the edge of the cake and cool
the cake completely: After an hour, remove the cheesecake from the
oven and from the water bath, unwrap the foil, and transfer it to a cooling
rack. Run a thin-bladed knife around the edge of the cake to make sure it's not
sticking to the sides (which can cause cracks as it cools). Let the cheesecake
cool completely on the rack.
14 Chill the cheesecake for four hours in the
refrigerator: Chill the cheesecake, uncovered, for at least four hours
or up to three days in the refrigerator. This step is crucial for letting the
cheesecake set and achieving perfect cheesecake texture — don't rush it.
15 Top the cheesecake and serve: Take
the cheesecake out of the fridge about 30 minutes before you plan to serve. Un
mold the cake and top the cheesecake just before serving. You can serve the
cake right from the bottom of the spring form pan, or use a large off-set
spatula to gently un stick the crust from the pan and transfer it to a serving
platter. Leftovers will keep, uncovered and refrigerated, for several days.
Ideas
for Topping Your Cheesecake
Spread the top with a thin layer of sour cream or whipped
cream
Pour soft
chocolate ganache (is a glaze, icing, sauce, or filling for pastries, made from
chocolate and cream) over the top of the cheesecake
Add
chopped fresh fruit, either all on its own or tossed with a fruit syrup
Warm
some peanut butter with a little cream to form a sauce and pour this over the
cheesecake
Thanks for viewing guys see you again soon!!!
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