Cake with Creme Caramel

I finally did it. I momoftwins came back after 1 year and +6 months later to my dormant blog. Even though I was away from my blog did not neglect my favorite blogs. I kept reading, admiring those beautiful pictures, trying some of that admirable food, cooking more and more. But no time for pictures.

I am one of those people who like to serve food straight out of the oven while the food is sizzling. And at the same time my family would be sitting at the dining table waiting to be served. I just can’t find myself telling them” wait a minute this is the Kodak moment, let me take some pictures” Well I guess I should work on this sizzled food issue a little 🙂

While I was away, I cooked many Asian recipes, explored the Middle Eastern and Mediterranean Food. Especially My holy month Ramadan was a challenging month. I was none stop exploring cuisines..

I just have to make time for my Kodak moments 🙂

Cake with Crème Caramel is the one I was lucky to capture it. I adopted this recipe from http://www.Nestle-family.com

ingredients:

* ¾ cup sugar or 150 g
* 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
* 2½ cups boiling water or 600 ml
* 5 eggs
* 2 teaspoons vanilla powder
*
For the cake:
* 1 cup plain flour or 140 g, sifted
* 3 eggs
* ½ cup butter or 100 g, softened
* 1 teaspoon baking powder
* ¼ teaspoon baking soda
* Lemon zest, one small lemon only

The original recipe doesn’t include sugar. But I added 5 Tbsp sugar to cake batter.
Preparation

Place the sugar in a 25cm round baking pan, place the pan on low heat until sugar melts and becomes caramel. Remove from heat and turn the pan around to coat the base and the sides. Set aside.

Combine NESTLÉ® Sweetened Condensed Milk , water, eggs and vanilla in a bowl. Stir until well-combined. Then pour the mixture over the caramel in the pan.

Combine the flour, eggs, butter, baking powder, baking soda and lemon zest in a large bowl. Beat the mixture with an electric whisk, beat on medium speed for 4 minutes.

Pour the cake mixture in the middle over the cream mixture, bake in a pan filled with water in 160°C preheated oven for 45-50 minutes or until the cake is baked.

Remove from oven and allow cooling. Then place in fridge for 2-3 hours until totally cooled.
Flip over serving dish and serve.
Enjoy!

Tarte Tatin

I was watching a cooking show on TV a couple of  months ago, and the chef was baking Tarte Tatin. It looked delicious and easy…(Well I guess everything looks easy when you watch it on TV.)  I found this recipe in one of my baking books called 500 Fabulous Cakes And More and  wanted to give it a try and I baked my first Tarte Tatin. It wasn’t bad at all.

picture-0081

Ingredients

1/2 pound puff or pie crust pastry

10-12 large Golden Delicious apples

1/2 cup butter, cut into pieces

1/2 cup superfine sugar

1/2 teaspoon ground cinnamon

Creme fraiche or whipped cream, to serve

  • On a lightly floured surface, roll out the pastry to a an 11 inch round less than 1/4 inch thick. Transfer to a lightly floured baking sheet and chill.
  • Peel, halve and core the apples, sprinkle with lemon juice.
  • In a 10 inch tarte tatin pan or ovenproof frying pan, cook the butter, sugar and cinnamon until the butter has melted and the sugar has dissolved. Cook for 6-8 minutes until the mixture is a medium caramel color. Remove from the heat and arrange the apple halves, standing on edge, in pan.
  • Return the pan to the heat and simmer for 20 min until the apples are tender and colored. Remove from the heat and cool slightly.
  • Preheat the oven 450F. Place the pastry over the apples and tuck the edges inside the pan around the apples. Pierce the pastry in two or three places, then bake for 25 minutes until the pastry is golden and filling is bubbling. Cool in the pan for 10-15 minutes.
  • To serve, run a sharp knife around the edge of the pan to loosen the pastry. Cover with a serving plate and carefully invert the pan and plate together. It is best to do this over a sink in case any caramel drips. Lift off the pan and loosen any apples that stick with spatula. Serve the tart warm with creme fraiche or whipped cream.

Enjoy!