Paan Blancmange is a creamy and luscious eggless milk pudding flavored with paan (betel leaf). It is a delicious, festive dessert every paan lover must try. The paan syrup can be made ahead and will keep in the refrigerator for about two weeks.
Today's recipe for Old-Fashioned "Tea Room" Custard Tarts, is one close to my heart. This recipe comes from my grandmother's old BeRo cookbook, and is one she and my mum made regularly. Often called Egg Custards, or even just Custards, these golden tarts have a long history, going back to the 14th century, when they served at Henry IV's coronation banquet. They are the mainstay of traditional British bakeries and "Ye Olde Worlde Tea Rooms" too. These were also my late father's favourite treats, alomg with Curd Tart/s. You can make this recipe in a large flan dish, which then makes the reicpe an Egg Custard Tart, or as I have done, in 12 small tinfoil cases for individual custard tarts. You achieve the fluted edges of the pastry case by using a fluted pastry or scone cutter - I have an old plastic one that is very fluted, which makes for a pretty edge of these tarts. As with all tarts that have a wet filling, these are best on the day that they are made, although we have enjoyed them the next day, but the pastry isn't as crisp. Serve these Old-Fashioned "Tea Room" Custard Tarts with a pot of tea for Sunday tea time, or as part of afternoon tea, or even elevenses. I hope you enjoy this lovely old-fashioned bake as much as we all do. Make sure you get all your good china out to serve them too, for a proper "well drerssed" British tea! Karen
With a vanilla custard gelato base, this creamy ice cream is filled with caramel brittle creating a flavour to match the iconic French Dessert. Up your Summer Ice Cream Game with this beauty!
Buttery base, rich coffee custard filling and dark chocolate coffee crumble topping... there's a lot to love about this fancy dessert from Milk Beach, a London restaurant that serves Australian-inspired dishes
If there’s one thing Italian’s can’t live without, it’s their coffee. In Tuscany, coffee is transformed into this creamy coffee custard, café in forchetta, which roughly means coffee on a fork.
Have your bubble tea in a different way with this bubble tea crème brûlée - creamy milk tea custard under a layer of crunchy caramelized sugar and topped with tapioca pearls in brown sugar syrup.
Reteta culinara Tartelette din categoria Retete culinare. Cum sa faci Tartelette
Have your bubble tea in a different way with this bubble tea crème brûlée - creamy milk tea custard under a layer of crunchy caramelized sugar and topped with tapioca pearls in brown sugar syrup.
Espresso Coffee is a frothy & creamy handmade coffee which resembles Espresso Coffee from Coffee Machine. Espresso Coffee is made by continuously beating coffee powder, sugar & water to a frothy mix and then blend with milk.
A good taste that fills my childhood sweet memories - Longan Soymilk Pudding. In the 1990s, you would see it at birthday parties or family dinners.
Chocolate milk in coffee is renowned for its sweetness! If you haven't already, add it to your brew and tell us if you taste the magic.
Before Summer's over, let's enjoy every bit of sun and heat left! Here in Chicago it gets so cold that it's even hard to remember what warm weather is like. That's why I like to do as many summer activities as possible, including going to the pool with my kids and taking them out for
This delicious chelsea tart recipe makes use of an often discarded by-product; whey. The results are a silky and creamy custard tart served with a comforting milk ice cream.
Add a touch of matcha magic to your day! This Brown Sugar Iced Vanilla Matcha Latte is the perfect blend of matcha's earthy goodness, sweet brown sugar syrup, cinnamon, creamy oat milk, and a hint of vanilla.
Most smoothies are made from milk and all you vegans out there and those who …
Thai Tea series - Part I Thai Milk Tea Chiffon Cake Thai Tea series - Part II Thai Tea Cookies Woohoo... I'm still going strong for my Thai Tea series ;p This time round, decided to play with my signature Bake Cheese Tart recipe and incorporate Thai Milk Tea :) Well, since there's already a chocolate flavour in the market, other flavours could possibly be introduced in time to come? Anyways, I baked a batch on Sunday afternoon but somehow the cheese flavour overwhelmed the Thai Milk Tea taste and I wasn't satisfied with the results. When I was cooking the custard, I added the cream cheese bit by bit to reach the desired balanced taste. Before sending the tart for baking, the Thai Milk Tea flavour was distinct with cheesy undertone, but after the tart was baked, the cheese flavour took over and I couldn't taste much of the milk tea anymore -_-" So this morning, I tested another batch by increasing the intensity of Thai Milk Tea and reducing the cream cheese further. This time round, it was much better with more distinct milk tea flavour after the tart was baked :) Bake Thai Milk Tea Cheese Tart (makes 15 petite size tarts, using 5cm round cutter/3.5cm base tart case) Ingredients (A) Thai Milk Tea 150g fresh milk 3 Thai Milk tea bags (B) Tart pastry 120g plain flour 25g caster sugar 60g salted butter, cut into cubes, cold 1 tbsp thai milk tea (C) Thai milk tea cheese custard 100g Thai milk tea 50g cream cheese 50g whipping cream 40g salted butter 30g caster sugar 20g cheddar cheese 10g corn starch 1 egg (about 55g nett weight) Egg yolk + thai milk tea mixture for brushing on top of custard Steps (A) Thai milk tea Add fresh milk and thai milk tea bags into a pot, heat the fresh milk till hot to touch and remove from heat. Let the tea bags infused for 15 mins. Strain the tea bags, there should be about 115-116g of thai milk tea. (B) Tart pastry Sift plain flour and caster sugar into a large bowl. Add cold salted butter cubes. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs. Add 1 tbsp (about 15-16g) of thai milk tea (from A) to the mixture, use a scrapper to mix the tea into flour mixture. The mixture will come together and thereafter, use hands to form the mixture into a dough. Knead the dough gently into a ball. Place the dough between 2 pieces of plastic sheet. Roll the dough to about 4mm thickness and place in fridge to rest for about 1 hour. (C) Thai milk tea cheese custard Add thai milk tea, cream cheese, whipping cream, salted butter, caster sugar and cheddar cheese into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted. Once the mixture has melted, add sifted corn starch. Mix till well-blended, the mixture will thicken slowly. Add the egg and keep stirring till well-blended, the mixture will further thicken into custard. Sift the custard for a smoother texture (as they may be some fine lumps and grainy bits in the custard). Cover the custard with a clingwrap on the surface and let the custard cool down completely. (D) Assembly Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, use the round cutter to stamp the dough. Use a metal scrapper (dust with flour) to lift up the cut dough. Place the cut dough over the tart case and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Preheat oven to 235C conventional mode. Fill the thai milk tea cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk-thai milk tea mixture. Bake the tarts at 235C conventional mode, for 8 mins. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked. Totally love how the tart turns out. The tart crust is crunchy and the custard is creamy and gooey with lovely aroma and taste of Thai milk tea as well as cheesy flavour. Love the combination of sweet and savoury in one! The kiddo ate one after lunch and already requested to pack two for his school snack tomorrow =D
Mango Custard really highlights the delicious flavor of fresh mangos. When fresh mangos are in season, be sure and enjoy this wonderful mango custard recipe. This custard is so smooth,
Are you looking for healthy snack recipes to make within no time with just a …
This tea is more like a broth, with some wonderful...
Vegan Fruit Tarts with Custard - a vegan dessert bursting with flavor! A classic flaky shortbread crust with silky soft vegan custard. The custard cream has a Panna Cotta like texture with a beautiful vanilla taste and scents of cinnamon. The wild berries on top give everything a freshness that rounds up this spiffy dessert. The best part about these tarts? This homemade vegan dessert looks fancy, but doesn’t require a lot of fuss!
Thai Tea series - Part I Thai Milk Tea Chiffon Cake Thai Tea series - Part II Thai Tea Cookies Woohoo... I'm still going strong for my Thai Tea series ;p This time round, decided to play with my signature Bake Cheese Tart recipe and incorporate Thai Milk Tea :) Well, since there's already a chocolate flavour in the market, other flavours could possibly be introduced in time to come? Anyways, I baked a batch on Sunday afternoon but somehow the cheese flavour overwhelmed the Thai Milk Tea taste and I wasn't satisfied with the results. When I was cooking the custard, I added the cream cheese bit by bit to reach the desired balanced taste. Before sending the tart for baking, the Thai Milk Tea flavour was distinct with cheesy undertone, but after the tart was baked, the cheese flavour took over and I couldn't taste much of the milk tea anymore -_-" So this morning, I tested another batch by increasing the intensity of Thai Milk Tea and reducing the cream cheese further. This time round, it was much better with more distinct milk tea flavour after the tart was baked :) Bake Thai Milk Tea Cheese Tart (makes 15 petite size tarts, using 5cm round cutter/3.5cm base tart case) Ingredients (A) Thai Milk Tea 150g fresh milk 3 Thai Milk tea bags (B) Tart pastry 120g plain flour 25g caster sugar 60g salted butter, cut into cubes, cold 1 tbsp thai milk tea (C) Thai milk tea cheese custard 100g Thai milk tea 50g cream cheese 50g whipping cream 40g salted butter 30g caster sugar 20g cheddar cheese 10g corn starch 1 egg (about 55g nett weight) Egg yolk + thai milk tea mixture for brushing on top of custard Steps (A) Thai milk tea Add fresh milk and thai milk tea bags into a pot, heat the fresh milk till hot to touch and remove from heat. Let the tea bags infused for 15 mins. Strain the tea bags, there should be about 115-116g of thai milk tea. (B) Tart pastry Sift plain flour and caster sugar into a large bowl. Add cold salted butter cubes. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs. Add 1 tbsp (about 15-16g) of thai milk tea (from A) to the mixture, use a scrapper to mix the tea into flour mixture. The mixture will come together and thereafter, use hands to form the mixture into a dough. Knead the dough gently into a ball. Place the dough between 2 pieces of plastic sheet. Roll the dough to about 4mm thickness and place in fridge to rest for about 1 hour. (C) Thai milk tea cheese custard Add thai milk tea, cream cheese, whipping cream, salted butter, caster sugar and cheddar cheese into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted. Once the mixture has melted, add sifted corn starch. Mix till well-blended, the mixture will thicken slowly. Add the egg and keep stirring till well-blended, the mixture will further thicken into custard. Sift the custard for a smoother texture (as they may be some fine lumps and grainy bits in the custard). Cover the custard with a clingwrap on the surface and let the custard cool down completely. (D) Assembly Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, use the round cutter to stamp the dough. Use a metal scrapper (dust with flour) to lift up the cut dough. Place the cut dough over the tart case and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Preheat oven to 235C conventional mode. Fill the thai milk tea cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk-thai milk tea mixture. Bake the tarts at 235C conventional mode, for 8 mins. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked. Totally love how the tart turns out. The tart crust is crunchy and the custard is creamy and gooey with lovely aroma and taste of Thai milk tea as well as cheesy flavour. Love the combination of sweet and savoury in one! The kiddo ate one after lunch and already requested to pack two for his school snack tomorrow =D
This is my new favourite sweet tooth guilty pleasure, and it’s so hard to stop at just one! The shortcrust pastry is filled with delicious thick custard that is baked until perfectly wobble. The toffee, which is poured on top of the custard, cracks with each bite. The addition of strawberries adds a pop of colour and a burst of freshness, making it one of our ultimate Aussie summer desserts. Tarts are the best entertaining desserts, but they’re almost too cute to eat! The only flaw they have is that I can never stop at just one.
Did you know you can make a Starbucks London Fog Tea Latte at home!? It's so easy with just a few simple ingredients, and tastes even better than the coffeehouse version! This one is sweetened with honey, but you can easily swap with granulated sugar.
These individual custard tarts are simple vanilla bean infused custards, topped with the obligatory nutmeg. It’s nothing fancy, but it’s a delicious classic.
Cream tea is a popular British and American indulgence that has been enjoyed for centuries. Read more to find out what it entails.
Refresco de Tamarindo or Tamarind fresh water is a delicious way to hydrate all year long. It's cool, refreshing, and loaded with bright fruit flavors!
Lemon posset is a wonder of science—it’s fresh taste is just magic! With only four ingredients involved and in just 15 minutes, this light dessert is simple to make and show-stopping to taste…
Puto + Leche Flan = Puto Flan
Saffron Tea is a refreshing beverage known for its anti-depressant and mood-lifting properties. Make it using my easy recipe.
The Filipino Tsokolate- Hot Chocolate Tablea Milk Drink is our version of a warm cup of cocoa. I boiled the thick Philippine-made chocolate tablets in water and heavy cream. In a few minutes, we were enjoying piping-hot cups of hot chocolate. This is the kind of beverage the family can enjoy for merienda snacks or any time of the day all year round. This is an Asian in America recipe. Makes 2 to 3 cups of 4 to 6 oz. each.
If you love coffee, you're going to love this! This Coffee Custard pie has a creamy, smooth coffee filling encased within a decadent chocolate pastry crust. Garnish it with whipped cream and cocoa powder, or serve as is for a bold and delicious pie option.
Clotted cream is a very British, thick cream made from the best Devon cows that is traditionally served on English scones for afternoon tea.
This delicious chelsea tart recipe makes use of an often discarded by-product; whey. The results are a silky and creamy custard tart served with a comforting milk ice cream.
Have your bubble tea in a different way with this bubble tea crème brûlée - creamy milk tea custard under a layer of crunchy caramelized sugar and topped with tapioca pearls in brown sugar syrup.
This rich custardy vanilla scented tea tart is flavoured just like your favourite Thai Milk Tea! Decorated with lychees and fresh berries, it's a fun take on a classic custard tart.
