Yield: 12 portions, about 5oz (150g) each
Ingredients (US Metric)
8 oz brown sugar (250g)
12 egg yolks
6 oz granulated sugar (180g)
3 pt heavy cream, hot (1.5L)
0.25 oz vanilla extract (1½tsp) (8mL)
3⁄4 tsp salt (3g)
1. Spread the brown sugar on a pan; dry out in a low oven. Cool, crush, and sift.
2. Mix together the egg yolks and granulated sugar until well combined.
3. Gradually stir in the hot cream. Add the vanilla and salt. Strain the mixture.
4. Set 12 shallow ramekins or gratin dishes, about one inch (2.5 cm) deep, on a towel in a sheet pan
(the purpose of the towel is to insulate the bottoms of the ramekins from the strong heat).
Divide the custard mixture equally among the dishes.
Pour into the sheet pan enough hot water to come about halfway up the sides of the ramekins.
5. Bake at 350°F (175°C) until the custard is just set, about 25 minutes.
6. Cool, then refrigerate.
7. To finish, first dab any moisture from the tops of the custards.
Sprinkle with an even layer of brown sugar. Caramelise the sugar under the broiler; place the custards very close to the heat so the sugar caramelises quickly before the custard warms up too much (alternatively, use a blowtorch).
When it cools, the caramelised sugar will form a thin, hard crust.
Serve within an hour or two.
If the custards are held too long, the caramel tops will soften.
Banana coffee cake
1½ lbs butter
1½ lbs sugar
1 lb brown sugar
¼ oz salt
1 oz vanilla extract
2½ lbs cake flour
1 oz baking powder
1 oz baking soda
1½ lbs sour cream
4 lbs bananas
1. Mix butter, sugar, salt and vanilla.
2. Add eggs slowly.
3. Sift dry ingredients.
4. Mash bananas with the sour cream.
5. Add dry ingredients with bananas to the egg mixture in three alternative steps.
6. Add streusel to the top.
7. Bake at 325°F for 20 minutes then at 300°F for 30 minutes.
12 portions, 5oz (150g) each
1 lb eggs (500g)
8 oz sugar (250g)
0.08 oz salt (half tsp) (2.5g)
0.5 oz vanilla extract (15g)
2 lb 8 oz milk (2½pt) (1250ml)
1. Combine the eggs, sugar, salt, and vanilla in a mixing bowl. Mix until thoroughly blended, but do not whip.
2. Scald the milk in a double boiler or in a saucepan over low heat.
3. Gradually pour the milk into the egg mixture, stirring constantly.
4. Skim off all foam from the surface of the liquid.
5. Arrange custard cups in a shallow baking pan.
6. Carefully pour the custard mixture into the cups. If bubbles form during this step, skim them off.
7. Set the baking pan on the oven shelf. Pour enough hot water into the pan around the cups so the level of the water is about as high as the level of the custard mixture.
8. Bake at 325°F (165°C) until set, about 45 minutes.
9. Carefully remove the custard from the oven and cool. Store covered in the refrigerator.
1/2 tin (200 grammes) condensed milk
140 gms self-raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence
1. Sieve the flour, baking powder and baking soda together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml (2½ fl oz) water and beat well.
3. Pour the mixture into a greased and dusted 150 mm (6”) diameter tin.
4. Bake in a hot oven at 200°C (400°F) for 10 minutes. Then reduce the temperature to 150°C (300°F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
Spiced saffron rice
1½ cups parboiled rice
2 tbsp vegetable oil
1 cinnamon stick
7 whole cloves
5 cardamom pods (optional)
1 tsp salt
¼ tsp crumbled saffron threads
2 tbsp milk
1. Wash rice and set aside.
2. In a large heavy sauce pan heat the oil, add the cinnamon stick, cloves and the cardamom pods, if used, fry the spices for 30 seconds, or until the cloves are puffed slightly.
3. Add the rice and cook the mixture stirring, for one minute, or until the rice is opaque.
4. Add 2¼ cups of water and the salt, bring the mixture to a boil, and cook the rice covered over low heat for 15 minutes.
5. While the rice is cooling, in a heat proof bowl set over a small pan of simmering water heat the saffron for 3 to 4 minutes, or until it is brittle.
6. Add the milk, heat the mixture, stirring occasionally, until it is hot and remove the pan from the heat.
7. Drizzle the saffron mixture over the rice and continue cooking the rice covered for 5 minutes.
8. Remove the pan from the heat and let the rice stand, covered for 5 minutes.
9. Serves six.
Cauliflower with ginger and mustard seeds
3 tbsp vegetable oil
2 tsp black mustard seeds/ or yellow
2 tsp grated ginger
½ tsp turmeric
1 hd cauliflower / 2 lbs cut in flowerets
1½ tsp lemon juice
3 tbsp chopped fresh coriander
1. In a large skillet heat the oil over moderate heat until oil is hot but not smoking and cook the mustard seeds covered stirring constantly until the popping subsides.
2. Add the ginger, turmeric and cook the mixture stirring for 30 seconds.
3. Add the cauliflower, stirring to coat with the oil, and ½ cup of water and steam the mixture covered, adding more water a few tbsp at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender.
4. Season the cauliflower mixture with lemon juice salt and pepper, then stir in the coriander.
5. Serves Six