1 1/2 cups pouring cream
400 ml. coconut milk
1 tsp. Queen vanilla bean paste (or use 1 vanilla bean, split and seeds scraped)
1/2 cup caster sugar
3 tsps. gelatine powder
Seasonal fruit, to serve
1. Place the cream, coconut milk, sugar and vanilla bean paste in a saucepan. Cook stirring, for 3-5 minutes or until sugar dissolves. Slowly bring to a simmer over medium heat. Remove form heat and set aside to cool slightly.
2. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine powder and stir until dissolved. Cool slightly, then stir into the warm cream mixture. Strain cream mixture into a jug.
3. Lightly oil (I used coconut oil) 6 x 6cm (tall) dariole moulds. Place on a tray and pour in cream mixture. Refrigerate for at least 4-6 hours or overnight.
4. To serve, turn onto a serving plate and serve with fresh seasonal fruit and micro herbs (optional). You can also serve this with raspberry coulis if you like.
1 x 395g can condensed milk
2 x 275ml evaporated milk
10 x egg yolks
2 tbs cumquat juice or lemon juice
2 tbs water
1/3 cup caster sugar (for caramel)
1. To make the caramel,combine sugar and water in a small saucepan over low heat. Cook for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour caramel into a 5cm-deep, 24cm (base) round cake pan. Set aside for 5 minutes to cool.
2. Meanwhile, whisk egg yolks, evaporated milk and condensed milk in a large bowl until combined. Stir in the cumquat juice. Strain the mixture and pour into the prepared cake pan. Cover with foil.
3. Place crème caramel in the steamer (make sure that it is boiling hot). Cook for 45-60 minutes or until a skewer inserted comes out clean. Set aside to cool. Place in the refrigerator for 1-2 hours or overnight. Invert onto a serving plate. Serve with your favourite fruit.
Note: You can bake the creme caramel in the oven over 180 degrees Celcius.
Place the cake pan in a large baking dish. Pour boiling water into baking dish until halfway up the sides of the baking pan. Bake for 30 minutes or until just set.
In the Philippines, leche flan, or caramel custard, is a popular dessert served during celebrations or special occasions. If you are looking for something creamy and luxurious, this is the perfect dessert for you!
1 tsp dried yeast
1/2 tsp caster sugar
2 cups plain flour
1/2 tsp salt
2 tsp caster sugar (for the flour mixture)
1 1/2 tbs rice bran oil or olive oil
2 tbs milk
1 tsp poppy seeds
1 tsp sesame seeds
1 tsp linseed
1. Combine the yeast, 1/2 teaspoon caster sugar and 3 tablespoons of warm water in a small bowl. Cover with a plastic wrap and leave in a warm place for 10 minutes or until foamy.
2. Mix the flour, salt and 2 teaspoons of caster sugar in a large bowl. Make a well in the centre and pour in the oil, 1/2 cup of warm water and the yeast mixture. Mix to a soft dough and knead on a lightly floured surface for about 10 minutes, or until smooth and elastic (add a little extra flour if needed).
3. Brush a large bowl with oil. Place dough in bowl. Cover with a damp tea towel. Set aside in a warm place for one hour, or until the dough has doubled in size.
4. Punch down the dough in the centre. Knead for 2 minutes. Divide dough into 10 portions (depending on how large you want your rolls). Make different shaped rolls. This is your chance to get creative!
5. Preheat oven to 180 degrees Celsius. Arrange the rolls on oven tray lined with baking paper. Cover loosely with a damp tea towel. Leave to rise for approximately 20 minutes.
6. Brush the rolls with milk and sprinkle with your choice of seeds. Bake rolls for 15-20 minutes or until lightly browned. Serve with butter or margarine.