CUSTARD

1 cup semisweet chocolate chips
1 cup heavy cream
1 cup milk
4 egg yolks
3 Tbsp sugar
Pinch of salt

WHIPPED CREAM

1 cup heavy cream
3 Tbsp butterscotch pudding mix (not instant, and with sugar)

1. Preheat oven to 300 degrees. Place the chocolate chips in a medium heatproof bowl. Bring the cream and milk to a boil in a medium saucepan over medium heat, stirring constantly. Pour the hot cream mixture over the chocolate and whisk until smooth.

2. In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, pour the chocolate mixture into the egg mixture. Strain the custard through a fine-mesh sieve and divide it into six 4-ounce ramekins.

3. Place the ramekins in a large roasting pan. Carefully pour hot water into the pan to come halfway up the sides of the ramekins. Cover the pan tightly with foil; poke a few small holes in the foil for the steam to escape. Bake on center rack for 30-35 minutes, until the edges of the custard are slightly set but the center still jiggles (the center will set as the pudding cools). Remove the ramekins from the water bath and allow them to cool completely, then refrigerate for at least 3 hours before serving.

4. To make the whipped cream, whisk the cream and pudding powder together in a bowl, just to combine. Let stand for about 5 minutes, until the power begins to dissolve. Using an electric mixer, meat on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream before serving. Wrap untopped custards with plastic and refrigerate.

TIPS: Try this delicious whipped cream on any of your favorite desserts!

Ingredients
1/3 cup water
2 large eggs
2 large egg yolks
1/2 cup (1/4 lb.) butter or margarine
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast

Preparation
Process ingredients on dough cycle, according to manufacturer’s directions. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. If making a 1 1/2-pound loaf, roll each piece to form a rope about 12 inches long. For a 2-pound loaf, roll each piece to form a rope about 14 inches long. Lay ropes parallel about 1 inch apart on a buttered 14- by 17-inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together.

Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture. Bake braid in a 350° oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

To make a 2-pound loaf, use 1/3 cup water, 3 large eggs, 2 large egg yolks, 3/4 cup (3/8 lb.) butter or margarine, 3 1/3 cups all-purpose flour, 1/4 cup sugar, 1/2 teaspoon salt and 1 package active dry yeast.

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Ingredients for Crust
2 cups of all purpose flour
2/3 cup of butter
4 tablespoons of water
1/4 teaspoon of salt
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Ingredients for The Filling
6 cups of fresh blueberries
1/2 cup of granulated sugar
2 tablespoons of all purpose flour
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon

Cooking Directions
Start by preheating the oven to 400 degrees F. Next combine the flour and salt in a bowl then the butter until the mix becomes a coarse crumb. Make sure you stir in enough water with a fork so the flour is moisten enough. Then divide the dough in half so you can shape each half into a ball. Flatten it slightly and wrap one of dough in saran wrap then refrigerate. For the other dough, roll it out on a warm surface which should have a a lightly floured surface. Then fold it into quarter and place the dough into a pie pan. Usually the pie pan are around 9 inches. Unfold it and press it firmly against the bottom and sides until it is spread out nicely. Trim the remaining crust to about a half inch from the edge of the pan.

For the filling you can continue by mixing the sugar, 2 tablespoons of flour, cinnamon and nutmeg. Add the blueberries and mix all the ingredients well. Use a spoon and start putting it into the pie crust you made. Remember the dough you had left over? Well grab that and spread it out on a lightly floured surface. Make it into a circle about a foot long then cut out shapes in the dough using a cookie cutter. Then place the dough over the filling and seal then trim. Don’t forget the cover the edge of the crust with 2 inch strips of aluminum foil. Now for the baking part, just put it in the oven for about 35 minutes then remove the foil after that and continue baking for another 15 minutes or until the crust is lightly browned. By now the juice should begin to bubble out of the crust. mmm…

Once it’s done, let the pie cool down for about 30 minutes since it’s extremely hot. You can either serve it warm or put it in the fridge to server at a later time. You can make it even more great by adding whip cream or ice cream to the homemade blueberry pie you made.

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Ingredients
3 tablespoons of Dijon mustard
3 tablespoons of melted butter
5 teaspoons of honey
1/2 cup of fresh bread crumbs
1/2 cup of finely chopped pecans
3 teaspoons of chopped parsley
6 fillets of salmon
salt and pepper for flavor
6 lemon slice or wedges

Cooking Directions
Start by preheating the oven to 400 degree and in a small bowl you can mix the mustard, honey and butter. Then in another bowl mix the bread crumbs, parsley and pecans. Once you do that season the salmon fillet with salt & pepper. Then place it on a lightly oiled baking sheet. Next use a brush and baste the honey-mustard mix on top. Then use the crumb mix and top it on each fillet. Put it in the oven and bake it for about 10 minutes for each inch of thickness. Serve it with garnish and lemon.

How visitors found this page:

• Filipino Baking Recipe
• baked recipe with pictures
• salmon filipino recipe

How visitors found this page:

• baking recipes
• baking recipe
• filipino baking recipes
• Filipino Baking Recipe