The researchers at Running with Spoons achieved these experimental results before we did.
We did repeat their experiment, once so far, using butter, demerara sugar, and cornstarch (US) / cornflour (UK).
The results were delicious.
http://www.runningwithspoons.com/2014/12/12/flourless-double-chocolate-brownies/
Sunday, 29 March 2015
Saturday, 7 March 2015
"Plain" baked custard
This is a lovely complement to chocolate custard, and delicious on its own. We love this warm or cold.
Adapted from Mark Bittman's Old-Fashioned Baked Custard in How to Cook Everything (except gooseberries and pretzels).
600 ml single cream
1/4-1/2 tsp freshly ground nutmeg
1 tsp vanilla extract
2 eggs
2 egg yolks
pinch of salt
1/2 cup demerara
Heat 600 ml single cream and the nutmeg in a saucepan over low heat until the cream is just steaming. Remove from heat and add 1 tsp vanilla extract.
Separate 2 eggs and place yolks in a mixing bowl. (Place egg whites aside for use in this recipe: http://www.bbcgoodfood.com/recipes/1783633/coconut-macaroons.)
Add the other 2 eggs. Beat with whisk.
Add 1/2 cup demerara sugar and a pinch of salt to the eggs and beat together until well-mixed.
Pre-heat oven to 170-175 C.
Put a kettle or saucepan of water to boil.
Add the cream mixture to the egg mixture gradually, beating with the whisk.
Transfer to casserole or ramekins, using mixing spoon or spatula to make sure as much as possible is transferred.
Place the casserole or ramekins in the larger baking dish. Pour the boiling water into the larger baking dish, to within about 1" or 2.5 cm of the top of the custard mixture.
Bake for 45 minutes or until just set (30 minutes for ramekins) -- it should still be a bit wobbly in the middle, and will continue baking after removed from the oven. (Note, if you usually make custard with milk, cream sets faster.)
Enjoy!
Adapted from Mark Bittman's Old-Fashioned Baked Custard in How to Cook Everything (except gooseberries and pretzels).
600 ml single cream
1/4-1/2 tsp freshly ground nutmeg
1 tsp vanilla extract
2 eggs
2 egg yolks
pinch of salt
1/2 cup demerara
Heat 600 ml single cream and the nutmeg in a saucepan over low heat until the cream is just steaming. Remove from heat and add 1 tsp vanilla extract.
Separate 2 eggs and place yolks in a mixing bowl. (Place egg whites aside for use in this recipe: http://www.bbcgoodfood.com/recipes/1783633/coconut-macaroons.)
Add the other 2 eggs. Beat with whisk.
Add 1/2 cup demerara sugar and a pinch of salt to the eggs and beat together until well-mixed.
Pre-heat oven to 170-175 C.
Put a kettle or saucepan of water to boil.
Add the cream mixture to the egg mixture gradually, beating with the whisk.
Transfer to casserole or ramekins, using mixing spoon or spatula to make sure as much as possible is transferred.
Place the casserole or ramekins in the larger baking dish. Pour the boiling water into the larger baking dish, to within about 1" or 2.5 cm of the top of the custard mixture.
Bake for 45 minutes or until just set (30 minutes for ramekins) -- it should still be a bit wobbly in the middle, and will continue baking after removed from the oven. (Note, if you usually make custard with milk, cream sets faster.)
Enjoy!
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