Freezing Egg Whites and Egg Yolks

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Here's another favourite winter pudding!

Baked Rice Pudding

Serves: 12

Ingredients:
1 cup short grain rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup caster sugar
1 teaspoon vanilla essence
1/2 teaspoon salt
1/3 cup sultanas
pinch ground nutmeg

Method:

Preheat oven to 160 degrees C.

Place rice in a large saucepan and add water. Bring to a boil stirring often to prevent sticking on saucepan base. Reduce heat and simmer for 25 - 30 minutes.

In a large bowl, combine beaten eggs, milk, sugar, vanilla essence and salt. Mix well. Stir in rice and sultanas. Pour into a 20x30cm baking dish.

Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted in the centre comes out clean.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Crème Caramel

Ingredients:

Caramel
50 - 75 mls cold water
200g white sugar

Custard
200g white sugar
12 eggs
1 litre milk
1 cinnamon stick
1 strip lemon rind
1 tsp vanilla essence

Method:
Caramel
Place water in a heavy saucepan. Add sugar, pouring into the centre of the water so it doesn't touch the edges. Cook over a medium heat for ten minutes. Do not stir. The caramel will slowly colour from blonde to brunette, to a dark, rich colour. Pour into ramekins.

Custard
Whisk eggs, one at a time into sugar until mixture is slightly frothy.
Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to boil, remove from heat and stir into egg mixture, do not over mix.

Pour mixture through a sieve into a jug and then pour into ramekins.

Place ramekins in an overproof dish and fill half way up the sides of the dish with water. Bake at 150°C for 30 minutes turning the baking dish around after 15 minutes to cook evenly.

Rest for 30 mins. Run a knife around the edges of the ramekins before turning out onto a serving plate.

BigFishLittleFish · **Posted:** Sat Aug 11, 2012 10:53 pm

OMG i am going to get even fatter soon after learning all these new recipes ... creme caramel is one of my FAVOURITE desserts.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Here you go BFLF, another recipe for you, I love the burnt sugar on the top of Crème Brulee.

Crème Brulee

Serves 4

Ingredients:
600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
1/4 cup caster sugar
1/2 cup brown sugar

Method:
Preheat oven to 120°C.
Place the cream in a saucepan and add the vanilla seeds and pod. Place over medium heat and bring to scalding point, then remove from heat. Set aside to infuse for 5 minutes.
Place egg yolks and caster sugar in a bowl and beat immediately with electric hand beaters for 2-3 minutes or until pale.
Remove vanilla pod from saucepan and discard, then pour the hot cream over the yolk mixture and whisk to combine.
The beating process will have created a foam on the top of the mixture. Use a large spoon to scoop off and discard the foam. Strain mixture into a large jug, then carefully pour mixture into 4 x 150ml ovenproof ramekins.
Place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil, allowing some air to enter in the sides.
Bake in the oven for 40 minutes - the custards should still have a slight wobble when done. Carefully remove ramekins from oven and water bath, and set aside to cool. Place brown sugar on a baking tray, turn oven off and place in oven for 15 minutes or until sugar is completely dried out. Allow to cool, then place in a processor and process to a powder. Store in an airtight container. Once the custards have cooled, cover with plastic wrap and place in the fridge to chill overnight.
When ready to serve, preheat grill to high.
Sprinkle 2 teaspoons of the brown sugar on top of each custard, and use the back of a teaspoon to spread it evenly. Place the custards under the grill until the sugar melts and caramelises. You can also use a kitchen blow torch to carmelise the sugar!!!

BigFishLittleFish · **Posted:** Thu Aug 16, 2012 12:07 pm

portuguese tarts are on the menu for tonight.... cant wait to try them. My son is home sick from school and no work and no swimming today. so plenty of time to do baking... yummm yum ! Cant wait... i'm sooooo excited already....

Also been asked to make another zucchini slice but also with mushroom garlic and chilli chorizo . That seams like a good combination. I'm so excited for dinner tonight.... hahahaha. sounds pathetic but hey i love cooking different things and i love when my son loves food that isnt rice rice and rice with something that goes with rice. he lives on rice and it is nice to mix it up a little for him, and my aunt and uncle who love to try new things because they are from Asia and the things they try here they have never heard of before. bring on dinner time.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Bon appetite, BFLF!

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