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imitranslates · 6 years

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Honjitsu no Kami Oroshi Ch. 4

Sorry for the delay, this one took me quite a bit! Hopefully the next chapters should be done, uh, not quite as belatedly! Reminder that this chapter is viewable until August 12th on the official website!

You can read this chapter at www.ganganonline.com/contents/honzitsu/ by clicking “ [4話] アーサー王公開! “ in the chapter listing!

Today's Divine Revelation Chapter 4 - The Legend of King Arthur

Page 1

Ryuunosuke: ?

Ryuu: ?

Rin&Ryuu: ........

Page 3

Ryuu: So,

Ryuu: Pull out the knife that was thrust into the pumpkin. (This sure is something.)

Rin: Sorry for bothering you in the middle of work.

My hands are tired, so I can't seem to do it with my strength...

Ryuu: No worries, it's fine! This'll be easy!

Ryuu: Being relied on by my little brother makes me happy...

Rin: I'm really...

Rin: Reeeally reluctant to ask you, but please.

Ryuu: ...Is it really that bad to let me enjoy it? (Every now and then.)

Page 4

Ryuu: Well, anyway. Take a good look at this, little brother.

This is your older brother's true power.

Ryuu: Huuh!

Ryuu: Nnnngh...

Ryuu: Gyah!

!!?

(crack)

Ryuu: My... My wrist...!

Ryuu: (It's tendinitis!!) My wriiiiist!!

Rin: ...

Alright already.

Page 5

Ryuu: Wait, one more time...

Let me try again!! (I'll be able to do it next time!)

Rin: It's distasteful to say things without basis ...Besides,

I don't want to think even less of you than this.

Ryuu: Don't look at me like that!!!

Ryuu: Isn't it bad if you can't pull it out?

Are you using it for dinner?

Rin: No,

I thought I'd make some pumpkin custard.

Ryuu: Flan?

Rin: I bought a pumpkin, but cutting it's more difficult than I thought.

I had some left over vanilla beans.

Ryuu: Ah! (From when I made ice cream!)

Ryuu: (Fushishi) Ehehe, custard!

Even though I didn't ask for it. Custard~~!!

Rin: You're so annoying. Is there a problem?

Ryuu: No, not at all.

Page 6

Ryuu: (Hmm.) Rintarou.

Ryuu: Can we try making King Arthur's pudding?

Rin: Huh? What's that?

Ryuu: Do you know King Arthur?

Rin: Just... the name.

Ryuu: I only read about him when I was a kid, but

Arthur was the king of Britain.

Ryuu: Near the end of the 5th century, the story of a legendary hero who fought with the Saxons spread through the continent.

Ryuu: The story of the Knights of the Round Table, the wizard Merlin, a sacred sword and the Holy Grail...

You could even say that Legend of King Arthur is the first real English fantasy tale.

Rin: Oh... Fantasy, huh... (Not my favorite.)

Page 7

Ryuu: When I told my editor about our divine revelations,

they said I should consider serializing it in a women's magazine.

Ryuu: The Legend of King Arthur is kinda romantic, don't you think?

Rin: Ah...

So it's like that.

(Rin: A king's pudding...)

Rin: Custard's pudding, right? Might as well.

Ryuu: Nice!

Now that it's decided, you should look up how to make pudding!

Rin: Huh? I already know how to make custard...

Ryuu: No, pudding's different!

Rin: Huh?

Page 8

Ryuu: When good King Arthur ruled this land~

Ryuu: If you look it up, you'll understand!

Mother Goose!

Rin: ......

What the heck's that?

[Library search for "Mother Goose"]

Page 9

Rin: (Lately...)

Rin: (I feel like I've become a regular here...)

(Rin: Here it is. It's huge...)

[Mother Goose is...

A general term used for nursery rhymes popular in Britain and America.]

Rin: (These lullabies began as ways to teach English pronunciation, songs to pass down history, songs meant to amuse, etc...

Children of all classes sang these songs during their education.)

Rin: So this stuff

Is what tons of people throughout history used to sing.

Rin: King Arthur appears in here, too, huh.

Page 10

[When good King Arthur ruled this land, 　　

He was a goodly king; 　　

He stole three pecks of barley-meal 　　

To make a bag-pudding. 　　

A bag-pudding the king did make, 　　

And stuffed it well with plums; 　　

And in it put great lumps of fat, 　　

As big as my two thumbs.]

Rin: ?

Rin: (Barley-meal...? Fat!?

Isn't this supposed to be custard pudding? What's the deal...?)

Book: Pudding: Best Collection

Book: There are all types of pudding!

The History of Pudding.

Sausage and dessert are both "pudding!?"

Rin: ...

Ah.

(What a pain... This is so over the top...)

Page 11

[But...]

Rin: ?

Book: King Arthur and the two swords.

Announcement: The library will be closing shorty.

Page 12

Rin: (Crap!

I was just supposed to be doing a little research, but I got really into it...)

(Rin: It's already this late...)

Rin: (I wasn't able to finish the book about King Arthur, so I ended up checking it out.)

Rin: (The book about pudding, too.

I'll make sure to read it thoroughly la...)

Man: ?

Rin: (What, no way...

What am I getting so excited over?! Come on, me!)

Rin: (This is just some annoying thing I have to do! What's wrong with me?!!)

Page 13

[Those divine revelation menus are my job.]

[Intently doing research and spending long hours in the kitchen]

[Are just part of work.]

Rin: (Right...?)

Page 14

Rin: Why are you here.

Ryuu: I'm taking notes!

Ryuu: I can't cook, but I won't be able to write about it if I stay oblivious!

I'm counting on you to explain!

Rin: (Tch.) Coming in here and demanding something like that...

If you get in the way, you're banned from the kitchen from now on.

(Ryuu: Banned?!)

Ryuu: How cold-hearted...!!!

[Explanation]

Rin: So first, the ingredients.

Wheat flour, bread flour, brown sugar,

Spices, raisins, eggs, milk, and suet.

Ryuu: Suet?

(Also known as sukiyaki fat.)

Rin: It's beef fat.

A particular kind that comes from the area around the kidney's.

Page 15

Rin: Recently using butter has been commonplace, but

Since we're making "King Arthur's pudding," I think we should make it the old way.

Ryuu: When you say old, how old is it?

Rin: 17-18th century, I guess.

Rin: Pudding originally referred to a kind of sausage.

Back then, when the fields in fall started to thin out, cattle farmers would slaughter their cattle.

It was common to use organ casing to preserve food for later.

[There are various theories.]

Rin: Only after that, hundreds of years later, did the sweet pudding we have today get developed.

Ryuu: Ah!!

In the old stories of Mother Goose, there was something about sausage pudding!!

Ryuu: I see, so that's why! (I thought that was weird.)

Page 16

Rin: Since it's an old pastry, it's simple to make.

Rin: First, grate up the suet.

(Use a cheese grater or something like it.)

Rin: Mix it together with both flours and the sugar until it looks incorporated, then

Add the raisins, spices, beaten eggs, and milk, and stir it together.

The spices are cinnamon, nutmeg, ginger, cloves, and coriander, stuff like that.

Rin: With that, the dough's done.

Rin: Now,

Rin: Next is the interesting part!

First I'll boil this cloth in water.

Ryuu: Huh? The cloth?

Rin: Yeah.

In the 17th century, something called a "pudding cloth" came about.

Rin: This cloth became a substitute for cattle organ lining.

With it, they could easily make pudding all year round.

Page 17

[Dust with flour]

Rin: What we call "basins" now were like private steam-cookers. (I've never seen one myself though.)

Rin: Now, I'll wring out the cloth, spread it out, and sprinkle it with the wheat flour from before.

Then I'll place the dough on top.

Rin: Tie it together into a pouch.

Rin: And submerge it in boiling water!

Ryuu: !!!?

Ryuu: You put it in there?!

Won't it get all soggy?!

Rin: I thought so, too, but

The flour I sprinkled on hardens and becomes like a skin. So it shouldn't get very wet...

[Doubtful.]

Ryuu: Re...

Ryuu: Really...

Page 18

[As the water evaporates, add more hot water.]

Rin: Well, anything's an experience.

To keep the water covering the bag halfway, I'll have to periodically add water over the 2-3 hours it boils.

Ryuu: That's so long!!

So, where's the one you boiled for 2-3 hours?

Rin: There isn't one.

I've been making dinner preparations until now.

Ryuu: ...Hm?

Ryuu: Wait, Rintarou.

What are you doing with that pumpkin?

Rin: What am I doing...?

I thought I'd steam it like this so I could pull the knife out. (Since I can't take it out.)

Ryuu: Stop! Stop!! Just wait a sec!!

Rin: !?

What's the deal?

(Ryuu: No way!!)

(Ryuu: You absolutely cant!!)

Page 19

Ryuu: That kitchen knife...

Please trust in me to pull that knife out later.

Rin: ......

(Rin: Trust in you..?)

Rin: ....

What?!

Page 20

Ryuu: Y'know, Rin...

Seeing you in the kitchen has become really common, huh...

Rin: !

Whose fault is that?

Rin: Lately, I feel like I'm always in the kitchen or the library.

Ryuu: Ahh, for your research.

Was the pudding lots of trouble?

Rin: (No.) Just looking up the recipe was easy, but...

Rin: I ended up getting curious about all sorts of things on the way...

Rin: If I remember correctly, the "English people" in King Arthur's time and the Saxons that had come from the continent were different.

Pudding was a traditional dish from those Saxons, but...

Ryuu: Hmm.

Rin: That pudding was also made by King Arthur.

...Isn't that a bit weird?

Ryuu: Haha! I see.

...Yeah, it's a bit weird, but it's not that weird.

Page 21

Ryuu: Because at that time,

Weren't a lot of things changing?

Ryuu: Former enemies became citizens. The shape of the country was changing.

Organ casings became cloth. Models changed.

Ryuu: And those things changed from history to written word.

Ryuu: A simple high school student

Ryuu: Becomes a chef before you know it.

Page 22

Rin: Just when did I become a chef...? (I'm just doing what my job entails.)

Ryuu: Before you know it, I said!

Hey, is your pot okay? (It's almost time, right?)

[But...

For just a moment]

[While researching and making all sorts of things]

[Before I knew it, I was enjoying it.]

Page 23

(Finish it off by baking in the oven to dry the outside.)

[Just a little...]

(Prepare a custard sauce drizzle onto the pudding.)

[But that's a secret.]

Ryuu: It's doooone!

[Today's Divine Revelation Menu:

King Arthur's Pudding (with custard sauce)]

Page 24

Ryuu: Thanks for the meal! My very first pudding!

Ryuu: ...

....

Ryuu: ...Ah...

It's rich... (Really rich.)

Rin: It's really dense!

I wonder if the thick texture is because of the beef fat.

Ryuu: I can smell the spices!

When I smelled the dough earlier, it reminded me of Christmas!

Rin: Yeah, me, too!

Next, I'll try it with the custard on top.

Ryuu: Ah, me too!

Page 25

Ryuu: ...Yeah.

Ryuu: This is really good.

Ryuu: Fancy meals are good, too, but

A traditional dish with a few ingredients, cooked simply,

Ryuu: I feel like I can touch history just by eating it.

Ryuu: Living alongside nature's cycle with their cattle,

Devising new ways to use their wheat and fruits as they ate.

[Ryuunosuke is]

Ryuu: A strong wind blows over the scarce soil...

[Summoning an unseen, far-off legend.]

[Turning back time.]

Ryuu: I can see the capital,

Where a king used to live long ago, in a land far away.

Page 26

Ryuu: And in that place,

Ryuu: Is a sword that only the rightful king can pull out.

Page 28

Ryuu: ...Please

Lend me your power...

Ryuu: I am also a king,

Ordained by literary circles in the future.

Ryuu: Come out!

Page 29

Ryuu: Ex-

Ryuu: cali-

bur!

Rin: Huh?

Rin: I thought that was a different sword from Excalibur?

Page 30

Ryuu: ...Eh...?

Rin: Oh, it came out.

Ryuu: Ehh?!

Book: King Arthur is given Excalibur by the Lady of the Lake.

Ryuu: EEEEH?

Ryuu: It really was a different sword. (I didn't know...)

Rin: (The blade's undamaged.)

Rin: I wonder if that was a real revelation...?

[There's multiple patterns.]

Page 31

Girl: Hey!

You!

Girl: Wait...

Schoolgirl: Kya!

What are you doing?!

Girl: I, I'm sorry...

This is grandma's...

The pumpkin I got from my grandmother...

Schoolgirl: That was close! Geez, what are you doing?

Schoolgirl2: Just drop it. Let's go.

Page 32

(Schoolgirl: What a joke... That stuff about her pumpkin...)

Mom: Urara, are you okay!?

Urara: Ah, yeah, I'm fine!

Mom: You scared me...

That's why I said it'd be better to send it by mail!

Now, can you stand? Let's get going.

Urara: Yeah.

Mom: Don't stray off, okay!

Urara: Okay.

Urara: (This is Tokyo...)

Page 33

[This is the city I'll be living in from now on!]

#honjitsu no kami oroshi #honjitsu no kami oroshi 4 #honjitsu no kami oroshi chapter 4 #today's divine revelation #manga translation

11 notes · View notes

familycuisinee · 3 years

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what is the most difficult mexican dessert to make

<figure><img src="https://ift.tt/3Fzf152" alt="Homemade Deep Fried Mexican Sopaphillas" /></figure> <p>Want an authentic Mexican Dessert for your next fiesta? </p> <p>From fried ice cream and caramel flan to traditional churros and sopapillas, these tasty treats will satisfy every taste bud.</p> <p>In fact, you haven’t truly lived until you try the classic tres leches. This heavenly cake is creamy, ultra-light, and practically melts in your mouth.</p> <p>If you’re looking for some of the best flavors of Mexico, try these 18 dessert recipes for yourself! These favorites are sure to delight!</p> <h2>1. Churros</h2> <p>Deep-fried dough coated in cinnamon sugar and dipped in chocolate or caramel? Yes, please! </p> <p>Sweet, crunchy on the outside, and fluffy and moist on the inside: churros are perfection.</p> <p>You don’t even need to go to a Mexican restaurant to get your hands on these sweet sticks! </p> <p>Churros are best eaten freshly cooked, so why not make your own? Believe me, this recipe is tremendously easy. Anyone can follow it.</p> <h2>2. Fried Ice Cream</h2> <p>Vanilla ice cream is already glorious, but when you fry it? Hallelujah! All that crunch and flavor - oh-so-dynamite!</p> <p>With this mess-free recipe, there’s no need for a deep-fryer! </p> <p>Instead of coating the ice cream and then deep-frying it, you’ll only fry the cornflakes. Then, you’ll roll the ice cream in the fried cornflakes, giving it that deep-fried effect. </p> <p>Drizzle chocolate syrup (or caramel, whichever one you prefer) all over that bad boy! </p> <p>Sinful and decadent, this Mexican dessert is definitely not for calorie counters!</p> <h2>3. Dulce de Leche</h2> <p>Sure, you know about nachos, tacos, and burritos, but are you familiar with dulce de leche? It’s only the sweetest, most luscious Mexican dessert ever! </p> <p>Dulce de leche is sweetened milk, and it is phenomenal. It’s a lot like caramel, but much better!</p> <p>Best of all, it’s effortless to make. You just take a can of condensed milk, pour it in a pan, and bake it in the oven for 2 hours. </p> <p>When you take it out, you’ll get a super thick, creamy, and delicious dessert! </p> <p>You can use dulce de leche as a bread spread, cake filling or icing, churros dip, or ice cream topping. You can also just eat it with a spoon. I know I do!</p> <h2>4. Caramel Flan</h2> <p>Sweet and melt-in-you-mouth custard oozing with caramel sauce: that’s what all this flan is all about.</p> <p>If you’ve never tried making caramel flan before, this quick and easy recipe is a good way to start. It’s simple and only calls for five basic ingredients. </p> <p>With some sugar, eggs, sweetened condensed milk, evaporated milk, and vanilla extract, you’ll have the most indulgent flan in no time!</p> <h2>5. Tres Leches Cake </h2> <p>Tres leches, which literally means, “three milks,” is an incredibly moist and decadent cake. </p> <p>It’s a poke cake that’s drizzled with three different kinds of milk - heavy cream, evaporated milk, and sweetened condensed milk - making it so sweet and decadent. </p> <p>Topped with a dollop of whipped cream for garnish, this cake is heavenly.</p> <p>When I first had this cake, I thought it was so good, it must be complicated to make. But boy, was I wrong! </p> <p>If you can make a sponge cake, then you will have no problem making this recipe. </p> <p>Once the cake is baked, all you need to do is poke holes in it, pour the milk over, and refrigerate! </p> <h2>6. Sweet Mexican Corn Cake </h2> <p>Mexican sweet corn cake: it’s moist and sweet, and a perfect way to end any Mexican meal.</p> <p>What’s so special about a Mexican corn cake? Well, for starters, it uses three different forms of corn: corn flour, corn meal, and actual corn. </p> <p>So from that alone, you already know how much this cake is bursting with corn flavor!</p> <p>Whether you top this popular dessert with cajeta or caramel, ice cream, or powdered sugar, it’s sure to be a crowd pleaser.</p> <figure><img src="https://ift.tt/3aqJXWQ" alt="Deep Fried Mexican Sopaphillas" /></figure> <h2>7. Sopapillas </h2> <p>Sopapillas are fluffy, puffy, and sweet doughs deep fried to perfection!</p> <p>These pillowy doughs have a consistency similar to that of the Indian fry bread. Sometimes people also fill the inside with taco meat for a savory snack. </p> <p>For dessert, they fill it with berries and cream. </p> <p>For this recipe, all you need is powdered sugar and honey. These simple ingredients make a humongous impact. Just get in my belly already!</p> <figure><img src="https://ift.tt/3vdeaCl" alt="Mexican Bunuelos" /></figure> <h2>8. Mexican Buñuelos</h2> <p>Bunuelos are a popular Mexican dessert that are crisp on the outside and soft and fluffy on the inside. </p> <p>They’re like a cross between a donut and a churro, so if you’re a fan of those desserts, then bunuelos are a must-try!</p> <p>They’re often served during the holiday season, but with this recipe, you can make bunuelos any time, any day!</p> <p>Bunuelos come in two shapes. In this recipe, we’re shaping the bunuelos like a donut: round with a hollowed center. </p> <p>Deep-fried and coated with cinnamon and sugar, it makes a wonderful dessert or an afternoon snack.</p> <h2>9. Chocoflan Impossible Cake</h2> <p>Nothing is impossible with this easy chocoflan impossible cake! This cake is not only delicious and easy to make, it’s magical as well! Well… sort of.</p> <p>Made with a rich chocolate cake with a layer of vanilla flan and a topping of cajeta, this cake is one of the most sinful and decadent desserts you will have in your lifetime.</p> <p>As for the magical aspect? Well, you’ll start by drizzling cajeta in a pan, and then pour the chocolate cake batter, and then the flan mixture. </p> <p>You’ll expect it to come out arranged in that order, but then something amazing happens as it bakes.</p> <p>The layers of flan and chocolate cake comes in reverse, with the flan on top and the cake at the bottom! Science, am I right? </p> <h2>10. Mexican Wedding Cookies </h2> <p>There’s no need to attend a Mexican wedding to enjoy these cookies! Make them at home any day you want.</p> <p>Also called polvorones, snowballs, and butterballs, these dainty cookies are sweet, tender, buttery, nutty… I can go on and on! Every bite is just pure ecstasy.</p> <p>Who would think something that tastes so sophisticated is also easy to make? Six ingredients are all you need to make them! </p> <p>With some butter, powdered sugar, salt, vanilla, flour, and pecans, you’ll have your very own batch of these glorious cookies. </p> <h2>11. Rice Pudding </h2> <p>Also known as Arroz Con Leche, Mexican rice pudding is a simple dessert that only calls for four ingredients. Wow!</p> <p>Luscious, sweet, and decadent - this dessert is sure to satisfy your sweet tooth. Whether you serve it warm or cold, it’ll be delicious.</p> <p>For this pudding, you’ll need milk, sugar, rice, and cinnamon. For a more interesting flavor and texture, you can also add raisins and shredded coconut. </p> <p>Oh, and to add a little kick, how about some rum? </p> <h2>12. Pineapple Empanadas </h2> <p>Sweet pineapple filling in an empanada? Why not?</p> <p>I usually enjoy empanadas as a savory snack. So when I first encountered these pineapple empanadas, my mind was blown!</p> <p>The filling is so sweet and juicy, and it is wonderfully complemented by the flaky, buttery crust. </p> <p>The best part is, you can make these sweet pockets at home! You’ll be surprised at how easy the dough is to make. As for the filling? </p> <p>While this recipe calls for pineapple preserves, whatever jam you have on hand will do!</p> <h2>13. Mexican Sweet Bread (Conchas) </h2> <p>Mexican sweet bread or conchas is classic bread that’s popular for its shape. Concha, which is Spanish for “shell,” has a topping that’s distinctly shaped like a shell. </p> <p>It’s wonderfully sweet and tender and is extremely popular in Mexican cuisine. It’s eaten at any time of the day — not just for dessert!</p> <p>With this recipe, YOU can make authentic Mexican sweet bread at home. Usually, conchas are topped with white frosting, but this recipe calls for a chocolate topping. </p> <p>Who doesn’t like chocolate? </p> <p>Whether you eat on its own, filled with refried beans or milk foam, or dipped in warm milk or hot cocoa, you can’t go wrong. It always tastes spectacular!</p> <h2>14. Mexican Sweet Corn Cake (Pastel De Elote) </h2> <p>Okay, you got me. I love Mexican sweet corn cake so much, I’m featuring another recipe! </p> <p>You’ll use a bundt pan for this recipe. With a bundt pan, your cake will get those lovely ridges that the cajeta can ooze from. </p> <p>Just like the first entry, this recipe will give you a cake that bursts with so much corn flavor. </p> <p>Whether you top it with cajeta, whipped cream, ice cream, or powdered sugar, you won’t go wrong: it will still be amazing.</p> <h2>15. Buñuelos </h2> <p>I’ve already talked about the round bunuelos earlier, so this time I’ll talk about the round and flat version. </p> <p>Also known as elephant ears, these bunuelos are a popular fair food all over the country. </p> <p>There’s no need to wait for the next fair to enjoy these fantastic flat bunuelos. Just make them at home! </p> <p>They’re so easy, they come together in less than an hour!</p> <h2>16. Dulce De Leche Donuts</h2> <p>I’ve already covered dulce de leche and how yummy and easy it is to make. What I failed to mention is that it’s so addictive, you’ll want to incorporate it in as many desserts as you can. </p> <p>Case in point: dulce de leche donuts.</p> <p>The combination of soft, fluffy donuts, and a sweet dulce de leche filling creates a beautiful harmony in your mouth. Every bite is so good, it’ll feel like you’re in heaven.</p> <p>To make them, you only need four ingredients: mini-biscuit dough, dulce de leche, butter, and some powdered sugar for dusting. </p> <p>Quick, easy, and decadent: it’s everything you want in a dessert, and more.</p> <h2>17. Mexican Hot Chocolate </h2> <p>Say hello to homemade Mexican hot chocolate!</p> <p>When it comes to heart-warming, soul-satisfying drinks, you deserve nothing but the best. </p> <p>The secret to this Mexican hot chocolate is that it’s made with love… and 100% unsweetened cocoa powder.</p> <p>Mix the cocoa powder with milk, cinnamon, and a bit of chili, and you’ll have a cozy hot chocolate that’s perfect for a cold or cloudy day. </p> <p>Oh and don’t forget the mini-marshmallows! Hot cocoa isn’t complete without those tiny pillows of joy!</p> <h2>18. Horchata</h2> <p>Last on the list is a popular Mexican drink that will add sweetness to any meal. Horchata is made with rice (or other grains) and milk. </p> <p>Seasoned with sugar and cinnamon and loaded with ice, it’s a sweet, creamy, milky, and refreshing drink.</p> <p>Who says you can only enjoy horchata in your favorite Mexican restaurant? </p> <p>It calls for the most basic pantry ingredients, so you can make it at home. </p> <p>Got rice, cinnamon, sweetened condensed milk, and vanilla extract? If so, then give homemade horchata a try today!</p> <p>You can drink this beverage as is or spike it with some rum for a bit of kick. Yum. </p> <figure><img src="https://ift.tt/3AwCQ9A" alt="Mexican Dessert Recipes" /></figure> source https://familycuisine.net/what-is-the-most-difficult-mexican-dessert-to-make/

#familycuisine

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great-jenna-bake-off · 6 years

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Season 3 Episode 4: Crème Caramel

If you’ve been thinking, “My gosh, it’s been a very long time since Jenna baked anything,” number 1, thank you for your interest in my blog and my life, I’m very flattered, and number 2, you would be right. It’s been HOT here in Los Angeles and the prospect of turning on my oven has been very unappealing. But a few weeks ago, I did get my act together to make some crème caramels. Full disclosure: I generally do not like caramel. It’s a sin as a baker to be opposed to anything sugary, but I just find caramel sticky and cloying. So I was not really looking forward to this bake.

https://www.bbc.com/food/recipes/classic_crme_caramel_44792

What is a crème caramel, exactly? Well, it’s basically the French version of a flan. In fact, I was hard-pressed to find any difference between a flan and a crème caramel. I think flan uses sweetened condensed milk and a crème caramel uses regular milk. But if you’ve had a flan, you’ve basically had one of these.

Step one was to make caramel, which is easy enough. I boiled water and sugar over the stove while stirring.

Boiling away

Eventually, my sugar water turned a nice coppery caramel color.

Or at least I hoped it had; its hard to see the color since the inside of the pan is black.

I then poured my caramel into my six little ramekins. Side note: Ramekins do not come in sets of six. I was very annoyed by this fact while trying to assemble six identical ramekins for this task.

One day I’ll be a fancy baker with matching cookware.

I then let the caramel harden, which concerned me. Hardened caramel likes to stay put; how would it eventually come out on top of my custard? But then again, who am I to question a Mary Berry recipe? So I buttered the sides of my ramekins and moved onto the custard preparation.

For the custard, I whisked together eggs, vanilla, sugar, and warmed milk. Pretty simple stuff.

A shot of custard in motion

Then I put my ramekins in a water bath, poured the custard on top of each, and put the whole thing in the oven. Voila! Très simple. All I had to do now was wait for them to bake until the custard was set.

So I waited 20 minutes and checked on my custards. And they were still liquidy. So I waited another 10 minutes and checked on them again. Still completely runny. Waited another 10 minutes; they sloshed around. I waited and waited and waited. Hours passed. Empires rose and fell. Fish grew legs and evolved into land creatures. And still, my custards were not set.

Ok, in reality my crème caramels were probably in the oven for about an hour and a half. But when the recipe calls for 30 minutes of baking time, that’s cause for some concern. Finally, I had to go to a birthday party, so I pulled them out of the oven and hoped for the best, even though the middles were far more jiggly than I felt a set custard ought to be.

Crème catastrophe?

My crème caramels then had to chill into the fridge overnight to allow the caramel to absorb into the custard. After the baking time fiasco, I was not optimistic about getting the caramel out of those ramekins.

While my crème caramels cooled, it was time to check in on the bakers. Notably, Sue is flying solo this week, with Mel presumably causing havoc in a kitchen somewhere else.

Look at all that empty Mel-less space.

As the bakers get to work on their caramel, Sue helpfully reminds us that Manisha had to take 8 attempts to make caramel last week. Unfortunately, things aren’t going much better for her in this round, as her first batch of caramel burns.

Womp womp.

Other bakers are also having trouble with their caramel. James’s caramel is quite light:

While Danny fails to pour hers into the ramekins before it cools and ends up with caramel globs instead of a nice coating.

When it comes time for custard, Manisha and Stuart decide to use only the yolks of the eggs, despite no clear instructions to separate out the egg whites. Will this give them the edge on the competition?

Spoiler alert: it will not. Trying anything not stated in the recipe NEVER works for the technical challenges.

The bakers then prepare their water baths. Ian: “The question is, should the water be hot or cold? I went with lukewarm.”

Here’s a man who knows how to hedge his bets.

When the crème caramels come out of the oven and the bakers do the all-important jiggle tests, I can’t help but feel my crèmes had a little more wobble than theirs do.

But how jiggly is too jiggly?

The bakers are not given the luxury of chilling their crèmes overnight; after about 30 minutes in the fridge, it’s time to turn them out.

John takes this process VERY seriously.

Cathryn is so aggressive in getting her crèmes out that she breaks the ramekin.

HULK SMASH.

Manisha, worried that her crèmes have not set because she didn’t use egg whites, tries to present them still in their ramekins. But Sue is having none of that.

Sue: “You have to turn them out. It’s the rules.”

Turns out both Manisha and Ryan were right to be worried, as their egg white-less crème caramels are a huge mess.

This looks... less than appetizing.

In the end, Brendan is declared the winner with a smooth texture and a dark caramel.

Creamy perfection.

Would my crème caramels be subject to the same structural failure as Manisha and Ryan’s? There was only one way to find out: I had to take the plunge and turn them out.

First, here’s Mary’s perfect crème caramel:

And here’s my attempt:

By some miracle, it’s standing up! It has caramel on top! It looks pretty darn delicious! But how would it taste?

***

Matt’s review is nonexistent, because he was out of town when I made these. So I guess I’ll have to review myself. And I have to say, I think I did pretty well here. My caramel could be a little darker, but some of the bakers ended up with lighter caramels, and I didn’t burn it. I slightly overcooked the custard, because the very edge had a slight scrambled egg texture. But the texture in the middle was smooth, creamy, and delicious, and overall, the thing looks pretty darn close to Mary’s example.

***

Final thoughts: This was a pretty easy bake, provided you followed the recipe and didn’t try to get fancy with the eggs. In the end, simple techniques usually work out. I still don’t know why my custard was so darn jiggly coming out of the oven; clearly it had set and I’d in fact over baked it slightly. But it still looked completely liquid to me. Still, at least it tasted good and kept its shape!

#GBBO #great british bake off #baking #Mary Berry #creme caramel

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romionesecretsanta · 6 years

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Christmas Pudding

Merry Christmas, Anna @ladyknightley! I was delighted to make this gift for you, and I really hope you enjoy this piece of fluff. In my ask to you earlier, you happened to mention flan, which turned into the inspiration for this story.

~*~

December 25th, 1995

It had been a rather pleasant surprise when Hermione had arrived at Grimmauld Place, out-of-the-blue, a few days earlier. Since everything had happened so suddenly after the attack on his dad, Ron thought he wouldn’t see her again until after the holidays.

He was a bit worried that he hadn’t had the chance to tell her why they’d disappeared in the middle of the night, so when she came barreling into the old manor and hugged him tightly, asking him if he was alright, those same worries were replaced by a feeling of warmth. It was something that seemed to be happening more and more when she was around, he’d noticed.

He and Ginny had quickly filled her in on Harry, and the three had worked together to break him out of his stupor. After that, things seemed to settle down. His father was recovering in the hospital, and they’d been relishing the break—Hermione’s first time spending Christmas with the Weasley family.

Ron was enjoying the time with his friends, though in the back of his mind, there was a niggling feeling of apprehension regarding the gift he’d purchased for Hermione. He wasn’t sure how she’d react to the perfume, he just knew he wanted to get her something nice… something that would acknowledge that he was aware she was a girl.

As they walked down the stairs on Christmas Day, thanking each other for their gifts, he didn’t know what to make of Hermione’s comment about her perfume. Unusual? What did that mean?

He managed to distract her by focusing on Kreacher’s gift, but in his mind, he was trying to decipher the riddle. Did unusual mean good? Terrible? Perhaps unexpected? Was she indifferent to the clumsy message he was trying to send?

He couldn’t help but smile as they rounded the dining table. He’d caught a whiff of the scent as she sat down, so it couldn’t be all bad. Taking his spot across the table from her, he put it out of his mind as he looked eagerly at the food in front of him.

As they tucked into the Christmas lunch, the air was quite festive, despite the absence of Mr. Weasley. Even Ron’s mum seemed to be in brighter spirits after the unpleasantness of Percy’s returned jumper. There was joking and laughing, and Sirius would break into snatches of song as they ate.

Ron and Hermione caught each other’s eyes a few times throughout the meal, smiling at each other. Ron’s ears seemed to match the pretty blush on Hermione’s cheeks every time this happened.

Mundungus arrived as the meal neared the end, causing a bit of commotion as he stumbled into the house and pulled up a chair, ready to sample the Christmas pudding and trifle. The conversations picked up again and Ron eagerly dug into the dessert in front of him.

Hermione suddenly let out a loud moan, before quickly holding a napkin up to her mouth, her cheeks blazing in mortification. Silence blanketed the table as everyone turned to stare at her.

Ron had seen her take the bite and her reaction had also caused him some discomfort. He thanked Merlin that no one was paying attention as he squirmed in his seat. Blimey, he’d almost dropped his fork upon witnessing her!

Avoiding eye contact with any of the other guests, Hermione turned to Molly, who gave her an encouraging smile and patted her hand. “Mrs. Weasley, this is the best flan I’ve ever tasted. It’s truly incredible. My mum always buys them from a little bakery around the corner from our house, but that one pales in comparison to this.”

“Thank you, dear. I don’t make it often because it’s tricky to get just right, but it’s Arthur’s favourite. It’s an old Weasley family recipe, you see. Not just ingredients, but it takes a little bit of magic as well.” She gestured to a tin sitting on a nearby countertop and whispered conspiratorially. “I’m going to sneak a small piece into the hospital for him.”

Interest lost in Hermione’s outburst, the rest of the table echoed her thoughts, thanking Mrs. Weasley for the fine meal. Ron, however, couldn’t take his eyes off Hermione. When she met his glance, he swiftly looked down at his plate, intensely studying the last few blobs of custard for signs of a hidden message—the sound of her delight now burned into his memory.

“Right then,” his mum announced, “Let’s get going to St. Mungo’s, shall we?”

~*~

November 24th, 2001

“Please, George?”

“Just tell me why you want to leave early.”

“No.”

“Look, Ron. I know it’s Saturday and the holiday shoppers aren’t out yet, but that’s no excuse to skive off work.”

“C'mon George, it’s going to be swamped the next few weekends. Just let me take this afternoon off, and I’ll even work extra shifts the last few days before Christmas.”

George folded his arms and surveyed his desperate brother. “You’re being secretive and annoying, which means it’s something related to Hermione, and probably something poncy.”

“That’s ridiculous.”

“Then why are your ears red?”

“Bloody hell. Fine, you’re completely right.”

“Alright then, that’s all I needed to know.” George waved his hand dismissively at his younger brother.

“Thank you. Oh, and don’t tell Hermione anything about this.”

George huffed. “Fine, fine. Now get out before I change my mind.”

Ron Apparated away, leaving George shaking his head in amusement.

A couple of hours later, Ron walked up to the door of the Burrow, a big grin on his face. The first task of his afternoon off had been completed successfully. Now onto the second, which required the help of his mum.

He rubbed his cool hands together and opened the front door to find his mother seated in the den, knitting and listening to the wireless.

“Ronald, dear! What are you doing here?”

“I… er… need your help with something, in the kitchen.”

She stood up and put the half-completed jumper aside, before wrapping him up in a big hug.

“How’s Hermione?”

“She’s good, she’s looking forward to the break at Christmas.”

She scolded him. “You both work too much.”

Ron rolled his eyes, having heard that before. “I know, mum. Now, will you help me?”

“With what, exactly?”

His ears flushed. “Can you teach me how to make Hermione’s favourite flan? The one you make for dad? I want to take it to the Grangers for Christmas Eve.”

Molly was taken aback, his request unexpected. “Of course. But it does take a while to perfect.”

“Oh,” Ron’s shoulders dropped. “That’s okay, just show me, and I’ll try my best.”

“I can just make it for you, dear.”

“No,” he said firmly. “I really want to do this myself.”

Molly sighed. “Come along then, ” she replied, rolling up her sleeves. “We have a lot of work to do. It’s actually quite a simple recipe, but the Weasley version has a few modifications…”

~*~

November 26th, 2001

The newly expanded Weasley Wizarding Wheezes had a wonderfully whimsical and ever-evolving storefront, their products on display for all to see. However, the bulk of the expansion was unseen to most eyes. The staff-only areas now comprised of, amongst other things, a massive stock room, an entire workshop, and even a full test kitchen that enabled George and Ron to work on their very popular edible products.

Ron had decided this would be the ideal place to perfect his version of the Weasley flan, away from the prying eyes of his lovely but oh-so-inquisitive girlfriend. Unfortunately, this meant that he had to fill George in on his plans. He decided that his lunch hours could be spent on this endeavour, giving himself a month to get it right.

He carefully measured out the ingredients, first for the caramel, and then for the flan itself. He noticed that the caramel didn’t seem to look or smell the same as it had at his mum’s, but he didn’t think too much of it.

He tried to follow the same wand movements his mother had shown him, first warming the milk and then adding the sugar and vanilla, before beating the eggs and whisking it into the warm liquid. He then recited the charms he’d been taught, before placing it in the oven. Forty minutes later, he had his first attempt completed.

After letting it cool and dumping it on the plate, he examined it. The jiggly custard didn’t seem to hold its shape, and slowly melted into a messy blob.

“Well, maybe it tastes good.”

He called out to his brother, who popped in a minute later. “What?”

“Do you want to give this a try?”

George looked at the flimsy flan dubiously. “Doesn’t look right.”

“I know, but give it a taste.”

The older redhead accepted a spoonful and took a tentative taste. His face screwed up and he spat it back out, before running over to the sink and taking a swig of water. “Blerg! That’s foul.”

Ron took a taste, and had the same reaction.

“Bloody hell, Ron. Look!” George groaned and pointed at the countertop, causing Ron to flush in embarrassment.

“Maybe next time, try using sugar instead of salt.”

~*~

December 22nd, 2001

It had been nearly a month, and Ron had finally gotten to a point where he could make a delicious-tasting, well-structured flan. It looked flawless, from the golden dark caramel on top, to the rich, milky custard underneath.

The problem was that it didn’t taste right. Something was missing, he just didn’t know what.

George’s taste test had confirmed it. “Sorry little brother, it tastes the same as the last three. Good, but…”

“But… it still doesn’t taste right.”

“Exactly.”

Ron ran his hands through his hair in frustration. He was running out of time, and the dessert had to be perfect. He wanted her to enjoy It as much as that first bite she’d had at Grimmauld Place years ago.

“I’m sure I’ve done it correctly. The recipe, the charms, everything!”

“Just get mum to make it.”

“No, it has to be me.”

“Fine, do what you want.” George exited the kitchen, muttering to himself. “Stubborn git.”

~*~

December 23rd, 2001

The next day, Ron was trying to remember, word-for-word, what his mother had said. He racked his brains when it suddenly came to him, an offhand comment she’d made that afternoon.

“Whenever I make this, I think of how much I love your father. That seems to give the recipe a little something special.”

Could that be it? Could that be the missing ingredient? It seemed silly, but he was willing to try it.

This time, as he prepared and mixed the ingredients, his thoughts were focused on Hermione. Her smile, her laugh, and how she made him feel like he was complete when she was near. As he whisked away, he remembered the feeling of her lips on his, or how cute she looked when she was reading.

After baking and cooling the dessert, he was nervous. If this didn’t work, he’d be left without options. He took a spoonful and closed his eyes, before parting his lips and allowing the bite to land on his tongue. The delicate flavor melted on his taste buds, the sweet richness something to be savoured.

He’d done it! He’d successfully perfected the flan that Hermione loved.

He was so lost in the incredible taste that he failed to register the sound of his girlfriend’s voice, chased by a harried George.

“Hermione, I told you, you’re not allowed back…”

It was too late as she burst into the kitchen, only to find Ron holding up a small piece of flan in front of his face.

“Ron, what’s this?”

George was red-faced. “Sorry, Ron. I tried to stop her.”

“I just wanted to take my boyfriend out for lunch!”

“It’s alright.” Ron focused on Hermione, who was staring at him questioningly. “It was supposed to be a surprise for tomorrow night, at your folks. My mum taught me how to make that pudding you like so much.”

“Oh, Ron! That’s so sweet of you!”

“Ron’s been trying for weeks to get it right. It’s really delicious, but not quite the same as mum’s.”

Ron shrugged his shoulders sheepishly. He didn’t want to let them know he had, in fact, solved the problem. He’d let that be a surprise.

“Tried my best, love.”

She looked at him compassionately. “I love you for trying.”

“Love you, too.”

“Now, can I have a taste? It does look really yummy.”

“Nope, sorry. You’ll just have to wait until tomorrow.” He flashed her a crooked grin. “You did ruin my surprise, after all. I think the punishment fits the crime, in this case.”

Hermione folded her arms in protest, but realized how much work he must have put into it, just for her.

“Fine.”

“Good.” Ron vanished the dessert and pulled Hermione into a hug, kissing the top of her head. “You were saying something about lunch?”

~*~

December 24th, 2001

Hermione knocked on the wreathed door of her parents’ home, looking forward to spending some quiet time with them. Ron was right behind her, holding on tightly to the dessert he’d prepared for the occasion.

It had become a tradition, ever since Hermione’s last year at Hogwarts, that the two of them would join Hermione’s parents for dinner on Christmas Eve. The four of them would then Floo over to the Burrow just before midnight to join the celebrations with the Weasleys.

The door opened to reveal Mr. and Mrs. Granger, who welcomed them into their warm home. “Happy Christmas, loves!”

“Happy Christmas, Mum and Dad!” Hermione responded enthusiastically, greeting her parents with hugs and kisses.

Ron did likewise, but continued balancing the precious cargo as he slipped out of his boots. “Mrs. Granger, do you mind if I put this in the refrigerator?”

“Of course not, right this way, dear. And Ron, how many times have I told you, it’s Jean.” She led him past an elegantly decorated Christmas tree, and into the sleek kitchen.

Ron’s cheeks flushed. “Yes, ma'am.”

After getting settled, the four of them celebrated with a round of drinks prior to dinner. The living room was tastefully decorated with silver and gold garlands, culminating in the beautiful spruce tree. It filled the room with a sense of festivity, as the two couples chatted about their respective careers and their plans for Christmas.

Mr. Granger was in the middle of an amusing anecdote about a recent patient when a bell rang out, signifying the ham was ready. Mrs. Granger left for a few minutes to get the meal on the table, before calling out to them to proceed to the dining room.

“You’ve really outdone yourself, Mrs… er, Jean,” Ron stammered, upon observing the spread that had been laid out.

Hermione agreed. “Yes, mum. Everything looks amazing.”

The four sat down and shared a wonderful meal. They continued their chat and laughed at some of the antics at the shop. Ron’s leg was shaking up and down, causing Hermione to place a hand on his thigh, stilling him.

“Is everything alright?” she asked under her breath.

“Yeah. Just nervous… about the dessert and all.”

“Don’t worry, they’ll love it.”

Ron nodded, and turned back to his meal.

Once they were done and the table was cleared, Ron slipped into the kitchen, saying that he needed to get the flan ready.

Mrs. Granger set a stack of four porcelain dessert plates down on the coffee table, before taking a seat next to her husband on the settee in the living room, awaiting Ron’s emergence from the kitchen.

“Please, just humour Ron if the flan isn’t very good.” Hermione whispered. “George told me he’s been working on it for weeks, trying to get it perfect. He knows it’s my favourite.”

Her mum gave a sudden sniff. “I’m sure it will be wonderful, dear.”

Hermione threw her mum a funny look, sensing a sudden change in her demeanour.

Ron, meanwhile, put a final finishing touch on the flan and took a deep breath, his hands trembling a bit as he strode out into the living room, carefully holding the treat on an elegant silver platter.

As he bent down to place it on the table, he could hear a note of alarm in Hermione’s voice. “Mum, are you crying?”

Ron was now blocking her view of her parents, causing her to strain and see what was going on. As Ron stepped sideways, she immediately looked at her mum’s teary face. Mrs. Granger was looking down at the flan and Hermione followed her eyes.

“What's—Oh!” Hermione gasped, her hands flying to cover her mouth, unbidden tears prickling her eyelashes.

There, levitating in a lazy circle a few centimeters above the impeccable dessert, was a shiny gold ring adorned with a tastefully cut diamond. The gem caught the light and reflected it, creating a beautiful pattern on the walls.

Everything was in slow motion as Ron knelt on one knee in front of her, taking her hands in his. He took a deep breath and looked up at her, his blue eyes damp, filled with such love for her.

“Hermione Granger,” he began, his throat tight with emotion. “We’ve been through so much together. Every up and every down you’ve been there, and miraculously, stayed there. You’ve made me a better person, and a better man.”

He paused for a second, overwhelmed by his feelings. She squeezed his hands, giving him the encouragement to continue.

“I can’t imagine where I’d be without you. You’re my light in the darkness, my best friend, my partner, and the love of my life. There’s nothing I want more than to spend the rest of my life with you, my brilliant, beautiful witch.”

He turned and plucked the ring out the air, presenting it to her.

“Will you marry me, Hermione?”

She nodded, tears running down her cheeks as he slid the ring onto her finger. She crushed her lips to his, kissing him with as much passion as she could muster. He kissed her back with equal enthusiasm, their shared happiness bubbling up into laughter as they broke apart.

“Yes, Ron. A million times yes!”

Hermione cupped Ron’s cheeks in her hands, taking in the expression of joy on his face, the diamond on her finger dancing and sparkled as it reflected the glittering lights of the Christmas tree. She knew she was a mess, but didn’t care as she pulled him in for another breathless snog, forgetting they had an audience.

“This is the best bloody day of my life,” Ron exclaimed as they separated, looking like he’d recently been Confunded.

The newly-engaged couple stood up to receive to receive congratulations from Hermione’s parents, both of whom were teary-eyed as well. Their baby was getting married.

Mr. Granger was pumping Ron’s hand and patting him on the back. “Well done, son. Welcome to the family.”

Hermione and her mum were locked in a tight hug, both weeping in happiness. The two women looked down and examined the ring, before embracing again.

Hermione pulled away and wiped the back of her hand across her eyes, before accepting a hug from her dad.

“You must have known this was coming then?”

Hermione’s mum spoke up, releasing Ron from a hug. “Ron told us his plans about a month ago. It’s been rather difficult keeping it to ourselves!”

“Unlike my family, I can actually trust your parents not to blurt out secrets,” Ron joked.

Hermione spun and faced Ron, shocked. “Does that mean your family doesn’t know you were planning to propose?”

“No, I popped in after work and told them yesterday, knowing they wouldn’t have a chance to see you before then. Mum was in a right state. ‘Oh, my baby Ronnie, getting married!’. It was embarrassing.”

“Wait, does that mean they’re all waiting for us to arrive to celebrate the news?”

“I’m afraid so, they’re probably huddled around the fireplace, ready to attack as soon as we arrive. Well, presuming you said yes.”

Hermione rolled her eyes, before glancing down at her hand. “Was there ever any doubt?”

Ron smiled and wrapped an arm around her shoulders. “Absolutely not.”

Mr. Granger spoke up. “Well, we shouldn’t keep them waiting, should we?”

“No, but we should freshen up before we go.”

“You’re just going to cry again anyway, love.”

Hermione elbowed him playfully in the ribs, and he feigned hurt. “This is a big moment. I want to look nice.”

It was Ron’s turn to roll his eyes as Hermione and Mrs. Granger started up the staircase to the two washrooms upstairs. “You always do,” he called out after them.

“I see you’re already learning to think like a husband,” Mr. Granger said with a laugh.

A few minutes later, the women returned, ready to head to the Burrow. The older couple queued up in front of the fireplace first, before disappearing one-by-one into the green flames. The younger couple followed, and were met with a mass of uproarious cheers and smothering hugs.

The perfect flan sat all but forgotten on the coffee table in the now-empty home, its inhabitants far too busy celebrating the wonder and joy that is love.

#ladyknightley #romione #romionesecretsanta #fic #gifts17

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babyscarfblog-blog · 5 years

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Light Dulce de Leche Flan Recipe

Forget delivery: making creamy and smoothie leche flan at home it’s easier than you think!

For Filipinos, Leche flan is one of the most popular dessert in the Philippines and is often served during fiestas, special occasions or even out of boredom. It is the sweetness that is hard to find like love.

This dessert is one of my favorite Filipino foods that I always crave. It is like in a relationship, sometimes sweet and sometimes Leche. During the colonization of Spain in the Philippines, Spanish flan dessert was influence and become accustomed by the Filipinos. When it was adapted, Filipinos changed some ingredients in making a flan from its original recipe. They used sweetened condensed milk instead of fresh milk. And it gives the flan a heavier texture, creamy, milky, and smoothie like a jelly that holds their shape and its topped with a syrupy caramel glaze as honey. Also, the egg yolks give the Leche flan an incredibly creamy texture and a golden richness that’s unique to Filipinos which it is one the ingredients that makes the dessert delectable.

Before, I always wondered on how to cook and make a sweet Leche flan without using an oven and thought that it will cost much money in making it. Then, when I was scrolling and searching on youtube I found out some video that is related in making a homemade Leche flan. And that was the time I discovered that it is easy to make and you don’t need a couple of hours in doing it; ingredients itself are not so expensive too. You don’t have to wait for him to make you feel special; make your own sweet moments in life. After that day, I started to make a Leche flan by watching on the video and follows the instruction on how will the food is done. It was so amazing and surprising that I already moved on because I was able to make a sweetened dessert. Say no to bitter people! And so, the common ingredients that are used by Flipino are evaporada milk, sweetened condensed milk, eggs and vanilla extract yet I used kremdensada and evaporada; because I know deeper in my heart it will make the food creamier, sweeter, and milkier. After experimenting it, I find it very rewarding for myself in able to create recipes that taste just as good as the original. To compare and contrast, my recipe is similar to its original recipe but what makes it different and unique is that I added some flavors and toppings on it which make my Leche flan taste and looks like a light dulce de leche caramel that melts in your mouth. You won’t regret and resist the indulge taste of my crema de Leche flan where you can ever-mouthwatering on it and cannot stop thinking on how heavenly great is the Leche flan. And of course, BITTER are not allowed in this blog! Charoooot.

So what’s with my crema de leche flan?

ü It melts your heart.

ü It is made with love for the people I love.

ü It brings happiness to everyone who gets to taste it.

---

Ingredients

For Caramel

§ 1 cup of white sugar

§ 1 Llanera

These are the easiest steps you need to do in making the caramel. First, put 2-3 teaspoon of sugar in the container(llanera) and turn on the stove and heat the container. Second, move llanera repeatedly over flames until sugar is melted and golden. Continuously tilt and swirl the llanera well to evenly distribute the caramel. Lastly, let it cool and set aside. As a reminder, do not touch the container because its super-hot, you can use a clip and also a gloves if you were uncomfortable.

For the Flan

§ 12 egg yolks and 3 whole eggs

§ 2 canned of Kremdensada/ evaporada (410ml)

§ 3 canned of sweetened condensed milk (360ml) and (160ml)

§ vanilla extract or lemon zest

The first thing you need to do is to crack the eggs and make sure to separate the egg whites from the egg yolks and crack the 3 whole eggs. Remember that we need the 12 yolks and the 3 eggs (including the white). You may use an egg separator if you’re not comfortable with doing it using your bare hands. Put all the egg yolks and whole eggs in a separate bowl. Then, mix the egg yolks together with the whole eggs.

Secondly, pour the kremdensada /evaporada and sweetened condensed milk and continue stirring. Then, put ¼ teaspoon of vanilla extract. That’s what I usually add to my flan to get that sweet aroma. Still, you can use a lime/ lemon zest. It is up to you either you will use vanilla extract or lemon zest. Don’t forget to stir in one direction and possess positive energy or good vibes while doing so.

Thirdly, after stirring and mixing the following ingredients, you will use the strainer or cheesecloth to make sure there are no bubbles left. I recommend and preferred to use a strainer because its best to filter out the undissolved particles. After that, you can now pour it to llaneras.

Lastly, you can now wrap it carefully with aluminum foil. It is to avoid getting water in the container. Place it in the steaming spot and steam for 1 hour or less or until toothpick comes out clean. Also, you can do this through using oven if you have one and steam it for 20-30 minutes at 180 C/355 F. And if it is already cooked, let them cool completely before putting in the fridge. To serve turn flan over on serving plate, ending with caramel on top. Best served when chilled.

After it gets chilled, you can now put any toppings on it that is suited for your flan. Finally, you can now taste and serve the creamier and a light dulce de leche caramel. YUMMY!

#Food blog #food #blog

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puravidaeh · 7 years

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Nikki; learning how to make tres leches cake

Ricky; enjoying homemade tres leches cake

COSTA RICAN FOOD AT HOME

Imagine June Clever as a Tica. She would likely spoil her husband Ward on a nightly basis with hearty helpings of some of Costa Rica’s most notorious dishes (rich in flavour and tradition), including casado, tamales, or olla de carne. She might accompany those dishes with a glass of horchata or a bottle of Imperial, and for dessert, she could top off the meal with flan de coco, arroz con leche, or one of a number of other sweet delicacies. The options are endless; Leave it to Beaver, and we bet he’d choose one of Costa Rica’s most popular postres: tres leches cake.

Although I am hardly a “traditional homemaker” in the June-Clever sense, I love to incorporate traditional Costa Rican cooking in our home. Although Ricky’s persona is virtually the opposite of the Ward-Clever type, he doesn’t complain when our fridge is stocked with traditional Costa Rican treats. One of his favourites is tres leches cake (three-milk cake, in English), and fortunately for me, it is one of the easiest desserts I make.

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OUR TRES LECHES CAKE HEALTH DISCLAIMER

It is worth noting that the preparation of tres leches cake breaks just about every food rule that I follow. It is unhealthy in a multitude of ways, and since Ricky and I maintain a fairly strict healthy diet saturated with nutrient and vitamin-packed food choices, whole grains, very little sugar, and vegetarian (if not vegan) ingredients, our consumption of the dessert is essentially taboo. This being said, as an occasional treat that we only indulge in once or twice each year, we allow ourselves the cheat. If you can get past the use of white flour, processed white sugar, and egg yolks, the high fat content that results from the use of butter, evaporated milk, and condensed milk, and the dessert’s astronomical sugar content overall, tres leches cake is worth a taste.

Delicious tres leches cake!

HOW TO MAKE TRES LECHES CAKE: WHAT TO KNOW BEFORE YOU START

Tres leches cake is ridiculously simple to make. Little technical skill is involved, and there is hardly any opportunity for something to go wrong. The dessert consists of three main parts: the cake base, a three-milk mixture that is poured over the cake base, and a whipped dessert cake topping.

Eaten cold, tres leches cake is best served (straight from the fridge) the day after it is prepared. However, in a pinch, the dessert can be prepared and served during the same day, so long as you give yourself at least two hours to assemble the ingredients, construct the cake, and allow it ample time to cool.

The recipe I use requires the cake base to be made from scratch. If you choose to prepare the cake base from a store-bought cake mix, note that the cake will struggle to maintain its structure and will be more likely to crumble when cut. As store-bought cake mixes are designed to produce light and airy cakes, the cake base I make from scratch aims to produce a much denser foundation; this helps the base withstand the three-milk mixture it will eventually absorb, as well as maintain its shape.

The recipe I use relies on Dream Whip to produce the whipped dessert cake topping. Traditional Costa Rican tres leches cake uses a cake topping comprised of whipped heavy cream instead, however I prefer the lighter taste of Dream Whip. If you would prefer to use heavy cream (or if you do not have access to Dream Whip), simply substitute it for the Dream Whip layer explained below. For convenience purposes, if you would rather to use a pre-constructed whipped topping product (such as Cool Whip), give it a go.

The recipe I use works for Ricky and I. I am neither a baker nor a chef, and I do not doubt that there is a more professional way of tackling tres leches cake than the method described below. However, this article sums up the quickest and easiest way we know to produce a dessert that looks and tastes close enough to how Ricky’s Costa Rican ancestors long produced it, which is good enough for us. For anyone living in Costa Rica who wants to try their hand at replicating the popular dessert at home, or anyone who has just returned home from a trip to Costa Rica and wishes they could have more of the dessert they fell in love with while on vacation, the below recipe will do the trick.

QUICK TRES LECHES CAKE RECIPE ITEM LIST

Recipe list

Mixing bowl and baking dish

Blender

Products you will need:

All-purpose flour (1 1/2 cups)

White sugar (1/2 cup)

Baking powder (1 teaspoon)

Large eggs (5)

Unsalted butter (1/2 cup, plus an extra 1 teaspoon for greasing the baking dish)

1% or 2% milk (2 cups, plus an extra 1 cup if using Dream Whip as the dessert topping)

Evaporated milk (1 can)

Sweetened condensed milk (1 can)

Vanilla (1 teaspoon, plus an extra 1 teaspoon if using Dream Whip as the dessert topping)

Packages of Dream Whip whipped topping (2 packets / 1/2 box, if using Dream Whip as the dessert topping)

Cinnamon (optional)

Equipment you will need:

Baking dish (9×13, or similar); ideally a glass dish with a lid (for viewing and storing purposes)

Large mixing bowl

Blender

Electric mixer (optional; ingredients may be mixed by hand)

Spatula

Fork (or similar piercing tool, such as a toothpick)

Sharp knife

HOW TO MAKE TRES LECHES CAKE – PART #1: CONSTRUCTING THE CAKE’S BASE LAYER

Step #1: Prepare the cake batter

Butter and sugar mixture

Adding the eggs and vanilla

Butter, sugar, eggs, and vanilla mixture

Adding baking powder and 1/2 of the flour

Adding the remaining 1/2 of the flour

Complete batter mix

For this step you will need:

All-purpose flour (1 1/2 cups)

White sugar (1/2 cup)

Baking powder (1 teaspoon)

Large eggs (5)

Unsalted butter (1/2 cup)

Vanilla (1 teaspoon)

Large mixing bowl

Electric mixer (optional; ingredients may be mixed by hand)

Before you begin to prepare the cake base’s batter, set your oven to preheat to 350 degrees Fahrenheit.

Combine the butter (room temperature or slightly warmed to soften) and sugar in a bowl. When completely mixed, the batter should be fluffy and grainy.

Add the eggs and only 1 teaspoon of vanilla extract to the batter, then mix. When completely combined, the batter should be runny and bubbly.

Add half of the flour (3/4 cup) and baking powder to the batter, then mix. When combined, add the remaining flour (3/4 cup) and mix again. The flour will thicken the batter; by the time all of the flour has been added, the batter should have a doughy consistency.

Step #2: Baking the cake

Greased baking dish

Pouring the batter into the baking dish

Spreading the batter evenly throughout the baking dish

Placing the baking dish in the middle of the oven

For this step you will need:

Butter (1 teaspoon)

Baking dish (9×13, or similar); ideally a glass dish with a lid (for viewing and storing purposes)

Spatula

Before you begin to bake the cake, ensure your oven has reached 350 degrees Fahrenheit.

Grease the baking dish with a teaspoon of butter (or oil, if you prefer it).

Pour the batter into the baking dish. Use a spatula to ensure the batter is evenly distributed across the dish.

Place the baking dish in the middle rack of the oven.

Set the oven timer to bake the cake for 30 minutes.

Step #3: Piercing the cake

Baked cake base layer

Baked cake base layer; sideview

Running a knife around the edges and gently lifting the cake from the corners

Using a fork to puncture the cake

First round of cake punctures

Completely punctured cake

For this step you will need:

Fork (or similar piercing tool, such as a toothpick)

Sharp knife

Before you begin to pierce the cake, ensure that it is cooked throughout; the cake should be dense to the touch (not loose, especially in the middle). Its colour should be beige on top and light brown around the edges.

Soon after the cake is removed from the oven, run a sharp knife around the baking dish’s edges to separate the cake from the dish’s walls. The cake should be dense enough for you to slide the knife under the bottom of the cake’s corner and slightly lift the cake with ease.

Before the cake cools completely, use a fork to pierce holes throughout. Start by piercing holes in one direction across the entire cake, then pierce the entire cake once again in the opposite direction. The holes should be close enough to each other to allow for ample milk absorption, yet not so close that the cake’s structure breaks or crumbles.

HOW TO MAKE TRES LECHES CAKE – PART #2: CREATING AND APPLYING THE THREE-MILK MIXTURE

Step #1: Prepare the three-milk mixture

Pouring the milk

Pouring the evaporated milk

Pouring the condensed milk

Allowing the condensed milk can to drain

For this step you will need:

1% or 2% milk (2 cups)

Evaporated milk (1 can)

Sweetened condensed milk (1 can)

Blender

This step couldn’t be easier, yet it makes the tres leches cake what it is.

Combine the 1% or 2% milk, evaporated milk, and condensed milk into a blender and mix for one minute. As a tip, I leave the lid on the can of the condensed milk so I can prop the can up on the top of the blender to let all of the sticky contents drain out (as displayed in the image above). When completely combined, the mixture should be runny and resemble milk, but slightly more beige in colour.

Step #2: Apply the three-milk mixture to the cake base

Partly cooled cake base

Pouring the three-milk mixture into the middle of the cake

Pouring the three-milk mixture evenly across the cake

Giving the three-milk mixture time to soak into the cake base

Pouring another round of three-milk mixture onto the cake base

View of the cake base from above as the milk continues to be absorbed

View of the cake base from the side to show how the milk seeps down the corners

For this step you will need:

Cooked case base

Three-milk mixture

Sharp knife

With the cake base cooked and partly cooled, the dessert is ready for its showstopper!

Pour 1/3 of the three-milk mixture directly from the blender over the top of the cake base. Try to pour the three-milk mixture evenly across the cake. Wait a few seconds for the milk to soak into the cake through the holes.

Pour 1/3 of the three-milk mixture directly from the blender over the top of the cake base once again and wait a few seconds for that round of liquid to absorb. Aim to pour more of the mixture into the holes in the middle of the cake. Naturally, the milk will flow toward the edges of the baking dish, allowing the edges of the cake to absorb more milk than the center. By pouring the mixture primarily in the middle of the cake, you can help the center absorb as much milk as the edges.

Pour the remaining 1/3 of the three-milk mixture directly from the blender over the top of the cake base, ensuring that each section of the cake received ample liquid. Use a sharp knife to slightly pull back the cake from the baking dish’s edges to ensure that the mixture can reach the cake’s corners (the advantage to using a glass baking dish is that you will be able to trace the liquid’s trail). If need be, use the knife to drag puddles of the mixture that collect around the baking dish’s edges into the middle of the cake.

Place the baking dish in the fridge for 10 minutes to allow all remaining liquid to seep into the cake. The absorption process is complete when you can no longer see puddles of the three-milk mixture on the top of the cake; the cake itself will be lighter in colou and mushy to the touch.

HOW TO MAKE TRES LECHES CAKE – PART #3: CREATE AND APPLY THE WHIPPED DESSERT CAKE TOPPING

Step #1: Prepare the whipped dessert cake topping

Preparing the Dream Whip

Milk, vanilla, and Dream Whip product

Mixing the whipped dressing topping

Showing the consistency of the completed whipped dressing topping

For this step you will need:

Packages of Dream Whip whipped topping (2 packets / 1/2 box, if using Dream Whip as the dessert topping)

1% or 2% milk (1 cup)

Vanilla (1 teaspoon)

Mixing bowl (washed/dried, if using the same bowl as the one you prepared the cake batter in)

Electric mixer (optional; ingredients may be mixed by hand)

As per the instructions provided on Dream Whip‘s packaging, combine the milk, vanilla, and Dream Whip product in a bowl. Mix rapidly for three to four minutes, or as soon as the whipped mixture forms peaks.

Step #2: Apply the whipped dessert cake topping to the cake base

A mushy cake base layer; showing how the cake should look prior to applying the whipped dressing topping

Scooping the whipped dressing topping out of the bowl and onto the cake base

Spreading the whipped dressing topping over the cake evenly

For this step you will need:

Cooked cake base with three-milk mixture absorbed

Whipped dessert cake topping

Spatula

Pull the cake out of the fridge; it’s time to add the finishing touch!

Scoop the Dream Whip mixture out of the mixing bowl and onto the cake base. Spread the mixture evenly across the cake using the spatula.

TRES LECHES CAKE TIPS

Showing the inside of the cut cake and the pool of milk that collects on the bottom

Delicious tres leches cake!

Store tres leches in the fridge covered (if your baking dish does not have a lid, cover the cake with tinfoil)

Store the cake in the fridge and serve it cool

Although the cake will last for a number of days, the longer you wait to eat it, the soggier it will be. We recommend consuming the cake within two days of preparation.

Cut/serve the cake from the same dish the cake was prepared in

Given the cake’s wet composition, the cake can be difficult to transfer once constructed, and the pool of the three-milk mixture at the bottom of the dish can be messy to deal with.

If you would prefer to bake the cake in a smaller dish, reduce the recipe quantity

Alternatively, if you use the same quantity of ingredients with the intent of creating a taller/thicker/fuller cake (as opposed to the relatively thin cake that a spread-out 9×13 baking dish produces), the end result will not be the same. With a taller cake, the majority of the three-milk mixture will sink to the bottom half of the dessert, which will leave the top half of the dessert dry and flavourless. For this reason, tres leches cake is best served as a short-but-wide piece, as opposed to a tall-but-thin slice.

If you would prefer to make a low-fat tres leches cake, use low-fat evaporated milk and low-fat condensed milk

I have baked tres leches cake using both low-fat options in the past and noted little difference in the cake’s quality, apart from the the low-fat version not having as much of a rich taste. For regular milk, do not use less than 1% milk.

Don’t be put off by the cake batter’s bitter taste/smell

Unlike standard “birthday cakes”, a tres leches cake’s base is not meant to be sweet and tasty; the dessert’s sweetness and flavour are provided by the three milk-mixture, which compliments the dense and boring base layer well.

Nikki; loving the tres leches cake!

QUESTION TO COMMENT ON: Have you tried tres leches cake in Costa Rica? What did you think? Have you attempted to bake it on your own? How did it go?

Pura vida!

Take a moment to view our gallery photos below featuring our tres leches cake pictures.

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Store tres leches in the fridge covered (if your baking dish does not have a lid, cover the cake with tinfoil)

Pouring the three-milk mixture evenly across the cake

Mixing the whipped dressing topping

Pouring the condensed milk

Giving the three-milk mixture time to soak into the cake base

Baked cake base layer; sideview

Using a fork to puncture the cake

Allowing the condensed milk can to drain

A mushy cake base layer; showing how the cake should look prior to applying the whipped dressing topping

Spreading the batter evenly throughout the baking dish

Mixing bowl and baking dish

Showing the inside of the cut cake and the pool of milk that collects on the bottom

Adding baking powder and 1/2 of the flour

View of the cake base from the side to show how the milk seeps down the corners

Adding the eggs and vanilla

Delicious tres leches cake!

Pouring the three-milk mixture into the middle of the cake

Adding the remaining 1/2 of the flour

Pouring the batter into the baking dish

Spreading the whipped dressing topping over the cake evenly

Pouring another round of three-milk mixture onto the cake base

Showing the consistency of the completed whipped dressing topping

Recipe list

Complete batter mix

Preparing the Dream Whip

Completely punctured cake

Partly cooled cake base

Butter and sugar mixture

Baked cake base layer

Greased baking dish

Scooping the whipped dressing topping out of the bowl and onto the cake base

Butter, sugar, eggs, and vanilla mixture

Ricky; enjoying homemade tres leches cake

Blender

Pouring the evaporated milk

Nikki; learning how to make tres leches cake

Placing the baking dish in the middle of the oven

Running a knife around the edges and gently lifting the cake from the corners

View of the cake base from above as the milk continues to be absorbed

Milk, vanilla, and Dream Whip product

Pouring the milk

First round of cake punctures

How To Make Tres Leches Cake: A Popular Costa Rican Dessert COSTA RICAN FOOD AT HOME Imagine June Clever as a Tica. She would likely spoil her husband Ward on a nightly basis with hearty helpings of some of Costa Rica's most notorious dishes (rich in flavour and tradition), including casado, tamales, or olla de carne.

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