Ginger Crème Caramel

Ginger Crème Caramel – Candy Coated Culinista

Ginger fans need to try this Crème Caramel or as I call it flan from my Filipino friends.

Yield/Serving: 8-10
Prep Time: you will need to start 2 days ahead of time
Cook Time: 90 minutes
Difficulty level is: Easy; but time consuming

From Sweet by Ottolenghi & Goh

• 3 ¼ cups whole milk
• ½ cup heavy cream
• 2 ¾ inch piece of fresh ginger, peeled send coarsely grated
• ½ vanilla pod, sliced in half lengthwise and seeds scraped
• 2 cups granulated sugar
• 6 large eggs
• 1 tsp vanilla extract

1. If you are infusing the custard with ginger, you will need to start this recipe two days in advance.
2. Place milk, cream, ginger and vanilla pod and seeds in a medium bowl or measuring cup and whisk to combine.
3. Cover with plastic wrap and keep in the fridge for at least 6 hours, or ideal 24 hours, to infuse.
4. When you are ready to make the crème caramel preheat oven to 325°F.
5. Place baking dish in the oven to keep warm until needed as heating the dish will make it easier to coat it with the hot caramel.
6. Add 1 cup of the sugar to a large pan or skillet and place over medium heat.
7. Cook for about 5 minutes, resisting the urge to stir; but tilting and swirling the pan instead, until the sugar has melted and begins to brown around the edges.
8. Continue this process until the sugar has turned into a dark amber caramel.
9. Remove the hot baking dish from the oven and immediately pour the caramel using a kitchen towel to protect your hands from the hot dish.
10. Tilt the dish around so the caramel coats the entire base and rise halfway up the sides of the dish.
11. Place the dish in a deep baking pan and set aside for 15 minutes. The caramel doesn’t need to become rock hard; but it should be firm enough that pouring the custard over top doesn’t disturb it.
12. Boil some water and set aside.
13. Place eggs in a large bowl with the remaining 1 cup of sugar and vanilla extract.
14. Whisk until smooth and then strain the infused milk-cream mixture into the eggs through a fine mesh strainer. Discard ginger pieces and whisk the mixture until well combined; but not frothy.
15. Pour mixture into the caramel-coated dish and place the baking pan (with the crème caramel dish inside) in the oven.
16. Pour some recently boiled water into the baking pan so the water reaches halfway up the pan.
17. Bake for 90 minutes and the top of the caramel should be a golden brown, while the middle is still wobbly. However, a skewer inserted should come out clean.
18. The wobble will firm up in the firm; but cooking time can vary depending on dish size and the material it is made out of. So it could take up to 2 hours depending.
19. Remove baking pan from oven and carefully transfer the crème caramel to a wire rack.
20. Set aside and allow to completely cool and then cover with plastic wrap and keep in fridge overnight (or up to 3 days) to allow the caramel to pool and the custard to firm up.
21. If the custard part of the crème caramel is stuck to the sides of the dish, carefully run a small knife along the edges to release it.
22. Then place a large plate (larger than the baking dish to catch the caramel) and turn out, ensuring your holding the plate and baking dish firmly and flip quickly.
23. Slowly remove the baking dish to reveal.
24. Slice and serve.

• Use a 10” ceramic or glass baking dish with a fluted edge. A metal pan will work just as well as long as the base isn’t removable.
• You can skip the ginger infused custard if you are short on time. The custard will still require to be baked a day in advance though as the caramel needs to chill in the fridge overnight.
• Will keep for up to 3 days in the fridge.

Please Enjoy

My thoughts
This turned out exactly like the recipe. The crème caramel was custardy and was perfectly infused with ginger. I have never made a crème caramel and have always stayed away when it was offered at a Filipino event. I had a little difficulty getting it to come out cleanly; but otherwise this was a simple dish. This really isn’t a consistency I enjoy to be honest and then there is the caramel aspect; but if you love crème caramel/flan I believe this one would be a great one to try. The ginger really adds another level to it.

Rhubarb Ice Cream

Rhubarb Ice Cream – Candy Coated Culinista

A seasonally flavoured ice cream that hits the spot if you love the tart flavours of rhubarb like myself.

Yield/Serving: 1 pint
Prep Time: 10 min.
Cook Time: approx. 30 min.
Inactive Time: 2-3 hours for a creamy ice cream
Freeze Time: Overnight
Difficulty level is: Easy

• 1 ½ cups rhubarb chopped
• 1 cup 2% milk
• 6 egg yolks
• ¾ cup granulated sugar
• Pinch of salt
• 2 cup heavy cream
• 1 vanilla bean, sliced in half and insides scrapped out

1. Using a small saucepan; boil rhubarb and don’t add water over medium-high heat until tender and all the liquid has evaporated, about 10 min.
2. Chill rhubarb until cooled completely in the refrigerator.
3. Using medium saucepan add egg yolks and sugar and whisk until mixture turns a pale yellow and is smooth.
4. In a small saucepan heat milk over medium-low heat until it begins to simmer and do not stir.
5. Slowly add milk to egg and sugar mixture stirring constantly and then return to heat until it reaches 165°F.
6. Immediately remove from heat once it reaches back up to 165°F. (The mixture should have thickened up and coats the back of the spoon.)
7. Pour custard base into a container and allow to chill in the refrigerator until it reaches 65°F. Once custard has chilled pour into the ice cream maker and process accordingly to your machine.
8. Add the rhubarb pieces in the last few 5 minutes of churning.
9. Transfer ice cream to a chilled container and let firm.

• The longer the custard base is allowed to chill; the creamier the ice cream will be.

Please Enjoy

My thoughts
I never purchase ice cream any more. If I’m having ice cream it is homemade because it tastes that much better. It takes more time; but it’s worth the effort every single time.

No-Churn Matcha Ice Cream

No Churn Matcha Ice Cream - Candy Coated Culinista

No Churn Matcha Ice Cream – Candy Coated Culinista

Even though I have an ice cream maker sometimes I still like the idea of a no churn
version just for comparison sake; and since I have matcha powder on hand that I use strictly for baking purposes this was the perfect recipe for me.

From: Simply Nigella

Yield/Serving: 1 Quart
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

• 1 ¼ cups heavy cream
• 1 can (2/3 cups) condensed milk
• 2 tbsp Matcha green tea powder
• Ice cream container or airtight container

1. Using an electric mixer with the whisk attachment, whisk cream until soft peaks form and then add in the condensed milk.
2. Whisk in the match powder until the mixture has turned an even shade of green.
3. Pour mixture into an ice cream container or container and let freeze overnight.
4. Serve.

• Ice cream is best eaten within one month.

Please Enjoy

My thoughts
This isn’t one of my favourite recipes no matter how simple this was to create. Maybe because this was a no churn, non ice cream maker recipe; but I found the ice cream melted way to fast. It didn’t taste rich and creamy and I could smell the matcha. I still wasn’t a fan though.

Frosted Flakes Cereal Three Ingredient Ice Cream & a broken & bruised toe

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

The only cereal I haven eaten since I was a kid is Frosted Flakes and when friends and family find out that I still continue to exclusively eat Frosted Flakes they just can’t believe it. (Hey my parents picked a great cereal for me as a child and why should I change I say) I saw a recipe for 3 ingredient ice cream using plain corn flakes and I just had to use my favourite cereal … I do have 3 Costco size boxes in the house after all. When I went to prep for this recipe the weirdest thing happened the condensed milk tin fell out of the cupboard from a serious height (4.5 plus feet) and the one time I am not wearing slippers in the kitchen the tin breaks a toe and bruises its mate. This is my first cooking related injury as I haven’t cut myself yet in my time cooking – fingers crossed. I guess you got to start somewhere right and at least I didn’t bleed. Also a broken toe doesn’t hurt as much as I thought; but boy do they swell up lol.
See my pic here in the Chatelaine cooking club gallery

Yield/Serving: 1 cup
Difficulty level is: Easy

From Chatelaine

• 1 ½ cups Frosted Flakes
• 1 ½ cups 35% heavy cream
• ½ 300ml can sweetened condensed milk

1. Toast the frosted flakes on a large baking sheet at 300°F, about 15 min and let cool.
2. Stir frosted flakes in with cream in a large pitcher or bowl and let stand until soft, about 20 min.
3. Pour through a sieve into a medium bowl and use the back of the spoon to gently press frosted flakes down, but not through the sieve.
4. Cream should measure 1 cup and if not top up with more cream.
5. Refrigerate cream until cold, overnight.
6. Using an electric mixer beat cold cream in a medium bowl until soft peaks form, 2 to 4 minutes.
7. Reduce speed to low and beat in sweetened condensed milk until just combined. (Do not overbeat as mixture may curdle)
8. Mixture should be smooth and fluffy
9. Scrape mixture into a resealable container and freeze until firm, 6 hours.

Please Enjoy

My thoughts
I am learning so many different recipes for ice cream and I must say for 3 ingredients this is the firmest ice cream I’ve enjoyed. It’s fluffy yet firm and actually tastes like frosted flakes. I did find it too sweet for my liking but I’ll tweak the sweetened condensed amount next time.

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

Corn Chowder

Corn Chowder - Candy Coated Culinista

Corn Chowder – Candy Coated Culinista

Corn chowder is the ultimate comfort food I have never tried or made before.

Yield/Serving: 4

• 2 tbsp extra virgin olive oil
• 3 stalk celery, chopped
• 1 stalk leek, chopped
• 1 medium onion, chopped
• ¼ tsp dried thyme
• 1 tbsp all-purpose flour
• 2 cups heavy cream
• 2 cup vegetable stock
• 1 sweet red pepper, diced
• 1 medium potato, peeled and cut into cubes
• 2 cups fresh corn kernels, of the cob
• ¼ cup fresh Itallian parsley
• ½ tsp paprika
• Salt, to taste
• Black pepper, to taste

1. Using a large saucepan over medium high heat pour extra virgin olive oil.
2. Add in the celery, onion, leeks along with dried thyme and cook until slightly browned, stirring frequently.
3. Sprinkle flour over vegetables and stir for a few minutes.
4. Add in the heavy cream and potato and let boil, stirring as to not let the vegetables stick to the bottom of the pot.
5. Add in the vegetable stock and cook until potatoes are tender, about 10 minutes.
6. Ladle into a soup bowl and garnish with parsley.

Please Enjoy

My thoughts
I don’t think I’m a fan of creamy milk based soups; I am more of broth fan. I just couldn’t get passed the fact that there was milk in my soup. The flavours were great but when I make this again I will make it using stock and not any milk products. This soup was vibrant and colourful and I wanted to eat it with my eyes, which are all the qualities you want when looking at your food.

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