Makes 6 Ramekins
Ingredients:
300 mL thin cream
300 mL thickened cream
1 vanilla bean, split, seeds scraped (or 1 T vanilla extract)
1 egg, plus 3 egg yolks
1/3 C sugar, plus extra to sprinkle
1/2 C Baileys Irish Cream
Method:
1. Preheat the oven to 160°C.
2. Place creams in a pan, add vanilla pod and seeds, then heat over low heat.
3. In a bowl, whisk egg, extra yolks and sugar until light. Add warm cream and Baileys, whisking continuously.
4. Divide among ramekins. Place in roasting pan and add enough boiling water to come halfway up ramekin sides. Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours.
5. When ready to serve, sprinkle brulees with extra sugar and place under a hot grill for 2-3 minutes until tops are golden and caramelised.
Ingredients:
300 mL thin cream
300 mL thickened cream
1 vanilla bean, split, seeds scraped (or 1 T vanilla extract)
1 egg, plus 3 egg yolks
1/3 C sugar, plus extra to sprinkle
1/2 C Baileys Irish Cream
Method:
1. Preheat the oven to 160°C.
2. Place creams in a pan, add vanilla pod and seeds, then heat over low heat.
3. In a bowl, whisk egg, extra yolks and sugar until light. Add warm cream and Baileys, whisking continuously.
4. Divide among ramekins. Place in roasting pan and add enough boiling water to come halfway up ramekin sides. Bake for 45 minutes or until just set. Remove, cool, then chill for 2-3 hours.
5. When ready to serve, sprinkle brulees with extra sugar and place under a hot grill for 2-3 minutes until tops are golden and caramelised.
Makes 8 Ramekins
Ingredients:
1 1/4 C sugar
1/3 C water
1 1/2 C milk
1 C thickened cream
4 eggs
2 egg yolks
1/4 C brown sugar
2 T golden syrup
Method:
1. Preheat oven to 160°C.
2. Place sugar and water in a saucepan over low heat until sugar dissolves.
3. Increase heat to high and bring to the boil without stirring but occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden.
4. Pour sugar mixture evenly among ramekins. Set aside for 5 minutes or until set.
5. Combine milk and cream in a medium saucepan over medium heat until simmering. Remove from heat.
6. Place eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Carefully pour over the caramel in the ramekins.
7. Place the ramekins on a pan with enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set.
8. Remove from oven and allow to cool for 2 hours before refrigerating.
9. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.
Ingredients:
1 1/4 C sugar
1/3 C water
1 1/2 C milk
1 C thickened cream
4 eggs
2 egg yolks
1/4 C brown sugar
2 T golden syrup
Method:
1. Preheat oven to 160°C.
2. Place sugar and water in a saucepan over low heat until sugar dissolves.
3. Increase heat to high and bring to the boil without stirring but occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden.
4. Pour sugar mixture evenly among ramekins. Set aside for 5 minutes or until set.
5. Combine milk and cream in a medium saucepan over medium heat until simmering. Remove from heat.
6. Place eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Carefully pour over the caramel in the ramekins.
7. Place the ramekins on a pan with enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set.
8. Remove from oven and allow to cool for 2 hours before refrigerating.
9. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.
Makes 12
Ingredients:
2 C S.R. flour
1 t baking powder
1/2 t bicarb soda
1 t cinnamon
1/2 C brown sugar
75 g butter, melted
1/2 C milk
2 T honey
1 t vanilla
2 eggs
2 bananas, mashed
Method:
1. Preheat oven to 160 degrees. Line muffin pan with paper cases.
2. Sift flour, baking powder, bicarb soda and cinnamon into a large bowl. Stir in sugar.
3. Combine melted butter, milk, honey, vanilla, eggs and bananas into a large bowl.
4. Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined.
5. Spoon mixture into muffin pans.
6. Bake for 20 minutes or until cooked through when tested with a skewer.
Ingredients:
2 C S.R. flour
1 t baking powder
1/2 t bicarb soda
1 t cinnamon
1/2 C brown sugar
75 g butter, melted
1/2 C milk
2 T honey
1 t vanilla
2 eggs
2 bananas, mashed
Method:
1. Preheat oven to 160 degrees. Line muffin pan with paper cases.
2. Sift flour, baking powder, bicarb soda and cinnamon into a large bowl. Stir in sugar.
3. Combine melted butter, milk, honey, vanilla, eggs and bananas into a large bowl.
4. Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined.
5. Spoon mixture into muffin pans.
6. Bake for 20 minutes or until cooked through when tested with a skewer.
Yield 1 x medium loaf
Ingredients:
4 C S. R. flour
2 t bicarb soda
2 t cinnamon
1 C sugar
4 eggs, lightly beaten
2 C reduced fat milk
5 bananas, mashed
1/2 C walnuts, chopped
Method:
1. Preheat oven to 160°C and line a medium sized loaf pan with baking paper.
2. Sift flour, bicarb soda and cinnamon into a large bowl. Stir in sugar and nuts.
3. Combine eggs, milk and bananas in a large bowl.
4. Stir egg mixture into dry ingredients, until well combined.
5. Pour mixture into prepared loaf pan. Bake for 65-70 minutes, or until a skewer inserted in the centre comes out clean.
6. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
Ingredients:
4 C S. R. flour
2 t bicarb soda
2 t cinnamon
1 C sugar
4 eggs, lightly beaten
2 C reduced fat milk
5 bananas, mashed
1/2 C walnuts, chopped
Method:
1. Preheat oven to 160°C and line a medium sized loaf pan with baking paper.
2. Sift flour, bicarb soda and cinnamon into a large bowl. Stir in sugar and nuts.
3. Combine eggs, milk and bananas in a large bowl.
4. Stir egg mixture into dry ingredients, until well combined.
5. Pour mixture into prepared loaf pan. Bake for 65-70 minutes, or until a skewer inserted in the centre comes out clean.
6. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
Makes 24
Ingredients:
1/2 C silvered almonds
400 g white chocolate, chopped
1/2 C thickened cream
1 C mini marshmallows
1 1/2 C Rice Bubbles
200 g dried paw paw, pineapple, etc
Method:
1. Toast almonds until fragrant and golden.
2. Microwave chocolate and cream on medium-high until melted and smooth. Allow to cool for 10 minutes.
3. Add remaining ingredients to melted mixture.
4. Spoon into patty pans and refrigerate until set.
Ingredients:
1/2 C silvered almonds
400 g white chocolate, chopped
1/2 C thickened cream
1 C mini marshmallows
1 1/2 C Rice Bubbles
200 g dried paw paw, pineapple, etc
Method:
1. Toast almonds until fragrant and golden.
2. Microwave chocolate and cream on medium-high until melted and smooth. Allow to cool for 10 minutes.
3. Add remaining ingredients to melted mixture.
4. Spoon into patty pans and refrigerate until set.
