CREAM PUFFS

INGREDIENTS

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

PROCEDURE

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

CREMA DE FRUTA

INGREDIENTS

• 1 Sponge cake
  
• 1 canned fruit cocktail or peaches, pineapples, and other fruits ( well drained )

Custard Filling:

• 3/4 cup sugar
• 4 Tbsp flour
• 2 3/4 cup single cream (evaporated milk or half double cream half milk)
• 5 egg yolks
• 3/4 cups water

Gelatin:

• 1 1/2 cups pineapple juice
• 2 envelopes unflavoured gelatin
• 1 cup water
• 6 Tbsp sugar
• 2 Tbsp lemon juice

PROCEDURE

• Custard Filling:
  Combine all ingredients in a heavy based saucepan.
  Stir constantly while bringing it gently to boil until it thickens.
  Remove from heat and cool.

• Gelatin:
  Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin is well dissolved.
  Remove from heat and cool.

• To assemble:
  Cut the sponge cake to fit the serving pan.
  Put in the sponge cake as the first layer.
  Spread the custard filling on top of the sponge cake, making sure to level and even it out all over the pan.
  Arrange the canned fruits on the custard.
  Pour in the gelatin on top; if possible, completely submerging the fruits.
  Chill in the fridge until the gelatin is set.

TIRAMISU

INGREDIENTS

• egg yolks
• 3 tablespoons sugar
• 1 pound mascarpone cheese
• 1 1/2 cups strong espresso, cooled
• 2 teaspoons dark rum
• 24 packaged ladyfingers
• 1/2 cup bittersweet chocolate shavings, for garnish

PROCEDURE

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
• Add mascarpone cheese and beat until smooth.
• Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum.
• Dip each ladyfinger into espresso for only 5 seconds.
• Letting the ladyfingers soak too long will cause them to fall apart.
• Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
• Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

LECHE FLAN

INGREDIENTS:

• 1 can (390g) evaporated milk

• 1 can (390g) condensed milk

• 10 egg yolks

• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar

• 3/4 cup water

PROCEDURE:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

• Cover moulds individually with aluminum foil.

• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR

• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

• Let cool then refrigerate.

• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.