CARAMEL CHEESE CAKE (English version)

Hi everyone,

Following a suggestion made by a Latin American friend, and because of the difference of equivalence in products and instructions among different countries, I’m translating another of our recipes into English, since he says that it can be easier for them to understand the  ingredients and procedures in English than in Spanish (from Spain).

The only thing I must warn about this recipe, the Caramel Cheese Cake, is that you may have problems to find the curd/junket powder. In Spain it is very popular and you can get it in small envelopes of powder (in a box of 4 envelopes of 12 grammes each). The name of the brand is Royal. I hope you can find this ingredient easily, because it is important if you want to succeed with this cake!!

CARAMEL CHEESE CAKE (English version)

For about 6 people

Ingredients

- 1 litre /1 US liquid quart /1.75 UK pint of cream

- 1 cup of sugar

- 1 cup of water

- 500 grammes / 1 pound /17.5 ounces of cheese cream (a well-known brand is Philadelphia)

- 24 grammes/ 0.8 ounces of curd/junket powder

- Caramel

- 6/8 biscuits

- A 6-cup mold

- A saucepan

- A wooden spoon or spatula

- An electric blender or a wire whip

Instructions

Line the mold with caramel to cover the entire inner surface, tilting the mold in all directions to film the bottom and sides with caramel.

In the saucepan, mix the cream, sugar, water, cheese cream and curd/junket powder with the electric blender or wire whip. Set the saucepan over moderate heat, stirring slowly with the wooden spoon, until it starts boiling. Remove the saucepan from the heat immediately.

Turn the custard into the mold and place the biscuits on the surface. Allow it to chill and refrigerate for several hours or overnight.

Before serving, run a knife around the edges of the custard and reverse it on a platter. Surround with whipping cream and serve.

Bon appétit!

M.G. translating for Entre ollas anda el fuego

ANINA'S CARAMEL CUSTARD with chocolate fairy cakes (English Version)

Hello again,

Today we have a special guest star cooking with us in our virtual kitchen. Her name is Ana J, Anina, and she has prepared an excellent caramel custard for all of us. I want to thank her, not only for her collaboration with this sweet recipe, but also for her daily support. THANKS A LOT ANA J!!!

As usual, I hope you like it and appreciate her effort!  

Anina, the cook

ANINA’S CARAMEL CUSTARD with chocolate fairy cakes

Ingredients:

For the custard

- 6 fairy cakes/cupcakes with chocolate filling.

- 1 cup of brandy

- 6 eggs

- 1 cinnamon stick

- 1 lemon peel

- 7 tablespoons of sugar

- ½ litre / 0.8 pint (UK) / ½ quart (USA) of milk

 For the caramel:

- ½ cup of sugar

- 2 tablespoons of water

- a pan with cold water

Instructions:

Preheat oven to 356ºF/180ºC..

Boil ½ cup of sugar and 2 tablespoons of water in the mold over moderate heat (or in a pan if the mold is not fireproof), swirling the mold frequently, until the syrup caramelizes. At once, dip the mold in the cold water for 2 or 3 seconds to cool it very slightly. Then tilt the mold in all directions to film the bottom and sides with caramel. When the caramel has ceased to run, the mold is lined and ready.

Bring the milk, the 7 tablespoon of sugar, the cinnamon stick and the lemon skin to just below the boil in a saucepan. When the boil is starting, add the 6 eggs and beat them quickly. Pour the cream into the caramelized mold .

Dip the fairy cakes/cupcakes into the brandy and add them to the custard.

Set the mold in a pan or a casserole and pour enough boiling water around the mold to come half-way up its sides (bain marie). Place in bottom third of the preheated oven. Bake it for about 30 or 35 minutes, until a needle or a knife, plunged down through the centre of the custard, comes out clean. When it is chill, refrigerate for several hours.

And … enjoy your dessert!!! 

Bon appétit!

M.G. translating for Entre ollas anda el fuego

TIRAMISÚ (Italian Recipe in English)

Ingredients

- 5 egg

- 5 tablespoons of granulated sugar

- 500 gr of MASCARPONE cheese

- 1 glass and a half of coffee or Nescafé (made)

- 1 drop of AMARETTO liqueur (a well-known brand is DISARONNO)

- Lady fingers (the quantity required depends on the size of the mold)

- Cocoa powder (with no sugar)

How to make it

Separate the eggs. Put the whites and the yolks in different mixing bowls.

Beat the yolks and 4 tablespoons of granulated sugar. Blend in the mascarpone cheese and stir all together. It must become a thick cream.

Whip the egg whites firmly until they are stiff. Use a wire whip or an electric beater, if it has got the proper device. Then, with a wooden spoon scoop them on top of the cheese cream and fold them very carefully, with slow movements upwards and downwards, from the top to the bottom in order to make a spongy mixture, but without beating at all to avoid the whites decreasing.

Pour the coffee and the drop of liqueur into a soup dish or a deep bowl and add the remaining tablespoon of granulated sugar. Immerse the lady fingers and turn them around quickly. Put them on the bottom of the serving dish, forming a layer. Pour 2/3 of the cheese mixture into it. Proceed in the same way with more ladyfingers to make another layer. Pour the rest of the mixture onto it, covering completely the ladyfingers. Refrigerate it at least for 12 hours.

Just before serving, sprinkle with cocoa powder the whole surface of the tiramisu, helping yourself with a strainer and a spoon, putting some powder into the strainer and dropping it on the tiramisú by doing circular movements with the spoon. This way, the powder will become lighter when falling over it.

Serve immediately.

 

Bon appétit! / Buon appetito! / Enjoy your meal

MG for “Entre ollas anda el fuego”