Those words above sum up the recipe I would be sharing today.
I can’t believe it’s a brand new week again. I believe that there is some malfunction in the rotation of the earth. Someone fix that, please. Time is flying away too quickly.
The previous week was emotionally draining, with mom being ill for about 11 days now. Having said that, she is in the process of recovery and another visit to the doctor might just make things back to normal again. I am missing my Duracell Bunny mom (Read: Energetic and lively). Yesterday while she was playing around with her phone, I decided to install WhatsApp for her and we were messaging on WhatsApp to each other while lying on the (same) bed. It took her quite a while to type her first message, so I was expecting something huge but a few minutes later all I got was “Hello Maya”. Nice job mom, although that took quite a bit.
On another note, I have re-started giving cooking lessons from last weekend! This lady is officially my third student and I actually enjoy teaching! I don’t go around conducting cooking lessons as I am not someone who is big on confidence, and all the students I have had in the past are somehow related to someone I know. I do always end up teaching upon requests as I’ve problems saying no to people. Well, most of the time anyway.
So back to these beauties, whenever I need to make a quick yet delicious dessert for my guests, I would always end up making this one. This dessert might look fairly ordinary, but taste-wise, it is FAR from ordinary.
Luscious & Creamy, this dessert is all about that! I have had this recipe in my repertoire for about 5 years now, ever since I saw Rachel Allen’s whipping this one up on one of those cooking channels.
This recipe uses 5 ingredients and it takes 5 steps too! The best thing is, you do not have to separate any eggs as these custards use whole eggs instead of just yolks.
- Brown sugar
- Double cream
- Vanilla extract
- Preheat the oven.
- Whisk eggs and brown sugar in a bowl.
- Heat milk + cream + milk
- Pour mixture into eggs.
- Pour into a glass baking dish or small ramekins.
These 5 ingredients brown sugar custards are gorgeous and they pretty much resemble creme caramels. The brown sugar adds a decadent rich toffee flavor to these custards.
And you can make 5 other different variations out of this recipe!
- Orange – Reduce the vanilla extract to 1/2 tsp and add 1 tbsp of grated orange zest to the custard mix. You can also add 1 tsp orange liqueur to the custard mix.
- White Chocolate – Add 60 g of white chocolate to the hot milk + cream mixture.
- Coffee – Add 1 tsp of instant coffee to the hot milk + cream mixture.
- Berry – Place 5-6 blackberries or raspberries in each ramekin before baking.
- Chocolate – Add 2 ounces of dark chocolate to the hot milk + cream mixture
I have done this so many times now and it’s always perfect. These are seductively easy to eat and are a great make-ahead too.
5 ingredients and 5 steps? We have a sure winner right here.
- 2 eggs
- 60 g brown sugar, plus extra for sprinkling
- 200 ml milk
- 100 ml double cream
- 1 tsp vanilla extract
- Preheat the oven to 170C.
- Whisk the eggs together in a bowl, then add the brown sugar and mix well.
- Place the milk and cream into a saucepan and bring to a gentle simmer. Remove from the heat and gradually pour onto the egg and sugar mixture, whisking constantly until well combined. Pour the mixture through a sieve into a large jug. Mix in vanilla.
- Place four small cups or ramekins in a baking dish or wide shallow pan and fill them up with the custard mixture. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins and cover the ramekins with foil. Bake in the oven for 40-45 minutes, or until the custards are just set in the center.
- Remove the custards from the baking dish and remove the foil. Serve warm or allow to cool. Sprinkle a little bit of extra brown sugar on top just before serving.