YaDa Chef provides personal chef and event catering services throughout south Florida from the Palm Beaches to the Keys. Although we are based in south Florida we go where ever our clients take us throughout the United States as well as the world. Contact us by email: email@example.com, or by phone: +1 954-367-YADA (9232).
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Caramel Custard Recipe
Although we are NOT a fan of this dessert October 3 is National Caramel CustardDay.
Caramel custard, or crème caramel, is a caramel-coated baked egg custard. It takes a little bit of practice to perfect, but the result is a creamy, flavorful dessert that’s well worth the dress rehearsals.
1/2 cup/96g sugar
3 large eggs, slightly beaten
1/3 cup/69g sugar
1 teaspoon/5ml vanilla
1/8 teaspoon/.5ml salt
2 1/2 cups/625ml very warm milk
1. Heat oven to 350F/176C/Gas 4
2. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
3. Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
4. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
5. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
6. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be
Gerard Paul September 11th, 2020 Cookware , Grilling & Outdoors Aluminum foil – sometimes incorrectly called tin foil – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little dull at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives. Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of metal foil or metal leaf composed of an aluminum alloy containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application. Just some of those applications include: Manufacturing thermal in
This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the C