Ingredients:

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream and vanilla bean over medium heat until it just starts to simmer. Remove from heat and let it sit for 15 minutes to allow the vanilla to infuse.
2. In a mixing bowl, whisk together egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.
3. Remove the vanilla bean from the cream and slowly pour the warm cream into the egg mixture, whisking continuously to avoid curdling. Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any lumps. Pour the custard into ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set around the edges but slightly jiggly in the center.
5. Allow the crème brûlée to cool to room temperature, then refrigerate for at least 2 hours. Just before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or under the broiler until the sugar forms a crispy crust. Let the sugar set for a minute, then indulge in the creamy, caramelized perfection of your homemade crème brûlée.

The post Try Making a Crème Brulee at Home! appeared first on falafelandcaviar.com.

Ingredients

• 1/2 teaspoon vanilla
• 1 1/2 teaspoon cinnamon
• 2 tablespoons melted butter
• 1 french loaf
• 3 mushed bananas
• 4 eggs
• 1/4 cup brown sugar
• 2 cups whole milk
• dash of salt
• 1/4 cup walnut pieces

For the caramel sauce, you need:

• 1/2 cup brown sugar
• 1 cup butter
• 1/2 cup half and half cream

Instructions

• Set the oven to 350 degrees and prepare a 9×13 baking dish.
• Get the bread and cut it into 1-inch pieces and add them to the baking dish.
• Mix the melted butter, milk, cinnamon, eggs, brown sugar, vanilla, and a dash of salt together. Add the mushed bananas and stir again.
• Top the bread pieces with the walnuts. Then, cover them with the banana mixture.
• The only thing you have left is to place the baking dish in the oven for an hour.
• To prepare the sauce you should get a pan and melt the butter. Include the cream and brown sugar.
• Cook it on low heat until it becomes thick. When you take out the banana bread pudding you can add the caramel sauce on top.

The post Make Banana Bread Pudding With The Easiest Recipe appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
1 package (4 servings) lemon instant pudding
1/3 cup melted butter
3/4 cup cold milk
1-1/2 cups graham crumbs
3 tablespoons fresh lime juice
1 tablespoon dark corn syrup
3/4 cup whipped cream

Instructions

First set the oven to 350 F degrees.

You will need a muffin tin or cups to make the mini lemon pudding tarts. Prepare them with cooking spray.

Mix the corn syrup, graham crumbs, and butter, then press them to the bottom of the muffin tin.

Leave them in the oven for 8 to 10 minutes, then let them cool down.

While you’re waiting you can prepare the pudding according to the instructions on the packaging.

Add the lime juice and 1/4 cup of the whipping cream. Leave it in the fridge.

Fill a plastic bag with the pudding and cut one corner. Fill the muffin cups with this mixture.

Leave them in the fridge for 2 hours and add the remaining whipping cream on top.

The post Easy Mini Lemon Pudding Tarts Recipe appeared first on falafelandcaviar.com.

Ingredients:

You will need the following ingredients: 1 cup self-rising flour, 1 cup light muscovado sugar, 1 teaspoon ground cinnamon, 1 cup milk, 1 egg, 2 cup fresh brown breadcrumbs, 1 cup finely grated butter, 1 cup raisins, 1 cup sultanas, 1 cup mixed nuts, butter, 1 teaspoon ground mixed spice. For the butterscotch sauce get 1 teaspoon vanilla extract, 85 g butter, 200 g light mucovado sugar and 200 ml double cream.

Instructions:

Start by pouring the cup of raisins, flour, sultanas, grated butter, muscovado sugar, brown breadcrumbs and nuts in a bowl. Mix them, and add the milk and egg. Once you’re done with stirring, pour the mixture in a large pudding bowl. Cover it with buttered foil and create a pleat in the middle so that the mixture can rise. Put it into a large pan that is almost full with simmering water. The water has to reach halfway up the pudding bowl. Let it steam for 2 1/2 hours. Make sure that the water level is constant.

You can now prepare the sauce for the holiday pudding. Mix all the ingredients in a pan. Let the mixture boil and leave it for 2-3 minutes. Stir constantly until you get a thick caramel-like sauce. Cover the pudding with the sauce and you can officially start the holidays.

The post This Holiday Pudding is the Best Thing You’d Ever Try appeared first on falafelandcaviar.com.

Tapioca started off in Northern Brazil and is grown in low-nutrient soils and harvest quickly. We know Tapioca floating in our tea or eating it in a bowl, but it can also be made into flour. Tapioca is the starch extracted from the Cassava root, a famous plant in Brazil.

Easy To Make
Tapioca is easy to made and is usually easy to find in the grocery store. It is mostly found in the baking aisle and you can easily recognised it with its pearl shape. In order to make Tapioca, it must be soaked and then boiled with a liquid (coconut milk for instance) to form a gel. You have plenty of different recipes and you should definitely try them! It’s a great dessert when having people over for dinner.

Nutritional Value
Because Tapioca comes from the Cassava root, it is almost 100% carbohydrates. Cassava does not include gluten and therefore is Tapioca a gluten-free food. It is commonly used in gluten-free dishes to improve the the moisture and texture of the absence of gluten.

Tapioca is protein free and is considered fat. But what’s wrong with a little fat?

The post Tapioca, More Than Just Puddings and Bubble Teas appeared first on falafelandcaviar.com.

Ingredients:

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream and vanilla bean over medium heat until it just starts to simmer. Remove from heat and let it sit for 15 minutes to allow the vanilla to infuse.
2. In a mixing bowl, whisk together egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.
3. Remove the vanilla bean from the cream and slowly pour the warm cream into the egg mixture, whisking continuously to avoid curdling. Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any lumps. Pour the custard into ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set around the edges but slightly jiggly in the center.
5. Allow the crème brûlée to cool to room temperature, then refrigerate for at least 2 hours. Just before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or under the broiler until the sugar forms a crispy crust. Let the sugar set for a minute, then indulge in the creamy, caramelized perfection of your homemade crème brûlée.

The post Try Making a Crème Brulee at Home! appeared first on falafelandcaviar.com.

Ingredients

• 1/2 teaspoon vanilla
• 1 1/2 teaspoon cinnamon
• 2 tablespoons melted butter
• 1 french loaf
• 3 mushed bananas
• 4 eggs
• 1/4 cup brown sugar
• 2 cups whole milk
• dash of salt
• 1/4 cup walnut pieces

For the caramel sauce, you need:

• 1/2 cup brown sugar
• 1 cup butter
• 1/2 cup half and half cream

Instructions

• Set the oven to 350 degrees and prepare a 9×13 baking dish.
• Get the bread and cut it into 1-inch pieces and add them to the baking dish.
• Mix the melted butter, milk, cinnamon, eggs, brown sugar, vanilla, and a dash of salt together. Add the mushed bananas and stir again.
• Top the bread pieces with the walnuts. Then, cover them with the banana mixture.
• The only thing you have left is to place the baking dish in the oven for an hour.
• To prepare the sauce you should get a pan and melt the butter. Include the cream and brown sugar.
• Cook it on low heat until it becomes thick. When you take out the banana bread pudding you can add the caramel sauce on top.

The post Make Banana Bread Pudding With The Easiest Recipe appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
1 package (4 servings) lemon instant pudding
1/3 cup melted butter
3/4 cup cold milk
1-1/2 cups graham crumbs
3 tablespoons fresh lime juice
1 tablespoon dark corn syrup
3/4 cup whipped cream

Instructions

First set the oven to 350 F degrees.

You will need a muffin tin or cups to make the mini lemon pudding tarts. Prepare them with cooking spray.

Mix the corn syrup, graham crumbs, and butter, then press them to the bottom of the muffin tin.

Leave them in the oven for 8 to 10 minutes, then let them cool down.

While you’re waiting you can prepare the pudding according to the instructions on the packaging.

Add the lime juice and 1/4 cup of the whipping cream. Leave it in the fridge.

Fill a plastic bag with the pudding and cut one corner. Fill the muffin cups with this mixture.

Leave them in the fridge for 2 hours and add the remaining whipping cream on top.

The post Easy Mini Lemon Pudding Tarts Recipe appeared first on falafelandcaviar.com.

Ingredients:

You will need the following ingredients: 1 cup self-rising flour, 1 cup light muscovado sugar, 1 teaspoon ground cinnamon, 1 cup milk, 1 egg, 2 cup fresh brown breadcrumbs, 1 cup finely grated butter, 1 cup raisins, 1 cup sultanas, 1 cup mixed nuts, butter, 1 teaspoon ground mixed spice. For the butterscotch sauce get 1 teaspoon vanilla extract, 85 g butter, 200 g light mucovado sugar and 200 ml double cream.

Instructions:

Start by pouring the cup of raisins, flour, sultanas, grated butter, muscovado sugar, brown breadcrumbs and nuts in a bowl. Mix them, and add the milk and egg. Once you’re done with stirring, pour the mixture in a large pudding bowl. Cover it with buttered foil and create a pleat in the middle so that the mixture can rise. Put it into a large pan that is almost full with simmering water. The water has to reach halfway up the pudding bowl. Let it steam for 2 1/2 hours. Make sure that the water level is constant.

You can now prepare the sauce for the holiday pudding. Mix all the ingredients in a pan. Let the mixture boil and leave it for 2-3 minutes. Stir constantly until you get a thick caramel-like sauce. Cover the pudding with the sauce and you can officially start the holidays.

The post This Holiday Pudding is the Best Thing You’d Ever Try appeared first on falafelandcaviar.com.

Tapioca started off in Northern Brazil and is grown in low-nutrient soils and harvest quickly. We know Tapioca floating in our tea or eating it in a bowl, but it can also be made into flour. Tapioca is the starch extracted from the Cassava root, a famous plant in Brazil.

Easy To Make
Tapioca is easy to made and is usually easy to find in the grocery store. It is mostly found in the baking aisle and you can easily recognised it with its pearl shape. In order to make Tapioca, it must be soaked and then boiled with a liquid (coconut milk for instance) to form a gel. You have plenty of different recipes and you should definitely try them! It’s a great dessert when having people over for dinner.

Nutritional Value
Because Tapioca comes from the Cassava root, it is almost 100% carbohydrates. Cassava does not include gluten and therefore is Tapioca a gluten-free food. It is commonly used in gluten-free dishes to improve the the moisture and texture of the absence of gluten.

Tapioca is protein free and is considered fat. But what’s wrong with a little fat?

The post Tapioca, More Than Just Puddings and Bubble Teas appeared first on falafelandcaviar.com.