Tag Archives: cream

Coconut, Ginger and Lime Crème Brûlée

22 Jun

CB Square2I love my family and friends and my favourite thing in the world is cooking for the people I love. Sometimes however,  and before I hear any protests, I do appreciate this is through no fault of their own,  they make it a near impossible task.  I mean honestly, what can you make for dessert for a bunch that have among them the following dietary no-nos: lactose, gluten, any form of cheese and no meat whatsoever?  So, no cheese cake, no gelatine based desserts,  no ice-cream, no cakes or pies or tarts or cookies – which pretty much destroyed all the usual tricks I can quickly pull from my hat.

Secret confession time? I love challenges like this – and so to the internet to find solutions. Thanks to Tom Aikens for this amazing little number, which I’ve tweaked ever so slightly. I’ve used Asian flavours because we were having an asian inspired Barbecue,  but this is one of those wonderful desserts where the only flavour limit is your imagination – I think we’re doing a salted caramel one next or maybe one inspired by the Waterside Inn with pistachios.

CB INGTo start take:

  • six egg yolks
  • the zest and juice of one lime
  • a piece of ginger about the size of your thumb (ish)
  • 75gm golden caster sugar
  •  extra golden caster sugar for the brûlée
  • 500ml lacto free cream (if you aren’t lactose intolerant use double cream)
  • 125ml whole lacto free milk (if you aren’t lactose intolerant use whole milk)
  • 2 tsp of coconut flavour

CB Grated Ginger and Lime ZestHeat the oven to 160°C and finely grate the zest off of your lime and grate the ginger.

CB, Cream,  Milk, lime and gingerAdd the milk, the cream and the grated lime zest and ginger to a small sauce pan and slowly heat over a low flame.

CB Eggs, sugar,  coconut and limeJuice the lime and then place the lime juice,  the egg yolks,  (save the whites for marshmallows or meringues) the caster sugar and the coconut flavour into a large bowl (or the bowl of your mixer) and whisk until pale and fluffy.

CB Eggs mixedOnce your egg mixture looks like the one above check on your milk/cream mix – it should be just shy of boiling.

CB Strain CreamStrain the milk and cream mixture to remove the ginger pulp and lime zest – you want the crème to be smooth and creamy to contrast with the crunchy brûlée and if you leave the ginger and lime in,  it will just be gritty. Pour the strained milk/cream mix on to the egg mix and whisk the two together.

CB Unbaked Boil your kettle and fill a large,  flat bottomed, oven proof dish so that the water is about 1.5 cm deap.  Place the egg/cream mixture into your ramkins and place the ramkins into the oven proof dish. Place the dish into the oven and bake for about 45 minutes.

CB BakedThe tops of your custards should still have a slight wobble, BUT they SHOULD NOT be brown *blush*, but if they do brown a little, don’t panic, the brûlée will cover any errors.  Place the custards in the fridge for at least two hours or if you like to prepare ahead, overnight.

CB dust with sugarWhen you’re ready to serve dessert remove from the fridge and lightly dust the tops of your custard with a coating of golden brown sugar and then. . .

CB Blow TorchBURN BABY BURN   Lightly caramelise the sugar with a blow torch.  THIS IS THE MOST FUN EVER!  I may be a little sad.  If you don’t have a cooks’ blow torch run out and buy one now trust me you WILL thank me you can turn on the grill of your oven on to it’s highest setting and pop the dessert under the grill.  Keep an eye on the sugar and remove the moment sugar has melted.  Pop the desserts back in fridge for a few minutes to cool down and to harden the sugar and then dig in.

CB Finishing shot 2






Anna-Banana Cupcakes

11 Aug

AB FinishedIt’s always sad saying goodbye and when one of my favourite families had to say goodbye recently, I was more than a little upset.  Especially because they are some of my most vocal followers here at Fudgingood.  It was made a little easier by the fact that I was given this recipe by the daughter as a birthday/goodbye present.  So when that lovely, young lady asked me to feature her banana cupcakes on my blog, I couldn’t refuse, especially when they taste as absolutely amazing as Anna’s cupcakes do.  Please see Anna’s delicious recipe below.

AB ing To make 12 cupcakes take:

  • 2 bananas
  • 150 gms caster sugar
  • 175 gm self-raising flour ( The astute among you will see I’ve used plain flour, if you’re out of self-raising use 175gm of plain flour and 2 tsps of baking powder)
  • 125gm butter
  • 1 egg
  • 90ml of milk

AC baking tinPreheat the oven to 180°C and line your baking tin with cupcake cases.

AB Butter and SugarCream the butter and sugar together in a bowl.  Melt the butter ever so slightly.  Add the egg and beat until well combined.

AB batterSift the flour and then add the milk and flour to the butter mix a little at a time and stir until smooth.

AB Mashed bananaMash the banana in a bowl and mix the banana into the batter.

Ab ready for the ovenPlace the batter in the cupcake cases and then bake in the oven for 15-18 minutes.

AB coolingOnce they’re baked allow them to cool completely and then decorate them as you wish.  I took Anna’s words to heart and decorated them with freshly whipped cream and a toffee sauce.  For the toffee sauce recipe see my recipe for peanut butter and banana pie

Coffee Panna Cotta

13 Oct

So after the BH’s unabashedly MANLY blog I’ve decided to blog something softer, cooler, more elegant and decidedly more feminine:  Panna Cotta!  I adore panna cotta.  It is without a doubt the perfect way to end a meal.  It’s light, but still amazingly indulgent.  It definitely has “that wow factor” and yet it couldn’t be easier to make and if you’re on a budget it will suit your pocket without saying CHEAP.   While its direct translation, cooked cream, sounds a little bland, it is amazingly versatile.  You can mix up the flavours; lemon, vanilla, coffee, rum, chocolate, honey, lemongrass, orange, lime and hazelnut, AND you can mix up the topping; dark chocolate, white chocolate, passion fruit, raspberry, blackberry, mango, pear, pomegranate, caramel, AND you can mix up the “cream” it’s made from, double cream, yogurt, buttermilk and coconut milk.  It’s actually a little dizzying, but its versatility means that you can find the perfect dessert to complement just about any meal.  It does however, need time to set overnight in the fridge.  The downside of this is that you need to be organised enough to make it in advance and it takes up precious refrigerator space.  The upside is that you have one less thing to worry about once your guests arrive.  Here’s my coffee panna cotta.

To make six Panna Cotta take:

  • 600ml of Double Cream
  • 150 ml of milk
  • 100 gm of sugar
  • 1 sachet or 2tsps of powdered geletine
  • flavouring  – in this case, a 1/4 of coffee beans, 2 tsp instant coffee and 1Tbl of vanilla extract

For Decoration take

  • 150 gm flaked almonds
  • 150gm sugar
  • dark chocolate

Add the gelatine to the milk for about five minutes to allow it to bloom.

Put the coffee beans and the cream in a pot and bring it to the boil.  Remove it from the heat and stir in the sugar and the milk and gelatine and stir until both have dissolved.  If need be put them back on a gentle heat to achieve this. Dissolve the instant coffee in the vanilla extract and add this to the cream mixture.

Strain the mixture and carefully pour into an attractive glass.   I got mine here.

Place a piece of cling film on top of the panna cotta to prevent a skin from forming.  Allow it to cool for about an hour and then place in your refrigerator to set.

To make the brittle, toast the almonds at 180° C for about 10-15 minutes.  Prepare a baking tray, by covering it in parchment paper, then in a smallish saucepan heat the sugar without stirring (swirling is okay, but DON’T stir) until it has melted and become a beautiful golden color.  Add the almonds to the caramel and pour the mix onto the parchment paper.

Leave it to set for about 15 minutes and then break it into shards. If this is made the night before, store it in an airtight container.

Once the panna cotta has set, melt the chocolate in a bowl over a pot of simmering water and then drizzle as decoratively as you wish over the top.  Pop the panna cotta back into the fridge and just before serving add a shard of almond brittle.

White Chocolate and Raspberry Macarons

18 Mar

It’s Mothering Sunday! A time when kids of all ages set about spoiling mum, traditionally by making her breakfast.  This post was supposed to be a gorgeous homemade granola, honey yogurt and fruit salad parfait that was going to be served at a surprise brunch for my mum-in-law, but plans can change on you even when you thought you had planned carefully. So rather than a brunch we were now going to be doing a tea. As luck would have it I was working on the Saturday before, so I needed something quick and easy to whip together.  So I began the great internet search to something that would take no time to pull together while still having a sock knock off-able effect.

But everywhere I looked, no matter how hard I tried to escape it, there was only one baked good that popped up everywhere. French macarons!  They are not easy.  They are not quick.  They are fiddly, pernickety, impossible to get right little (%&$^)*&s! But they’re soft and colourful and pretty and oh so gorgeously feminine and just so 100% perfect for mother’s day they made everything else look … well … clunky.  I knew that despite never attempting them before, I had to give it a shot.


  • 130 gm icing sugar
  • 110 gm ground almonds
  • 105 gm egg white (this sounds ridiculously exact, but with these little  (%&$^)*&s, apparently you need to be.)
  • 65 gm caster sugar
  • red/pink food colouring
  • 100 gm white chocolate
  • 50ml double cream
  • some seedless raspberry jam

For the first time here on Fudgingood, we’re going to talk about hardware.  You’re going to need two really heavy flat baking trays, parchment paper, a food processor, a hand or stand mixer, a piping bag and a sieve. Cut two pieces of parchment paper to the exact size of the the trays so it lies completely flat and line each tray with them.   I knew there was no WAY I could keep the cookies the same size, so I took a sherry glass and used it to draw twenty circles on each piece of paper.

Start by separating your eggs and measuring out the egg white.  Now 105gms is about 3 eggs worth of white.  Then let the egg sit on the counter for a good long while until it is at room temperature. This helps them gain more volume when you whip them.

Next combine the ground almonds and the icing sugar in a food processor and whiz for about a minute. You’re aiming for a seriously fine, seriously combined powder.  Then you need to sieve the powder into a bowl.  .   . then you need to do it again.  .   . and again.  .   .  I said they were pernickety already right?

Now beat your eggs until foamy and then bit by bit add the caster sugar and continue whisking until the eggs reach a soft peak stage.  Then add in the food colouring.

Now pour the icing sugar/almond mix on top of the eggs and fold in the mix.  The folding bit is important.  If you stir you will lose all the puffiness. Then add the batter to a piping bag.   Then holding the piping bag horizontal to the tray pipe the batter into the circles.  Then bash the trays on the counter top three or four times to rid the batter of air bubble that will cause your precious beauties to crack rather than form beautiful shapely domes.

Now heat the oven to 150°C BUT leave the cookies out on the counter for half an hour to form a skin that will stop them from spreading. After half an hour lower the temperature to 130°C and put the trays into the oven. Put the macarons in the oven to cook while the cools from 150°C to 130°C.  Leave them to bake for 15 minutes and then swap the trays around to ensure even cooking and bake to a further 15mins. After half an hour try and lift one of the cookies from the paper.  If it’s cooked it will lift easily,  if it’s sticks, put it back in the oven for 5 minutes and then test again.  Once they’re cooked remove from the oven and let cool before you fill them.

To make the ganache chop the white chocolate finely and put into a bowl, then heat the cream to boiling and pour it over the chocolate.  Allow the chocolate to melt for a minute or so and then whisk to combine the two and let the mixture cool.  While it ‘s cooling pair each of the macarons by size and add about half a teaspoon of jam to one of them.  Then add the cooled ganache to the other half and sandwich together.

So there you have it.  It turns out they actually are easy and they’re quick and I will certainly be making them again, because they will leave you SERIOUSLY sockless, but they’re still fiddly little (%&$^)*&s,

Confession Time:  Now as you can see from the pic above, the chocolate ganache is sticky and doesn’t really want to play the game, so I filled half the macarons with Chantilly Cream.  What I only discovered when cleaning up was that if you mix the ganache with the whipped cream you get a light fluffy piece of heaven to fill your macarons.  I HIGHLY recommend trying it when you make your next batch.  I’m certainly going to.


the port elizabeth blogger

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Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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