DESSERTS FOR YOUR HOLIDAYS :))

CREDITS TO: revolutionmotion.com



CREDITS TO; panlasangpinoy.com



CREDITS TO: panlasangpinoy.com

CHOCO POTS DE CREME

 mouthwatering choco pots de creme will be a perfect holiday dessert that you can serve after a satisfying meal.

Ingredients:
1/4 cup cocoa powder, sifted 
1/2 cup + 1 tbsp Skim Milk
1/4 cup Carnation Evap
2 large eggs 
1 large egg white 
3/4 cup granulated sugar
Pinch of salt
Confectioner's sugar for sprinkling

Procedure:
1. Heat oven to 325F.

2. Line a shallow baking pan with a cloth towel and set aside.

3. Place cocoa powder in a medium mixing bowl.

4. In another bowl, combine skim milk and Carnation Evap.

5. Slowly whisk about 3 tbsp milk mixture onto cocoa powder until it forms a thick paste. Whisk in remaining milk mixture until thoroughly combined and set aside.

6. In a large bowl, combine eggs, egg white, granulated sugar and salt. Whisk together until thoroughly combined.

7. Whisk in cocoa-milk mixture until completely combined. Divide the mixture among six 3-ounce pot de creme molds or six 3-ounce ramekins and place in the prepared baking pan. Fill the baking pan halfway with hot water. 

8. Transfer to the oven to bake for 25 minutes until the pudding sets. To know it is done, it should leave no residue on your finger when lightly touched.

9. Remove the baking pan from the oven then remove pudding from the water bath.

10. Transfer pudding to a wire rack and let cool for 20 to 30 minutes.

11. When ready to serve, dust pudding with confectioner's sugar. Serve warm.

RECIPE AND PHOTO COURTESY OF MY FAVORITE RECIPES

LECHE FLAN EVERYONE ????

Twisted Leche Flan

Ingredients:

400 grams Carnation Evap 

400 grams Carnation Condensed 

11 large egg yolks

1 teaspoon vanilla extract 

1/2 teaspoon dayap

Dash cayenne pepper

Ingredients for the caramel:

1 cup sugar

3/4 cups water

Directions:

1. Preheat oven 370F.

2. In a saucepan, mix the sugar and water.

3. Bring to a boil for a few minutes until the sugar caramelize.

4. Pour the caramelized sugar into oval aluminum molds and spread the caramel on the bottom of the molds.

5. Mix the Carnation Evap, Carnation Condensed, egg yolks and vanilla by hand well.

6. Gently pour the mixture on top of the caramel on the aluminum mounds. Fill the molds to about 1 to 1 1/4 inch thick.

7. Cover molds individually with aluminum foil.

8. Bake on a Baine Marie for about 45 minutes.

9. Let cool then refrigerate.

CREDITS TO: CARNATION AND QTV CHANNEL 11