Chocolate Truffles with Condensed Milk

Chocolate Truffles with Condensed Milk

Now that Christmas is approaching, is your opportunity to surprise family and friends with this chocolate truffles recipe.

I´m happy whenever I have the chance to make a chocolate dessert, like these truffles.

When I was a kid I loved chocolate, but milk chocolate.

Back then, I found the taste of dark chocolate too bitter. So I admit, I always had a mixed feeling about truffles, those wonderful chocolatey tear-shaped sweets … so appetizing, so apparently suitable for my palate and … bam! Suddenly that bitter taste was all over my senses. I can’t believe that those beautiful chocolate things are bitter! , I used to grumble. They were the forbidden pleasure.

Yes, it’s a dessert for chocolate lovers. Real chocoholics. And I knew I had to be one. I couldn’t let Mr. Wonka down.

When you’re little, you want to be older so you can drive, go out with your friends, and do the things that grown-ups do. Well, this was one of those things. When I grow up I’m going to like chocolate truffles. I knew we were meant to understand each other.

Years later I matured, and my palate along with me. We were both growing in parallel, educating ourselves as I tasted more flavours.

Today I can’t live without these little ones. I truly believe that chocolate truffles are the perfect accompaniment for special occasions.

Easy Recipe for Chocolate Truffles

With this recipe you will learn how to make dark chocolate truffles with condensed milk in a very easy and simple way. You’re not only going to end up liking them, you’re going to love them. Trust me!

1. In a bowl, chop the dark chocolate bar and then melt it in the microwave at 700W for 30 seconds. Stir the chocolate and put it back in the microwave for another 30 seconds. Repeat this action until the dark chocolate is completely melted. Tip: Be careful not to overdo it because the chocolate burns easily (and makes a tremendous smoke). For a bar it will be about 2 minutes, but it is always better to do it little by little.

2. Add the condensed milk into the chocolate and stir until well combined.

3. Put the mixture to chill in the freezer for ½ hour.

4. Take the dough out of the freezer and start forming small balls ( 20 grams ) with your hands. Place each one of them on the baking paper. Tip: preferably do not press too much when making the balls.

5. Coat the truffles in cocoa powder and put them directly to chill in the refrigerator for ½ hour. Et voilà! You have made delicious chocolate truffles!

For me, chocolate desserts recipes are a staple in my cookbook. I also invite you to try making white chocolate oreo truffles.

If you like chocolate desserts , you can also try making this chocolate mousse cake or this spanish birthday cake.

receta-de-trufas-de-chocolate

Easy Chocolate Truffles Recipe With Condensed Milk

Chocolate truffles are the perfect delicacy to put the finishing touch to special meals.
4.84 from 12 votes
Prep Time 10 mins
Resting Time 1 hr
Course Dessert
Cuisine French
Servings 20 pieces
CALORIES 79 kcal

Ingredients
  

  • 200 grams dark chocolate for melting
  • 125 grams condensed milk
  • 20 grams cocoa powder

Instructions
 

  • In a bowl, chop the dark chocolate bar and then melt it in the microwave at 700W for 30 seconds.
  • Add the condensed milk into the chocolate and stir until well combined.
  • Put the mixture to chill in the freezer for ½ hour.
  • Take the dough out of the freezer and start forming small balls ( 20 grams ) with your hands and place them on the baking paper.
  • Coat the truffles in cocoa powder and keep them in the fridge for ½ hour to cool. Et voilà! You have made delicious chocolate truffles!

NUTRITION

Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg
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Homemade Pastry Cream

Homemade Pastry Cream

Pastry cream is a basic resource in the baker’s kitchen. It is piped into many desserts, especially those made of puff pastry.

This pastry cream recipe is made with milk, eggs, cornstarch, sugar, lemon peel and cinnamon stick. With this recipe you will learn easily how to make pastry cream step by step, a cream that’s also suitable for celiac and gluten intolerant people.

How Does Pastry Cream Thicken ?

Pastry cream is a creamy custard that relies on the starch and on the egg to get thickened. The secret to achieve the consistency is to properly thicken the custard while heating and stirring with a whisk.

Does Pastry Cream Thicken As It Cools ?

Remember that even after removing the cream from the heat, it will continue to thicken. Your mission is to achieve the ideal texture to the cream, so later it will be easy to pipe and spread and delicious to the palate.

Don’t worry if you don’t get it perfect pastry cream the first time, over time, you will get the hang of it. You know that cooking is all about passion and practice.

Now you are about to embark on a mission to prepare homemade pastry cream, a basic pastry cream recipe to use in many of your desserts.

The amount of ingredients in this recipe for pastry cream is adjusted for our puff pastry apple tart; however, it can also be piped into other desserts such as mille-feuille, torrijas or profiteroles.

How to Make Pastry Cream Step by Step

1. In a saucepan, add 250 ml of milk, a cinnamon stick and the lemon peel. It is important that the peel does not have too much white since it is bitter.

2. Put it over medium heat and remove it before it starts to boil. Now you have the infused milk. Set aside and let it rest.

3. In a separate bowl, beat 2 egg yolks and 3 tablespoons of sugar with a whisk.

4. When everything is well mixed, add a spoonful of cornstarch and continue beating until well blended.

5. Gradually add in the infused milk through a strainer. The lemon peel and cinnamon stick will have remained in the strainer.

6. Put the mixture over medium heat and stir with the whisk until thickens. Once you notice the mixture is thick and creamy, it means that you have the custard ready.

receta-crema-pastelera-casera

Easy Pastry Cream Recipe

Pastry cream is a basic resource in the baker’s kitchen. It is a creamy custard piped into many desserts, especially those made of puff pastry.
5 from 6 votes
Prep Time 10 mins
Cook Time 5 mins
Course Accompaniment, Desserts
Cuisine French, Italian
Servings 1 unit
CALORIES 443 kcal

Ingredients
  

  • 250 ml milk
  • 2 egg yolks
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch (maicena)
  • 1 lemon peel
  • 1 cinnamon stick

Instructions
 

  • In a saucepan, add 250 ml of milk, a cinnamon stick and the lemon peel.
  • Put it over medium heat and remove it before it starts to boil. Set aside and let it rest.
  • In a separate bowl, beat 2 egg yolks and 3 tablespoons of sugar with a whisk.
  • When everything is well mixed, add a spoonful of cornstarch and continue beating until well blended.
  • Gradually add in the infused milk through a strainer.
  • Put the mixture over medium heat and stir with the whisk until thickens. Once you notice the mixture is thick and creamy, it means that you have the custard ready.

NOTES

When the cream cools, even after removing it from the heat, it will continue to thicken.

NUTRITION

Calories: 443kcal | Carbohydrates: 57g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 420mg | Sodium: 117mg | Potassium: 437mg | Fiber: 1g | Sugar: 49g | Vitamin A: 940IU | Vitamin C: 8mg | Calcium: 372mg | Iron: 1mg
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Arroz con Leche

Arroz con Leche

This arroz con leche recipe was given to my grandmother many years ago by an Asturian cook.

One of the first memories I have is when my grandmother used to make arroz con leche for dessert for all of us. Today, that combination of creaminess and cinnamon flavor takes me straight back to my childhood. That’s why I’m going to share this dessert recipe with you with special affection.

Cooks all over the world give this rice pudding dessert their own touch and that’s what makes it so special.

What is Arroz con Leche?

Arroz con leche is a traditional Spanish dessert made from rice, milk and sugar. This delicacy was invented many many years ago in the Far East. However, in Spain we have made this dessert our specialty, especially in Asturias, where this arroz con leche recipe comes from.

I hope you end up loving this Spanish dessert as much as we all do at home.

What Rice is Best for Spanish Rice Pudding?

In order to make a delicious, creamy arroz con leche, I use short-grain rice, also known as pearl or glutinous rice. This variety of rice has a high starch content. When cooked, the starch is released from the grain and adds creaminess to your rice pudding.

One, two, three … describe your favourite dessert in three words … Arroz, con, Leche?

how-to-make-arroz-con-leche-recipe

On my dessert list, it is in the top 3 without a doubt. And I have a feeling it’s on my children’s list too.

When you finish making this arroz con leche, it’s time to invite friends and family over to eat it. The moment they have the spoon in their mouths, they will not be able to do anything else but…. mmmmmmmm….

How to Make Arroz con Leche

This Spanish rice pudding is made from whole milk, rice, butter, sugar, lemon peel and cinnamon. You only need to use as equipment a cooking pot and a wooden spoon.

Don’t get discouraged if the first time it doesn’t come out as expected! Persist, be patient and you will see how eventually you will make a creamy arroz con leche. Anyway, this recipe is explained step by step so that your arroz con leche comes out delicious the first time!

Arroz con Leche Recipe: Step by Step

1. In a cooking high pot (without turning on the heat yet), add 6 cups of whole milk, 1⅓ tablespoon of butter, one cinnamon stick, a lemon peel and ½ cup of rice.

Tips for this 1st step:

  • When peeling the lemon, make sure to avoid the white part right under the skin since it has a bitter taste. For this, I recommend using a vegetable peeler.
  • Use a cinnamon stick, not ground cinnamon.

2. Stir with a wooden spoon for 10 minutes over high heat ( level 9 on glass-ceramic ).

3. Reduce heat to medium ( level 4 on glass-ceramic ), stop stirring and let the rice with milk cook for 15 minutes.

4 . Then, add ¾ cup of sugar into the rice with milk mixture and stir again for 5 more minutes!

Tips for this 4th step:

  • One last stirring effort! In this step you have to stir well to keep sugar from sticking.
  • At this step the mixture starts to thicken. Don’t worry if you see it a little runny, the rice will thicken as it cools. If you keep cooking until it thickens as desired, the rice may harden.

5. Pour the mixture into a bowl. Remove cinnamon stick and lemon peel.

6. Allow your arroz con leche to cool to room temperature for 20 minutes and then put it to chill in the refrigerator.

Tips for this 6th step:

  • During resting time, rice thickens as it cools. Then, you can serve it.
  • If it is stored in the refrigerator, I recommend you taking it out a few minutes before serving so that your guests can savor its creaminess.

7. Et voilà! You have made a delicious Spanish arroz con leche!

What if my Spanish Rice Pudding doesn´t come out as creamy as I expected?

Don’t worry if it comes out a bit liquid, you can pour it back in the cooking pot and cook it over low-medium heat for a few more minutes. It may only need 5-10 minutes more. Keep in mind that it will also thicken as it cools.

If you have a dinner party and want to serve arroz con leche for dessert, I recommend serving it in the morning. Each guest can top their own serving of rice pudding with a sprinkle of cinnamon powder.

If you liked this Spanish recipe, I invite you to try also this flan with sweetened condensed milk.

receta-arroz-con-leche

Authentic Spanish Arroz con Leche

Arroz con leche is a traditional Spanish dessert made from rice, milk and sugar.
5 from 15 votes
Prep Time 5 mins
Cook Time 40 mins
Resting Time 20 mins
Course Dessert
Cuisine Spanish
Servings 8 people
CALORIES 249 kcal

Ingredients
  

  • 6 cups whole milk (1½ liter)
  • 1⅓ tablespoon butter (20 grams)
  • ½ cup rice (85 grams)
  • ¾ cup sugar (170 grams)
  • 1 lemon peel
  • 1 cinnamon stick

Instructions
 

  • In a cooking high pot (without turning on the heat yet), add 6 cups of whole milk, 1⅓ tablespoon of butter, one cinnamon stick, a lemon peel and ½ cup of rice.
  • Stir with a wooden spoon for 10 minutes over high heat.
  • Reduce heat to medium, stop stirring and let the rice with milk cook for 15 minutes.
  • Add in ¾ cup of sugar and stir again for 5 more minutes.
  • Pour rice pudding into a bowl. Remove lemon peel and cinnamon stick.
  • Allow your arroz con leche to cool to room temperature for 20 minutes and then put it to chill in the refrigerator.
  • Et voilà! You have just made a Spanish arroz con leche!

EQUIPMENT

Cooking Pot
Wooden Spoon

NUTRITION

Calories: 249kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 90mg | Potassium: 303mg | Fiber: 1g | Sugar: 28g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 0.2mg
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Flan with Condensed Milk

Flan with Condensed Milk

You will love this flan recipe with condensed milk!

Victor and I share the same passion for homemade desserts! Both of us have been lucky enough to be part of large families where there is a good eating culture ; although , when the food is on the table you have to be fast enough to get your share 🙂

In our homes, desserts occupy an important place in the daily menu. Dessert is the last course ; however, it plays an important role in closing the meal in the best possible way. That´s why we always make them with great care and affection.

When Victor was little, he loved flan. As soon as he woke up, he had caramel flan for breakfast, for lunch and… for dinner! If it weren’t for his mother, I think, Victor would have only eaten flan!

What is Flan?

Flan is a very popular dessert in Spanish homes, and there are variations such as the classic flan, flan con queso, flan con café or this easy flan recipe with condensed milk, which custard is made with eggs, whole milk and condensed milk. This dessert is usually topped with caramel and baked in water bath.

A natural step for Victor was for him to learn how to make a flan.… so he could eat as many as he wanted; therefore, his grandmother gave him as present her recipe.

According to his little sister, one of the happiest memories of her childhood was when Victor made this flan for dessert: “His flans used to come out delicious, I still remember how smooth was the texture”.

To make this delicious flan you only need four ingredients: condensed milk, whole milk, eggs and sugar.

How to Make Flan with Condensed Milk

  • Preheat the oven to 356°F ( 180°C ).
  • Prepare the bain-marie as follows: Fill a baking dish with water, one-third full, and allow the water to heat in the oven when it is preheating.

Caramel Sauce

  • In a saucepan, add 125 grams of sugar and a teaspoon of water over high heat. Do not stir the sugar neither with wooden spoons nor metal spoons; just gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in a large mold, or flanera. Set aside.

Custard

  • In a bowl, pour 370 grams (one container/can) of condensed milk. Use the same empty can as a measure, fill it up with whole milk and pour into the same bowl. Stir with a spatula until mixture is combined.
  • Separate 4 egg yolks from 4 egg whites.
  • In a separate bowl, add 4 egg yolks and whisk with a fork.
  • Add the egg yolks into the milk mixture and stir well with the spatula, or a whisk, until combined. Set aside.
  • Beat the egg whites until stiff with a hand held mixer on high speed.
  • When the egg whites are stiff, fold into the yolk mixture. How? With the help of a spatula, gradually add the whites into the yolks and gently mix with folding movements ( a bottom-to-top and top-to-bottom motion ) until well combined.
  • Pour the mixture into the previously caramelized flan mold (flanera). Tip: pass the mixture through a strainer while pouring it into the flanera to get rid of lumps and bubbles.

Bain-Marie

  • Cover the flan mold with the lid and place it into the bain-marie you have already prepared in the oven. Close the oven door and bake for 50 minutes later. Make sure it is done by pricking a needle. If it comes out stained, leave it a few more minutes. If it comes out clean, it is ready. Tip: Another way to make the bain-marie is, just before baking, to fill the dish with boiling water until it reaches halfway up the flan mold.

Chilling Time

  • Allow it to cool for about ten minutes to room temperature before putting them in the refrigerator. The chilling time is 3 hours.
  • Before serving, unmold them with the help of a knife. Place a plate on top and turn the flanera upside down. Et voilà... you have the flan that will take you back to your childhood!

If you liked this flan recipe, I invite you to try this classic Spanish flan.

lan-de-leche-condensada-receta-abuela

Flan With Condensed Milk

You will love this recipe for flan with condensed milk! You only need four ingredients: condensed milk, whole milk, eggs and sugar.
4.84 from 18 votes
Prep Time 10 mins
Cook Time 50 mins
Chilling Time 3 hrs
Course Dessert
Cuisine Spanish
Servings 8 people
CALORIES 263 kcal

Ingredients
  

Custard

  • 1 can condensed milk 370 grams
  • 1 can whole milk 300 ml
  • 4 eggs

Caramel Sauce

  • 125 grams sugar
  • 1 tablespoon water

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).
  • Fill a large baking dish halfway with water and allow the water to heat up.

Caramel Sauce

  • In a saucepan, add 125 grams of sugar and a teaspoon of water over high heat. As soon as it is golden brown, remove it from the heat and pour it in a large flan mold, or flanera. Set aside.

Custard

  • In a bowl, pour condensed milk. Use the same empty can as a measure and add 1 container of whole milk into the same bowl. Stir with a spatula until mixture is combined.
  • Separate 4 egg yolks from 4 egg whites.
  • In a separate bowl, add 4 egg yolks and whisk with a fork.
  • Add the egg yolks into the milk mixture and stir well with the spatula, or a whisk, until everything is well integrated. Set aside.
  • Beat the egg whites until stiff with a hand held mixer on high speed.
  • When the egg whites are stiff, fold into the yolk mixture. With the help of a spatula, gradually add the whites into the yolks and gently mix with folding movements until well combined.
  • Pour the mixture into the previously caramelized flanera.

Bain-Marie

  • Cover the flan mold with the lid and place it into the bain-marie you have already prepared in the oven.
  • Bake for 50 minutes later.
  • If the needle comes out stained, leave it a few more minutes. If it comes out clean, it is ready.

Chilling Time

  • Allow it to cool for about ten minutes to room temperature  before putting them in the refrigerator. The chilling time is 3 hours.
  • Before serving, unmold them with the help of a knife. Place a plate on top and turn the flanera upside down. Et voilà... you have the flan that will take you back to your childhood!

EQUIPMENT

Flan Mold

NUTRITION

Calories: 263kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 105mg | Potassium: 260mg | Sugar: 43g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 0.5mg
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Pavlova

Pavlova

This pavlova recipe is the one we usually use for special family occasions.

When we all get together, my mother and my aunt Carmela, who are great cooks, always bring this berry pavlova for dessert.

This classic pavlova recipe is very easy to make as you only have to follow a few simple steps. In the end, you just need to combine meringue, cream and berries. Plus, you can add other fresh fruit suited to your taste.

Making the nests can be the hardest part; however, I have made a video so you can follow along with me making the meringue nests. In the end, and with practice, you will find them very easy to make!

What Is The Origin of Pavlova ?

It is a dessert that was made in honor of the Russian ballerina Anna Pávlova on her trips to Australia and New Zealand.

This pavlova is a delicious and elegant gluten-free dessert perfect for any special celebration or dinner party.

I recommend serving this delicacy right after making it, so that it keeps its consistency. Besides berries, you can top with other fresh fruits, for instance, strawberries or mango.

Now that Christmas is approaching, this dessert is ideal to surprise your family and friends.

How to Make Pavlova

Meringue Nests

1. Preheat the oven to 248°F ( 120°C ).

2. Separate 5 egg whites from 5 egg yolks. Preferably eggs are at room temperature.

3. In a bowl, beat the egg whites until stiff with an electric handheld / stand mixer on medium speed. When you hit soft peaks form, add in 300 grams of icing sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks.

4. Add in 3 teaspoons of cornstarch through a strainer. Keep whipping with the stand / hand mixer on medium speed. Then, add in the vinegar and keep whipping.

5. Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.

Pavlova Cake or Mini Pavlovas ?

Lately I’ve been making mini pavlovas instead of creating the classic pavlova cake.

Mini pavlovas give each one of your guests the experience of opening the meringue, feeling how it crunches and tasting the cream and berries as they wish.

As shown in the video below, you create a mini pavlova by placing a drop of meringue on the parchment paper. Then, with the concave side of a soup spoon, you begin to shape the nest, ending up making a hollow in the center.

The only difference between the cake and the mini pavlovas is the size of the meringue nest. For the rest, this pavlova recipe is the same for both options.

To make pavlova cake, all the meringue is used for one nest, while to make mini pavlovas, a smaller amount of meringue is used for each nest.

With the concave part of a soup spoon, make the sides of meringue nest a little higher than the middle, creating a volcano shape which center will be filled with whipped cream and berries.

Note that, when making meringue nests, its size will not be final, as the pavlova will rise in the oven. Once baked, the meringue texture is crisp on the outside and marshmallow-soft on the inside.

In my view, diners will experience the magic of this sweet treat more intensely if each one of them has their own pavlova.

6. Bake for 1 hour in case you are making the mini pavlovas ; otherwise, bake for 1 hour and a quarter if you are making the cake.

Pavlova Cream

7. Pour 500 ml. of liquid cream in a bowl and whip it with the handheld / stand mixer on medium speed. Gradually, add in 150 grams of sugar and 25 grams of vanilla sugar. Keep whipping for about ten minutes until stiff peaks form. Tip: Be careful not to whisk too fast or for too long to prevent the cream from acquiring a buttery texture.

Pavlova Assembly

8. Pour and spread the sweetened whipped cream in the center of meringue nests and then top with berries, crushed pistachios and raspberry coulis. Et voilà! You have just made a delicious pavlova!

Make Raspberry Sauce Easily

If you don´t have time to make a raspberry coulis, another way to make raspberry sauce is to add a spoonful of raspberry jam in a bowl and heat it in the microwave for 30 seconds. Then pour in a teaspoon of water and stir until it looks like a sauce. If you want to remove the seeds of the jam from the sauce, you can strain through a sieve.

From one dessert comes another dessert! During the preparation of the meringue, I had five egg yolks left over, so I asked myself what should I do with these egg yolks? First, I didn’t know what to do with them; then, I decided to use them to make a crema catalana.

If you liked this easy pavlova recipe, I am sure you will also like this no-bake cheesecake recipe.

berry-pavlova-recipe

Classic Berry Pavlova Recipe

This berry pavlova is the ideal dessert to surprise your guests at any special celebration or dinner party.
5 from 11 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Dessert
Cuisine Australian, New Zealander
Servings 8 people
CALORIES 411 kcal

Ingredients
  

Meringue

  • 300 grams icing sugar
  • 5 egg whites
  • 3 teaspoons cornstarch
  • 1 teaspoon white or apple cider vinegar

Cream

  • 500 ml liquid cream
  • 150 grams sugar
  • 25 grams vanilla sugar

To decorate

  • 125 grams raspberries
  • 50 grams blackberries
  • 50 grams pistachios
  • Raspberry coulis (optional)

Instructions
 

Meringue

  • Preheat the oven to 248°F ( 120°C ).
  • Separate egg whites from egg yolks.
  • In a bowl, beat egg whites until stiff with an electric handheld / stand mixer. When you hit soft peaks form, add in icing sugar little by little.
  • Add in cornstarch through a strainer. Keep whipping with the handheld / stand mixer on medium. Now add in vinegar while whipping.
  • Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.
  • Bake for 1 hour in case you are making the mini pavlovas. Bake for 1 hour and a quarter if you are making the cake.

Cream

  • Pour liquid cream in a bowl and whip it with the handheld / stand mixer on medium speed. Add in the sugar, gradually, and keep whipping for about ten minutes until stiff peaks form.

Assembly

  • Pour the cream on the meringue nests and then start decorating with berries, crushed pistachios and raspberry coulis. Et voilà! You have made a delicious pavlova ready to delight your diners!

NUTRITION

Calories: 411kcal | Carbohydrates: 66g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 51mg | Potassium: 206mg | Fiber: 2g | Sugar: 62g | Vitamin A: 789IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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Floating Island

Floating Island

If you like custard as much as I do, you will love this floating island recipe.

Floating island is a french dessert consisting of meringue floating on a custard. In this case I will serve the meringue floating on spanish custard. The outcome is incredibly delicious!

The ingredients are the same as those used in the traditional homemade custard recipe, but this time you use the egg whites to make the floating islands.

How to Make Floating Island on Spanish Custard

Spanish Custard

  • In a saucepan, pour 800 ml. of milk and add one cinnamon stick. Put it over medium-high heat until it starts to boil. Pour the rest of the milk in a glass (200 ml.).
  • Add one spoonful of cornstarch into the glass of milk ( 200 ml. ) and stir until it is well dissolved.
  • In a separate bowl, beat 8 egg yolks with an electric hand mixer together with the sugar and the glass of milk with cornstarch.
  • Once the milk starts to boil, remove it from the heat and pour the milk mixture through a strainer into the bowl with the egg yolk mixture and stir with a fork.
  • Pour the mixture in a saucepan over low heat. Stir continuously to keep the mixture from boiling and the yolks from curdling.
  • When you see foam coming out, keep stirring until it disappears. When the foam is gone, the custard is done. Remove from the heat.
  • Strain the custard into a deep bowl and put it to chill in the refrigerator while you make both the meringue and caramel.

Meringue

  • In a bowl, beat the egg whites with an electric stand / hand mixer until stiff peaks form. Tip: you will know stiff peaks are formed when you turn the bowl upside dow and the egg whites don´t fall.
  • Keep beating the egg whites and gradually add the sugar. You will know the meringue is ready when sugar is completely dissolved. Set aside.

Caramel Sauce

  • In a saucepan, add 2 tablespoons of sugar and a tablespoon of water and put it over high heat. Tip: don´t stir the sugar, just gently tilt and shake the saucepan until the sugar browns evenly. As soon as it gets brown, remove it from the heat.

Floating Islands Assembly

  • Take the custard out of the refrigerator and with the help of two large spoons make little meringue balls, that is, the islands. As soon as you shape the meringue ball, put it on top of the custard.
  • Once you have all the meringue islands floating on top of the custard, take the saucepan with the caramel inside and spread it well on top of the dessert. Et voilà! You have just made floating islands!
receta-natillas-con-islas-flotantes

Floating Island Recipe

This recipe for floating islands is made of meringue and spanish custard.
5 from 7 votes
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine French, Spanish
Servings 8 people
CALORIES 356 kcal

Ingredients
  

Spanish Custard

  • 1 litre full cream milk
  • 8 egg yolks
  • 100 grams sugar
  • 1 cinnamon stick
  • 1 tablespoons cornstarch

Meringue

  • 6 egg whites
  • 300 grams sugar 50 grams per egg white

Caramel Sauce

  • 2 tablespoons sugar
  • 1 tablespoon water

Instructions
 

Spanish Custard

  • In a saucepan, pour 800 ml. of milk and add one cinnamon stick. Put it over medium-high heat until it starts to boil.
  • Add one spoonful of cornstarch into the glass of milk ( 200 ml. ) and stir until it is well dissolved.
  • In a separate bowl, beat the egg yolks with an electric hand mixer together with the sugar and the glass of milk with cornstarch.
  • When the milk starts to boil, remove it from the heat and pour the milk mixture through a strainer into the bowl with the egg yolk mixture and stir with a fork.
  • Pour the mixture in a saucepan over low heat. Stir continuously to keep the mixture from boiling and the yolks from curdling.
  • When you see foam coming out, keep stirring until it disappears. When the foam is gone, the custard is done. Remove from the heat.
  • Strain the custard and put it to chill in the refrigerator while you make both the meringue and caramel.

Meringue

  • In a bowl, beat the egg whites with an electric stand / hand mixer until stiff peaks form.
  • Keep beating the egg whites and gradually add the sugar. You will know the meringue is ready when sugar is completely dissolved. Set aside.

Caramel Sauce

  • In a saucepan, add 2 tablespoons of sugar and a tablespoon of water and put it over high heat. As soon as sugar browns evenly, remove it from the heat.

Assembly

  • Take the custard out of the refrigerator and with the help of two large spoons make little meringue balls, that is, the islands. As soon as you shape the meringue ball, put it on top of the custard.
  • Once you have all the meringue islands floating on top of the custard, take the saucepan with the caramel inside and spread it well on top of the dessert. Et voilà! You have just made floating islands!

NUTRITION

Calories: 356kcal | Carbohydrates: 61g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 210mg | Sodium: 96mg | Potassium: 253mg | Fiber: 0.2g | Sugar: 59g | Vitamin A: 470IU | Vitamin C: 0.02mg | Calcium: 188mg | Iron: 1mg
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