vp加速器梯子极光

Dough:
1 sheet 225 g (½ lb) puff pastry, thawed
15 ml (1 tbsp) unsalted butter, melted

Filling:
125 ml (1/2 cup) sugar
45 ml (3 tbsp) cornstarch
4 egg yolks
1 whole egg
500 ml (2 cups) milk
30 ml (2 tbsp) corn syrup
2.5 ml (1/2 tsp) vanilla extract
1 cinnamon stick
Ground cinnamon

On a lightly floured surface, roll out the dough into a 33 cm (13-inch) square. With a brush, cover the entire surface of the dough with the butter. Roll up tightly and cover in plastic wrap. Refrigerate for 30 minutes.

Cut the ends of the roll. Cut into 14 slices.

On a floured surface, thinly roll out each slice with a rolling pin. If the dough is too large, cut off the excess with scissors. Refrigerate while preparing the filling.

With the rack in the middle position, preheat the oven to 270 °C (525 °F)

In a saucepan off the heat, combine the sugar and cornstarch. Add the egg yolks and egg and whisk until smooth. Add the milk, corn syrup, vanilla and cinnamon stick. Mix thoroughly.

Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan. Simmer until the mixture has thickened. Remove from the heat. Strain through a sieve.

With a 45 ml (3 tbsp) ice cream scoop, spoon the filling into the tart pans. Smooth out the top of the filling with the back of a spoon.

Bake immediately for 13 to 15 minutes or until the top is caramelized and the crust is crispy. Let cool before unmoulding.

Season with cinnamon before serving.


Credit: 网络加速器

In our second entry, we pay tribute to the world's greatest cake, the Molotof cake.

Credit: Ralph Bishop

We usually eat these cookies in Easter, but in Portugal you can find them in any festival/fair. This recipe has been in my family for quite a while, some people do it differently but this is how we do it. They should be kept in an air tight container so they can maintain their flufflyness.

Credit: Judy Romero

2 1/4 cups (560 ml) 35% cream
1 vanilla bean or vanilla extract
5 egg yolks
1/4 cup (60 ml) sugar
1/4 cup (60 ml) additional sugar

Preheat the oven to 170 ºC (325 ºF). In a saucepan, heat the cream for 5 minutes with the vanilla bean cut in half, without boiling, just to infuse the vanilla. Scrape out the vanilla seeds and combine with the milk. If you are not using a vanilla bean, simply add the vanilla extract to the hot cream.

In a bowl, whisk together the egg yolks and sugar. Stir in the hot cream. Pour the mixture into four 180 ml (3/4 cup) crème brûlée dishes or ramekins.

Bake in a water bath. To do this, place the custard dishes in a baking dish. Pour hot water 3/4 up the sides of the dishes. Bake for 40 minutes.

Let cool and refrigerate to chill completely. Sprinkle with the additional sugar and caramelize quickly with a crème brûlée iron or a torch. You could also caramelize the crème brûlée under the broiler of a very hot oven. Serve immediately.


Credit: Debra Olsen