Categories
Cooking

Chocolate and Caramel Tart

Ingredient:

  • 1 1/2 cups of finely crushed Oreos.
  • 1/3 cup of melted butter
  • 200g of semi-sweet chocolate
  • 50g cream
  • 1 cup of sugar
  • 1/2 of milk
  • a tablespoon of butter

Method:

  1. Finely crush the Oreos without removing the cream.
  2. Once finely crushed, add in the melted butter and stir in.
  3. Line a tart tin with cling film so it is easier to remove.
  4. Add the Oreo mix to your tart tin and line around the sides
  5. Now move on the the caramel, ad the sugar to the pan over high heat until it melts. Then add in the milk, butter and salt and stir until well incorporated. Let chill completely.
  6. Now heat up the cream and pour it over the chocolate. Let it sir for 5 minutes. Mix until completely smooth.
  7. Once the caramel has cooled, pour it in our lined tin. Let it chill in the fridge. Once slightly set, pour in the chocolate ganache and let set once again the fridge for an hour.
  8. Carefully remove the tart from the tin sing the cling film and garnish if you want to with berries or any topping of choice.

NOTES:

You can swap out the semi-sweet chocolate with dark, milk or white chocolate.

If you think it will be too sweet you can swap out the Oreos for cookie of your choice.

Categories
Cooking

Butterscotch Dessert

So I just found out the difference between butterscotch and caramel. Butterscotch is made with brown sugar while caramel is made with granulated sugar. You can make this with either but obviously I recommend butterscotch- but your choice.

Ingredients:

For the base:

  • Custard powder 1/4 cup
  • Milk 4 cups
  • Caramel sauce
  • Graham crackers or any other cookie for the base*
  • Caramel sauce
  • Half a cup of sugar
  • 3 tbsp. of butter
  • peanuts or nut of choice**

Method:-

  1. Line your dish with the cookies or graham crackers. If you wish you could take it up the sides of the dish too instead of just the bottom, but I wouldn’t recommend that since it would be hard to cut through it.
  2. For this recipe you need 1 and a half batch of my caramel sauce recipe so prepare that before moving on to the custard since it needs to cool. I’ll link the recipe below.
  3. Next prepare your custard. I used vanilla custard powder; you can use any but this one probably works the best. Save a bit of the milk and add the rest to a pan.
  4. Dissolve the custard powder in the reserved milk and add it to the boiling milk
  5. Stir vigorously and add 1 batch of the caramel sauce. If you want your custard sweeter, add more sugar or decrease the amount of caramel.
  6. Cover the custard with cling film touching the surface and let it chill.
  7. Grease a silicon or a metal tin or plates lightly.
  8. Now melt the rest of the sugar. Once its melted, add the butter. Now stir in nuts of choice and immediately pour onto your greased surface.
  9. Once it has cooled crush the praline into pieces in sizes of your choice.
  10. Now we can start assembling.
  11. Spread the remaining half batch of caramel onto the cookies.
  12. Pour in your chilled custard and evenly spread.
  13. Finally garnish with the crushed praline.
  14. Serve chilled.

*You can sub the graham cracker with any cookie of your choice.

**You can also sub the peanuts with nuts of your choice. Also add as many nuts as you want there is no fixed measurement for this.

Notes:

Instead of using custard you can use whipped cream. Also you can stir in some of praline into the cream/custard. If you are using whipped cream, you can stir in a bit of the caramel sauce; not a whole batch. Also, add vanilla.

Image credit: Cook with Lubna.

https://myquests.home.blog/2020/11/06/caramel-sauce/

LINK TO CARAMEL SAUCE METIONED ABOVE:

Categories
Cooking

Caramel Sauce

Caramel is one of life’s blessings and every blessing ignored becomes a curse. All the more reasons to make it and be thankful to whoever invented caramel.

Ingredients:

1 cup white sugar

2 tablespoons butter

1/2 teaspoon salt

1/4 cup milk

Method:

Place the sugar in a deep pan on medium-low heat and stir continuously. After 5-7 minutes the sugar should have melted completely*. Once it has, add in the butter and mix until combined. Now this step is a bit scary so it would be better to heat up the milk. Add the warm milk bit by bit into the sugar mixture. The sugar may look as if it has clumped up but keep faith and keep on stirring. Add a bit then stir. Add a bit more and stir again until you have used all our milk. Add in the salt. The mixture should be pretty runny and don’t worry because it will thicken up once it cools down. Cook it for precisely 1 minute 34 seconds, stirring constantly and immediately take off heat and pour into a heatproof container and LET IT COOL COMPLETELY** before going in with a spoon.

*You may add a bit of water if you are having trouble melting the sugar down but only a bit, maybe a tablespoon or two. It would have no effect on the recipes since the water would evaporate away.

**NEVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER EVER TOUCH EAT OR IN ANYWAY LET THE CARAMEL COME IN CONTACT WITH YOUR BODY UNLESS AT LEAST 15-20 MINUTES OF COOLOING AFTER TAKING OFF HEAT. NEVER