I do not own these recipes I just found them online, just as close as I can with them. Just want to share may be slightly different from the show. Sorry.
Creme caramel 1/2 cup and 1/3 cup sugar 2 tbsp water 250 ml whole milk 125 ml cream 1/2 gram salt 2 large eggs 1 large egg yolk 1/2 tsp vanilla extract Hot water
Chantilly cream 200 ml cream 10g to 15g white sugar 1 tsp vanilla extract
Garnishes Assorted fruit: apples, mandarins, cherries, kiwi and etc. Ice cream
Recipes creme caramel
1. Preheat the oven at 325 F in a saucepan, combine the 1/2 cup sugar and water. Bring mixture to a boil over medium high heat and cook for 5 to 8 minutes, and the edges will turn a light amber. Brush down the sides of the pan with a pastry brush occasionally, if required.
2.gently swirl the pan to prevent sugar from burning in spots and to help promote an even color.
Continue to cook until a medium amber has been achieved( a deep amber if you prefer a slight bitterness) Roughy 30 seconds a minute.
Immediately divided into ramekin/moulds. Carefully swirl each container at an angle so the bottom is evenly coated, and a thin layer of caramel had reach the sides by 1.5 cm.
Set ramekins into a tea-towel lined roasting tray. And allow caramel to set.
3. In medium saucepan combine milk, cream , 1/3 cup sugar and salt and bring to a simmer over medium high heat. Stir occasionally to prevent the milk from scalding. Remove from heat once simmering and let cool slightly.
4. Whisk together eggs, egg yolk and vanilla. Temper the egg by slowly adding in the milk mixture 1 cup at a time while whisking. Add the remain milk and whisk together. Strain through a mesh sieve into a measuring jug. Divide mixture between ramekins, the mix should basically reach the top.
5. Pour hot water into roasting tray, ensuring not to get water into the creme caramels, until water reach halfway up the mould. Place in oven on the middle rack and bake for 30 to 35 minutes or until they set. The caramel should jiggle slightly when shaken. If required, rotate pan half way through cooking process if it's baking unevenly.
6. Once cooked, carefully placed them on wire rack to cool completely. Cover with plastic wrap and place in the fridge to set for 12 hours.
Chantilly cream 1. Combine cream sugar and vanilla in a bowl. 2. Whisk on medium speed till stiff peaks are achieved.
Rabbit apples
1.Cut an apple into eight wedges and remove the core. 2. Score a shallow V-shape incision in the apple skin, just enough depth so skin can be removed. 3. Run the knife just under the apple peel (as if you peel apple skin normally), stopping at the base of the v-shape. The excess part will come off. If not, score a v-shape incision again until the excess part comes off. 4. To prevent browning, immediately soak in salt water for 10 seconds, or till you finish preparing apple bunnies (you do not need to soak for a long time). 5. Adapt the shape of ears and size of apples. ————————— Easy pudding recipe INGREDIENTS Caramel 4 tbsp Granulated Sugar 1 tbsp Water 1 1/2-2 tbsp Hot Water
INSTRUCTIONS Let's make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
Put the sugar and water in the pot. Heat the pot at medium heat.
Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
Caramelize the sugar like shown in the video and remove the pot from the heat.
Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand.
Swirl the pot and even out the hot caramel.
Pour the caramel evenly into the custard cups.
Let's make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don't let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
Add the milk and sugar in a pot. Turn on the burner.
Stir with a spatula until all the sugar is dissolved.
Sieve the egg mixture with a fine mesh strainer.
Scrape off the bottom of the strainer with a spatula.
Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
Let's steam the egg mixture. Gently fill the custard cups with the egg mixture.
Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
Heat water in a pan and gently place the cups in it.
The kitchen towel will soften the heat at the bottom.
There should be enough hot water to cover the bottom half of the cups. Put the lid on.
Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.
Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
Put kitchen gloves on and remove the custard cups.
When they become cool, store them in the fridge.
Let's serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.
Serve the pudding on a plate. RECIPE NOTES
The color of caramel quickly changes over the heat so timing is important when adding the hot water.
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