Kravings Blog on youtube.com is one year old and to celebrate, I’m making this luscious cake with unique ingredients. You can make this recipe for any occasion and top it anyway you like. Since it’s a big celebration, I’m using silken Chocolate Ganache.
Crème brûlée is one of those desserts that look super difficult to make, is a little technical but really easy to nail. Cream is simmered and then poured into beaten eggs and sugar to make a delicious custard base and then baked. Once cooked and chilled the magic begins, sugar is poured over the top and bruleed to perfection. This is not just a tropical twist, it’s also great for people that are lactose intolerant or just don’t want to eat dairy.
I’ve invested in some mini mason jars – they are the perfect size for this dessert and once they’re set I can close them and stack them up in my refrigerator. You will also need a blow torch – these kitchen versions are safe and very inexpensive.
Thai food has always fascinated me and since I have taken a 40 day oath to be vegetarian, this recipe seemed to be the perfect option to get all my veggies packed in some super outstanding flavours. The key to this is using a great Red curry paste, I always make my own and they almost always contain fish sauce and a crab or shrimp paste. To make a pure vegetarian version, leave out the fish sauce and crab paste and subtitle it with a soy pean paste for that umami element.
I’ve used about a cup of seasonal veggies – I’m lucky as where I live even if something is not in season, it is imported from all over the world for us to enjoy.
Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk.