Sweet Sauces & Puddings – The Fancy Pants Kitchen

Creamy Butternut Squash Pudding

Francine — Fri, 29 Nov 2024 16:27:58 +0000

Creamy Butternut Squash Pudding is a wonderful way to end a meal. Or to snack on in the middle of the afternoon. Or to enjoy for breakfast. Or… You get the idea!

It’s creamy and full of wintery flavors. It’s also vegan which is great for those folks that don’t want dairy in their desserts. In under an hour (not including refrigerator time), it’s a quick dessert. It’s also very very easy to make!

Begin this recipe by roasting the butternut squash cubes in a bit of olive oil. Once soft, transfer the cubes to a blender, add some coconut cream, maple syrup, coconut oil and spices and blend. If you need to add some almond milk to smooth out the consistency, go ahead!

Transfer to small ramekins and chill for a minimum of 4 hours (overnight is good too and then you don’t have to think about it again until serving).

Top with whipped coconut cream, chocolate shavings and/or chopped pecans.

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Lastly, if you make Creamy Butternut Squash Pudding, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Butternut Squash Pudding

Makes: 6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes plus chill time 4 hours

Ingredients

1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
Extra-virgin olive oil, for drizzling
1/2 cup coconut cream (see Chef’s Note)
1/4 cup maple syrup
1 tbsp coconut oil
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp sea salt
2 to 6 tbsp almond milk, if necessary, to blend
Optional toppings: coconut cream, chocolate shavings, toasted pecans

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).

Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.

Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.

Chef’s Notes:

I’ve had best results with Thai Kitchen Coconut Cream, which is soft and thick, not watery, but not too hard. I’ve also made this with Trader Joe’s coconut cream (which is thicker) and had to add additional almond milk to reach a blendable consistency.

Recipe from Love & Lemons

Easy Lemon Curd Mousse

Francine — Sat, 03 Jun 2023 12:23:44 +0000

On a hot summer day, this Easy Lemon Curd Mousse is light, refreshing and ideal for any occasion. Whether you’re hosting a barbecue or a pool party, this dessert will impress your guests without much effort. It’s so easy to make that even the novice bakers will get it right on the first try!

Combining Microwave Lemon Curd with cream cheese, you get the base of the mousse which is then folded into whipped cream. This is layered over a delicious crust of graham cracker crumbs, brown sugar, flaked coconut and chopped pecans.

The result? A silky-smooth and tangy lemon dessert that your guests will love. Serve it topped with fresh berries, whipped cream or a sprinkling of crushed graham crackers.

Start by making the graham cracker crust. Crush the graham cracker cookies and add brown sugar, shredded unsweetened coconut and finely chopped pecans. Add melted butter and combine.

Bake the crumb mixture until it’s golden and crunchy. Spread the mixture between ramekins or glass jars and let it cool while you’re making the mousse.

To make the mousse, you will need to start with Microwave Lemon Curd. The curd is made in just minutes.

Blend together the curd and softened cream cheese. Then, whip heavy cream into soft peaks and fold the whipped cream into the lemon curd mixture.

Divide the mousse between the ramekins or jars that have the crust in them. Top with fruit, berries, mint leaves, whipping cream or some of the crust. Or use all of them!

Fresh as summer, smooth as silk…this is a lovely dessert to cool off your palate!

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Lastly, if you make Easy Lemon Curd Mousse, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Lemon Curd Mousse

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

For the Graham Cracker Base:

2 full-size graham crackers
1 tbsp brown sugar, packed, light or dark
3 tbsp shredded unsweetened coconut
3 tbsp finely chopped pecans
2 & 1/2 tbsp melted butter

For the Mousse:

4 ounces softened cream cheese
1 & 3/4 cups Microwave Lemon Curd
1/2 cup heavy cream

Instructions

For the Graham Cracker Base:

Preheat oven to 350˚F. Line a sheet pan with foil for easy cleanup, if desired.

Place graham crackers in a zippered bag and seal tightly. Using a rolling pin, roll over the bag until crackers are until finely crushed. Transfer crackers crumbs to a medium-size bowl.

Add the brown sugar, coconut, pecans and melted butter to the bowl with the cracker crumbs. Stir well to thoroughly coat the mixture with the butter. Transfer the mixture to the prepared pan and bake for 8-10 minutes, or until golden and crunchy. Stir halfway through to redistribute.

Divide the mixture between 4 six or eight-ounce jars or ramekins and pack it down slightly with the rounded tip of a spoon. Allow to cool completely while preparing the mousse.

For the Mousse:

Whisk the cream cheese in a medium-size bowl until smooth and lump-free. Add the lemon curd and whisk together until smooth and creamy. Set aside.

With a whisk or a handheld mixer whip the heavy cream until soft peaks form when you pull up the whisk or mixer.

Fold the whipped cream into the lemon curd mixture until just combined.

Divide the mousse between the 4 jars/ramekins. Garnish with whipped cream and fresh fruit, if desired.

Recipe from The Cafe Sucre Farine

Microwave Lemon Curd

Francine — Sat, 03 Jun 2023 12:15:40 +0000

Microwave Lemon Curd is an easy, quick recipe for making tart, tangy lemon curd. In minutes you have a wonderful sauce to top granola, ice cream, scones or to use in a recipe like Easy Lemon Curd Mousse.

Simply combine sugar, eggs, egg yolks, lemon juice and salt together and whisk until smooth. Add butter cubes and microwave for 45 seconds at a time. Whisk and continue to microwave at 45 second intervals until the butter is melted and the curd coats the back of a spoon. I like to use an instant-read thermometer and when it reaches 175°F, it’s done.

Whisk it well and add the lemon zest. Let it cool to room temperature (it will thicken as it cools) and then cover and refrigerate.

Share Your Thoughts...

Lastly, if you make Microwave Lemon Curd, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Microwave Lemon Curd

Makes: 3 cups

Prep Time: 5 minutes

Bake Time: 6 minutes

Total Time: 11 minutes

Ingredients

1 cup sugar
finely grated zest from 2 lemons
1/2 cup lemon juice
2 egg yolks (reserve the whites for another use or discard)
3 large eggs
4 ounces salted butter (1 stick), cut into cubes

Instructions

In a large microwave-safe bowl, whisk together the sugar, eggs, egg yolks, lemon juice and salt (1/8 teaspoon if using unsalted butter) until smooth. Add butter cubes. Microwave on high power for 45 seconds. Remove and stir vigorously with a whisk.

Continue to cook 45-second intervals, stirring after each interval. It will take 4-7 minutes, depending on the power of your microwave. Lemon curd is done cooking when it coats the back of a metal spoon. You can also check it with an instant thermometer. It’s done when it reaches 175˚F.

Remove from the microwave and whisk well. Add lemon zest and stir. Allow the curd to cool to room temperature. It will thicken as it cools. Cover and store in the refrigerator.

Creamy Rice Pudding

Francine — Tue, 24 Jan 2023 15:22:49 +0000

Creamy Rice Pudding is a sweet, thick mixture of rice cooked in milk, flavored with warm winter spices and studded with golden raisins.

It’s a simple dish that is always considered a comfort food in my home!

It’s also an Easy Peasy recipe which means it has few ingredients, is easy to make and/or is quick to prepare. This dish needs a bit of time for the rice to get nice and creamy but it’s a breeze to make and has only a few ingredients.

In a heavy saucepan, heat milk, water, sugar, a cinnamon stick and Arborio rice. I prefer to use Arborio in lieu of converted long grain rice as the plump grains of rice cook up beautifully in the milk. Basmati and jasmine rice are also good choices but I would stay away from short-grain or quick-cooking rice as these will tend to produce a mushy pudding.

Whole milk is essential to creating the creaminess. If you don’t have any, 2% will work but it won’t be as creamy.

Bring the mixture to a rapid simmer and then reduce the heat, maintaining an even simmer, and cook for 35 to 40 minutes.

The texture should be like a thin oatmeal. The pudding will thicken up as it cools.

Remove the pudding from the heat and remove the cinnamon stick. Add the vanilla extract and golden raisins. You can always eliminate the raisins if they aren’t your thing (no judgment, I promise!) but they are a delicious addition.

Transfer the pudding to small ramekins and let the pudding cool prior to serving.

Garnish with a cinnamon stick and a sprinkling of ground cinnamon and extra raisins.

You can eat the pudding chilled or warm, whatever pleases you. Enjoy!

Share Your Thoughts...

Lastly, if you make Creamy Rice Pudding, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Rice Pudding

Makes: 8 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients

Rice Pudding:

4 & 1/2 cups whole milk
1 & 1/2 cups water
3/4 cup granulated sugar
1 cinnamon stick
1 cup Arborio rice
1 tsp vanilla extract or vanilla bean paste
2/3 cup golden raisins or regular raisins

Garnish:

1 cinnamon stick grated or ground cinnamon

Instructions

In a heavy bottomed 3-quart saucepan or dutch oven, combine the milk, water, sugar, cinnamon stick and rice. Bring the mixture to a rapid simmer (but not yet boiling) over medium high heat, stirring frequently. Reduce the heat to medium to maintain an even simmer and continue cooking, stirring frequently until the rice is tender – about 35 to 45 minutes. Look for a thin oatmeal consistency keeping in mind that the pudding will thicken as it cools.

Remove the cinnamon stick and take off of the heat. Next, stir in the vanilla and golden raisins.

Transfer the rice pudding into small ramekins or jars for individual servings. You can also place it in a large serving dish.

Allow the pudding to cool slightly before serving. If making in advance, let the rice pudding cool to room temperature and then cover with plastic wrap pressed up to the surface of the rice pudding and chill. Rice pudding can be made up to two days in advance. When serving, garnish with cinnamon and additional golden raisins. Rice pudding can be enjoyed chilled or warm.

Recipe from Glorious Treats

Mixed Citrus Curd

Francine — Sat, 16 Apr 2022 18:23:02 +0000

Mixed Citrus Curd is a lovely addition to your curd collection. You do have a curd collection, don’t you? A bunch of different curd recipes that you can whip up any time you have extra egg yolks hanging around or when you need something tart to top a scone with? Well, if not, you are in luck because the Fancy Pants Kitchen has some good ones to recommend to you such as Raspberry Curd or Lemon Curd.

This time of the year, when citrus is plentiful, I highly recommend this recipe. It calls for the use of lemons, limes and mandarins. At the market, I found Sumo Mandarins (check out the photos and you will see this giant Mandarin orange in the background). If you can ever find them at your market, you have to try them. They are the sweetest, juiciest mandarin you will ever have. I couldn’t get enough of them!

Begin to make Mixed Citrus Curd by whisking the eggs and egg yolks together.

After you have zested and juiced the citrus, stir that together in a small saucepan with sugar and salt. Cook it over a medium-low heat until the sugar dissolves.

In a slow stream, add the sugar mixture to the eggs, whisking constantly (you don’t want the eggs to cook). Next, pour the mixture back into the saucepan and cook, stirring slowly and constantly, in a “figure-8” motion, until the mixture is thick. Then, mix in the butter a bit at a time until it is fully incorporated.

At this point, you’ll want to press the curd through a fine-mesh sieve to leave behind the zest and any other solids. Those can be thrown away.

Press some plastic wrap onto the top of the curd. This will prevent a “skin” from forming on the surface of the curd.

Refrigerate it until it’s cold. That can take a couple of hours.

Use the curd for topping scones, ice cream or in the Mixed Citrus Curd Crumb Cake.

Share Your Thoughts...

Lastly, if you make Mixed Citrus Curd, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mixed Citrus Curd

Makes: 1 & 1/4 cup

Prep Time: 10 minutes

Bake Time: 17 minutes

Total Time: 27 minutes plus cooling time 2 hours

Ingredients

2 large eggs
2 large egg yolks
1/2 cup granulated sugar
1 tsp packed lemon zest
3 tbsp fresh lemon juice
1 tsp packed lime zest
2 & 1/2 tbsp fresh lime juice
1 tsp packed mandarin zest
2 & 1/2 tbsp fresh mandarin juice
1/4 tsp Kosher salt
1/4 cup unsalted butter, cubed

Instructions

Place a fine-mesh sieve over a medium heatproof bowl; set aside.

In another medium heatproof bowl, whisk together eggs and egg yolks util well combined; set aside.

In a medium saucepan, stir together sugar, lemon zest and juice, lime zest and juice, mandarin zest and juice, and salt. Cook over medium-low heat until sugar dissolves and mixture begins to steam, 3-4 minutes. Do not boil. Pour citrus mixture into egg mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Cook, stirring slowly and constantly in a figure-eight motion with a silicone spatula, until mixture is thickened and can coat the back of a spoon and an instant-read thermometer registers 175°F-180F, 10 to 12 minutes. Add butter, 1 to 2 cubes at a time, stirring until melted after each addition.

Press curd through prepared sieve, discarding any solids. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until well chilled and set, at least 2 hours.

Recipe from Bake from Scratch

Homemade Vanilla Extract

Francine — Wed, 26 Jan 2022 17:53:13 +0000

If you’ve looked at the price of pure vanilla extract lately, you know it’s time to consider Homemade Vanilla Extract. The price, like everything else, continues to rise and even at my favorite big box store, I got sticker shock! Then I realized that many chefs and bloggers that I admire suggest making your own. It couldn’t be easier!

Begin by picking up some cute bottles. I like these ones from Amazon..they have a convenient swing top and a tight seal.

You are going to fill the bottles with 80-proof vodka. This is not where you use the good stuff. Leave the Ketel One and Titos in the cabinet and go buy some stuff you’re embarrassed to be seen putting in your grocery cart! All you need is strong vodka. So don’t spend a lot; go for the low-end.

Finally, you’ll need vanilla beans. You will want 5-6 beans per bottle. Let’s talk about vanilla…there are two grades, A and B. A is used primarily for scraping the seeds for baking, ice cream, curds, etc. Grade B is what you will want for extract. It won’t hurt you to use A, but it will be more costly.

There are different locations where the beans are grown.

Madagascar Vanilla – very common and has a creamy and rich flavor
Mexican Vanilla – has a darker, almost smoky flavor
Tahitian Vanilla – also very common and has a rich floral flavor

Any of these will work. I used these Madagascar ones. I have also used these Tahitian beans.

Cut the vanilla beans in half lengthwise so that the seeds are exposed and place 5-6 beans into each bottle. The seeds will drop into the vodka so if you prefer a “cleaner” vanilla extract, you’ll want to run your finished product through a piece of fine cheesecloth. I prefer my vanilla with the seeds in it. It feels more rustic and earthy to me! It’s okay to cut the beans into pieces or fold them if they are too tall for the bottle.

Use a funnel to fill the bottles almost to the top with vodka so that the vanilla is submerged. By the way, you can also use bourbon, brandy or rum. Bourbon vanilla is amazing!!

And, now we wait!

The only problem with homemade vanilla is the wait time. You have to have patience, and if you’re anything like me, you probably don’t have much! You’ll need a good 6 months, and ideally one year for the best extract. The longer you wait, the better it will be!

Store it out of direct sunlight and shake it once a week.

Also, you can add more vodka to the bottle as you use it. Check out the recipe.

Finally, these make extremely thoughtful gifts for any home baker. For these cute labels, use Sally’s Baking Addiction template, found here.

Share Your Thoughts...

Lastly, if you make Homemade Vanilla Extract, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Homemade Vanilla Extract

Makes: 6 8-ounce bottles

Prep Time: 10 minutes

Wait Time: 6 months minimum

Ingredients

30-36 vanilla beans
6 cup (48 ounces; 1.44L) 80 proof vodka (or bourbon, brandy, or even rum)
6 8-ounce bottles or jar with a tight seal, washed & dried

Instructions

Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don’t fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottles or jars.

Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.

Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I recommend at least 6 months for optimal flavor. 12+ months is great!

As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren’t almost fully submerged.

Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it’s still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It’s hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others.

After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.

Chef’s Notes:

Seeds: Since the vanilla beans are exposed (slit open), there will be vanilla bean seeds in the bottle and therefore in your baked good. They add even more wonderful flavor!

Use the same amount of homemade vanilla extract as you would store-bought in recipes.

Gifting: I usually remove the beans if I’m gifting the bottle, that way the gift recipient isn’t responsible for refilling with more alcohol and the beans don’t go to waste. (You can reuse the beans for a new bottle.) However, if it’s been less than 6 months, I recommend gifting with the beans in the bottle because there’s still lots of flavor in there! Tell the gift recipient to remove the beans once he/she begins using the vanilla.

Alcohol: If baking gluten free, use certified gluten free alcohol. Avoid flavored vodkas as they often contain artificial flavors, which negates the purpose of making your own pure vanilla.

Recipe from Sally’s Baking Addiction

Lemon Curd

Francine — Sun, 28 Mar 2021 23:08:01 +0000

Lemon Curd is a lovely condiment to use in the place of jam or jelly with scones or to fill a tart with. It’s bursting with lemon flavor and the addition of butter gives it a beautiful smooth texture.

I make a lot of meringues that require egg whites. That leaves a boatload of yolks and one of the best uses I’ve found for them is curd. You can make it any flavor you like (as in my Raspberry Curd recipe) and there are so many uses for it! Think about dolloping the top of some meringues with it or filling a pavlova with lemon curd. Maybe cute little tartlets need to be finished with lemon curd. How about a swoosh of lemon curd on the top of ice cream. And, there is always the traditional lemon curd with scones. You could go full-frontal by pairing lemon curd with Lemon Scones or try it with Mixed Berry Scones. Either way, this lemon curd is the perfect accompaniment to so many desserts!

Share Your Thoughts...

Lastly, if you make Lemon Curd, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Curd

Makes: 1 to 1 & 1/2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes plus cooling time 1 hour

Ingredients

4 large egg yolks
2/3 cup granulated sugar
1 tbsp lemon zest (about 1 lemon)
1/3 cup fresh lemon juice (about 3 lemons)
1/8 tsp salt
6 tbsp unsalted butter, softened to room temperature

Instructions

Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.

Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

Refrigerate the curd for up to about 10 days.

Chef’s Notes:

Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.

Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.

Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.

Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.

No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.

No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.

Recipe by Sally’s Baking Addiction

Apple Cider Salted Caramel Sauce

Francine — Mon, 26 Oct 2020 05:50:39 +0000

Salted caramel sauce is simply delicious but add some apple cider, honey and bourbon…well, you’ve taken it up a bunch of notches. Try this one next time you’re looking for those autumnal flavors!

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Lastly, if you make Apple Cider Salted Caramel Sauce, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Apple Cider Salted Caramel Sauce

Makes: 2 cups

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

1 cup sugar
1/2 cup honey
1/4 cup bourbon + 1/4 cup apple cider (or 1/2 cup cider)
1 cup heavy cream
1/4 cup butter
1/2 tbsp vanilla extract
1/4 tsp kosher salt + flakey salt for sprinkling

Instructions

Place sugar, honey, bourbon and apple cider in a large saucepan. Bring to a boil, without stirring for 9 minutes or until light golden in color.

Add the heavy cream, butter and vanilla, slowly stirring into pan. Boil for 5-10 minutes or until a candy thermometer reads 220°, stirring frequently. Remove the sauce from heat and add the salt.

If using this recipe for the Caramel Apple Snickers Cake, using a heat-proof measuring cup, scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).

Recipe from Half Baked Harvest

Homemade Dulce de Leche

Francine — Sun, 20 Sep 2020 23:08:03 +0000

Dulce de Leche can sometimes be hard to find. You can make your own by following the steps below using sweetened condensed milk.

Share Your Thoughts...

Lastly, if you make Homemade Dulce de Leche, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Homemade Dulce de Leche

Makes: one (14-ounce) can

Cook Time: 3-4 hours

Total Time: 3-4 hours

Ingredients

1 (14-ounce) can of sweetened condensed milk

Instructions

Peel the label off a can of sweetened condensed milk, then place unopened in a large saucepan. Fill the saucepan with enough water to cover the can by 1 to 2 inches. Place the saucepan over high heat and bring to a gentle boil, then immediately reduce the heat to medium-low to medium, so that the water maintains a slow simmer.

VERY IMPORTANT: watch the water level every 1/2 hour to make sure that its at least 1 inch above the can. Seriously, set a timer! Be sure that the can is fully submerged in the water at all times, or else it could explode! You will find that every 30 minutes or so you will need to add more hot water to the saucepan to keep the water at the right level. You will need to do this several times throughout the cooking process.

Simmer the can for at least 3 hours and up to 4 hours for a deeper color, flavor and thicker consistency. Turn off the heat, then using tongs remove the cans from the saucepan, set aside and allow the cans to come to room temperature before opening. DO NOT OPEN WHILE STILL HOT.

Congratulations! You have now successfully made glorious dulce de leche!

Chef’s Tips:

The Dulce de Leche should be prepared a day ahead or up to several months in advance of making the recipe.

Since Dulce de Leche takes a long of time to make, a HUGE TIP would be to boil up a lot of condensed milk cans at the same time. Once they are cooked they will keep safely UNOPENED for months in the pantry.

Raspberry Curd

Francine — Thu, 16 Jul 2020 06:12:14 +0000

Raspberry curd is one of those ideas that comes to you when you have lots of fresh raspberries and lots of egg yolks. It sounded like the perfect use for both.

Making curd is very simple…it takes a few ingredients, a short amount of time, and is absolutely delicious!

It goes beautifully with scones (try my Lemon Scones featured here), on meringues or drizzled over ice cream. Any way you cut it, it’s a must have!

Share Your Thoughts...

Lastly, if you make Raspberry Curd, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Raspberry Curd

Makes: 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes plus chill time one hour

Ingredients

12 ounces fresh raspberries (See Chef’s Note)
1/2 cup butter
3/4 cup granulated sugar
2 tbsp freshly squeezed lemon juice
6 large egg yolks
pinch of salt

Instructions

In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the berries and any juices, sugar, lemon juice, egg yolks and salt. Cook over medium heat, stirring frequently and mashing the berries, until thickened, about 5-10 minutes.

Strain through a sieve placed over a heat-proof bowl, mashing the berries with a spoon. Discard the seeds and other solids. Give the curd in the bowl a stir, let cool slightly and press plastic wrap onto the surface. Cover and refrigerate until completely cooled.

Chef’s Note:

Frozen raspberries are perfectly acceptable to use. Completely thaw prior to using.