Want to impress that special someone? Make some desserts yourself! Simple desserts are too common, of course you need some high-difficulty desserts that show off your skills!
Egg Pudding
Egg Pudding Dessert
Ingredients
Main ingredients: 400g milk, 1/2 tsp vanilla extract (it's okay if you don't have it, the aroma will just be a bit weaker), 80g sugar, 4 eggs.
Caramel ingredients: 100g sugar, 40g water.
Instructions
1. First, boil water on high heat for 5 minutes, add sugar and stir well to make sugar water.
2. Add the sugar water to the eggs and fresh milk and mix well.
3. Boil 1 cup of sugar with 1/2 cup of hot water until golden brown to make caramel.
4. Pour a small amount of the cooked caramel into the molds.
5. Then pour the mixed pudding ingredients into the molds.
6. Add about 1/3 of warm water to the baking tray. Main ingredients: 400g milk, 1/2 tsp vanilla extract (it's okay if you don't have it, the aroma will just be a bit weaker), 80g sugar, 4 eggs.
Mango Pomelo Sago
Mango Pomelo Sago
Ingredients
2 mangoes, 50g sago, 100cc coconut milk, 2 tbsp sugar, 1 grapefruit, 200cc milk.
Instructions
1. Dice one mango, add milk, sugar, and coconut milk, and blend in a juicer until smooth.
2. Put the sago in boiling water and cook for about 15 minutes, checking for softness. If it's ready, immediately remove and place in cold water.
3. Dice the other mango, cut the grapefruit in half and take only the pulp, making sure to remove all the white pith.
4. Pour the freshly made and chilled mango juice into the diced mango and sago, then sprinkle with some grapefruit pulp to make the refreshing Mango Pomelo Sago.
Lava Chocolate Cake
Lava Chocolate Cake
Lava chocolate cake is essentially a slightly under-baked chocolate cake. It uses the uncooked batter inside to create the "lava" effect. The cake is moist but not mushy, and the method is much simpler than a regular cake, making it perfect for a small dessert.
Ingredients
70% dark chocolate, 150g milk, 60g unsalted butter, 115g fine sugar, 75g salt, 1 egg (at room temperature), 2 sifted cake flour (40g), 10g cocoa powder, 90g milk.
Instructions
1. In a steel bowl, add eggs and sugar and beat with a whisk until fluffy.
2. Add cocoa powder and continue mixing to make a batter.
3. In a separate step, break the dark chocolate into small pieces and place over a pot of hot water, stirring until the chocolate melts into a paste.
4. Add unsalted butter and stir until smooth.
5. Beat until smooth with a whisk, then start preheating the oven (to 200°C).
6. Pour into the batter and mix, then add cake flour and stir until no flour particles are visible; this is your chocolate mixture.
7. Place IKEA baking paper liners in a muffin tin and fill the paper liners with the chocolate batter about 3/4 full.
8. After filling, insert a small piece of chocolate into the chocolate batter.
9. Bake in the oven at 180°C for 10-15 minutes, then remove immediately.
10. When serving, you can scoop some sweet and sour cranberry jam, which pairs well with the slightly bitter cake.
Three-Layer Mousse Cup
Happy Time Dessert Cup
Ingredients
2/3 cup fresh lemon juice (from about 3 lemons), 1 tbsp lemon zest, 3/4 cup fine sugar (about 135g), 2 tbsp unsalted butter, 2 fresh eggs, 220g lemon curd, 100ml fresh cream, 1 tsp fine sugar (10g), 2 tbsp baking chocolate, 6-8 English shortbread cookies.
Instructions
1. [How to make lemon curd] Wash and dry the lemons, and zest one tablespoon of lemon peel with a grater.
2. Cut the lemons in half, squeeze out the juice, and filter out the pulp and seeds.
3. Take a small saucepan, add sugar, eggs, and lemon juice, and stir over low heat until the sugar dissolves (about 3 minutes). Do not rush with high heat, or it will easily become egg drop soup.
4. Finally, add lemon zest and butter and continue stirring over low heat for about 5 minutes until thick, then turn off the heat and pour into a clean glass container. Stir continuously during the cooking process.
5. Once the lemon curd is cooled, you can refrigerate it. The made lemon curd should not be kept for more than a week. It's great for spreading on bread, scones, or making desserts.
6. [How to make Happy Time Dessert Cup] Pour the chilled fresh cream into a large bowl and beat for 2 minutes, then add fine sugar and beat until it reaches 8-9 peaks (meaning the cream won't drip off the whisk when lifted). (The fresh cream must be very cold to be whipped well).
7. Divide the lemon curd evenly into two small glasses (about 7/4 full).
8. Next, use a spoon to fill the top layer of the cups with the whipped cream.
9. Finally, decorate with chopped chocolate and it's done!
10. The finished dessert cups can be refrigerated for another 10-20 minutes to allow the cream and lemon curd to set, or you can eat them right away!!!
Caramel Coconut Sago
Thai Coconut Milk
Ingredients
Appropriate amount of pandan leaf concentrate, appropriate amount of ultra-concentrated watermelon juice, 1 bottle of coconut milk (13oz), 1 bowl of sugar, 5 bowls of hot water, 50g gelatin powder, 1 tsp salt.
Instructions
1. Take a large bowl and mix the sugar, boiling hot water, salt, coconut milk, and gelatin powder, stirring until fully dissolved.
2. Divide into three equal parts. Add natural coloring to two of them and skim off any foam bubbles.
3. Pour the green pandan gelatin mixture into a rectangular tray, freeze to speed up the solidification, and remove once set.
4. Pour the white coconut milk gelatin mixture into the tray on top of the green pandan layer, freeze to speed up solidification, and remove once set.
5. Finally, pour the red watermelon gelatin mixture, freeze to speed up solidification.
6. Once set, remove, cut into pieces, and serve on a plate.
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