Posts Tagged ‘sunday sweets’

Sunday Sweets- Crème Brûlée

Posted on: June 28th, 2009 by admin No Comments

(eatpress has been busy moving, please excuse our little absence.)

Another of the classic French desserts. This Sunday sweet is a simple delicate custardy delight that shouldn’t really be messed with. Yes you can add fruits and flavorings if that is your preference, but the original recipe truly is best.  It is Beans’ favorite dessert of all time.


Apparently this dessert is sometimes credited to being invented at Trinity College, Cambridge, however it is quite accepted now that the name ‘burnt cream’ as it was known, would never have been as popular as the French (original) alternative.

  • 500ml (18fl oz) double cream
  • 1 fat vanilla pod
  • 100g (4oz) caster sugar (plus extra for the topping)
  • 3 egg yolks
  • 2 whole eggs

Pre-heat the oven to 140C° (275°F)

Pour the cream into a saucepan. Split the vanilla pod length-ways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring slowly to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes.

Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened – this shows that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream – take it easy though, a grainy texture means it’s been over-cooked and you’ll have to start all over again).

Strain through a sieve into a large jug, then use this to fill 6 ramekins about two thirds full.

Place the ramekins in a large roasting pan and pour in enough hot water to come halfway up their sides. Bake for 40 minutes to one hour, or until the custards are just set and still a bit wobbly in the middle.

Remove from the water and allow to cool to room temperature.

Just before you are ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each crème, then caramelise with a blowtorch. Leave to cool for a couple of minutes, then enjoy!

Recipe adapted from Ina Gartens book, Barefoot Contessa.

Sunday sweets- walnut caramel tart

Posted on: May 17th, 2009 by admin 2 Comments

Well strawberries are in season up north, down in Aus walnuts are ripe, so let’s make some Sunday sweets with the healthy little nuts.

Walnut caramel tart


  • 300g (2 cups) plain flour
  • 110g (1/2 cup) white sugar
  • 180g butter, cold and cubed
  • 2 egg yolks
  • 1 tbsp chilled water
  • Plain flour, to dust

Walnut caramel filling

  • 900g (4 cups) white sugar
  • 250ml (1 cup) cold water
  • 160g butter
  • 160ml (2/3 cup) thickened cream
  • 460g (4 cups) walnut pieces

To make the pastry, place the flour and sugar in a bowl. Add butter and briefly process or mix until it resembles coarse breadcrumbs. Add the egg yolks and water, process until the mixture just comes together (not too much- we want it to stay cool and underworked!). Turn onto a lightly floured surface and shape into a disc. Wrap in plastic and place in the fridge for 30 minutes.


Preheat oven to 180°C (350ºF). Roll out the pastry to a 35cm (14in) disc. Line a shallow 28cm (11in) tart tin, with removable base, with pastry and trim any excess. Cover with plastic wrap and place in the fridge again for another half hour or so.

Line pastry case with non-stick baking paper and fill with dried beans, rice or metal pastry weights. Bake in oven for 20 minutes (baking blind). Now remove the weights, and bake for a further 10 minutes or until golden brown. Set aside to cool a bit.

To make the walnut caramel filling, combine the sugar and water in a large saucepan and stir over low heat until sugar dissolves. Increase heat and bring to the boil. Gently boil, for roughly 10 minutes or until the sugar caramelises- careful not to burn the mix. Remove from heat, adding the butter and cream slowly and stir until combined. Add walnuts and stir until they are evenly coated in caramel.

Pour walnut mixture into pastry case. Cover and place in the fridge for 1 hour. Cut the tart into wedges and serve with double cream.

There are a couple of optional steps to consider. You can toast the walnuts, a nice touch although maybe not entirely worth the effort. You can spread a thin layer of melted semisweet or bittersweet chocolate on the baked crust before adding the walnut-caramel mixture, or you can use pre-made pie crusts if you haven’t much time and just make the caramel on the stove.

Recipe from

Sunday sweets- Honey vanilla pound cake

Posted on: April 5th, 2009 by admin 1 Comment

Pound cakes are wonderful solid sweet treats. Yes, they have a fair amount of butter in them, so a little jog to the store might be in hand prior to baking this one, still, it’s completely worth it. This particular cake is a real treat- with a hint of honey and vanilla, good for sharing and great toasted later in the week.

Honey vanilla pound cake

  • 225 g (1/2 pound) unsalted butter at room temperature
  • 1 c sugar
  • 4 eggs
  • 2 Tbsp honey
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 c flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp salt

Preheat the oven to 180ºC (350ºF), grease a loaf pan.

In a bowl beat the sugar and butter until light. Add the eggs one at a time and then, beating slowly, add the vanilla, honey and lemon zest.

In another bowl, sift the flour, baking powder and salt and then add slowly to the butter mix until just combined. Pour the batter into the prepared pan, smooth the top and bake for about 50- 60 minutes- you know the drill- until a toothpick come out clean. Let it cool a few minutes in the pan and then turn out onto a baking rack to cool completely.



This recipe comes from Ina Garten’s cookbook, Barefoot contessa- back to basics. We modified it a little as we have baked it a few times for people.  But you can find the original at her site.

Sunday sweets- tarts

Posted on: March 22nd, 2009 by admin No Comments

It is Sunday again already, how the week flies? Time again for more treats, a Sunday tradition perhaps. It is the best day to treat yourself with a luxurious tart, a reward for all you did during the week. This first one is perfect for all you southern hemisphereians who are lucky enough to have berries in season.

Vanilla Cream and Berry Tart

Modified from the cook and the chef.


Tart base

  • 3 1/2 c flour
  • 290g (1 1/4 c) softened butter, cut in cubes
  • 1/2 c sugar
  • 1/4 tsp salt
  • 1 beaten egg
  • 1 egg yolk

Crème filling

  • 500ml (1 pint) milk
  • 4 egg yolks
  • ½ vanilla bean
  • 1/3 c cornflour
  • 1 c sugar

To assemble

  • 250ml (1/2 pint) soft whipped cream
  • 1 c blueberries
  • 1 c raspberries
  • 1 c strawberries (washed hulled and cut in halves or quarters)
  • 1 c blackberries
  • And any other berries that are in season (red currants, golden raspberries, young berries)

Tart Base

Preheat oven to 180ºC (350ºF). Put flour in a bowl, make a well and fold in all ingredients, then gather dough together. Use the heal of your hand to “smear” the front section of the dough. Regather dough and repeat just a few times, don’t overwork it. Cut into desired size, roll out to 4mm thick (1/4 in), place in tart shells, line with baking paper and weigh down with pastry weights or beans.

Bake for 30 to 45 minutes (depending upon the size of your tart and your oven).

If desired, remove baking paper and weights, egg wash and bake a further 5 minutes if you are filling your shell with very wet mixtures (it will water proof it).

You can make a bunch of these and freeze them for the next time you make tarts too.

Crème Patisserie

Mix together sugar, cornflour and egg yolks with a little milk to a slurry (thick liquid). Scrape vanilla bean into the milk and bring to the boil. Pour over egg mix while stirring constantly. Pour back into the saucepan and stir constantly over a medium heat until thick. Pour into a bowl/container and cover with baking paper (a cartouche) and allow to cool.

To Assemble

When the crème patisserie is cooled, place half in a bowl and gently fold through whipped cream to make the vanilla cream. Add more or less patisserie crème to your taste. Pile into pre baked tart shell and top with scattered berries piled high. Serve immediately.

Bakewell Almond Tarts


  • 1 1/4 c plain flour
  • 60g (1/4 c) chilled unsalted butter, cubed
  • 1–2.5 tbsp very cold water


  • 60g (1/4 c) unsalted butter
  • 1/4 c castor sugar
  • 3/4 c almond meal
  • 2 whole eggs
  • 1 egg yolk
  • 1/4 tsp bitter almond essence
  • 8 tbsp of good quality apricot jam
  • Sprinkle of slivered or flaked almonds



Sift the flour into a bowl and then tip into a food processor, add the butter and pulse until it resembles coarse breadcrumbs. With the motor running add tablespoon cold water, adding a little more at a time until the mixture forms a ball. Remove from the processor, shape into a flat round, cover with plastic wrap and refrigerate for at least 30 minutes.


Melt the butter to nut brown in a saucepan and cool. Beat together the rest of the ingredients (except the almonds) and finally beat in the butter (holding back the sediment) till it’s like a thick batter.

Spray the bottom of a water glass (8cm or just over 3 in). Roll the pastry thinly and cut into rounds and shape over the top of the glass. Bake in muffin trays at 180ºC (350ºF) for 10 minutes or until the base has set into shape.
Remove from the oven and spread 1 tablespoon apricot jam to each tart and bake for a further 2-3 minutes.
Pour the filling into each of the tarts, right to the top.
Scatter with almond flakes and place back into the oven till ‘just set’ – another 8-10 minutes.

Even though these seem a little time consuming, it is not difficult and they are WELL worth the effort, these extremely delicious little morsels will make you wish you had made more!