Dessert Rush
Dessert Rush
Try our recipes of lip-smacking desserts this summer, we guarantee it would leave you wanting for more
Hotteok (Korean Sweet Pancakes)
Ingredients
- Flour: 400 gms
- Instant yeast: 6 gms
- Salt: 6 gms
- Sugar: 45 gms
- Milk: 240 ml
- Eggs: 1
- Butter: 60 gms
- Honey: 60 gms
- Brown sugar: 100 gms
- Water: 100 ml
- Cornstarch: 20 gms
- Cinnamon powder: ¼ teaspoon
Method
For the dough, mix flour, yeast, sugar, salt, milk, 1 egg, and butter.
Make a soft dough and let it rest for 90 minutes.
In a pan, add honey, brown sugar, water, cornstarch, cinnamon powder, and a teaspoon of salt.
Bring it to a boil and then close the lid. Let it be on sim.
Keep stirring the mixture until it develops a jelly-like texture. Let it cool for 20 minutes
Make 10 small balls from the dough.
Take one ball and flatten it with your hands until it is of a round shape.
Put the jelly-like stuffing in the middle and wrap the dough again in a ball with the mixture inside. Let it rest for 20 minutes.
Flatten the balls with your hands again to at least 5-6 inches.
In a pan, heat some butter. Place the dough in the pan and let it fry on one side (about 30-40 seconds). Then flip it over and repeat.
Crème Caramel
Ingredients
- Eggs: 4
- Castor sugar: 175 gms
- Milk: 450 ml
- Vanilla extract: 5 ml
- Water: 45 ml
- Lemon juice: 5 ml
Method
Pre-heat oven to 150 degrees C.
Take four 150 ml ramekins. Put them in a baking pan and put it inside the oven.
In a large bowl, mix two whole eggs and the only the yolks of two of the remaining eggs. Pour milk into the bowl gently.
Add 75 gms sugar and mix the eggs, milk, and sugar thoroughly. Keep it aside.
In a pan, add 100 gms sugar to 45 ml water. Pour in the lemon juice. Stir the mixture till it form a caramel.
Take out the ramekins from the oven. Pour the caramel into them. Let it cool for five minutes.
Add the mixture of eggs, milk, and sugar on top of the caramel.
Pour water on the baking tray until the ramekins are half submerged in water.
Bake the crème caramel mixture at 150 degrees C for 45 minutes. Keep checking to see if the outer layer is firm.
Let the crème caramel cool off and then put them inside the fridge for two hours.
After two hours, take out the ramekins. Flip the ramekins to take out the crème caramels. Enjoy!
From the August 2020 issue of FHM India.
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