Dessert

Classic American Desserts


Ingredients

6 oz of non sweetened chocolate
2 sticks of butter
2 cups of sugar
1/2 cup of all purpose flour
4 eggs
1 teaspoon of vanilla extract
1/2 teaspoon of salt

How

Preheat the oven to 325 degrees Fahrenheit and butter a baking pan beforehand.

First melt the butter and chocolate until they fully combined together.

In a separate bowl, beat the eggs and sugar till slightly fluffy with yellow creamy color.
Pour in the chocolate/butter mixture along with the vanilla extract and salt.
Mix them well then sift the flour in, keep mixing.

Now pour the mixture into the pan, make sure the top is even out,
In to the oven for about 35 minutes to 40 minutes depending on how crunchy you like for those yummy brownies.

Creme Caramel (First Try)-

Ingredients (For a Big One)-

2 eggs

1 cup heavy cream

1/2 cup half and half

1/2 tsp. vanilla extract

3 tbls. sugar

1 tbls. water

Berries (for garnish)

(I used organic sugar, organic vanilla extract, and organic eggs. Just trying to be healthier)

(I was supposed to use milk, but I thought thicker the better so I ended up using cream. The result? Yum!)

How

Preheat the over to 325 degree Fahrenheit.

First beat the eggs, cream, half and half, and vanilla extract together.

In another pan, dissolve the sugar in the water, and turn into medium heat.

The sugar will start to caramelize (turning yellow and then dark brown), keep stirring it and quickly pour into the ramekin.

Tilt the ramekin in order to even out the caramel all over the bottom.

Pour the egg mixture into the ramekin.

Prepare a baking pan and put the ramekin in the middle.

Pour in hot water inside the pan till half way to the ramekin.

There it goes to the oven, I baked it for nearly 50 minutes because I was using this huge ramekin.

Just check it sometimes by poking a knife into the creme caramel, if the knife comes out clean, that means it's ready to go.

Set it aside for one hour, and transfer to the fridge for at least 4 hours or overnight.

How to Serve

Run the knife along the edge and place a plate on top of the ramekin.

Now turn the whole thing upside down and your creme caramel should pops out immediately.

Mine refused to pop out that easily so I was shaking the whole thing carefully for 10 seconds.

Chocolate Souffle


Ingredients (For One Portion):

1/4 cup of butter
1 whole egg
1 egg yolk
1/6 cup of sugar (you can mix together both the granulated sugar and brown sugar depend on how you like it)
Few drops of vanilla extract
2 oz bitter sweet chocolate (I used 65% dark chocolate)
Small pinch of all purpose flour
1 scoop of extra rich vanilla ice cream

How

Preheat the oven to 450 degrees Fahrenheit.
People usually set it to 375, I don't know, somehow mine is 450.

First, brush some butter and sprinkle the flour on the souffle cup.
Why?
So it won't stick if you would like to pour the cake out later on.

Melt the chocolate and butter on the plate - while the plate is set above a saucepan with simmering water. Or just use sauce pot if you have it.
Remember to stir it constantly, you don't want the chocolate to be burned and sticking on the plate.
Remove from heat after it's melted.

In a separate bowl, whisk the eggs till kinda fluffy.
Add the sugar
Keep whisking until everything blends together.
Add few drops of vanilla extract and pour in the chocolate,
Mix mix and mix.

Pour the mixture into the souffle cup,
Put the cup on the baking sheet and ~ into the oven for about 10 mins?
I'm not sure about the time so remember to check constantly,
When the souffle is rising and turns dark-brown color,
That means it's ready to go.
Don't worry if it rises above the cup,
It's normal.

Topped with vanilla ice cream,
Garnish with chocolate sauce and mint leaves if desired.