COFFEE FLAN RECIPE

A coffee flan is a dessert made with milk, sugar, eggs, gelatine, soluble coffee, cocoa powder and coffee liqueur.

Easy and quick to make, delicate and fragrant, it can be enjoyed as a snack during the day.

Level of difficulty : easy
Prep time : 10 mins
Rest time : 4 hours
Cook time : 5 min
Total time : 15 mins + 4 hours (refrigerator)
Yield : 6 servings
12 ounces milk 
4 tablespoons powdered sugar 
2 egg yolks
1 teaspoon gelatin powder
1.5 tablespoons soluble coffee 
1 teaspoon cocoa powder 
coffee liqueur 

Steps :

  • Pour the milk into a saucepan, heat and remove from the pan when it begins to simmer.
  • In a bowl, mix the egg yolks with the sugar using an electric whisk.
  • Add the sifted soluble coffee and cocoa.
  • Mix everything together and pour in the boiling milk while stirring constantly.
  • Pour the mixture back into the saucepan and heat over low heat.
  • Stir with a wooden spoon and remove from the heat as soon as the mixture is thick enough.
  • Add gelatin powder and mix well.
  • Pour the coffee liqueur into individual molds and fill with the preparation.
  • Let cool in the refrigerator for 4 to 5 hours.
  • Before serving, turn the coffee flans over in small plates.
  • Enjoy !

5 MINUTE RICE PUDDING WITH RASPBERRY JAM

A 5 minute rice pudding with raspberry jam is a dessert made of rice pudding garnished with raspberry jam.

Easy to prepare, the slightly tangy flavor of cherry jam pairs perfectly with the sweetness of rice pudding.

Level of difficulty : easy
Prep time : 5 min
Rest time : –
Cook time : 45 min
Total time : 50 min
Yield : 6 servings
3 cups milk
1 cup long grain rice or round rice
2 tbsp sugar
1 tbsp vanilla sugar
cinnamon and raspberry jam

Preparation :

  • Put the rice in a saucepan with the milk and sugar and cook uncovered over very low heat for about 45 minutes until it softens.
  • Stir from time to time so that it does not stick to the bottom of the pan.
  • Add a little more milk if needed.
  • Take out the rice when cooked, mix well and arrange in bowls.
  • Before serving, sprinkle the rice with a little cinnamon, raspberry jam.
  • Enjoy !

5 MINUTE COCONUT PUDDING

A 5 minute coconut pudding is a dessert cream composed of eggs beaten in coconut milk and sugar poured on a layer of caramel and baked in a bain-marie.

Easy and fast to prepare, it is ideal for daytime snacks.

Level of difficulty : easy
Prep time : 5 min
Rest time : –
Cook time : 45 min
Total time :  50 min
Yield : 6 servings
1.5 cup coconut milk
5 eggs (medium size)
1/3 cup sugar
Caramel :
1/4 cup sugar
1 tsp water

Caramel (4 min) :

  • Pour the sugar and cold water into a saucepan. Optionally add a few drops of lemon juice.
  • Bring to a boil without stirring.
  • When the sugar begins to color, stir gently to distribute the caramel without splashing the walls.
  • As soon as the caramel reaches the desired color, stop cooking and pour the caramel in a rectangular (7* 11 inch) glass mold.

Pudding (1 min) :

  • In a bowl, add the coconut milk, then the eggs and sugar. 
  • Mix during 1 min.
  • Pour the mixture into the mold.
  • Preheat oven to 360 ° F.
  • Pour water into the drip pan.

Cooking :

  • Bake during 40 min.
  • Remove from the oven and cool in the refrigerator.
  • Unmould on a serving platter.
  • Serve and enjoy !

EGGLESS LEMON TIRAMISU

An eggless lemon tiramisu is a dessert made of lady fingers soaked in lemon syrup; filled of mascarpone cream, lemon, yogurt, cream and icing sugar; decorated with white chocolate or whipped cream.
Easy and quick to prepare, without eggs and cooking, it is perfect at the end of a meal, lighter and refreshing than classic tiramisu.

Level of difficulty : easy
Prep time : 15 min
Rest time : –
Cook time : 
Total time : 15 min
Ingredients : 6 servings
25 to 30 lady fingers (Savoiardi)
2 cups mascarpone
3 tbsp plain yoghurt
3 tbsp fresh cream
3/4 cup icing sugar
1 lemon (grated zest)
1/2 cup water
1/2 cup limoncello
2 large lemons (juice)
5 tbsp white chocolate

Preparation :

  • Place the mascarpone, lemon zest and icing sugar in a bowl and whisk. Once well mixed, add the lemon juice and yogurt. Mix well.
  • In another bowl, whip the cream firmly and add delicately to the previously prepared cream, making slow movements up and down with a spatula. 
  • In a large bowl, pour the water and limoncello and mix.
  • Take dessert cups.
  • Soak the lady fingers with the mixture of water and limoncello. 
  • Place at the bottom of the cups and pour a little mascarpone cream over them.
  • Make additional layers of lady fingers and cream if the glasses are tall and wide.
  • Decorate with white chocolate shavings, lemon zest, lemon curd, mint leaves, crumbled meringues or whipped cream.
  • Serve with limoncello or another liqueur.
  • Enjoy !

5 MINUTE EGG PUDDING

5 minute egg pudding are desserts based on milk, eggs, powdered sugar, cane sugar and vanilla extract.

Easy and quick to prepare, they are perfect for daytime snacks.

Difficulty level : easy
Prep time : 5 min
Rest time :
Cook time : 35 min
Total time : 40 min
Yield : 6 servings
2 cups milk
3 tbsp caster sugar
3 tbsp cane sugar
1 tbsp vanilla sugar
1 tsp vanilla extract
3 eggs / caramel

Preparation :

  • In a saucepan, boil the milk with the sugars and the vanilla extract.
  • In a bowl, beat the eggs into an omelet. 
  • Pour the milk over the beaten eggs without ceasing to beat.
  • Pour the caramel then the preparation in ramekins.
  • Bake for 20 min at 250° F in a cold oven.
  • Continue another 10 min at 360° F.
  • Increase the temperature to 410° F and bake an additional 5 min.
  • Take out and let cool.
  • Serve and enjoy !

DELICIOUS COCONUT PUDDINGS

Coconut puddings are desserts made of milk, sugar, corn starch and flour coconut.

Easy and quick to make, deliciously scented with coconut, with a unique texture, they are perfect for daytime snacks.

Difficulty level : easy
Prep time : 10 min
Rest time : 12 h
Cook time : 20 min
Total time : 30 min + 12 h (rest)
Ingredients : 4 servings
1 cup milk
2 tsp sugar
1 tsp corn starch
1 cup coconut flour

Preparation :

  • Pour the milk into a saucepan.
  • Add sugar, corn starch and cook until soft, stirring constantly until the mixture thickens.
  • Pour the coconut flour into a non-stick pan and grill for 1 min.
  • When the milk mixture is about to thicken, pour in the toasted coconut flour.
  • Cook, stirring constantly, for another 10 min.
  • Pour the mixture into the mini-molds and allow to cool to room temperature.
  • Put the molds in the refrigerator and let stand for about 12 hours.
  • Unmold, sprinkle the surface with coconut flour and serve.
  • Enjoy!