ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Tuesday, April 23, 2013

CARAMEL CUSTARD

Caramel Custard was a popular dessert during the time of the Raj. It is typically a milk and egg mixture baked in a dish with sweet caramel lining its base.
This easy-to-make pudding is popular all over India and is still a favourite dessert item. It can be steamed in a pressure cooker, baked in the oven or cooked in a double boiler on the stove top. The Caramel Syrup is usually poured in the bottom of the mould before adding the Custard. Once the custard is done, it is turned upside down and served with the soft caramel sauce on top.

 

















RECIPE FOR CARAMEL CUSTARD
Serves 6 
Ingredients
3 large Eggs
2 cups milk
3 tablespoons sugar
½ teaspoon vanilla essence or extract
½ cup sugar for the Caramel

Melt the ½ cup of sugar in a sauce pan till it caramelizes. Coat the sides of a custard mould or 6 individual custard cups with the caramel syrup.  Beat the Eggs, sugar, milk and vanilla essence together. Pour this mixture over the caramel. Steam gently in a pressure cooker or a pan for 45 minutes or until the mixture is just firm.
Keep aside to cool. When cold turn over on a serving dish

Alternatively, the Custard could be baked by placing the custard mould / custard cups in a baking pan. Pour boiling water to about one inch in the pan.  Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from  the pan and cool on wire racks.

To unmold, run a knife around  the rim of the mould and each custard cup and invert onto a dessert plate. Serve warm or chilled.

 


Thursday, April 4, 2013

Anglo-Indian Cuisine - A legacy of Flavours from the Past - GOURMAND WORLD COOK BOOK AWARDS 2012

And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012.
This Certificate is for all of you

 

Wednesday, April 3, 2013

JAP0NAISE CAKES / ALMOND MERINGUE TORTE




Japonaise cakes are often mistakenly called Japanese cakes.  Surprisingly, the Japonaise Cake did not originate in Japan but is actually a classic French Pastry, also known as Almond Meringue Torte. These small wonderful cakes are made of almond meringue discs sandwiched together with a rich coffee-flavored butter cream.

Nilgiris, Sweet Chariot, All Saints, Fatima’s and Thom’s Bakeries in Bangalore made the best Japonaise cakes and we loved them as children.

 Japonaise cakes are very easy to prepare. If made a day in advance they should be refrigerated until just before serving. This is an easy recipe for small Home made Japonaise Cakes.

Ingredients for the Almond Discs
6 Egg Whites
150 grams sugar
250 grams ground almonds
100 grams powdered sugar
25 grams corn flour
½ cup milk

Ingredients For Coffee Butter Cream
200 grams fine sugar
1 tablespoon instant coffee (Nescafe / Bru)
6 egg yolks, beaten lightly
200 grams butter

To make the Almond Discs
Mix the powdered sugar, ground almonds, milk and corn flour together in a bowl. Beat the egg whites till stiff with a pinch of salt. Then add 150 grams sugar and continue beating till they form soft peaks. Gradually fold in the almond mixture to get a fairly thick meringue like batter. Grease and flour 3 baking trays. Draw circles measuring 2 inches in diameter leaving some space between each circle. Using a tablespoon, spread the batter in each circle so as to make about 20 small pancakes on the baking trays. Bake each try for 25 minutes or until the meringue discs are crisp and a pale golden colour. Allow to cool completely.

To make the coffee butter cream,
Beat the egg yolks, butter, instant coffee and sugar together till creamy. Leave in the refrigerator to cool until it reaches spreading consistency.

To assemble the Japonaise cakes,
Spread about 2 tablespoon coffee butter cream on 10 of the meringue discs, then gently cover with the remaining discs taking care not to flatten the butter cream. Dust well with powdered sugar and almond flakes on top and on the sides of each torte. Keep in the fridge until 10 to 15 minutes before serving.

Monday, April 1, 2013