Roasted milk with apples

In Chile the dessert based on milk are really popular, I grow up having roasted milk (very similar to flan), rice pudding and semolina pudding.

Roasted milk with apples
for 6 persons
Ingredients:

•      1 can condensed milk
•      3 eggs
•      2 cups milk, I use skim milk which is usually what I have at home
•      1 teaspoon vanilla extract 

For the caramel:

•      1 cup sugar
•      1/2 cup water
•      1 apple, peeled and sliced  

Preparation: 

1. Cook the caramel in a small saucepan, put together the sugar and water over medium heat and bring to boil. Let it boil until it looks medium amber, about 10 minutes, do not left alone it can burn in seconds.
2.  Meanwhile choose a pan that can go in the oven on a bain marie. Peel and chop the apple and put it in a layer at the pan. 
3. Preheat oven to 350F or 180C. Boil water for the bath. 
4. In a bowl with a whisk or in the blender mix the condensed milk, milk, vanilla and eggs. 
5. Once the caramel is ready, pour over the apples, if juices release do not worry. Add the milk mixture and put together the bath. Bake until set and firm and golden on top, about 50-60 minutes. 

1. Let cool, refrigerate and serve.

Stout with condensed milk

It used to be in my country at least, that you were allow to taste and drink some beverage when you were growing up, I remember drinking this when I was 15, I always love it and made it last week to celebrate our country independence day.


Stout with condensed milk
4 people

Ingredients:

•      1 bottle (550 ml) of Stout
•      1/2 cup condensed milk 

Directions:     

1. Put everything on the blender and blend until it well mixed, add more condensed milk to taste if you wish. 
2. Serve immediately with ice if you want.

Seafood casserole with corn

 This recipe is another classic from my country Chile, I lived on the Central Valley where usually is made without corn, but on the South of the country Patagonia is the usual way of doing it. Now I'm a converted because I loved the way the seafood complement the corn and viceversa.

Seafood casserole with corn
8 people

Ingredients:

•      1 onion, peeled, cut into small cubes
•      4 (50 grams) tablespoons butter
•      4 tablespoons vegetable oil
•      1/2 cup all-purpose flour 
•      3 cups seafood broth (I used 1 cup of clam juice and 2 of water)
•      1 cup milk, I used skim
•      1/4 cup white wine
•      salt and pepper, paprika to season
•      200 grams of crab meat
•      1 can of clams
•      1 can of other seafood you like
•      1 cup shrimp without tails, cooked and cleaned
•      500 grams or a bag of frozen corn

Topping,

•      1/3 cup bread crumbs, panko
•      3 slices of cheese 

Directions:

1. In a medium saucepan over medium-high heat melt the butter with the oil, add the finely chopped onion and cook until translucent, stirring occasionally, about 5-8 minutes. Add the flour and stir over medium heat for 2 minutes, add seafood broth and stir all very well and let it cook over medium heat 5 minutes, stirring, you will notice that it thickens, add milk and wine and frozen corn, continue cooking over medium heat until boils and thickens. Taste and season to taste with salt, pepper and paprika.
2. In oven dish make a bed with the crab meat​​, clams and shrimp. Pour over corn sauce when cooked. I like to do so for the shellfish are well distributed and everyone gets all kind of seafood everything.
3. Sprinkle with half the bread crumbs, place the slices of cheese and sprinkle with remaining bread crumbs. Broil in oven until golden. Serve hot.

Recipe inspired by the YA magazine, especial edition on Chilean food 2011.

Dulce de leche mousse

This is such a classic in my country, Chile, they sell it at the supermarket right next to the yogurts, is something that our mothers would send in the lunch box, this a homemade version, delicious.


Dulce de leche mousse
5 cups of mousse,  I did 10 ramekins with 1/2 cup each
Ingredients:

• 1 can evaporated milk chilled all night
• 1 pound of dulce de leche, I used the canned dulce de leche caramel, La Lechera brand available at Latin markets
• 1/2 cup whipping cream
• 1 envelope unflavored gelatin
• 1 cup bittersweet chocolate chopped

Directions:

1. In a large bowl put the evaporated milk and beat with a hand or stand mixer on high speed until thickened, about 4-6 minutes depending on the power of the mixer, volume should increase at least twice.
2. Add the dulce de leche and beat on low speed for 1 minute until fully incorporated, add cream and beat on high speed for 2 minutes. Watch out for splashes.
3. In a bowl put the unflavored gelatin and cover with cold water, stir to wet all the gelatin and let stand for 1 minute, add half a cup of boiling water and stir 1 minute until the gelatin is completely dissolved. Add the dissolved gelatin (can use a strainer if you are not sure) to the mixture and beat for 1 minute.
4. Spoon mixture into individual ramekins and refrigerate for at least 1 hour.
5. Melt the chopped chocolate in microwave for 45 seconds, remove and stir for 1 minute, if not already melted, continue heating in 20 seconds and stir for 1 minutes each time, when this all melted spoon on top of each well ramekin to cover the mouse. Refrigerate 10 minutes and serve.
6. Delicious!

Recipe adapted from Sansabor

Raspberry brown butter financiers

 Today I'm proudly participating with a sweet recipe in Frosting for the cause.

Banana, dulce de leche one thousand layers cake

This a cake at is famous in my hometown, it was everyone favorite, always present on any celebration. Is a modification of the traditional One thousand layers with the addition of whipped cream and a flavor, most of the time it was banana, but you could order it with an almond flavor too. Is a great cake and I made it to celebrate my birthday!


Banana one thousand layers
Ingredients:12-15 servings
For the dough,

•     2 eggs
•     8 egg yolks
•     50 grams soft unsalted butter (if using salted, not add more salt)
•     2 cups sifted flour
•     1/3 teaspoon baking powder
•     Pinch of salt
•     3-5 tablespoon of orange juice

for the filling,

•     500 grams of dulce de leche
•     2 cups whipping or heavy cream
•     2 tablespoons sugar
•     banana or vanilla extract

Directions:

1.     Two days before serving the cake make the dought and bake it. Preheat oven to 180C or 350F. Sift flour with baking powder and salt.
2.     If using a stand mixer, use the paddle attachment, add butter and beat until incorporated into the flour, add 1 egg, beat until incorporated, add another egg and repeat, do the same for each egg yolk, let mixed for 2 minutos to form a dough,  if after adding all the ingredients is still very dry, keep adding the orange juice one tablespoon at the time, keep mixing until a soft and very elastic dough form, knead about 5 minutes more.
3.     If doing by hand: make a volcano with the flour and add to center the butter, eggs and yolks and incorporate, at first I usually work with 2 forks and when everything is more mixed start to knead with my hands, work the dough until smooth and elastic.
4.     Form a ball with the dough wrapped it in  plastic film and let stand at least 1/2 hour in the refrigerator.
5.     Divide dough into 12 equal pieces, generously flour the counter and roll the dough until very thin, cut using a plate about 23 cm (9') in diameter. Repeat with the other pieces. 
6.     Bake on baking sheet for 5-7 minutes until just begin to brown, remove and cool on wire rack.
7.     The next day make the whipped cream: beat the cream until it forms soft waves, add the sugar, beating until sugar dissolves and stiff peaksform. Add the banana extract (I use 2 teaspoons) and stir to incorporate, test and adjust the flavor and sweetness to taste.
8.     The dulce de leche needs to be at room temperature and be lightweight, not like jelly, but as a mayonnaise, add milk or cream to thin it, stirring until incorporated. I add 4 tablespoons of milk.
9.     Fill the first layer with dulce de leche, continue with alternating thin layers with whipped cream, gently pressing each layer to be form a compacted cake.
10.     Top with whipped cream, then I mixed the dulce de leche with the remaining whipped cream to decorate with a star-shaped tip.
11.     I use a transfer cake to decorate the cake up, are easy to use, but should be placed on the day you will serve the cake, I did it the day before and cracked a little.
12.     Leave the cake in the refrigerator overnight, serve.

Iced Coffee Chilean style (Tavelli)

When I lived in Santiago, Tavelli coffee store was a beloved stop for me. I loved having iced coffee during the summer, it is the perfect treat to have before going to the movies or with friends. Since besides the iced coffee included whipped cream and ice cream is a full meal.
Iced coffee is so simple that you need to used the best ingredients to make it, brew an espresso, buy or make a good vanilla ice cream (not diet) and use sugar and heavy cream.

Homemade iced coffee, Chilean style
2 people

Ingredients:

•      2 espressos (1/2 cup)


•      1 1/2 cup cold milk, I use skim


•      2 teaspoons granulated sugar (for milk)


•      vanilla ice cream


•      1 cup whipping or  heavy cream


•      1 tablespoon granulated sugar (for whipped cream)

Directions:

1.      First, make the espresso and mix with cold milk and sugar, stir and taste, if you like it sweeter add more sugar, let it cool.


2.      Remove ice cream from the freezer for easy serving.


3.      Whip the cream by hand or with a hand mixer, when star showing soft peaks about 2 minutes, add a tablespoon of granulated sugar and continue beating until the cream is whipped and hard peaks.


4.      In tall glasses or cups to serve ice cream, serve scope of vanilla ice cream until 1/3 of the glass is fill, add cold milk with coffee almost to the rim of the glass, leaving 1' free and add the whipped cream.


5.      Serve immediately.