Kaiserschmarren with Strawberry Sauce

Ingredients:

For the kaiserschmarren:
8 large eggs, separated
1/2 cup dark raisins
Vanilla bean
6 tablespoons rum
2 cups crème fraîche
4 Tbsp. all-purpose flour
Pinch kosher salt
1/4 tsp cream of tartar
1 1/2 cups granulated sugar
4 Tbsp. unsalted butter, at room temperature, for brushing
Additional sugar for coating

For the strawberry sauce:
1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total
1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
1/4 cup fresh orange juice
1/4 cup fresh orange juice
1/4 cup granulated sugar
1 Tbsp. fresh lemon juice
1 whole star anise (optional)
Confectioners sugar, for serving

Method:

1. Preparing the batter
Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.

2. Beating the egg whites
Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out.

3. Folding in the egg whites
Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.

4. Coating the pan
Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.

5. Baking the batter
Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.

6. Making the compote
While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.

7. Serving the Kaiserschmarren
Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.

Recipe by Wolfgang Puck

How-to Video

Apple Cake with Vanilla Sauce

Ingredients:

For Apple cake
2 cups sugar
1/2 cup softened butter
2 eggs
4 large apples, cored and grated
2 cups all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup chopped nuts (optional- I leave them out)

For Vanilla Sauce (Makes 3/4 cup.)
•1 cup water
•1/2 cup sugar
•1 tablespoon cornstarch
•2 tablespoons butter
•2 teaspoons vanilla extract
•pinch salt

Method:
Apple Cake Directions

1. Cream together sugar and butter. Add eggs one at time. Add grated apples. 
2. Sift together flour, soda, salt, cinnamon, and nutmeg. 
3. Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)
4. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection)

Vanilla Sauce Directions

1. Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. 
2. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. 
3. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert Enjoy!

Old-Fashioned Banana Pudding

Makes 6 servings

Ingredients:
2 1/2 cups whole milk, divided
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 fresh bananas cut into 1/8 inch slices
18 small shortbread cookies (I used Lorna Doones)
whipped cream (optional)

Method:

To make the pudding:

1. Put 2 cups of the milk in a medium saucepan over medium heat. In another bowl, combine cornstarch, sugar and salt with a whisk. Add the additional 1/2 cup cold milk and whisk to combine. Whisk in egg yolks until smooth.
2. When milk is hot but not boiling, slowly add a half cup of the warm milk into the cold mixture, whisking constantly. Then, slowly add the mixture into the pan of hot milk, whisking constantly. Continue to stir and heat until you see the first bubbles. Turn down to low heat and cook, stirring constantly, for another one-two minutes until pudding begins to thicken.
3. Pour the pudding into a bowl. Stir in butter and vanilla extract. To avoid a pudding skin on the top, you can place plastic wrap directly on the surface of the pudding. Cool the pudding in the refrigerator until ready to assemble. Whisk the pudding again before serving.

To assemble banana pudding parfaits:

1. Put a few spoonfulls of pudding at the bottom of each jar or serving cup. Spread a few banana slices on the pudding and crumble a cookie over the top. Add a few more spoons of pudding. Add banana and a cookie. Spread the final amount of pudding over the top and place a whole cookie on top.
2. If you are using whipped cream, add it between the layers of pudding.

Banana Pudding Cake

Ingredients:

3 eggs, separated
1/3 cup butter, softened
1/3 cup sugar
3 Tablespoons sugar
3 ripe bananas
1 teaspoon vanilla
3/4 cup flour
1 1/2 teaspoons baking powder
1 tablespoon lemon juice
1/3 cup brown sugar
1 cup hot water

Method:

1. Preheat oven to 375 degrees.
2. In a medium bowl, beat egg whites until foamy. Add 3 tablespoons sugar and continue beating until stiff peaks form. Set aside.
3. In a bowl combine 1/3 cup sugar, butter, egg yolks, 2 mashed bananas, vanilla and lemon juice until well combined. Mix in flour and baking powder.
4. Gently fold in beaten egg whites. Spread into a casserole dish.
5. Top with brown sugar. Blend together 1 cup of hot water and remaining ripe banana. Bring to a boil over medium heat (on the stove or in the microwave). Pour over brown sugar. DO NOT STIR.
6. Bake 25-30 minutes or until set.
7. Serve warm with ice cream.

Chocolate Pudding

Makes 8 servings (4 cups)

Ingredients:
4 ounces bittersweet chocolate
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole or 2% milk
1/2 cup sugar
1 teaspoon vanilla extract

Method:

1. Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.
2. Make a slurry: In a large heatproof bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
3. Whisk in the eggs: Whisk the eggs into the cream and cornstarch mixture.
4. Combine the milk and sugar: Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
5. Bring the milk to a simmer: Bring to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
6. Temper the egg mixture: Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
7. Bring the pudding to a full boil: Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
8. Cook the pudding for 2 minutes: After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously. Get your whisk into all corners of the pot.
9. Flavor the pudding: After 2 minutes, remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
10. Chill the pudding: Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.

Notes:
Pudding Skin: The reason to press plastic wrap or wax paper on the surface of the pudding is to avoid the thickened layer or “skin” that forms on the top of cornstarch puddings as they cool. If you like this though then just leave the pudding uncovered.
Chilling Pudding Quickly: If you want to chill the pudding very quickly, pour it into a large shallow sheet pan. (Don’t forget to cover the whole surface with plastic or wax paper, or you’ll end up with a lot of pudding skin!)
Creamy Pudding: After pudding has thoroughly chilled, I like to whisk it or beat it in my mixer before serving. I whisk by hand or with the whip attachment of my stand mixer for about 60 seconds. This isn’t a necessary step, but it makes the pudding lighter and creamier after it has set in the fridge.

Classic Creme Brulee

Prep Time:15 min

Inactive Prep Time:2 hr 15 min
Cook Time:1 hr
Serves: 6 servings

Ingredients:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Method:

1. Preheat the oven to 325 degrees F.
2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Vanilla Pudding

Ingredients:

3 1/2 cups (840 ml) whole milk (organic, if possible)
1/3 cup (65 grams) plus 1/4 cup (50 grams) granulated white sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/8 teaspoon salt
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla bean paste or pure vanilla extract
1 tablespoon (15 grams) unsalted butter
Strawberries for garnishing

Method:

1. In a large stainless steel (or heatproof) bowl whisk together 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
2. First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. (Doing this step prevents the milk from scorching.) Then pour the remaining 3 cups (720 ml) of milk, along with the remaining 1/4 cup (50 grams) of sugar, into the saucepan and bring just to a boil. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, large heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in the butter and vanilla extract. If necessary, pour through the strainer to remove any lumps that may have formed during cooking.
3. Pour the pudding into six or eight serving dishes, cover with plastic wrap, and refrigerate until well chilled, about two hours.

Butterscotch Budino

Ingredients:

1/2 cup packed dark brown sugar
1/4 cup water
1/2 teaspoon kosher salt
1.5 cups heavy cream
3/4 cup milk
1 large egg
2 large egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter
1 tablespoons dark rum
homemade caramel sauce (see recipe below)
whipped cream, for serving

Method:

1. Combine the brown sugar, water, and salt in a heavy bottomed saucepan, and place the pan over medium high heat. Cook until the caramel is very dark, and almost smoking, which should take about 10 minutes. Standing back with caution, add the cream and milk to the caramel. This will probably make the mixture seize up at first, but if you keep whisking and let it heat back up, it will combine. Bring this mixture back up to a boil, then turn the heat down to medium.
2. In a large bowl, whisk together the egg, egg yolks, and cornstarch. Now we're going to temper the caramel mixture into the eggs by adding a cup of caramel to the eggs, whisking constantly, then pouring the egg mixture back into the pan. Increase the heat to bring this mixture to a boil, and keep whisking as the custard thickens from the cornstarch, which should take about two minutes.
3. Remove the pan from the heat and add the butter and rum. Strain the custard through a fine strainer to remove any big lumps that might have formed, and portion the custard into ramekins. Cover the ramekins with plastic wrap and chill the custard for at least 3 hours.
4. To serve, pour on a layer of caramel sauce, then add a dollop of whipped cream. Enjoy!

Homemade Caramel Sauce

Ingredients:

1 cup sugar
1/4 cup water
2 tbsp butter
3/4 cup heavy cream
1 tsp vanilla extract

Method:

1. In a heavy bottomed pan, combine the sugar and water, and stir (from here on out, no more stirring, only swirling). Cook the mixture over medium heat until the sugar dissolves. Raise the heat to medium high, and cook until it turns amber colored. Add in the butter and wait a few seconds for that to melt and stop sputtering.
2. Remove the pan from the heat, and add the heavy cream and vanilla extract. It will bubble up violently but will calm down within 5 to 10 seconds. Let the caramel sauce cool, then transfer to a container.

Bread & Butter Pudding

Ingredients:
50g currants, raisins or sultanas, or a mixture, optional
3 tbsp brandy, optional
200ml whole milk
Vanilla pod, halved
Zest of ½ lemon
75g slightly salted butter
8 slices of slightly stale white sourdough, fruit bread or panettone, cut into triangles
3 eggs
2 tbsp caster sugar
100ml double cream
1 tbsp demerara sugar
Nutmeg, to grate

Method:

1. If you're using panettone or fruit bread, you can skip this step if you like. Put the dried fruit into a small cup and pour over the brandy to cover. Cover tightly and leave to soak overnight.
2. When you're ready to make the pudding, put the milk into a small pan with the vanilla pod. Bring to a simmer, then turn off the heat, add the lemon zest and allow to cool. 
3. Meanwhile, butter the bread and your baking dish and arrange half the slices in overlapping rows inside. Beat the eggs together with the sugar until well mixed, and then remove the vanilla pod from the milk and discard before beating the milk and the cream into the egg mixture. Pour a little more than half over the bread, add the soaked fruit if using, and leave for 20 minutes. 
4. Pre-heat the oven to 180C. Arrange the rest of the bread in a second layer in the baking dish and drizzle over the rest of the custard. Dot with the rest of the butter, scatter with demerara sugar and grate some nutmeg over the top. 
5. Place in a roasting tin and and fill halfway with water to make a bain marie. Cook for 35 – 45 minutes until golden brown. Allow to stand for 10 minutes before serving. 

Serves 4

Pear & Ginger Upside Down Pudding

Ingredients:
200g Butter
200g Soft brown sugar
3 Pears, cored, peeled and quartered
2 Eggs, beaten
125g Flour
1 tsp Baking powder
2 tsp Ground ginger

Method:

1. Melt 75g of the butter and add 75g of the sugar. Heat gently until the sugar has dissolved. Add the pears and stir gently to coat the pear quarters. 
2. Arrange the pear quarters onto the base of a greased 20cm cake tin and drizzle over a little of the melted butter.
3. In a separate bowl, beat together the remaining butter and sugar to a creamy consistency. Gradually add the egg and the flour, adding a little of each at a time. Add the ginger and baking powder and fold in. Test the consistency of the sponge mixture to see if it drops off the end of a spoon in a big dollop. If it is too dry, add a little milk, until dropping consistency is reached. 
4. Spoon the cake mix evenly over the pears.
5. Place into an oven at 180° C and bake for 40 - 45 minutes, or until the cake is risen and golden. To ensure the cake is cooked, gently press in the middle - the cake should bounce back into shape. 
6. When cooked, remove from the oven and allow to cool slightly before transferring (upside-down of course) to a wire cooling rack.
7. Drizzle the remaining syrup over the cake once it is cool.

Serve with a little creme fraiche. The quantities shown in this recipe make enough for a 20cm cake, approximately 12 servings.