Cooking Tip of the Day: Recipe: Baked Chocolate Custard

Cooking Tip of the Day: Recipe: Baked Chocolate Custard
Recipe: Baked Chocolate Custard

All you need:

3 eggs
¼ cup sugar
2 cups whole milk
Pinch of salt
½ cup Hershey chocolate syrup
½ teaspoon vanilla
2 tablespoons brewed coffee

All you need to do:

Preheat oven to 325 degrees F.

Put the custard cups or ramekins into a deep dish baking dish and set aside.

In a tea kettle, bring about 4 cups of water to a boil (for the water bath)… when water boils turn off the heat and leave the kettle until needed.

In a large mixing bowl, beat together the milk, eggs, vanilla, chocolate syrup, coffee, sugar and salt.

Pour milk mixture into custard cups.

Place the baking dish with the custard cups into the preheated oven.

Carefully pour the hot water from the kettle into the baking dish so the water comes to about ½ to 2/3 of the custard cups.

Bake for 45-55 minutes or until the custard is set (a knife inserted into the center should come out clean).

Chill in the refrigerator for at least 2 hours.

Makes 4-6 servings depending on the size of the custard cups.

Serving Suggestion: Serve with a dollop of Mocha Whipped Cream on top.

My Big Fat Cuban Family: A Cuban-American Blog: Pastelitos de Guayaba. For 100.

My Big Fat Cuban Family: A Cuban-American Blog: Pastelitos de Guayaba. For 100.

Celebrating the 100th Tour De France | ChefDeHome.com

Celebrating the 100th Tour De France | ChefDeHome.com

National peach ice cream day – Eatocracy - CNN.com Blogs

National peach ice cream day – Eatocracy - CNN.com Blogs

Create-A-Recipe For The Original Veggie Pizza with Six Cheeses

Create-A-Recipe For The Original Veggie Pizza with Six Cheeses Garnished with Red Peppers and Tomatoes, Topped with Fresh Herbs and Tomatoes Sauce. Use fresh Red Sweet Peppers sliced. Red Tomatoes Sliced into Circles Fresh Tomatoes Sauce Six Cheeses for Asiago, Fontina, Mozzarella, Parmesan, Provolone, Romano Shredded Garnish with Fresh Herbs To Taste Make Your Own Pizza Dough (5) Five cups of Flour (1.5) Tablespoon of Baking Yeast (1) Tablespoon of Sugar (1) Teaspoon of Salt (1) Tablespoon of Olive Oil (1) Mixing Bowl (1) Pizza Pan 12 inches in diameter (1) Vegetable Oil Spray (1) Tablespoon of Corn Meal (1) Tablespoon of Parmesan/Romano Cheese Grated (1) Fork Proof Baking Yeast in warm water with dissolved sugar until the yeast begins to foam freely. Measure (5) cups of Flour into a Mixing Bowl. Make a well in the center of the Flour and add Salt and Olive Oil. Then add the Baking Yeast to the Flour Mix. Stir all ingredients into a solid dough. Begin to knead to dough with both hands by rolling and folding the dough until it becomes a whole malleable mass. Let the dough rest while the Pizza Pan is sprayed with vegetable oil. Sprinkle corn meal over the Pizza Pan before laying the Dough. Divide the dough in half. Spread half the dough by hand over the Pizza Pan, until the entire surface of the pan I covered by the fresh dough. Use the fork over the pizza dough to make holes on its surface to prevent bubbles while it is baking. Then add the tomatoes sauce and spread it freely over the pizza dough surface. Sprinkle Parmesan/Romano Cheese Grated over the Tomatoes Sauce. Add Shredded Six Cheeses evenly over the entire Pizza Dough Surface. Add Tomatoes slices decorating the Pizza in the round. Add Red Sweet Peppers Slices to the Pizza Circle. Garnish with Fresh Herbs, Basil, etc. Sprinkle with Shredded Six Cheeses to taste. Bake at 400 degrees for 20-25 minutes. Let the Pizza cool off before slicing to serve. Enjoy This Fresh Veggie Pizza with Six Cheeses.

Uploaded videos (playlist) starting with Chef du Jour Rick Bayless featured at Dominick's Cooking Corner for the Taste of Chicago Feastival

Rick Bayless may open restaurant in West Loop: source - Chicago Sun-Times

Rick Bayless may open restaurant in West Loop: source - Chicago Sun-Times

A Fourth of July Fireworks Red, White, and Blueberries Cobbler for Dessert After Brunch

On the Fourth of July for Independence Day, fresh blueberries, strawberries, and a cobbler cake mix can create a Red, White, and Blueberries Sparkler Cobbler for an easy dessert baked at 350 degrees for one hour.

After the Parade, get ready for Fireworks with Fourth of July Red Kidney Beans Chili with Green Peppers, Red Peppers, Olives, Pimentos, Onions, Carrots, Scallions, Garlic, Paprika, Thyme, Cumin, Oregano, Salt, Pepper, Olive Oil, Basil, Ground Beef Picadillo, Beef Broth, Tomato Paste, Chicken and Tomato Broth, and Tomatoes Sauce.

Fireworks Fourth of July Red Kidney Beans Chili con Carne Served over White Rice for Independence Day Celebration.

12th Annual Congress of the Centro Cultural Cubano de Nueva York on Sunday, July 14, 2013

The month of July starts with the taste of food festivals for the summer solstice. Food Fests remind everyone to eat a lot and with gusto during the summer and store energy for the long, cold winter months. In July, anyone can have a Taste of Anything, Anywhere one goes...including a Taste of Cuban cuisine, not only in Cuba, of course... Ethnic cooking is everywhere in the USA, but authentic Cuban cuisine lives at the Centro Cultural Cubano de Nueva York. The 12th Annual Congress of the Centro Cultural Cubano de Nueva York takes place on Sunday, July 14 from 9 am to 7 pm at the International Culinary Center of Manhattan, 462 Broadway (corner of Grand St.), New York City. Early morning, I was reading about My Big Fat Cuban Family by Marta Darby who is going to be present on Sunday, July 14th for a Live Cooking Demo, while she makes her famous "Homemade Pastelitos de Guayaba", an original recipe for Guava Pastries prepared easily at home. On this great day for Cuban cooking, there is a special Cuban Foodie eat-all-you-can day at Victor's Café which includes a Cuban breakfast, lunch, "merienda", beverages, café cubano, cocktails, and much more... Authentic Cuban cooking in my family is a credit to my Cuban Grandmothers, Mother, and Father who have passed on the Cuban cuisine tradition to everyone in our family. Whenever Cuban food is served, there is always a Conga-line queued eager to taste favorite dishes, appetizers, croquetas, sandwich cubano, arroz con pollo, lechón asado, arroz blanco, frijoles negros, moros y cristianos, yuca al mojo, and anything else your stomach desires to eat. The cooking theme at the 12th Annual Congress of the Centro Cultural Cubano this year is "Cuban Cuisine: del casabe al mojito". This is an unforgettable Cuban epicurean food experience that your palate will never regret.

My Big Fat Cuban Family: A Cuban-American Blog: Marta's Homemade Pastelitos de Guayaba

My Big Fat Cuban Family: A Cuban-American Blog: Marta's Homemade Pastelitos de Guayaba

Centro Cultural Cubano de Nueva York

Centro Cultural Cubano de Nueva York