BAKE with me ( student series )

Baking is like a delightful blend of science and art that transforms simple ingredients into a DELICIOUS treats. At its core, baking involves mixing flour, sugar, eggs, and butter ( that is the common and important ingredient of baking ), then applying heat to create everything from bread and cakes to cookies and pastries.

CRÉME BRULEE AND BREAD PUDDING HAS THE SAME INGREDIENTS IN MAKING OF IT.

NOW, that I'm 2nd Year in my course. This advance baking (major subj) is we though of how to make it. let's start with the bread pudding ;

Bread Pudding

Ingredients

6 slices day-old bread, torn into small pieces (loaf bread will do at least 250- 300 grams)

¼ cup

white sugar or caster sugar

½ tsp

vanilla extract

2 1/2 cup

heavy cream

3 tablespoons unsalted butter, melted (buttercup will do or margarine)

Pinch

salt

½ cup raisins (Optional)

2 cups milk (evaporated milk 1 pc 410

ml can will do)

½ to ¼ cup white sugar

4 large eggs, beaten

1 teaspoon ground cinnamon. (optional)

1 teaspoon vanilla extract

Procedure:

Preheat the oven to 350 degrees F (175 degrees C).
Cut bread into small squares (at least ½-1 inch big)
Place bread pieces into an 8-inch square baking pan. (any pan will do make sure that the bread will be enough to fill the baking pan and it must be slightly compact)
In a separate pan heat milk until boiling point then remove add butter.
Whisk in the milk sugar cinnamon and vanilla until slightly cook.
Add slowly the beaten eggs to the slightly warm milk and combined properly.
Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid. (make sure all the bread is soak properly)
Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes.

CRÈME BRULEE (BAKED CUSTARD)

Ingredients:

5 pcs

egg yolks