bailey, i love sponge fingers

so yeah.... my alcoholism is on the rise again :X
I WANT BAILEYS OVER ICE

• 6 egg yolks
• 4 oz (125g) caster sugar
• 18 fl oz (500ml) milk
• 1/2 pod vanilla, split
• 1/2 tsp (2.5ml) extract of vanilla
• 2 fl oz (55ml) double cream
• 2 fl oz (55ml) Baileys Irish Cream

Use a whisk to beat the eggs with 1oz (30g) of the sugar in a bowl until the mixture lifts from the surface in ribbons.

Put the milk, the remaining sugar and the vanilla into a saucepan and bring to the boil. Pour over the egg mixture, beating well.

Return to the saucepan and heat gently to thicken the mixture until it coats the back of a spoon - don't heat too fiercely or it will turn to scrambled egg.

Strain through a sieve and leave to cool.

Beat the double cream and Baileys into the mixture and put in a 1 litre freezer container and freeze.

Remove from the freezer every 15 minutes to beat out any large ice crystals that have formed, until the mixture is mousse-like. Freeze until set, about 2 hours.

yum~

and while we are on the topic of delicious caramel colored desserts, I WANT REAL TIRAMISU, the ones made with sponge fingers, not cake *drools* so that's why i think i should have a sponge finger recipe around here. it's perfect for the ice cream above AND tiramisu :X:X:X

4 eggs, separated

150g (2/3rd cup) caster sugar

125g (1 cup) plain flour

1/2 teaspoon baking powder 1. Preheat oven to 200 C. Line two 30x45cm baking trays with baking paper. Fit a large pastry bag with a plain round tube. 2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. 3. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour. 4. Sift flour and baking powder. Fold half the egg white whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. 5. Transfer mixture to the pastry bag and pipe sponge fingers, about 10-15cm in lenght, out onto prepared baking trays. 6. Bake in preheated oven for 8 minutes or until firm to touch and golden in colour. om nom nom nom nom i want REAL tiramisu served by a handsome Italian with green eyes T___T OMG *dies*

Crepe et Creme Caramel

menu for today was crepe au chocolat and creme caramel ~

crepe au chocolat = flour + eggs + milk
i seriously have no proportions for this .___. i don't know how i made it, really... but it tasted good XD
but here's something i found around the web that looks about right with what i did

1 cup flour
2 eggs
1/2 cup milk
1/2 water
1/4 tablespoon salt
2 tablespoon melted butter

- mix well the flour and eggs in a large bowl. gradually add milk and water and mix well. make sure the batter is nice and smooth.
- spread in circular motion on heated lightly oiled pan.
- cook both sides till brown.
- fill, fold and serve.

filling is your choice:
- melted chocolate, nutella for crepe au chocolat
- fruits with white/dark chocolate melt/fruit sauces/condensed milk
[best fruits i've tried so far are peaches, apples, apricot for a little tang, strawberries]
- grilled apple with cinnamon [although i hate apples with cinnamon]
- bananas
- ham + cheese for a salty crepe ~ perfect for breakfast
- mozzarella ♥♥♥♥♥♥
- laughing cow cheese ~ nice and creamy


creme caramel = egg + milk + SUGAR + vanilla extract


i just know that i like this a lot and the recipe is very very similar to creme brulee