Brownie

I used this recipe from La Tartine Gourmande.

New York Cheese Cake

I followed this recipe from Dessert and Bakery DIY.

Kalakand

Ingredients:
400g condensed milk
200g milk powder
2 tbsp butter
1 L whole milk
100g semolina
1/2 tsp cardamom powder

Method:
1. Mix whold milk and milk powder, bring to a boil. Add condensed milk.
2. Stir constantly. Add butter and keep stiring.
3. Add cardamom, butter and semolina. Continue mixing until the mixture becomes thick.4. Spread it on a greased container. Place it in the oven at 180 degress for 30 mins. Sprinkle crushed almonds or cashews on top. Cool and serve.

(Recipe from Indian cuisin and cooking course by Montreal Consultant and Swadisht)

Nanaimo Bar

A friend suggested to have nanaimo bar for Canada Day celebration (Great Idea!). So I went ahead and found a recipe on the internet. I made some adjustments and the following was what I used.

Bottom layer:
1/2 cup unsalted butter
1/2 cup sugar
1 egg, beaten
1 cup shredded cococut
1 3/4 cup graham cinnamon crisps (for Curitibanos: available in St. Germain)
1/2 cup finely chopped almonds
5 tbsp cocoa powder

Melt butter and sugar using a double boiler. Add egg and cook until thicken. Remove from heat. Stir in crisps, coconut, nuts and cocoa powder. Press firmly into an ungreased 8 X 8 pan.

Second layer:
1/2 cup unsalted butter
2 tbsp vanilla custard powder
2tbsp and 2 tsp of cream (creme de leite)
1 1/2 cups of icing sugar

Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

Top layer:
160 g semi-sweet chocolate (chocolate amargo)
2 tbsp unsalted butter

Melt chocolate and butter over low heat. Cool. Pour over the second layer. Chill in refrigerator.

Click here for weight conversion table.

Custard Pudding

A very popular dessert in cantonese restaurants

Ingredients:
1/2 cup tapioca
1/2 cup sugar
1/2 cup evaporated milk
1 cup water
2 tbsp margarine
2 tbsp corn starch
3 tbsp custard powder
4 eggs
1/2 cups japanese red bean sauce
1 tbsp corn oil

Method:
1. Boil about 2 liters of water. Pour 1/2 cup tapioca into the boiling water. Bring to boil then lower to medium heat. Cook until tapioca turns transparent. Put tapioca into a sieve and leave under running water for about 1/2 minute. Keep tapioca in cold water. Set aside.

2. Cook red bean sauce in a saucepan. Try to mash the beans at the same time. Slowly add corn oil. Stir vigourously. Set aside.

3. Add 1/2 cup of water, evaporated milk and sugar in a saucepan over medium heat. Stir until the sugar dissolves then add margarine. Remove tapioca from cold water and add into the mixture. Mix corn starch, custard powder and 1/2 cup water in a small bowl. Then add this mixure into the saucepan. Stir the mixture, cook until the mixture becomes thick. Remove pan from stove, slowly add in the eggs. Whisk mixture.

4. Preheat oven to 190 Celcius. Pour 1/2 tapioca mixture into a baking pan, add red bean paste, then pour the rest of the tapioca mixture on top. Bake for 40 minutes or until golden brown.
Serve hot.