I made two different recipes while in my course, one is slightly easier than the other but if you want a faster baking time, this is the one you should use. This is also not as rich as the other one! I hope you enjoy it.

Creme Brulee (makes 6)

• 250ml Milk
• 250ml Cream
• 3 Eggs
• 2 Egg Yolks
• 60g Caster Sugar

1. Warm milk and cream together on stove, but do not boil.
2. Whisk eggs and sugar well.
3. Pour warm milk on eggs, whisk and strain through a sieve into a jug or bowl. Leave to settle and skim any foam off of the top.
4. Pour into ramekin dishes and place into a deep tray. Pour hot water in 1/4 up the side of the ramekin dishes.
5. If there are any bubbles on the top and you have a blow torch, you can get rid of the bubbles before you put them in the oven!
6. Bake at 150C until the creme brulee is *just* wobbly, but not runny and not hard. This takes about 15-20 minutes.
7. When they are done and cooled, you can add the caramel layer on top. Dust the top with a thick layer of icing sugar and caramelise under a grill or with the blow torch.
   Be careful not to let it go too long or the sugar will burn and turn black. You need it all to be a golden brown.

And you’re done! Enjoy

Just a last note: After this recipe, all my recipes will be by weight for two reasons:

1) We do it in my course and it’s becoming a good habit
2) Even though you can buy measuring cups from the supermarket or your local cooking supply store, they are not always quite accurate. A weight measurement instead of a cup measurement across the recipes will ensure that every recipe is exactly the same every single time you make it. Think about it, sometimes you get large eggs and sometimes they’re small – that can make all the difference!

Cheesecake Tarts (fills roughly 12-18)

1. Preheat your oven to 180C.
2. In your mixer, beat the cream cheese with the sugar. Most cream cheese will not need any softening but if you have a brand that is particularly hard, leave it to soften slightly or pop it in the microwave for a few seconds.
3. Slowly add the eggs and vanilla, beat until combined.
4. Arrange your tart cases on a tray and fill 3/4 of each one with the mixture. Bake for 15 minutes and leave to cool.
5. When completely cooled, arrange your fruit on the top. Or eat them, if you don’t want fruit!

While it’s not this recipe, for some inspiration here’s a photo from my first Pastries class today where we made fruit tarts and a flan. I hope the fruit arrangement gives you some ideas!

I’ve been so busy lately organising things for Cupcake Camp Adelaide, testing out new recipes and sourcing the finest bakers… This afternoon I got a burst of energy after spending the last five days with this mutant cold/flu thing. I’m on the mend, so here’s what I did today.

JELLY. SLICE. CUPCAKE THINGS. They’re cheesecake, jelly and awesome all in a cupcake case. Here’s the recipe and all the tips you’ll need to make it successfully.

Method:

• Crumb the Yo-Yo biscuits, pour over the melted butter and mix well.
• Line a cupcake tin (or two) with 12-18 cupcake cases. It depends on how much you put in each one to how many you’ll end up with.
• Press an equal amount of biscuit base into each one with the back of a spoon. If you need to, you can use your fingers to press out around the edges.
• Dissolve two heaped teaspoons of Gelatine into 3/4 cup of hot water.
• Beat the condensed milk in a clean bowl, slowly adding the Gelatine mixture. Add the lemon juice and continue to beat for 3-4 minutes.
• Pour onto the biscuit base of each case.

Now, the way I did this part is that I poured the mixture until the biscuit base was just covered. It actually seemed to be enough, so pour slowly and make sure every case you’ve lined with the base gets the gelatine/condensed milk mixture.

• Depending on the temperature of your kitchen, the mixture might set quickly but if it is warm pop the tray(s) into the fridge for five minutes.
• While it’s in the fridge, make up the jelly using 1 1/2 cups of boiling water. When it cools (this too you can put in the fridge) get the trays back out.

Note: If the gelatine layer hasn’t set enough and if the jelly mix is still too warm, the two layers will mix together. It’s all going in the fridge anyway, so when in doubt, put it back into the fridge for another 2-3 minutes!

• Pour the jelly over the back of a teaspoon so it doesn’t disrupt the gelatine layer and distribute the mixture evenly between all of your cases.
• Pop it in the fridge for an hour or two, and when the jelly has set, you’re done!

If you wanted to do this in a big slice form, you can use a big square pan and follow the same method! Just cut it up into squares afterwards (or fingers) and serve.

Yummy! The sticky maple and red velvet recipes will be along in the next two days, keep an eye out! Also you have until the 31st to register for my giveaway – comment on ANY entry to enter (to make it easier for you guys) and I’ll draw the winner on November 1st