TIP: If you don’t have a blowtorch, preheat the grill of your oven to the highest setting and place the creams directly underneath the element for 1 minute or until caramelised.
Split and scrape the vanilla bean, reserving the pod. Place the cream, vanilla pod and seeds in a small saucepan and heat gently over low heat. Remove from the heat and set aside to infuse for at least 1 hour or even better, refrigerate overnight.
Return the pan to the heat and heat until barely simmering. Whisk the egg yolks and sugar together until creamy. Pour the hot cream mixture carefully into the egg yolk mixture, while whisking. Strain into 6 ramekins.
Preheat the oven to 140°C and place a roasting tray half filled with water inside. When the water starts steaming, add the ramekins (ensure the water level reaches the same level as the custard layer in the ramekin) and bake for 35-40 minutes or until the custard jiggles like jelly. Remove from the hot water and cool at room temperature before setting in the fridge. To serve, sprinkle a thin layer of granulated sugar over each ramekin then tip off the excess. Wipe the edge clean with a damp cloth, then caramelise with a blow torch until golden. Serve immediately.
This magical lemon meringue pudding has a filling that splits into two layers – a luscious tangy curd at the bottom and a light, fluffy sponge at the top. Coupled with the crisp meringue topping and buttery coconut biscuits at the bottom, it’s a warm version of our favourite lemon meringue pie for a chilly night!
Preheat the oven to 180C conventional or 160C fan-forced. Butter a 25cm pudding bowl or casserole dish with butter. Sprinkle the crushed Tennis biscuits in the bottom. In a mixing bowl, rub 220g of the sugar and the lemon zest together with your fingertips to release the oils from the zest – it should be very fragrant. Add the egg yolks and beat with an electric whisk until light and creamy. Add the melted butter, sifted cake flour and baking powder to form a batter then mix in the coconut milk and lemon juice. Whip the egg whites until soft peaks form then gradually add the remaining 110g caster sugar to form a glossy meringue. Place half the meringue into a piping bag fitted with a star nozzle. Divide the rest of the meringue into two – whisk half into the lemon curd mixture then fold the rest in gently. Pour into the prepared dish, pipe the meringue on top in rosettes and place inside a larger roasting tin. Fill the roasting tin with boiling water so it comes halfway up the sides of the dish then bake in the oven for 20 minutes until the top just sets – it should wiggle slightly. Remove from the oven, allow to cool slightly then serve warm.
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The East meets West combo you never knew you needed… until now.
Even though this Baklava Cheesecake looks like an absolute mission to make, I promise it’s not as tough as it looks and it’s definitely well worth the effort!
If you’re looking for delicious white chocolate to use in this recipe, go check out my online store!
Baklava Cheesecake
2020-05-11 12:09:28
Serves 8
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
400g (400 ml) full-fat cream cheese, at room temperature
150g (150 ml) crème fraîche or sour cream, at room temperature
90g (108 ml) castor sugar
20g (35 ml) cake flour
2 large eggs, at room temperature
100g white chocolate
pinch of ground cardamom
zest of 1 lemon
For the topping
1 cup honey
1/2 cup water
1 teaspoon orange blossom water
Zest and juice of 2 lemons
Instructions
Preheat the oven to 140 degrees celsius, gas mark 2.
Grease a 22cm springform cake tin.
Prepare the crust: Brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tablespoons of butter are used. In the bowl of a food processor fitted with the blade attachment, grind pecan nuts and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press ¾ of the mixture into the bottom of the phyllo-lined pan (save the remaining mixture for the topping). Place on a baking tray and bake in the preheated oven for 10-15 minutes or until golden and crispy. Set aside to cool.
Make the cheesecake: place the cream cheese, crème fraîche, sugar, flour, eggs, chocolate, cardamom and lemon zest together in a food processor and process until smooth. Pour into the prepared crust.
Place in the preheated oven and bake for 20-25 minutes or until just set – it should have a slight wobble in the middle. Turn off the oven, leave the oven door ajar and allow to cool completely. Refrigerate until set.
Make the topping: In a small saucepan, combine honey, water and orange blossom water and heat on medium-high. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat until cool, approximately 40 minutes. Stir in the remaining nut mixture (set aside from the base) and set aside until the cheesecake is ready.
Assemble the cheesecake: Once the cheesecake has set and cooled, remove springform pan to reveal the baklava crust. Top with walnut topping and serve.
It’s beginning to feel a lot like Christmas! Which is alarming because I swear it was Easter, like, yesterday! So if like me, you’re scrambling to decide what to make for Christmas dessert this year, I’ve rounded up my best Christmas dessert and baking recipes. From mince pies (which are gluten-free) to easy cheat’s almond croissants which are stuffed with fruit mince that will make the perfect Christmas morning treat, there’s also frozen desserts, edible gifts, no-bake desserts and even edible tree decorations! Click on the images below to take you to the recipes. What will you be making for Christmas dessert this year?
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Disclaimer: No caramel was hurt in the making of this Cheats Crème Caramel.
You know how they say cheating is bad? Well, I propose that there’s a GOOD kind of cheating – the one where you can skip a whole step in baking to get to the deliciousness THAT much faster. Take crème caramel, for example. It’s so easy to make BUT waiting an entire day for the hard caramel to turn into a delicious sauce so you can eat it is absolute torture. So… what if you could cut out making the caramel for your créme caramel?
I know what your thinking, “Caramel-less cheats crème caramel? You barbarian.”
As you may know, the traditional crème caramel has a hard caramel set in the base of the mould – the custard is then poured on top and baked. After an overnight stint in the fridge, the caramel becomes a sauce which creates a golden brown waterfall once unmoulded. If you’re using refined white sugar, you NEED to caramelize it in order to get some flavour out of it BUT fortunately for us, these days we have an amazing range of dark and delicious unrefined sugars such as dark muscovado sugar. This is the ‘cheat’ in cheats crème caramel!
So, ditch the old-fashioned caramel and get yourself a bag of muscovado because we’re about to make magic happen. The beauty of this Cheats Crème Caramel is that you literally just have to scoop the sugar into the moulds. No caramelising, no crystals forming or third-degree burns.
This Cheats Crème Caramel is hands down the best crème caramel I have ever had in my life and I probably ate like 3 of them all on my own. Give it a try and you’ll never make crème caramel the traditional way ever again!
CHEATS CREME CARAMEL
2018-06-21 16:27:22
Serves 10
This is the easiest, creamiest créme caramel you will ever have - hands down.
Print
Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
2674 calories
286 g
1381 g
149 g
53 g
86 g
1284 g
700 g
274 g
0 g
54 g
Nutrition Facts
Serving Size
1284g
Servings
10
Amount Per Serving
Calories2674
Calories from Fat 1313
% Daily Value *
Total Fat 149g
229%
Saturated Fat 86g
430%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 46g
Cholesterol 1381mg
460%
Sodium 700mg
29%
Total Carbohydrates 286g
95%
Dietary Fiber 0g
0%
Sugars 274g
Protein 53g
Vitamin A
118%
Vitamin C
5%
Calcium
96%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Preheat the oven to 180 degrees celsius (160 degrees for fan-forced) and make sure the oven rack is positioned on the lower third of the oven.
Lightly grease 10 small dariole moulds or ramekins with cooking spray and equally divide the Natura Sugars Dark Muscovado between them.
Compact the sugar in the base of the mould by using a smaller cup or a teaspoon. Place the moulds in a deep roasting tray, ensuring there’s enough room between each of the moulds.
Combine the eggs, Natura Sugars Golden Caster and vanilla extract. Gently heat up the milk and cream in a small pot over a medium heat until it just starts to boil. Immediately remove from the heat.
While whisking, gradually pour the milk/cream mix into the egg mixture.
Strain the mixture into a pouring jug and pour it into the prepared moulds. Don’t worry if any sugar begins to float, it will eventually sink.
Place the creme caramels in the oven and pour enough boiling water into the tray to reach halfway up the sides of the caramels. Bake for 25 minutes or until just set with a slight wobble in the middle. It should look like jelly!
Allow to cool before refrigerating for at least 4 hours, or preferably overnight.
When you’re ready to serve, run a thin knife along the edges of the moulds and invert onto a plate. The caramels will keep in the fridge for up to 3 days.
Notes
Make sure you don't over-bake it, the custard must still have a noticeable wobble.
‘A journey beyond ordinary’ is is not exactly what you’d expect when you glide down the escalators of the Artem Centre (previously known as The Adelphi Centre) in Sea Point but it’s exactly what you get when you find yourself immersed in dessert wonderland! In fact, it felt like I was in Paris, or New York – not Sea Point! The fact that we now have a pastry and dessert spot in Cape Town that is world-class, makes my heart and taste buds so happy (my waistline, not so much! ) especially because Coco Safar is not just about dessert, there is so much to explore…
The pastry counter is JAW-DROPPING! I have not yet seen pastry skills of this calibre in South Africa. And guys, I eat a LOT of dessert. From the Salted Caramel Dome (my absolute favourite) which is filled with caramel mousse, candied pecans and buttery shortbread, to White Chocolate Passion Green Tea, every single dessert is meticulously piped and presented (not just a pile of crumbs on a plate with a quenelle of ice cream – hands up who is tired of this restaurant dessert trend?!). These desserts have TECHNIQUE. The prices are reasonable too when you consider all of the above – and the fact that, when you sit down, the dessert is served fully plated with ice cream, sauce and the works. It’s Paris quality without the Paris price tag.
This chocolate creation had me closing my eyes in bliss. Chocolate mousse, orange blossom ganache and crunchy biscuit all lived up to it’s name of ‘Chocolate Decadent’ although not too much so. As all good desserts should be, this one was thoughtfully created, not too sweet and beautifully presented.
There’s a chocolate studio that creates pretty little chocolate jewels. The bon bons come in white chocolate with lemon meringue, green rooibos and raspberry pistachio flavours, milk chocolate filled with banana salted caramel, or coffee cardamom and for the dark chocolate fans (hello!), there’s mint crisp, passionfruit ginger or gianduja hazelnut. The chocolatier’s workspace is thoughtfully encased in glass so you can watch her work her chocolatey magic while sipping your cappuccino. At the moment, they use an imported chocolate brand but hopefully they’ll switch to one of our amazing locally made bean-to-bar chocolates soon! And speaking of coffee…
Their capsule emporium has a large range of some of the best coffee in the world, popped into a coffee pod. And it’s not just any coffee pod either – it’s The World’s First home compostable coffee capsule. I don’t know about you, but for me that solves one of my biggest pet peeves about coffee pods. Another world first is their Spirit Idrocompresso espresso machine with lever technology which was exclusively made in Holland by Kees van der Westen for Coco Safar. If you are a coffee snob, or have one in your life, this will be love at first sight.
If you’re more of a tea lover, they have a botanical microbrewery. Red Rooibos, Green Rooibos, Coffee-Citrus and Rooibos- infused Tonic are all poured like a draft, on tap and my FAVOURITE part is that you can order it as a float with a scoop of gourmet gelato in flavours like balsamic vinegar, black pepper or earl grey.
So next time you’re looking at plane tickets to Paris to do a pastry tour and our Randela doesn’t get you that far, consider a trip to Coco Safar instead! Got a pastry/dessert spot you think I should know about? Drop the deets in a comment below and I’ll give it a visit – it’s a tough job! 😉
COCO SAFAR
Address: 277 Main Road Sea Point, Cape Town
Contact: 021 433 0490
Website: www.cocosafar.com
