Churros Mexicanos
A choux-like dough cooks on the stovetop: water, butter, sugar, salt and a touch of vanilla bring to a boil; flour is…
Desserts
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Course & method
Ingredients
Cinnamon Swirl Buns
A milk-and-butter enriched dough, kneaded long enough to develop the gluten that gives the buns their pillow-pull texture
Desserts
Dadar Gulung
The crepe batter: rice flour, plain flour, eggs, coconut milk, water, salt, pandan extract, whisked smooth, rested for 30 minutes
Desserts
Dobos Torte
Six thin sponge discs are baked separately at high heat for 6-8 minutes each
Desserts
Eszterházy Torte
Five thin discs of almond-meringue (a French dacquoise) bake low and slow
Desserts
Firni
Firni is Afghanistan's set rice-flour pudding, served at Eid and at the end of long family lunches, scented with…
Desserts
Flan Cubano
A dry caramel is made by melting sugar to a deep amber and poured into the bottom of a flan mould (or individual ramekins)
Desserts
Flan de Huevo (Spanish Egg Flan)
Sugar caramelises in a small heavy pan until amber; tilts to coat the bottom of 6 ramekins
Desserts
Galaktoboureko
A semolina custard is simmered on the stove, milk, semolina, sugar, lemon zest, eggs, until thick
Desserts
Greek Baklava
A 30 × 22 cm tin is built in layers: 8 buttered filo sheets on the bottom; walnut-cinnamon filling; 4 buttered filo…
Desserts
Halva
A sugar syrup is cooked to soft-ball stage (118°C)
Desserts
Halwa Tahini
Sugar and water dissolve, then boil to the soft-ball stage (118°C)
Desserts
Honey Cake
A simple oil-based cake built around a generous pour of dark honey, brewed coffee for moisture and depth, and a quartet…
Desserts
Jalebi
A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the…
Desserts
Kalb El-Louz (Almond-Semolina Cake)
Semolina is mixed with melted butter and rested for 1 hour (hydrates fully)
Desserts
Key Lime Pie
Graham crackers (or digestive biscuits) crush fine, mix with melted butter and sugar, press into a 23 cm pie tin
Desserts