All posts tagged Dessert

Crème caramel (French), flan, caramel pudding or Brazilian Condensed Milk Flan (Aka Pudim De Leite Condensado) is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top.

If you are one of those who lose an entire hour to make it in the conventional oven… This recipe is for you! Using a Pressure cooker is time saver, it’s done in just 10 minutes.

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5 from 1 vote

Condensed Milk Flan Fast2eat Recipe

Making pudding in the electric pressure cooker is very easy and super Fast. The result is the same or even better than the oven.
Prep Time5 mins
Cook Time10 mins
Total Time2 hrs 15 mins
Course: Desserts
Cuisine: Brazilian
Keyword: 10 Minutes, Brazilian, Easy, Fast, Grain-Free, Nut-free, Pressure cooker, Pressure Cooker (Instant Pot), Quick, Sweet
Servings: 8 people
Calories: 232kcal

Ingredients

Syrup

  • 4 tbsp Sugar

Flan

  • 3 Egg
  • 1 can Sweetened condensed milk
  • 1.5 can Milk (use the same can to measure)

Instructions

Syrup

  • In a Small Tube Cake pan melt the sugar over low heat, stirring constantly until it becomes golden brown syrup.
  • Be careful, do not let it burn and only stir once it has started to turn light brown and syrupy.
  • Let it cool.

Flan

  • Beat everything in a Blender for about 2 minutes until completely smooth.
  • Pour the mixture into the caramelized pan (after the syrup is hard) and cover with aluminum foil.
  • Add 2 glasses of hot water in a pan under the flan pan (water-bath).

Pressure cooker (it is time saver)

Oven

  • If making in the oven: Preheat an oven to 350-425 degrees F (180-220 degrees C).
  • Prepare a water bath by placing the Tube Cake pan into a larger Round Cake Pan.
  • Bake in the preheated oven until a knife inserted at least 1-2 inch from the edge comes out clean, 45 to 90 minutes.

To serve

  • Refrigerate overnight or at least 2 hours in a cold fridge before serving.
  • To serve, carefully run a knife around the edges, I usually put it quickly in a low heat to melt the syrup a little).
  • Place a Glass serving platter on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.

Notes

Lemon: I've heard the putting a few drops of lemon helps give the aerated effect, but I have never tested.
Corn Starch: Some people say that adding a tablespoon of cornstarch and hitting the blender just for mixing is a guarantee of a smooth pudding. I don't use as I like it just light as it is.

Nutrition

Calories: 232kcal | Carbohydrates: 36g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 86mg | Sodium: 97mg | Potassium: 269mg | Sugar: 36g | Vitamin A: 350IU | Calcium: 190mg | Iron: 0.4mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Tiramisu is an easy make-ahead dessert made of luscious layers of coffee-soaked ladyfingers, a light and airy Zabaglione filling made from egg yolk, sugar, beaten egg whites, Mascarpone cheese and whipped cream.

This recipe has been adapted from the one my friend Connie Carlotti has sent to me and I am sure that it will be the best Tiramisu you will have ever made. Some Tiramisu has too much coffee flavour or too much “alcoholic” flavour, but this one has the correct amount of each ingredient. And because it uses both beaten egg whites and whipped cream, it is so rich, creamy and delicious that you won’t resist. This tiramisu is one of my son’s all-time favourite desserts.

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5 from 1 vote

Irresistible Tiramisu Fast2eat Recipe

This classic Italian dessert is so impressive; no one will guess how easily you made it.
Prep Time30 mins
Cook Time10 mins
Total Time4 hrs 40 mins
Course: Desserts
Cuisine: Italian
Servings: 22 people
Calories: 400kcal

Ingredients

For the Zabaglione

  • 8 Egg yolk
  • 1 2/3 cups Granulated sugar
  • 1/3 cup Brandy (or Marsala wine)

For the Coffee Syrup

  • 1 cup Water (hot)
  • 3 tsp Instant coffee granules
  • 2 1/2 tbsp Brandy (or Marsala wine)
  • 40 Ladyfinger biscuits

For the Filling

  • 2 cups Mascarpone (1 pound/450-500g)
  • 8 Egg white (beaten)

To Assemble

  • 3 cup Whipping cream (whipped)
  • 200 g Bittersweet chocolate (coarsely grated) (or 100g dark and 100g milk chocolate)
  • 4 tbsp Cocoa powder

To Decorate (optional)

  • Whipping cream (whipped) to taste - Extra for garnish
  • Bittersweet chocolate (coarsely grated)- Extra for garnish
  • Cocoa powder - Extra for garnish

Instructions

For the Zabaglione

  • To save time boil the water using an Electric Kettle.
  • Whisk together the egg yolks and sugar in a metal bowl placed over a Saucepan of boiling water (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat). Whip yolks misture until thick and ivory coloured.
  • Reduce heat to low, and add 1/3 cup brandy (or Marsala wine) and whisk over the pan with simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted - about 8-10 minutes. Remove from the heat
  • Let cool a little before mixing in mascarpone. Stir constantly while cooking.

For the Coffee Syrup

For the Filling

  • Carefully mix zabaglione with mascarpone cheese, beat until combined. It will appear to be quite liquid.
  • In a medium mixing bowl, using the whisk of a Mixer, whip the egg whites until very stiff and then fold into zabaglione & Mascarpone mixture.
  • In a separate Mixing Bowl, whip cream to stiff peaks.

To Assemble

  • Arrange half the ladyfingers in the bottom of a 10 x 15 Baking Dish (Pyrex or combined containers or similarly sized). You might find that you need to break a few into pieces to fit them in the dish.
  • Pour 1/2 zabaglione mixture over the ladyfingers, which have been dunking into the coffee/brandy mixture.
  • Top with 1/2 whipped cream.
  • Sprinkle with 1/2 of Cocoa Powder and 1/2 of grated Chocolate.
  • Place balance of ladyfingers on top of this to create a second layer.
  • Pour any remaining coffee mixture carefully over these ladyfingers.
  • Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
  • Cover with plastic wrap (or the lid of the Baking Dish) and refrigerate till set (minimum 4 hours). It is best if left over-night. In fact, it can be kept refrigerated for up to 10 days and still be delicious.

To Decorate

  • When ready serve, decorate with piped-on whipped cream around the edges and dust more chocolate and/or cocoa powder if desired.
  • Serve with a large spoon or Angled Spatula.

Notes

Just thought this might help someone. If you can't find  the real Mascarpone in your stores... Okay, I know, true tiramisu uses Mascarpone, but just in case you don't find it your local grocery stores, which is often the case, you can make this substitute. It won't be exactly the same but at least you can make a tiramisu. My suggestion is that you should just make half tiramisu recipe the first time you use the substitute because I have never done it with substitute, but you can try (then please let me know) this recipe I’ve got from some friends:
  • 450g/16 ounces full fat cream cheese
  • 1/4 cup whipping cream
  • 1/3 cup full fat sour cream
  • Blend all three ingredients together until smooth.
  • Do not substitute low fat cream cheese or sour cream
The original Tiramisu uses Marsala Wine. You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala, I prefer my Tiramisu with a good  Brandy. Sometime Marsala is also hard to find you can use not only a good Brandy, but you can also substitute it for something a little different, such as dark rum or other liqueur. Since Marsala is less potent than something like rum, I suggest using about half the amount.
For a non-alcoholic version, leave the Marsala (or Brandy) out of the recipe all together or use Pure Rum extract.
You can substitute the Instant coffee granules and hot water for 1 cup freshly brewed Italian Espresso.

Nutrition

Calories: 400kcal | Carbohydrates: 30g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 175mg | Sodium: 57mg | Potassium: 72mg | Fiber: 2g | Sugar: 22g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.9mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Fast, easy, delicious and pretty, this upside down cake is freaking fantastic. Dense, cinnamony hunks of apple, crunchy from the outside and ridiculously moist inside.

It’s perfect for any time of day, everything from the brunch, to an afternoon snack to a warm and comforting dessert, I also like to make it to bring to a party or get together.

Enjoy this cake cold from the fridge, at room temperature or warm, with or without ice cream and/or lightly sweetened whipped cream (Chantilly).

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5 from 1 vote

Apple Cake Fast2eat Recipe

As it doesn't require extended beating, there is no need to use a mixer, blender or any electric appliance.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizers & Starters, Breakfast & Brunch, Desserts
Servings: 8 people
Calories: 458kcal

Ingredients

  • 2 Apple
  • 2 tbsp Lemon juice
  • 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon

Batter

  • 2 Egg
  • 1 cup Sugar
  • 1/4 tsp Salt
  • 1/2 cup Oil
  • 1 cup All purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Walnut or pecans, chopped (optional – I didn’t use them in this one)

Topping (optional)

  • 2 tbsp Confectioners' sugar (optional)

Instructions

  • Peel, core and chop apples into 1-inch chunks and add lemon juice asap to avoid getting dark. Toss the chopped apples with brown sugar and cinnamon and set aside.
  • Whisk together all batter ingredients in a Mixing Bowl until just combined.
  • Then mix the Baking Powder.
  • Preheat the oven to 375F (190C).
  • Spray a nonstick Tube Cake Pan with Cooking Spray thoroughly.
  • Pour the mix of chopped apples into the prepared Tube Cake pan and them the batter.
  • Bake for about 30-45 min or until the cake is lightly golden and a toothpick or Cake Tester inserted into the center comes out clean.
  • Cool completely before running a knife between cake and pan, and unmolding onto a platter. Unmolding hot can crumble everything.
  • Optional: To decorate Drizzle all over your cake. Using a fine sieve, dust with Confectioners' sugar. Or Mix confectioners sugar with enough boiling water to make a runny glaze.
  • Cake can be served warm, cold or room temperature, with or without lightly sweetened whipped cream and/or vanilla ice cream.

Notes

Use Macintosh (my favourite for this cake) or Gala apples, Granny Smith, Golden Delicious, Stayman Winesap, Red Delicious and Fuji, or a mix of whatever looks good.

Nutrition

Calories: 458kcal | Carbohydrates: 45g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Cholesterol: 48mg | Sodium: 154mg | Potassium: 78mg | Fiber: 2g | Sugar: 32g | Vitamin A: 100IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 0.9mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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It is insanely delicious. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so Fast and easy to make.

What I love about this Chocolate cake, and as well as this Brazilian Carrot Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up.

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5 from 1 vote

Chocolate Cake Fast2eat Recipe

This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts
Cuisine: Brazilian
Servings: 25 people
Calories: 165kcal

Ingredients

  • 1 cup Milk
  • 1 cup Oil
  • 2 Egg
  • 2 cups All purpose flour
  • 1 cup Chocolate powder
  • 1 cup Sugar
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, milk and oil.
  • Add flour, sugar, chocolate powder to a Large Mixing Bowl. Stir with a Whisk to combine.
  • Add the mixed liquid through flour mixture and Whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.

Assembly

Notes

Finish it with your favourite icing or this Chocolate icing Fast2eat Recipe or Fluffy Meringue Frosting Fast2eat Recipe and garnish as desired. You certainly can use a different frosting! You are also welcome to use any other frosting recipe that you like or even with no filling or icing at all.
You can use this recipe to make chocolate cupcakes. Just reduce the baking time.
Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-inch round pans, which is a standard size and is meant to be eaten as a 2 layer cake.

Nutrition

Calories: 165kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.03g | Cholesterol: 16mg | Sodium: 84mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 1.6mg

Brazilian Carrot Cake Fast2eat Recipe
It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Check out this recipe

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe
Fluffy Meringue Frosting Fast2eat Recipe
Fluffy Meringue Frosting tastes delicious, it doesn’t crust, and isn’t overly sweet or greasy. In short, it’s almost perfect!
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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