TRIFLE

So here it is!  The final trifle recipe!  Now like I had mentioned, I wanted to make my own pudding and cake, so here they are!

White cake: http://sweet-patissiere.blogspot.com/2011/03/doll-cakes.html
Vanilla pudding: http://sweet-patissiere.blogspot.com/2011/12/vanilla-pudding.html


Now, the recipe!


TRIFLE:

1 (5 ounce) package instant vanilla pudding mix (or my recipe link)

1 (9 inch) angel food cake, cut in cubes (or my recipe link)

4 bananas, sliced

1 (16 ounce) package frozen strawberries, thawed

1 (12 ounce) container frozen whipped topping, thawed (or real whipped cream)

1. Prepare pudding according to package directions (or use my pudding recipe).  Make whipped cream (if wanted) with at least 3-4 tbp sugar.

2. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. 

3. Cover and chill in refrigerator 4 hours or overnight before serving.

Tips:

- You can add food coloring to the whipped cream, pudding, and/or cake.  I colored my cake redish.

-You can add any other fruits if desired (ex. blueberries, blackberries, raspberries, etc)  I added green and red grapes.

Links:

Trifle: http://allrecipes.com/recipe/strawberry-trifle/detail.aspx

VANILLA PUDDING

So this is a recipe following my last post.  I'm making trifle (will put up the recipe after this), but I wanted to try making my own white cake and pudding.  The pudding I'm going to make for the first time (still haven't bought all the ingredients yet).  And I'm making this twice: one w/out egg yolks, one with egg yolk.  Egg yolks make the pudding more rich and thick.  So I'm going to try this, here it is!

VANILLA PUDDING:

2 cups milk (at least 1% or more, no skim milk)

1/2 cup white sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon butter (room temperature)

Extra Ingredient Tips:

Cut the sugar (I heard it's extremely sweet, even for sugar-lovers).  

I cut a little less than half of the sugar needed.

Add 1 tsp vanilla more

1. In a bowl, combine sugar, cornstarch and salt.

2.  In medium saucepan (no heat), pour combined dry ingredients.  Add milk slowly and whisk everything until dissolved.  Then put on heat to medium.

3. Continue to stir until mixture thickens enough to coat the back of a metal spoon.  Do not boil.

4. Remove from heat and stir in vanilla and butter.  Pour into dishes and chill before serving.

TIPS:
- I actually rewrote all the directions because other suggested to rewrite it all.  Why?  Because the original directions caused large lumps in the pudding.  This way it prevents it all.

- Some people like to keep it on heat and stir, then take it off heat heat and cool a little.  Then they like to add 1-2 egg yolks and stir until its really thick.  I tried both ways.  The thicker one was really nice for like fillings and such.  But I'm was making trifle so my second time w/ no eggs was better.  But I'd definitely use eggs if I were making things like pie.

- I added a tsp of cinnamon in mine.  Some like to add cinnamon and/or nutmeg.  Or they sprinkle it on top of the pudding when ready to eat.  The one with cinnamon was tasty, but it overpowered the vanilla taste.  

My second time w/ no cinnamon tasted more like "vanilla pudding".

Links:
Homemade vanilla pudding: http://allrecipes.com/recipe/homemade-vanilla-pudding/detail.aspx

SPANISH FLAN

I haven't baked in more than 2 months and it's killing me.  So today I decided to make 3 dishes, but involving a lot of other dishes.  This recipe is for flan (a dish originated from Spain if you didn't notice).  Usually I make my aunt's famous flan (around all the relatives), but I lost the recipe somewhere, so I decided to use this flan recipe off the web.  Now, I'm haven't made it at the moment (I need to buy more ingredients), but I'm making 2 flans. I want to see how many eggs are good for flan (to my family's taste).  So I'm making one with 4 eggs, the other with 5.Maybe they'll taste the same, maybe they won't.  So I'm going to try it out.  So this is the recipe:

                                  *update: it turned out 4 eggs for this flan comes out with much better results than using 5 eggs.  I would recommend this to all.*

FLAN:
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tbp vanilla extract

Extra Ingredient Tips:
(The more eggs added, the more dense and rich your flan gets, NOT fluffy and soft)
4-5 eggs instead of 3
add a tsp of cinnamon
add tsp of vanilla after your sugar melts

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium saucepan over low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

4. Bake in preheated oven 60 minutes. Let cool completely.

5. To serve, carefully invert on serving plate with edges when completely cool.

TIPS:


-When melting the sugar, keep the round dish warm in the oven so when you pour the sugar in, it won't start to harden so quickly


- When melting the sugar, make sure the sugar is spread out evenly around the saucepan and the heat is on low.  Never raise it past medium, or else it will burn.  Occasionally swirl, but not mix, the sugar.  Be patient, it will melt.  Make sure to melt it until it's completely liquefied.  Do not keep it over the heat longer than that, or it will burn.


- When you pour the flan into the dish, pour it through a strainer to prevent lumps later on

- When you bake this, put it into a water bath.  This means add hot water into another pan/dish (such as a rectangle pan 9X13").  Add the hot water until it reaches around 1-2 inches in the pan when the pan is on an oven rack (that way no one gets burned when trying to transport the hot water bath to the oven).  Then carefully lay the flan-filled dish into the hot water.  Push it into the oven then let it bake.

- I added cinnamon to both, and you'll find when you bake it the cinnamon will rise to the top.

- For my first flan I forgot to pour it through a strainer so I'm worried about its texture. But coming out of the oven it looked nice.  My second flan I used a strainer, but when it came out of the oven it was blown up.  So I let it sit on the oven rack while cooling and the bubble went down.

-so it turned out that my flan with 4 eggs was nice and smooth, and came out of the pan like butter.  The flan with 5 eggs, crumbled out of the pan and was so extremely lumpy it overtook the actual taste.  So now what?  I recommend to all that using a max of 4 eggs for this flan is best.


Links:
Spanish flan: http://allrecipes.com/recipe/spanish-flan/