eggless baking

*YUMMIEST* MANGO CREME BRULEE | HOW TO MAKE CREME BRULEE AT HOME #home

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Episode two of #SweetSummerTreats ☀️, a series where I bring to you easiest dessert recipes to make your summer unforgettable😎
Your favorite Crème Brûlée just got a mango upgrade 🥳 One bite of this delicious and eggless version, there is no turning back☺️

Ingredients
🥭1 cup fresh cream
🥭1/2 cup mango puree
🥭3 tbsp sugar
🥭2 tbsp custard powder
🥭1/2 cup milk
🥭Sugar, for top

Method
1. Preheat oven at 160 degrees Celsius.
2. ⁠Add cream, mango puree, sugar, custard powder and milk in a bowl and give it a thorough mix till the entire mixture is smooth and lump free.
3. ⁠Transfer the mixture into an oven safe glass dish.
4. ⁠Prepare a water bath by taking a dish/mould larger than the glass dish and put the glass dish in it.
5. ⁠Pour boiling water upto 1 inch into the larger dish. This creates steam while baking and helps in even and smooth baking.
6. Bake the mango creme brulee for about 60 mins till the custard sets and it just wobbly in the centre.
7. Let the brulee come to room temperature and then refrigerate it for 3-4 hours.
8. Sprinkle castor sugar on top and then caramelise it carefully, using a blow torch.

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HOW TO MAKE CHEESECAKE IN COOKER | BAKED CHEESECAKE WITHOUT OVEN | SMALL SERVE DESSERTS

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Episode 13 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨

For all the oreo and cheesecake lovers, there is nothing better than this delicious oreo cheesecake recipe ✨?
This creamy delight is made in the pressure cooker and trust me, it can’t get easier than this to enjoy a cheesecake at the comfort of your home ????

Ingredients
✨5 whole oreo biscuits
✨3 tbsp butter
✨1/2 cup cream cheese
✨1/4 cup condensed milk
✨2 tbsp fresh cream/ whipping cream
✨1/2 tbsp corn flour
✨1/2 tsp vanilla extract

Method
1. Scrape the cream off the biscuits and crush only the cookies in a blender.
2. Add melted butter and blend again till a sandy texture is achieved.
3. Pour this mixture into a lined 4” cheesecake mould and press diwn evenly. Freeze for 8-10 mins.
4. For the cheesecake batter, combine softened cream cheese, condensed milk, cream, cornflour and vanilla until everything is nicely combined.
5. Pour this over the biscuit layer and tap gently a few times to remove any air bubbles.
6. Now take a pressure cooker and add some salt to it. Place a stand in the middle of the cooker and now let the salt heat for 5-7 minutes with the lid on.
7. Meanwhile, place your cheesecake in a slightly bigger mould filled with upto 1 inch water. This ensures that the cheesecake doesn’t dry out during the cooking process.
8. Once the salt is warm, carefully place the water bath on the stand and close the pressure cooker lid.
9. Cook on low heat without the whistle for about 40 mins and then chill in the fridge for atleast 2-4 hours.
10. Decorate with some whipped cream and mini oreos and enjoy!

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BEST EVER EGGLESS CHURROS 🤩 how to make churros at home #shorts

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I am truly obsessed with Churros and they are one of my most favorite desserts to have! To make the eggless dough, I used my Stahl saucepan to fry these beautiful churros to perfection!

Try them for yourself and surprise your tastebuds!

Ingredients:
2 cups water
3 tbsp butter
2 tbsp sugar
1/8 tsp salt
2 cups flour
oil for frying
Cinnamon Sugar (1 tbsp cinnamon powder + 1 cup caster sugar)
Milk chocolate to serve

Tips
1. Add the maida as soon as the water comes to a boil.
2. Mix continuously to avoid forming lumps of flour.
3. Let the dough cool a bit before transferring it to your piping bag.
4. Do not transfer all of your dough in the piping bag all at once. Add it in parts for easier piping.
5. You can also use double layer of piping bag for easier piping.
6. Pipe directly on hot oil.
7. Fry only until they are golden brown and crisp.

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