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🐒🍫 Poke Turtle Brownies

 πŸ’🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies β€” rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐒🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling πŸ§‘β€πŸ³ Difficulty: Easy πŸ”Ή Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance πŸ”Ή Instructions 1. Bake the Brownies: Prehe...

Double-skin Milk Pudding Recipe | Recipe Hub 97

 Double-skin Milk Pudding Recipe

Here's a recipe for Double-Skin Milk Pudding, a traditional Chinese dessert that's both creamy and delicate:

Ingredients:

  • 2 cups (500 ml) whole milk
  • 2 large egg whites
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract (optional)

Instructions:

  1. Heat the Milk:

    • In a saucepan, heat the whole milk over medium heat until it just begins to boil. Remove from heat immediately to prevent it from boiling over.
    • Let the milk cool slightly, then pour it into two bowls. Allow the milk to cool completely until a skin forms on the surface (about 20-30 minutes).
  2. Prepare the Egg Whites:

    • In a separate bowl, lightly beat the egg whites with the sugar and vanilla extract until well combined but not frothy.
  3. Combine Milk and Egg Whites:

    • Gently lift the skin formed on the surface of the milk and pour the milk into the bowl with the egg white mixture, leaving the skin in the original bowls.
    • Stir the milk and egg white mixture until well combined.
  4. Strain the Mixture:

    • Strain the mixture back into the bowls with the milk skin using a fine mesh sieve. This ensures a smooth texture for the pudding.
    • The skin should now be on top of the mixture.
  5. Steam the Pudding:

    • Cover the bowls with aluminum foil to prevent water droplets from falling into the pudding during steaming.
    • Place the bowls in a steamer over medium heat. Steam for about 15-20 minutes until the pudding is set but still slightly jiggly in the center.
  6. Cool and Serve:

    • Remove the bowls from the steamer and let them cool to room temperature. You can also chill them in the refrigerator for a few hours for a cold version.
    • Serve the Double-Skin Milk Pudding as is or with a drizzle of honey or fruit for added flavor.

Enjoy this delicate and creamy dessert!

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