Cardinal Directions | Theme: Desserts Cindy Chau | SI 520 | Homework 2
*Colors/Elements inspired by country
Bread Pudding
Ingredients
1 loaf of bread
2 tsps of Vanilla
Sprinkle of cinammon
raisins or blueberries (as
many as you'd like)
Milk
Sugar
Loaf pan
Northern Hemisphere | Country: England
Directions
1. Take the loaf of bread and
cut it up either with your
hands or whatever you prefer
just as long as the bread is in
very small pieces in the bowl.
2. Add the two teaspoons of
vanilla and add the milk a
little at a time while mixing
the bread around. The
purpose is for the bread to
get moist and look almost
like batter.
3. Add the sugar, raisins (or
bluberries if using) and
sprinkle cinammon over it.
Mix everything together until
nothing is seen except for
the raisins and pour in a loaf
pan or pie pan.
4. Bake at 350 degrees until
golden brown. Remove and
let cool or place in refrigera-
tor until very cold. Cut into
squares and enjoy.
Recipe Credit: http://www.ehow.com/how_2183831_make-bread-
pudding.html
Photo Credit: http://mymansbelly.com/2009/12/01/blueberry-
compote-bread-pudding-with-soft-curd-cheese-sabayon/
Cardinal Directions | Theme: Desserts Cindy Chau | SI 520 | Homework 2
Chocolate Pavlova
Ingredients
For the meringue
5 egg whites
pinches salt
275 g golden caster sugar
1 tbsp white wine vinegar
2 tsp cornflour
1 tsp vanilla extract
For the filling
250 ml double cream
50 g golden caster sugar
60 g 100% pure cacao, finely
grated
selection of seasonal fruit
Southern Hemisphere | Country: New Zealand
Directions
1. For the meringue: preheat the
oven to 140C/120C fan/gas 1.
Line a baking tray with baking
parchment.
2. In a large bowl whisk the egg
whites with a pinch of salt until
stiff peaks form then gradually
whisk in the sugar until the
mixture is stiff and glossy. Using a
large metal spoon gently fold in
the vinegar, cornflour and vanilla
extract.
3. Spoon the meringue into a
rough round shape on the baking
sheet. Transfer to the oven and
bake for 1 hour then turn off the
oven and leave the meringue to
cool inside for at least an hour
with the oven door closed.
4. For the filling: gently heat the
cream and sugar together in a
saucepan over a medium heat,
stirring occasionally to dissolve
the sugar, until almost boiling.
Remove from the heat and stir in
the cacao until the filling is dark
and glossy. Transfer to a bowl
and set aside to cool and thicken
slightly (transfer to the fridge to
chill for 10 minutes to thicken Recipe Credit: http://uktv.co.uk/food/recipe/aid/635805
further if necessary).
5. Spread the chocolate mixture
over the cooled meringue, top Photo Credit:
with seasonal fruits and serve.
http://3.bp.blogspot.com/_OOWpTGfBW1g/TCgPbg52ybI/AAAAA
AAAAds/Bg-nqVZpmMs/s1600/IMG_0077.jpg
Cardinal Directions | Theme: Desserts Cindy Chau | SI 520 | Homework 2
Fruit Custard Tarts
Ingredients
1 fat-reduced puff pastry
1 kiwi fruit, peeled and sliced
4 strawberries, sliced
5 Tbsp low-fat vanilla custard
1/2 whisked egg Eastern Hemisphere | Country: China
Directions
1. Preheat oven to 200C.
2. Defrost pastry at room
temperature until soft. Cut
into 4 equal squares to fit
into tart molds (8.5cm). Trim
the pastry with a knife or a
pair of scissors. Brush on
whisked egg. Use a fork to
poke the bottom of the
pastry 3 to 4 times. Bake for
about 10 to 12 minutes, or
until brown and crisp.
3. Pour custard into each
tart, arrange kiwi fruit and
strawberries. Put tarts back
into oven and bake for
another 5 minutes to warm
up the custard. Or enjoy the
tarts with cool custard and
fruit.
Recipe & Photo Credit:
http://en.christinesrecipes.com/2008/09/fruit-custard-tarts.html
Cardinal Directions | Theme: Desserts Cindy Chau | SI 520 | Homework 2
Baked Flan
Ingredients
2/3 cup white sugar
1 (14 ounce) can sweetened
condensed milk
2 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
5 eggs
Western Hemisphere | Country: Mexico
Directions
1. Preheat oven to 350
degrees F (175 degrees C).
2. In a small nonstick sauce-
pan, heat the sugar over
medium heat. Shake and
swirl occasionally to distribute
sugar until it is dissolved and
begins to brown. Lift the pan
over the heat source (4 to 6
inches) and continue to brown
the sugar until it becomes a
dark golden brown. You may
slightly stir while cooking, but
continually stirring causes the
sugar to crystallize. Pour
caramelized sugar into a 1
1/2 quart casserole dish or a
large loaf pan, and swirl to
coat the bottom of the pan
evenly.
3. In a blender, combine
sweetened condensed milk,
cream, milk, eggs and vanilla.
Blend on high for one minute.
Pour over the caramelized
sugar.
4. Place the filled casserole
Recipe Credit: http://allrecipes.com/Recipe/Baked-
dish into a larger pan and add Flan/Detail.aspx
1 inch of HOT water to the
outer pan. Bake in preheated
oven for 50 to 60 minutes, or
until set. Photo Credit: http://mexicofoodandmore.com/wp-
content/uploads/2009/03/flan-by-daffodilious-flickr.jpg
