- 30 minutes ago
- #dessert
- #appledessert
- #easyrecipes
- #baking
Got apples hanging around? Turn them into three irresistible desserts: creamy apple custard, a gorgeous layered apple cake, and easy no-bake cheese flans. Simple ingredients, cozy flavors, and plenty of sweet inspirationâcome see which one youâll make first!
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Comment and tell us what you liked most! #Dessert #AppleDessert #EasyRecipes #Baking
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0:10 - Creamy Baked Apple Dessert
6:56 - Three-Cup Apple Cake
9:51 - Easy Eggless Stovetop Cheese Flans
We're now available on Spotify! Listen now https://open.spotify.com/show/033uGEj2FawP5R1ypIoAC4
Subscribe for more easy, delicious recipes.
Comment and tell us what you liked most! #Dessert #AppleDessert #EasyRecipes #Baking
đ This channel was created in collaboration with https://www.youtube.com/@golosolandiapostres
đ” MĂșsica generada con inteligencia artificial (IA) mediante Udio.
0:10 - Creamy Baked Apple Dessert
6:56 - Three-Cup Apple Cake
9:51 - Easy Eggless Stovetop Cheese Flans
We're now available on Spotify! Listen now https://open.spotify.com/show/033uGEj2FawP5R1ypIoAC4
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LifestyleTranscript
00:10Welcome to another I-don't-know-what-to-cook-with-what's-in-my-fridge Monday.
00:16But if you have two apples lying around the kitchen, don't stare at them too long.
00:21Because after seeing these desserts, you won't know which of the three to make first.
00:26And we begin. Very simple.
00:30We're going to put half a liter of milk, which is two and a half cups, into your mixer or
00:35blender jar,
00:36along with a dash of vanilla essence, extract, or flavoring.
00:40There it is! Perfect!
00:44Next, we prepare the apple, which is very easy.
00:49You just need to take two apples like this, nice and big, and peel them.
00:54You can do it like I do, with the classic peeler or potato peeler.
01:00To me, it's a fantastic tool because I'm incapable of cutting as thinly with a knife as this little gadget
01:06does,
01:07so I declare myself a true fan.
01:11But I know many of you prefer peeling with an old-school knife, so when in doubt, I'm going to
01:17pose a little question.
01:21Which team are you on? Team Peeler or Team Knife?
01:26Let me know down below in the comments so we can get to know each other a bit, and it's
01:31always nice to have a little fun together.
01:34Well, once you've peeled these apples, what you have to do is cut them into cubes.
01:40And once you have them diced, we're going to drop them directly and quickly into the vanilla milk cut, so
01:45they don't oxidize!
01:48So, it's time to start cutting those cubes!
01:53The type of apple doesn't really matter. You should use whichever one you like best.
01:59I use this type of apple like a yellowish golden delicious because it's quite sweet.
02:04But here, everyone should just use the one they enjoy the most because the dessert works with all of them.
02:10As you can see, I'm cutting them into cubes of about 2 centimeters on each side.
02:16More or less, we don't want them to be much bigger so that it's easier to blend everything quickly and
02:21evenly.
02:22And while I finish preparing the apple, I remind you that it's a fantastic time to subscribe to the channel,
02:28hit like, and turn on the bell.
02:30Besides, notifying you whenever we have something new, it helps me out a bit.
02:34And I really appreciate that a lot.
02:37As I said, into the previous mixture, in it goes.
02:41The apple cubes, all of them in.
02:44Here we simply have to put them inside and then blend everything really well.
02:50Though, of course, adding the last two ingredients.
02:53On one hand, sweetener, I'm going to use sugar, but use whichever you like.
02:57I'm adding 100 grams of sugar, or half a cup.
03:00And we also add three eggs, extra-large eggs, each weighing over 63 grams.
03:06And now, let's blend it well.
03:10And as you can see, there's no big secret to it.
03:13Mix it all super well, blend it at full speed, so that the apple turns into a kind of puree
03:19while mixing with the egg, the sugar, and the magic ingredient, wonderful vanilla.
03:26Once it's all mixed, all you have to do is take this little pitcher, or well, whatever container
03:33you use to, blend it super well, and fill your mold with it.
03:39In my case, I'm going to use this glass baking dish that's 20 cm wide by 30 cm long.
03:45And optionally, you can coat it with liquid caramel.
03:49As for me, if you know me a little, you already know I love it and use it for almost
03:54everything.
03:55So let's coat the mold with it.
03:57You can do it simply with a clean hand.
03:59You can do it with a spatula.
04:01But if you have one of these little silicone brushes, look how wonderful it is.
04:06You can brush it on everywhere, super easily, and that way, not a single spot is left uncoated.
04:12I think it's a super practical tool.
04:16I love it.
04:17And the thing is, I pay a lot of attention to details.
04:20Even if the front part comes off sometimes, like you just saw.
04:24Well, once we have the bottom and sides coated with liquid caramel.
04:29Like I said, we fill it with a little mixture we just prepared.
04:33Off we go.
04:35I always put a utensil in the middle between the stream and the bottom of the dish.
04:40So the stream falls more gently and doesn't displace the caramel at the bottom.
04:45That way, it always turns out perfect.
04:47And if I want to unmold it, I can do it easily.
04:50Then we preheat the oven to 180 degrees Celsius or 355 degrees Fahrenheit.
04:57And we're going to place it in the lower middle part, as you can see here.
05:02We'll keep it inside for 30 or 35 minutes or so.
05:06That is, with heat from both above and below.
05:09And if possible, without a fan, once it's been in for half an hour, check on it.
05:13You'll notice that it still wobbles a lot.
05:15That doesn't really tell you much.
05:17What does tell you is what I just did.
05:20Pricking it.
05:21If the toothpick still comes out a bit dirty, put it back inside for as long as it takes.
05:26I usually check it in 5 minute intervals.
05:29So I start with 30 and then check at 35.
05:32I check again.
05:33And if it comes out clean, even if it has this texture, look how it jiggles.
05:38It's ready.
05:39You know the drill.
05:41You know the drill.
05:41Poke it with a toothpick.
05:42If it comes out clean, good to go.
05:44Then, let it cool down a bit.
05:46And when it's not too hot, put it in the fridge or refrigerator.
05:50And that will be the finishing touch.
05:53It needs to sit for at least a couple of hours.
05:56But my trick is to always make it a day ahead.
06:01So the flavors really really meld together.
06:04And everything is perfect.
06:06That's how it tastes best to me.
06:08You can serve it as is or unmold it.
06:11And today, I'm going to unmold it.
06:13Just flip it over onto a tray and save yourself the hassle.
06:18There it is.
06:19Thanks to the caramel.
06:20It unmolds perfectly.
06:22If you want to unmold it without caramel, you need to line your tray with baking paper or parchment paper.
06:29Otherwise, it's going to stick.
06:31And once you have it, well, if it's a bit wrinkled or misshapen, just flatten it out a bit with
06:36a spatula.
06:37And voila, smooth and perfect.
06:39After that, enjoy.
06:40Because what matters most in desserts, just like in people, is what's on the inside.
06:45And look, look.
06:47What a creamy dessert.
06:49Cremoso.
06:50Blandi.
06:51Soft.
06:52Mouthwatering.
06:53Delicious.
06:54Cool.
06:54It really has it all.
06:55If you thought the creaminess in this dessert couldn't be beat, don't miss this other idea.
07:04Wait.
07:04Let's see what happens when we put away the scale and take out the cups.
07:08Let's make one of those cakes that smells like pure heaven.
07:12The first thing I do is take one of the three apples we're going to use and peel it.
07:18Also, I'm going to get it ready.
07:22I'm going to dice it.
07:23No need to overthink it whether they end up a bit bigger or smaller.
07:26It doesn't matter.
07:28The important thing is to place it in a nice large bowl along with the three cups that
07:33give the cake its name.
07:34One of flour, 130 grams.
07:37Another one of sugar, 190 or 200 grams.
07:41And another one of milk.
07:43Plant-based milk works too, no problem.
07:46200 milliliters.
07:48In it goes.
07:49Plus, we're going to use that number three.
07:51Also adding three eggs.
07:53There they go.
07:54Perfect.
07:55If you want it to be a bit fluffier, also add half a tablespoon of baking powder.
08:01And that's it.
08:02All that's left is to blend it.
08:04Well, you can do it in a blender, a juicer or with an immersion blender like me.
08:09The important thing is just to blend it and spin it around until it's completely liquid.
08:15Then, pour it into a mold.
08:17In my case, an eight inch one.
08:20And as you can see, I've greased it with butter so that it unmolds.
08:26Even easier.
08:28Now, I'm going to cut some thin slices with the other two apples we're using today.
08:33And make sure these slices or wedges are cut really, really thin.
08:37Because we're going to place them right here, directly on top of the previous batter.
08:42So that it covers the entire surface.
08:45And in fact, you'll have enough for several layers too, at the very least.
08:50There we go.
08:50Look how pretty that is.
08:52And now we're heading to the oven, which I've got preheated to 175 degrees Celsius.
08:56It'll take about 40 minutes to be ready.
08:59But keep an eye on it.
09:01And when you see a golden brown on top, you can check if it's done with something as simple as
09:06poking it with a toothpick.
09:07If it comes out clean, cake, pie, or whatever you want to call it is done.
09:14So, grab your oven mitts and pull this beauty out.
09:19Set it aside with a paper towel on top.
09:21And put it in the fridge when it has cooled down.
09:25Wait until it's time to enjoy it.
09:27And right then, brush it.
09:28Yeah, yeah.
09:29Brush it with some warm honey, for instance.
09:32Or with a bit of jam, to give it some extra shine.
09:35Go ahead and make it.
09:36Look, look, look.
09:37Look at the slice.
09:38Look at that slice.
09:39And what do you say about that shiny touch?
09:42You give it with the jam or honey.
09:43It turns out...
09:46Mind-blowing.
09:47You have to try it because I'm sure you're going to love it.
09:51It looks so good.
09:53So good.
09:54So good.
09:55Don't put the apples away just yet.
09:58Because if you feel like having something without fussing too much or without using the oven,
10:02this idea fits you like a glove.
10:05I'm going to show you how to make a wonder right in the pan without using any eggs.
10:09Hey, dessert lovers.
10:10Today we are going to prepare one of those super easy desserts.
10:14And today, in little cups, we're going to make the easiest, quickest, and most delicious plans.
10:20And on top of that, today I'm going to give it a touch of cheese.
10:24So I placed 200 grams, one cup of cheese into the saucepan we're going to use.
10:30And now I'm going to stir it a lot like this with the spatula also called a mesquina,
10:35or a miserable in some Spanish-speaking regions.
10:38Until it becomes totally creamy.
10:40Keep stirring it around and you'll have it in no time.
10:45To this, we're going to add a cup of heavy cream or whipping cream.
10:51We keep stirring and stirring until it's combined and we get a smooth, uniform liquid.
10:58Time to add a splash of vanilla extract and also another small cup.
11:04This time of milk right in there as well.
11:08We keep stirring and stirring, making sure the milk is fully incorporated and we get a smooth liquid again.
11:16And once you've got that, you add the final ingredient, a cup of sugar to sweeten it up.
11:23If you like, you can swap it for any other sweetener.
11:28Give it a few stirs and there you go.
11:32And once you've got it all mixed up, what do you do?
11:36Soften and until the heat.
11:40Off we go.
11:41We're going to put it on medium heat, at most a little bit higher and keep stirring it.
11:48Once we have it here, it's time to add two heaping tablespoons of corn starch, corn starch or corn starch.
11:59Always stirring constantly and right from the start, this will heat up little by little.
12:04Everything will dissolve and we'll have a smooth cream as soon as this gets nice and warm.
12:11So pay attention because as soon as it thickens, we'll have it ready.
12:16In fact, this is pretty much ready.
12:21You can see it's starting to thicken up and after a few minutes it will look absolutely amazing.
12:27We want it to be really, really creamy, super creamy.
12:33And the creamier it gets, the faster we stir it to make sure we get a smooth, perfect texture.
12:41When you see it looks more or less like what we have here, which I'm going to show you right
12:46now.
12:47Look at how it falls like this.
12:50So nice and creamy, that's the moment to take it off the heat.
12:54And we're going to take the molds we'll be using, in my case these little cups, and fill them up.
13:00Optionally, you can add a good splash of caramel sauce at the bottom.
13:05Personally, I recommend it, even if it's store-bought caramel, which is very cheap and convenient.
13:11It gives it a fantastic touch.
13:13It not only changes the color, but it gives it that touch of flavor that goes brilliantly with the flan.
13:21The assembly is very simple. Place a cutting board on the side with the pot, the little cups, with the
13:27caramel at the bottom.
13:29And using one of these utensils that my family has always called a ladle, we're going to start filling them
13:35up.
13:35Always aiming right in the center, so it doesn't spill over.
13:39When you see it's more or less full, what you'll do is shake the little cup a bit, so it
13:46spreads out and forms a surface that's more or less flat, with no air pockets inside.
13:53Want to see it up close?
13:54No problem. I'm here to fulfill your wishes.
13:58Look, it's as simple as putting the cream inside. Still warm. In my case, two ladle fulls with this huge
14:08ladle are enough.
14:10We shake it a little bit to get rid of the air pockets inside, and the second flan is ready.
14:15We're going to repeat this with as many containers as you have cream for, and in the end, you'll have
14:22several little desserts.
14:25In my case, I got six, which are about 125 ml each, but you know, it depends a bit on
14:33the size of your container.
14:36If you want to make it for more people, you can always double or triple the amounts.
14:42What you can't skip is this, chilling it in the fridge or refrigerator.
14:47We're going to put them all in here, and leave them for a minimum of two hours.
14:53I always recommend four just to be safe, and if you want to make it a day ahead, no problem
15:00at all.
15:01I'm going to take them out now and show you how they turned out.
15:06A fantastic dessert that didn't need an oven, gelatin or eggs, and it was super, super easy to prepare.
15:14And best of all, it's delicious and looks this amazing.
15:20Don't tell me you don't want one?
15:23The ideal dessert to make any day you're craving something sweet.
15:29Look at that, look at that, look at that, and there you have it.
15:33Three different ways to welcome autumn with a happy belly.
15:39If you had a good time, don't forget to tell me in the comments what type of apple you like
15:45best,
15:45and which of these three desserts you'd like to try first.
15:48See you in the next video, dessert lovers!