desert

Crepe suzette, desert with a twist

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Nothing says “France” quite like a crepe. The wafer thin pancake is a staple of French cuisine as a desert that can be enjoyed at home or away.

The crepe Suzette adds a little more romance to the classic crepe with its sauce of beurre Suzette made from caramelised sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur served flambé.

The crepe can be made from scratch or store bought but for a more authentic flavour homemade is best. All that is needed are 2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup flour, 3 tablespoons melted butter, 2 1/2 tablespoons sugar, 2 tablespoons of liqueur, and butter to coat the pan.

Blend eggs, flour, milk, until it will pour smoothly from a mixing bowl. Put batter in the fridge. Heat a frying pan with sweet butter and pour in batter to cover the bottom of the pan. Tip the pan from side to side to allow the batter to spread thinly. After a minute, turn the pancake upside down, then turn it again, until brown. Fold crepes in a triangular shape and store.

To make the Sauce Suzette, melt 1/4 butter in a saucepan, after it has boiled, add combination of liqueurs and orange and lemon zest.

Pour sauce over crepes, add brandy and light. When crepe is cool it is ready to serve. 

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Arroz con leche, a milky rice treat

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Arroz con leche, or literally rice with milk, is a desert that is enjoyed in parts of South America, especially Peru, as well as Europe.

It is an exotic yet simple desert that can is easy to make. The arroz con leche can be sweetened and flavoured to taste and it is an easy desert that can be served when entertaining either for a small dinner party or just to offer a little taste of something different for your own family. This desert is also quite filling and is best eaten with a meal that does not already include rice.

All you need are two cups of uncooked white rice, three pints of cow’s milk, condensed milk, powdered cinnamon, brown sugar, a saucepan, four cinnamon sticks, and four small desert bowls or desert glasses.

Soak the uncooked rice in milk for a few hours. This can be done overnight as desired. Once soaked, in a saucepan over a low flame, boil rice in the remaining milk until nice and tender. Once rice is tender leave to cool

Stir in condensed milk and sugar to sweeten to taste. Add powdered cinnamon and place small amounts of mixture into glasses. Chill in a cool refrigerator until ready.

Cinnamon sticks can be added to the desert bowls before serving.

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