These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

Ingredients You’ll Need

This Overnight Crème Brûlée French Toast comes together with just a few simple ingredients. Here’s everything you need:

• 1 loaf of French bread (sliced into 1-inch thick pieces):
  The sturdy texture of French bread holds up perfectly to the custard mixture, making it ideal for this recipe.
• 5 large eggs:
  These create the base for the custard that soaks into the bread, making it rich and custardy.
• 1 cup half-and-half and 1 cup whole milk:
  These provide the creamy texture of the custard while balancing the richness of the eggs.
• 1 teaspoon vanilla extract:
  A touch of vanilla adds a warm, aromatic sweetness.
• 2/3 cup granulated sugar (plus extra for the topping):
  Sugar sweetens the custard and helps create that gorgeous caramelized top.
• 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg:
  These warm spices give the French toast its comforting flavor profile.
• 1/4 cup unsalted butter:
  This is dotted on top of the bread before baking to ensure a golden, buttery crust.
• Maple syrup (for serving):
  The perfect finishing touch for this decadent breakfast treat.

How to Make Overnight Crème Brûlée French Toast

1. Prepare the Baking Dish
   Start by generously buttering a 9×13-inch baking dish to ensure the bread doesn’t stick during baking.
   Once your dish is greased, arrange the slices of French bread in a single layer.
   The bread should overlap slightly, but make sure each slice gets fully soaked in the custard mixture.
2. Make the Custard Mixture
   In a large bowl, combine the 5 eggs, half-and-half, whole milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg.
   Whisk everything together until the mixture is smooth and fully blended.
   This is the custard that will soak into your bread overnight, infusing it with a rich, creamy flavor.
3. Soak the Bread
   Pour the custard mixture evenly over the bread slices.
   Use the back of a spoon to gently press the bread into the liquid to make sure each slice gets thoroughly soaked.
   You want the bread to absorb as much of the custard as possible, creating that custardy texture we all love in French toast.
4. Refrigerate Overnight
   Cover the baking dish tightly with plastic wrap and refrigerate overnight.
   This step is crucial, as it allows the bread to soak up all the flavors, ensuring that the custard seeps into every nook and cranny of the bread.
   When you wake up the next morning, you’ll have the perfect base for your French toast.
5. Preheat the Oven
   The next morning, preheat your oven to 350°F (175°C).
   Make sure your oven is fully preheated before placing the dish inside to ensure even baking.
6. Add the Butter and Sugar
   Remove the plastic wrap from the baking dish and dot the top of the bread with small pieces of unsalted butter.
   This helps create a rich, golden crust.
   Then, sprinkle the top with a little extra sugar—this will caramelize during baking, giving your French toast that signature brûlée effect.
7. Bake to Perfection
   Bake the French toast for 35-40 minutes, or until the bread is puffed up, golden brown, and crispy around the edges.
   The custard should be fully set, and the top should have a nice, golden hue.
8. Add the Crème Brûlée Touch
   Once your French toast is done baking, remove it from the oven and let it cool for a few minutes.
   For the pièce de résistance, sprinkle a little extra sugar on top and place the dish under the broiler for 1-2 minutes.
   Watch closely as the sugar caramelizes and forms a crunchy, golden topping that mimics the iconic crème brûlée finish.
9. Serve and Enjoy
   Once the sugar has melted into a crisp, golden layer, it’s time to dig in!
   Serve your Overnight Crème Brûlée French Toast with a drizzle of maple syrup, and, if desired, fresh berries or a dollop of whipped cream.
   This dish is perfect as is, but feel free to add any toppings that make your brunch extra special.

Tips for the Perfect Overnight Crème Brûlée French Toast

• Use Day-Old Bread:
  Day-old or slightly stale French bread works best for this recipe, as it soaks up the custard without becoming too soggy.
  If your bread is fresh, lightly toast it before soaking to help it hold its shape.
• Let It Soak:
  Don’t rush the overnight step.
  The bread needs time to absorb the custard fully, which is what creates that soft, custardy center.
• Don’t Skip the Broil:
  The brief broil at the end is essential for achieving the signature caramelized sugar top.
  Keep a close eye on it—this step only takes a minute or two!
• Make It Ahead for a Stress-Free Morning:
  One of the best things about this recipe is that it can be made ahead of time.
  Simply assemble the dish the night before, refrigerate, and bake it fresh the next morning.
  It’s perfect for busy mornings or when you want to enjoy a leisurely brunch with little effort.
• Serving Suggestions:
  While maple syrup is a must, you can also serve this with fresh fruit like strawberries, blueberries, or banana slices.
  For an extra indulgent treat, try whipped cream or a dusting of powdered sugar.

Variations You Can Try

• Berries & Cream:
  Top your French toast with a handful of fresh berries and a dollop of whipped cream for a sweet, fruity finish.
• Nutty Crunch:
  Add a handful of chopped pecans or walnuts to the sugar before broiling to add a delightful crunch and nutty flavor.
• Citrus Twist:
  For a fresh twist, sprinkle some orange zest into the custard mixture.
  It will give the dish a bright, citrusy note that pairs beautifully with the caramelized sugar.
• Spiced Up:
  Experiment with adding a pinch of ground ginger, cloves, or allspice to the custard for a deeper, more warming flavor.

Ingredients:

• 2 large eggs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) milk
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• Butter (for greasing)
• Powdered sugar (for dusting)
• Maple syrup (for serving)
• Whipped cream (optional)

Instructions:

1. Separate the Eggs:
   Carefully separate the egg yolks from the whites into two large bowls.
2. Whisk the Yolks:
   Add sugar to the yolks and whisk until the mixture turns pale and creamy.
   Then, stir in the milk and vanilla extract.
3. Sift in the Dry Ingredients:
   Sift the flour, baking powder, and salt into the yolk mixture.
   Mix until just combined, taking care not to overmix.
4. Whip the Egg Whites:
   Using an electric mixer, beat the egg whites until stiff peaks form.
   This is what will make your pancakes super fluffy!
5. Fold Gently:
   Gently fold the whipped egg whites into the yolk mixture in three parts.
   Be careful not to deflate the batter.
6. Cook the Pancakes:
   Heat a non-stick frying pan over low heat and grease it lightly with butter.
   Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape.
   If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can.
   Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set.
   Flip gently and cook for another 4-5 minutes.
7. Serve and Enjoy:
   Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup.
8. Serve immediately and enjoy the fluffiness!

These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

• 300ml (250 g) castor sugar
• 500ml (280 g) Snowflake cake flour
• 15ml baking powder
• 1ml salt
• 250ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 1 quantity butter icing
• 4 extra-large eggs

Method

1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder and salt together.
3. Add to egg mixture and fold in lightly until well combined.
4. Heat milk and butter in a small, heavy-based saucepan.
5. Do not boil; stir until butter is melted.
6. Remove from heat and add essence.
7. Add milk mixture to cake mixture and mix well.
8. Spoon mixture into two greased 20 c round cake pans.
9. Bake in a preheated oven at 180 °C for 25 – 30 minutes.
10. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
11. Sandwich cake layers with half the icing.
12. Use remaining icing to ice top of cake.

Ingredients

• 2 and 1/4 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 4 large egg whites
• 3/4 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup strawberry puree (made from fresh strawberries)

For the icing:

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup strawberry puree (made from fresh strawberries)
• 1 teaspoon vanilla extract

Directions

Preparing the Cake:

1. Preheat and Prepare:
   1. Preheat your oven to 350°F (175°C).
   2. Grease and flour three 8-inch round cake pans.
2. Mix Dry Ingredients:
   1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Incorporate Butter:
   1. Add softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
4. Combine Wet Ingredients:
   1. In another bowl, whisk together egg whites, milk, sour cream, and vanilla extract until well combined.
5. Blend Together:
   1. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
6. Fold in Strawberry Puree:
   1. Gently fold in the strawberry puree until evenly distributed throughout the batter.
7. Divide and Bake:
   1. Divide the batter evenly among the prepared cake pans.
   2. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Assemble:
   1. Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Crafting the Icing:

1. Cream the Butter:
   1. In a mixing bowl, beat the softened butter until creamy.
2. Add Sugar:
   1. Gradually add the powdered sugar, mixing until smooth and creamy.
3. Incorporate Flavor:
   1. Add the strawberry puree and vanilla extract, and continue to beat until well combined.
4. Adjust Consistency:
   1. If needed, adjust the consistency by adding more powdered sugar for thickness or more strawberry puree for flavor.
5. Frost the Cake:
   1. Once your cakes are completely cooled, spread the icing evenly over each layer and stack them up.
6. Serve and Enjoy:
   1. Indulge in the delightful flavors of your homemade strawberry cake with this delicious icing!

Tips and Tricks

• Fresh is Best: Opt for fresh strawberries when making the puree for an intense flavor.
• Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for optimal results.
• Don’t Overmix: Avoid overmixing the batter to maintain a tender crumb texture.
• Even Layers: Use a spatula or cake leveler to ensure that your cake layers are evenly sized for a professional finish.

Cloud-like Japanese Cheesecake with a Velvety Smooth Texture

Ingredients:

• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 1/2 cup milk
• 6 eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Directions:

1. Preheat oven to 320°F (160°C).
2. Melt cream cheese, butter, and milk over a double boiler.
3. Cool the mixture.
4. Fold in the egg yolks, lemon juice, vanilla extract, sifted flour, and cornstarch.
5. Whip egg whites with cream of tartar until foamy.
6. Gradually add sugar and whip until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture.
8. Pour the batter into a parchment-lined 8-inch round cake pan.
9. Place the pan into a larger baking dish filled with hot water.
10. Bake for 70 minutes or until set and golden.
11. Cool in the oven with the door ajar.
12. Dust with powdered sugar before serving.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 100 minutes
Kcal: 280 kcal | Servings: 8 servings

• 125ml kakao of Maizena
• 190ml kookwater of melk
• 440ml koekmeel
• 440ml strooisuiker/ fyngemaakte bruinsuiker
• 5ml sout
• 15ml bakpoeier
• 125ml olie
• 7 eiers, geskei
• 5ml vanilla
• 2 ml kremetart

1. Meng kakao en kookwater tot glad en laat afkoel. (Vir wit koek, meng net melk en Maizena.)
2. Sif meel, strooisuiker, bakpoeier en sout saam in groot mengbak.
3. Maak holte in die middel.
4. Gooi olie, eiergele, vanilla en kakaomengsel in holte en klits goed.
5. In n skoon bak, klits eierwitte en kremetart tot baie styf.
6. Vou liggies deur sjokolade mengsel en gooi in 2 gesmeerde koekpanne.
7. Bak by 180 grade Celcius vir 40-45 minute tot gaar.
8. Keer uit op draadrak en laat afkoel.
9. Versier na wense.

Translation

White or Chocolate Cake

• 125ml cocoa or Maizena
• 190ml boiling water or milk
• 440ml cake flour
• 440ml caster sugar/crushed brown sugar
• 5ml of salt
• 15ml baking powder
• 125ml of oil
• 7 eggs, separated
• 5ml vanilla
• 2 ml custard tart

1. Mix cocoa and boiling water until smooth and leave to cool. (For white cake, just mix milk and Maizena.)
2. Sift flour, caster sugar, baking powder and salt together in a large mixing bowl.
3. Make a hollow in the middle.
4. Pour oil, egg yolks, vanilla and cocoa mixture into cavity and beat well.
5. In a clean bowl, whisk egg whites and cream of tartar until very stiff.
6. Gently fold through chocolate mixture and pour into 2 greased cake pans.
7. Bake at 180 degrees Celsius for 40-45 minutes until done.
8. Turn out onto wire rack and let cool.
9. Decorate as desired.

Lewer: 1 koek
Bereiding: 10 min.
Gaarmaak: 30 min.

• 6 eiers
• 250 ml (1 k) strooisuiker
• 125 g botter, gesmelt
• 5 ml (1 t) vanieljegeursel
• 250 ml (1 k) meel
• 250 ml (1 k) bruismeel

Bolaag

• 395 g blik kondensmelk
• 180 ml (¾ k) ingedampte melk

1. Voorverhit die oond tot 180 °C.
2. Smeer die pan en voer uit met bakpapier.
3. Klits die eiers en voeg die suiker geleidelik by tot baie dik.
4. Voeg die gesmelte botter en vanielje by en klits tot net ingemeng.
5. Sif die mele by die eiermengsel in en klits tot net gemeng.
6. Skraap die onderkant van die bak wanneer nodig om seker te maak al die meel word ingemeng.
7. Giet die beslag in die voorbereide pan.
8. Bak 30 min. in die oond of tot die koek ferm is wanneer dit aan die middel aangeraak word en ’n steekpen skoon uitkom wanneer dit in die middel ingedruk word.

Bolaag:

1. Meng die kondensmelk en ingedampte melk in ’n bak.
2. Steek gate oral oor die oppervlak van die warm koek en regdeur met ’n steekpen.
3. Giet die melkmengsel egalig en stadig oor en laat die koek dit opsuig.
4. Laat staan teen kamertemperatuur tot afgekoel.

Translation

Sponge Cake

Makes: 1 cake
Preparation: 10 min.
Cooking: 30 min.

• 6 eggs
• 250 ml (1 k) caster sugar
• 125 g butter, melted
• 5 ml (1 t) vanilla essence
• 250 ml (1 k) flour
• 250 ml (1 k) effervescent flour

Topping

• 395 g tin of condensed milk
• 180 ml (¾ k) evaporated milk

1. Preheat the oven to 180 °C.
2. Grease the pan and line with baking paper.
3. Beat the eggs and gradually add the sugar until very thick.
4. Add the melted butter and vanilla and beat until just combined.
5. Sift the flour into the egg mixture and beat until just combined.
6. Scrape the bottom of the bowl when necessary to make sure all the flour is mixed in.
7. Pour the batter into the prepared pan.
8. Bake 30 min. in the oven or until the cake is firm when touched in the middle and a skewer comes out clean when inserted in the centre.

Topping:

1. Mix the condensed milk and evaporated milk in a bowl.
2. Poke holes all over the surface of the hot cake and all the way through with a skewer.
3. Pour over the milk mixture evenly and slowly and let the cake soak it up.
4. Leave at room temperature until cool.

Bestanddele

Vir die koek

• 210 g koekmeel
• 10 ml bakpoeier
• ½ t sout
• 250 ml dik volroom jogurt (wit)
• 250 g suiker
• 3 groot eiers
• skil van 1 groot of twee middelslag suurlemoene
• 125 ml olie

Vir die stroop

• 125ml suiker
• sap van 1 -2 groot suurlemoen – so 2 eetlepels sap

Vir die versiersel

• 50 ml suurlemoensap
• 1 koppie versiersuiker – gesif

Metode

1. Voorverhit jou oond tot 180C en voer ‘n groot broodpan met bak @papier uit.
2. Sif die droë bestanddele, meel, sout en bakpoeier saam.
3. Klits die jogurt, eiers en suurlemoenskil in ‘n ander bak saam en meng dan die droë en nat bestanddele stadig.
4. Vou laastens die olie in totdat dit heeltemal by die beslag ingewerk is.
5. Gooi beslag in die voorbereide broodpan en bak vir ongeveer 45-50 minute of tot ‘n toetspen skoon uitkom wanneer dit in die brood gesteek word.
6. Verhit intussen die suurlemoensap en suiker in ‘n klein potjie op die stoof tot al die suiker opgelos is.
7. Wanneer die brood uit die oond kom, laat dit vir ‘n paar minute in die pan, want dit sal breek as dit te vinnig uit die pan verwyder word.
8. Na sowat 10 minute, haal die brood uit die pan, plaas op ‘n draadrak gooi die suurlemoenstroop oor die brood en laat dit ‘n bietjie intrek.
9. Wanneer die brood heeltemal afgekoel het, amper net voor opdiening, meng die gesifte versiersuiker en suurlemoensap tot dit ‘n loperige smeer word en gooi oor die koek.
10. Heerlik!

Trnaslation

Lemon Cake

Ingredients

For the cake

• 210 g cake flour
• 10 ml baking powder
• ½ t salt
• 250 ml thick full cream yoghurt (white)
• 250 g of sugar
• 3 large eggs
• zest of 1 large or two medium lemons
• 125 ml of oil

For the syrup

• 125ml sugar
• juice of 1 -2 large lemons – about 2 tablespoons of juice

For the icing

• 50 ml lemon juice
• 1 cup icing sugar – sifted

Method

1. Preheat your oven to 180C and line a large loaf pan with baking paper.
2. Sift together the dry ingredients, flour, salt and baking powder.
3. Whisk together the yoghurt, eggs and lemon zest in another bowl, then slowly mix the dry and wet ingredients.
4. Finally, fold in the oil until it is completely incorporated into the batter.
5. Pour batter into the prepared loaf pan and bake for approximately 45-50 minutes or until a skewer inserted into the loaf comes out clean.
6. Meanwhile, heat the lemon juice and sugar in a small pot on the stove until all the sugar has dissolved.
7. When the bread comes out of the oven, leave it in the pan for a few minutes, as it will break if removed from the pan too quickly.
8. After about 10 minutes, take the bread out of the pan, place it on a wire rack, pour the lemon syrup over the bread and let it soak in a little.
9. When the bread has cooled completely, almost just before serving, mix the sifted icing sugar and lemon juice until it becomes a runny spread and pour over the cake.
10. Delicious!