DESSERTS

YEMA CAKE
Ingredients:

3 pieces eggs, beaten

1/3cup Sugar

3 tablespoons NESTLÉ® Fresh Milk

1 teaspoon Vanilla Extract

1/2cup All Purpose Flour

3/4teaspoon Baking Powder

2 tablespoons Sugar

1 teaspoon Butter, melted

1 packet NESTLÉ® All Purpose Cream, 125ml, chilled

2 pieces Egg Yolk

1/2tablespoon Cornstarch

1/4cup Evaporated Milk

1/2cup NESTLÉ® Carnation® Condensada

1/2teaspoon Vanilla Extract

2 tablespoons Butter, melted

3 tablespoons melting cheese, grated

Steps:
Step Whip egg yolk and 1/3 cup sugar until light. Gradually add NESTLÉ® Fresh Milk and vanilla extract.
1 Sift flour with baking powder. Mix in the egg yolk mixture. Separately whip egg whites with 2 tbsp of
sugar until soft peaks. Fold in the egg yolk mixture. (20mins)

Step Pour into a 2 pcs of lyanera lined with buttered parchment paper. Bake in a preheated 320°F oven for
2 15 – 20 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool
completely. Remove cake from the pan and discard parchment paper.

Step For the yema frosting, combine NESTLÉ® All Purpose Cream, egg yolks, cornstarch, evaporated
3 milk, NESTLÉ® Carnation® Condensada, and vanilla extract. Mix well and bring to a gentle simmer.

Step Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or
4 overnight. Top with grated cheese

CHOCOLATE CHIP COOKIES

Ingredients:

1stick Butter, melted

1cup Sugar
1cup light brown sugar
1packet NESTLÉ® All Purpose Cream, 125ml, chilled
2pieces eggs, beaten
2teaspoonsVanilla Extract
4cups All Purpose Flour
1teaspoon Baking Soda
1teaspoon fine salt
3cups dark chocolate chips

Steps:
Step1 Using a spatula, mix butter with white and brown sugar. Mix until light and smooth. (10mins).
.
Step Add NESTLÉ® All Purpose Cream and mix for until well combined. Mix in eggs and vanilla
2 extract mix. (3mins)

Step Sift flour, baking soda and salt in a bowl. Add to cream mixture and mix until just combined. Do
3 not over mixed. Mix in 3 cups of chocolate chips. (5mins)

Step Refrigerate dough mixture for about 2 hours. After chilling the dough, mold into golf ball size
4 portions (50grams each) and chill for another 10mins. (20mins)

Step Pre-heat oven to 350ᵒF for 30 minutes. Grease baking pan then line with aluminum foil. Place
5 pieces of cookie dough with 3-inch apart. Press cookie dough lightly and bake for 10 – 15 minutes.
Set aside to cool completely. Serve. (45mins)

CHOCOLATE BROWNIES

Ingredients:

1/2cup Butter, melted

2cups dark chocolate chips, melted in a double
boiler
1packet NESTLÉ® All Purpose Cream, 125ml, chilled
1 1/2cups Sugar
1/2cup light brown sugar
5pieces eggs, beaten
2teaspoons Vanilla Extract
1 1/4cups All Purpose Flour
1teaspoon fine salt
2tablespoonsCocoa Powder
1cup Semi-sweet chocolate chips
 Steps:
Step1 Pre –heat oven on 320ᵒF.
.

Step Using a whisk, mix melted butter, melted chocolate and NESTLÉ® All Purpose Cream. Stir in
2 white and brown sugar. Mix until smooth. (2mins)

Step Whisk in eggs one at a time. Add vanilla extract and whisk until smooth. (3mins)
3

Step Sift flour, salt and cocoa powder in a bowl. Add the dry ingredient mix to the wet ingredients until
4 just combined. Do not over mix. (3mins)

Step Greased a baking pan and line with aluminum foil. Pour the mixture then top with semi sweet
5 chocolate. Bake for 20 minutes or until a skewer comes out clean when inserted in the middle of
the brownie. (25mins)

Step Set aside to cool completely. Remove from the pan and peel off the aluminum foil. Cut into serving
6 pieces and serve. (10mins)

CLASSIC VANILLA CUPCAKE

Ingredients:

 1 1/2 cups ( 375 mL )all-purpose flour, sifted

 1 1/2 tsp ( 7.5 mL )baking powder
 ½ tsp ( 2.5 mL )salt
 ½ cup ( 125 mL )unsalted butter, at room temperature
 1 cup ( 250 mL )granulated sugar
 2eggs, at room temperature
 ¾ cup ( 175 mL )milk
 2 tsp ( 10 mL )vanilla extract

Frosting

 ½ cup ( 125 mL )unsalted butter, at room temperature

 4 cups ( 1 L )icing sugar, sifted
 ¼ cup ( 60 mL )35% whipping cream (approx.)
 2 tsp ( 10 mL )vanilla extract
 Pinch salt

Steps:

1. Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking
powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and
fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.

2. With mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending
with flour mixture, and scraping bowl as needed between additions.
3. Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until
tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.

Frosting

1. Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, cream, vanilla and salt
until smooth, adding up to 2 tbsp (30 mL) more cream if needed. Increase speed to high; beat for 1 to 2
minutes or until frosting is light and fluffy.

2. Add frosting to piping bag fitted with round tip; pipe over cupcakes. Alternatively, spoon frosting into
resealable bag and clip off one corner to pipe over cupcakes, or spoon onto cupcakes.

DANISH PASTRY

Ingredients

 2 cups unsalted butter, softened

 ⅔ cup all-purpose flour

 8 cups all-purpose flour, divided

  4 ½ teaspoons active dry yeast

 2 ½ cups milk

 ½ cup white sugar

 2 teaspoons salt

 2 large eggs

 1 teaspoon lemon extract

 1 teaspoon almond extract

 2 cups fruit preserves, any flavor

 1 large egg white, beaten

Directions

1. Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts,
then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the
refrigerator.

2. Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.

3. Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not
hot to the touch, about 115 degrees F (43 degrees C).

4. Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for
3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and
let rise at room temperature until doubled in size, 30 minutes to 1 hour.

5. Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of
each dough square, off to one side, then fold dough over butter sheet like the cover of a book.
Pinch the edges of dough together with your fingers.

6. Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and
folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.

7. Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30
minutes.

8. Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in
the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes
on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30
minutes.

9. Preheat the oven to 450 degrees F (220 degrees C).

 10. Brush beaten egg white over pastries.

11. Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

HARD CANDY

Ingredients

 cooking spray

 3 ¾ cups white sugar

 1 ½ cups light corn syrup

 1 cup water

 1 tablespoon orange, or other flavored extract

 ½ teaspoon food coloring (Optional)

 ¼ cup confectioners' sugar for dusting

Directions

1. Grease a cookie sheet with cooking spray.

2. Stir together white sugar, corn syrup, and water in a medium saucepan. Cook, stirring, over
medium heat until sugar dissolves, then bring to a boil.

3. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of
syrup dropped into cold water forms hard, brittle threads.
4. Remove from the heat and stir in flavored extract and food coloring. Pour onto the prepared
cookie sheet. Dust top with confectioners' sugar.
5. Let cool until hardened, about 15 minutes. Break into about 36 pieces and store in an airtight
container.

CUSTARD PUDDING

Ingredients
  2-1/2 cups whole milk
 4 eggs
 1/2 cup sugar
 1/4 teaspoon salt
 Dash ground nutmeg
 1/2 teaspoon vanilla extract
 1/8 teaspoon almond extrac
 Directions

1. Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a
small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of
hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts.
2. Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins
from water bath; cool 10 minutes. Refrigerate until chilled.

DEEP FRY BATTER

Ingredients
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 dash sugar
1/2 cup cold milk
1/3 cup cold water

Directions:
1.In a bowl, stir together the cornstarch, flour, baking powder, salt, and sugar. In another bowl,
combine the milk and water.

2.Slowly stir the milk mixture into the dry ingredients until the batter is smooth.

3.You can add any additional seasonings that you wish.

4.To use, dip the food (shrimp, vegetables, fish, etc) into the deep fry batter and let the excess liquid
drip off. Fry in hot oil until golden brown.

ICE CREAM

Ingredients

 1 (14 ounce) can sweetened condensed milk

  ½ cup cold milk

 1 tablespoon vanilla extract

 ⅛ teaspoon salt

 1 pint heavy cream

Directions

1. Stir together condensed milk, cold milk, vanilla, and salt in a medium bowl. Set aside.

2. Beat heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold milk mixture
into whipped cream.

3. Pour into a shallow 2-quart dish, cover, and freeze for 4 hours, stirring once after 2 hours or when
edges start to harden.

4. Serve or store in an airtight container for up to 10 days.

CREAMY GELATIN

Ingredients

 1 package (6 ounces) lemon gelatin

 2 cups boiling water

 2 cups miniature marshmallows

 4 large ripe bananas, cut into 1/4-inch slices

 1 can (20 ounces) crushed pineapple

 2 cups cold water

 1/2 cup sugar

 2 tablespoons all-purpose flour

 2 tablespoons butter

 1 cup heavy whipping cream

  1/2 cup chopped walnuts

Directions

1. Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely
dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple,
reserving juice. Add pineapple and cold water to gelatin mixture.

2. Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour.
Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes.
Remove from the heat; cool to room temperature, about 35-40 minutes.

3. In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread
over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.