chef_claudio

Experienced Member
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About chef_claudio

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    Super Member
  • Birthday 02/02/1967

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  1. Hi mate! :) long time I do not come by tf !! how is it going?

     

  2. che fuori che sei!!! : )
  3. I got 46
  4. nice point of view, no all weman are the same and not all men are the same... but why always separate sex & love they can match together to build a goof family...always in love with sex.
  5. interesting journal... I think you should go on with a daily lesson of lunguage and culture..it can be very usefull for many people here!! thanks to help us!!! ; )
  6. 5555 Lynaaa the last dedicated dessert was for you !!! ; )
  7. Sangria???? again???? do you remember last time we drunk it in bella napoli??? I was out of it !!! drink singha diikuaaaaa : )
  8. mmm I'm thinking about it... : ) we have to find the place where to cook!!!
  9. Kussssssssss you should say : " chef... thanks to write a journal about recipe again " so I be happy to write.... 5555 if you start the first coment complaining I will get sad!!!! so try and eat this wonderful creme brulee... I'm sure you wont die ( die t) : ) ciaooo
  10. ingredientes: 250 ml heavy cream 150 ml unsweetened coconut milk 2 whole eggs 2 egg yolks 20 g grated fresh coconut 1 spoon honey 50 g sugar cane sugar Preheat oven to 120° C. Slowly heat cream , coconut milk , honey and the grated coconut in a medium pot until it just begins to bubble. Whisk together the yolks , the whole eggs and sugar until eggs turn a light yellow and the mixture thickens. Slowly add the hot cream mixture while continuously whisking. Pour mixture evenly into 6 small ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins. Bake for approximately 55 minutes until creme brulee is almost set. The creme brulee will be mostly firm but still jiggle slightly in the center when tapped. Remove from water bath and let cool slightly. Place in refrigerator and chill overnight. Just before serving sprinkle 1 to 2 teaspoons of can sugar over each creme brulee . Place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes). Alternatively, caramelize the sugar with a handheld propane or butane torch. enjoyyyyyyyy : )=
  11. ingredientes: 250 ml heavy cream 150 ml unsweetened coconut milk 2 whole eggs 2 egg yolks 20 g grated fresh coconut 1 spoon honey 50 g sugar cane sugar Preheat oven to 120° C. Slowly heat cream , coconut milk , honey and the grated coconut in a medium pot until it just begins to bubble. Whisk together the yolks , the whole eggs and sugar until eggs turn a light yellow and the mixture thickens. Slowly add the hot cream mixture while continuously whisking. Pour mixture evenly into 6 small ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins. Bake for approximately 55 minutes until creme brulee is almost set. The creme brulee will be mostly firm but still jiggle slightly in the center when tapped. Remove from water bath and let cool slightly. Place in refrigerator and chill overnight. Just before serving sprinkle 1 to 2 teaspoons of can sugar over each creme brulee . Place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes). Alternatively, caramelize the sugar with a handheld propane or butane torch. enjoyyyyyyyy : )=
  12. : )
  13. : ) 555 start my day smiling
  14. does it mean you want the CD ??? : ) 55555
  15. : ) nice one!!