Recently i’ve been experimenting in my ”kitchen” or as i like to call it ”my research and experimental lab”. Today i wanted to share a few of my magic tricks that i like to use in ”my research and experimental lab”. These tricks can make your regular weekend desserts into a bomb blast of flavours in your mouth, making you salivate for more, giving you the full experience of the unknown.

chocolate-Mixshake

1. My first step is adding a lot of chocolate. You can never go wrong with chocolate. I like to metl a bit of chocolate and add it in the bowl, then i add some cocoa powder and if you have a few squares of brownie or a few biscuits just chuck them in the bowl
2. we all know you cant make a Milkshake without milk so add your milk.If you like thick chakes i suggest adding low Fat cream.
3. Here comes the twist, i usually add a variety of nuts and i back them up with a bit of Pink salt. I usually add pink salt as it stabilises the dish from too sweet to salty sweet. It’s just like your ”Salted caramel milkshakes” ya know?
4. After this i blend them all up vigorously in my trusty blender. usually people blend their milkshakes with ice but i feel that when you do that, it loses a bit of the flavour.
5. once you have blended your milkshake, take a few ice cubes and just drop them in. Just before drinking my milkshake i like to stir it a bit to make sure not muvh of the cocoa powder sediments.
6. And voila! your Chocolate mix-shake is ready (and no, i did not make a typo in the ”mix-shake” part).

spiced up Caramel custard

1. First we need to make our caramel for the custard. It’s a really simple process called caramelization. Measure your sugar and water and pour them in a heated sauce pan. Make sure the heat is low and don’t forget to constantly stir the substance. Just keep mixing it until it reaches golden brown, thick and runny. Pour a thin layer of caramel into your Ramekins.
2. Now for the custard. Take some eggs and whisk them until the egg whites and egg yolks are completely mixed. Now take a saucepan and add some sugar, milk and cream. Now this is where thing get spiced up! In the mixture which is in the sauce pan, add a pinch of chilli powder or finely chopped green chilli ( you can choose either one , depending on what you relish more)
3. Keep mixing your ”solution”. Gradually add a small amount of vanilla extract.
4. now your custard is ready, add this into the same ramekins that you had added your caramel in.
5. Place the ramekins in a water bath inside the oven for around 45 mins at 160 C.
6. Once it has been fully bakedl et your custard set in the fridge for 4-6 hours. Once it has set, lightly run your knife throught the edge of the custard, simantaneously turning the ramekin. This loosens up the custard so when you turn your bowl upside down on a plate, the custard will just slide out of the ramekin.
7. The final look you want is a glossy look to the custard.