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    Friday, August 14, 2015

    Qudret Qader recipe


    2 cups sugar
    1/4 cup water

    5 eggs
    1/2 cup granulated sugar
    2 cups milk
    1 teaspoon vanilla

    2 eggs
    1 teaspoon vanilla
    1 cup powdered sugar
    2 Tablespoons milk
    1/2 cup vegetable oil
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    Whipped cream, fresh mint leaves, and star anise, for garnish



    - In a heavy saucepan over medium heat, combine sugar and water. Heat until sugar is dissolved and mixture is light golden brown. Remove from heat.

    - Pour caramel over bottom of 20cm (8in) cake pan, tilting carefully to coat evenly. Let cool.


    - In bowl of electric mixer, beat eggs on medium speed. Add sugar, milk, and vanilla, beating until well combined.

    - Pour the creme mixture into the pan over the caramel.


    - Preheat oven to 180˚C (350˚F).

    - In clean bowl of electric mixer, beat eggs on medium speed. Add vanilla and powdered sugar, beating until well combined. Beat in milk and oil. Mix flour and baking powder in a large bowl. Gradually add to the egg mixture, beating constantly.

    - Pour cake batter evenly over creme mixture.

    - Place cake pan into a large baking dish and pour boiling water into pan to reach halfway up side. Bake in water bath for 1 hour and 15 minutes, or until set.

    - Let cool, then refrigerate until set.

    - To unmold cake, place cake pan in a hot water bath for 3 minutes, to liquefy caramel on the bottom, then invert onto a serving plate. 

    - Garnish with whipped cream, mint leaves, and star anise before serving.

    * Do not stir sugar mixture while preparing the caramel, just shake the  pan to ensure even distribution of heat.

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    Item Reviewed: Qudret Qader recipe Rating: 5 Reviewed By: Mrs. Chef
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