Om Ali-Egyptian Bread Pudding

Om Ali is a traditional Egyptian bread pudding made of soft and buttery croissants. Om Ali translated as Ali's mother is an authentic Egyptian puff pastry dessert. This is a  simple and easy dessert that can be prepared in a jiffy. I made this Om Ali with the leftover croissants we bought for breakfast.

The buttery and flaky croissants made rich with whole milk and cream custard like base. The crunchiness from added chopped nuts adds texture to the delicious dessert. The lightly toasted coconut flakes adds flavor and and texture to the wonderful dessert. Since i have pumpkin seeds on hands i throw them into my Om Ali which i have no regret about (the traditional recepi doesn't  have pumpkin seeds in them). Om Ali makes an ideal weekday dessert.

Ingredients

1 sheet puff pastry,baked
1 cup cream
1 cup whole milk
1/4 cup raisins
1/4 cup assorted nuts(walnuts,almonds)
1/4 cup coconut flakes
2 tbsp pumpkin seeds
1/8 cup granulated white sugar
Pinch of salt


Methods

Preheat oven at 425'F.

Tear the puff pastry into bite chunks and throw them into ramekins or 9" x 9" baking dish

In a bowl combine milk,cream,sugar and salt. Stir until the salt & sugar dissolve.

Pour the mixture over the puff pastry pieces to coat them.

Sprinkle with raisins,pumpkin seeds,chopped nuts and coconut flakes.

Bake 15 minutes until the custard set and wobbly

Remove from oven and serve warm

Peanut Butter Chocolate Marble Cake

My girls loves anything with chocolate and peanut butter. How can i blame them with the heavenly combo. I always have stock of my chocolate chips and peanut butter jars in my pantry...be it chunky or creamy,chocolate bar or chips you name it. That's how i decided to put both wonderful ingredients to come out with peanut butter chocolate marble cake.

This peanut butter chocolate cake are so soft and spongy. The peanut butter gives the cake its creamy texture and the chocolate layer was absolutely delicious. The added coffee powder lends an intense chocolate flavor to the cake. You can replace the instant coffee powder with espresso powder as well. The silky chocolate glaze adds charm to the beautiful cake and additional chocolatey taste to compliment the buttery goodness of the marble cake. On top of that, the girls loves the marble effect in the cake on every slice. I'm a happy mom...kikixxxxx

Ingredients

For Peanut Butter Batter

2 cups all purpose flour
4 ounces creamy peanut butter
1 1/3 cup granulated white sugar
3/4 cup full cream milk,room temperature
3 large eggs, room temperature
1 1/3 tsp baking baking powder
1 tsp vanilla extract
1/4 tsp salt

Chocolate Filling

1/4 cup unsweetened chocolate chips
2 tbsp confectioners sugar
1 large egg, beaten
1/4 cup full cream milk
1/2 cup all purpose flour
2 tbsp instant coffee powder

Chocolate Glaze

1/2 cup semi sweet chocolate chips
1/4 cup unsalted butter,room temperature
3 tbsp chocolate rice


Methods


For Chocolate Batter

Preheat oven at 350'F or 177'C and grease bundt cake pan with butter. Lightly dust the pan with flour to cover every hook and nook of the pan. Remove excess flour and keep the prepared pan aside.

Simmer water in a pan, add chocolate in a bowl and melt the chocolate. Place the bowl over the simmering water by making sure the bowl doesn't touch the water. Stir until chocolate melted. Remove from heat and add coffee powder. Stir and keep aside.

Using a hand mixture,beat sugar, egg and milk for 1 minutes. Lower the speed and add flour. Beat to combine. Beat in the chocolate-coffee mixture and keep aside.

Sift flour and baking powder. Keep aside.

For Peanut Butter Batter

In another bowl using the hand mixture, beat the eggs,granulated white sugar and peanut butter. Add the vanilla extract and salt.

Add the flour mixture and milk in batches. Always starts with flour then milk flour, milk and ends with flour. Beat till combine. Keep aside

Pour half of the peanut butter batter into the prepared bundt pan, layer with prepared chocolate mixture. Top with remaining peanut butter batter.

Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the cake comes out clean.

Remove from oven and cool on the pan for 15 minutes before transferring the cake onto a wire rack to cool completely.

For Chocolate Glaze

Boil water in a pot and place the chocolate chips in a bowl. Place the bowl over the simmering pot and stir the chocolate and butter till melted.

Remove from heat and let it to cool.

Drizzle the chocolate glaze on the bundt cake and sprinkle with chocolate rice. Let the chocolate set for 15-20 minutes

Slice and enjoy

Notes

• When using bundt pan for baking, grease the pan with butter and coat generously with flour to cover every nook of the pan. Dust off excess flour. This step is important to avoid the cake to stick to the pan and comes out smoothly when transferring to the serving plate/cake stand. 

Rose Water And Cardamom Cake

I wanted to bake something exotic for a wonderful woman in my life...my MOTHER. I baked this beautiful rose water and cardamom cake for the queen of my heart. While i was busy scratching my head with what to bake, i came across of rose water and cardamom powder i bought from Jaipur during my North India tour in March. Everytime i opened the cardamom powder jar, the memory of Jaipur and their famous spice market will come into my mind.

What i love in this gorgeous looking cake is the aromatic fragrance of rose water and cardamom powder. They add wonderful flavor to the cake and taste absolutely divine. The chopped almonds add crunchiness to the cake. This cake doesn't require fancy toppings or icing, simply dust with powdered sugar and sprinkle with dried rose petals to impress your guest. As for me, my mother loved the cake so much and seeing the big smile on her face, made my day.

Ingredients

2 1/2 cups all purpose flour
2/3 cup unsalted butter, room temperature
3/4 cup brown sugar
1/2 cup chopped almonds
1 cup whole milk,room temperature
2 eggs, room temperature
1 1/4 tbsp baking powder
1 1/3 tsp rose water
1-2 drops rose essence
1 1/3 tsp cardamom powder
1/3 tsp salt


For Granishing

2  tbsp confectioners sugar
Rose buds


Methods

In a bowl, sift together all purpose flour, baking powder and salt. Keep aside

Using a stand/hand mixer, beat together brown sugar,butter and eggs until smooth and fluffy.

Add rose water and rose essence. Beat for another 30 seconds.

Reduce speed to low and add the flour mixture  followed by milk in batches. Start with 1/3 flour then 1/2 of the milk, 1/3 flour and the remaining milk and the last batch of flour. Beat in between every additions.

Using a spatula, fold in the chopped almonds.

Pour the batter into a prepared baking pan and bake at 350'F or 177'C for 40-45 minutes or until a skewer inserted in the center of the cake comes out clean.

Remove from oven and cool in the pan for 15 minutes.

Transfer on wire rack and cool completely.

Dust with confectioners sugar and dried rose buds

Slice and enjoy.

Blueberry Oatmeal Breakfast Smoothie

If you are looking for a healthy smoothie to start your morning, this blueberry oatmeal smoothie are sure to satisfy your needs. Packed with fiber and berry goodness this filling smoothie can be prepared in jiffy. Fresh or frozen blueberries are good to go with this delicious and creamy smoothie. Blueberry are known as super berry and packed with antioxidant properties which help to fight free radicals. Lightly sweetened with honey to enhance the flavor...you can subtitute with honey with maple syrup to suit your taste. Make a big glass today and enjoy the health benefit of this gorgeous purple/blue smoothie.

Ingredients

1 1/3 cup milk
1/4 cup rolled oats
1/2 cup blueberries
1 tsp honey
3-4 ice cubes

Methods

Pulse oats in a blender till fine.

Add blueberries, honey,milk and ice cubes. Blend till smooth.

Pour into serving glass and serve immediately

Osmania Biscuits

Osmania biscuits or Karachi bakery biscuits are well known biscuits in Hyderabad. Usually serve along Iranian chai are favourite for many Hyderabad folks. They simply dunk the biscuits in a rich and creamy chai to satisfy their palate.

The thick and mildly sweetened Osmania biscuits gain its name from the last ruler of Hyderabad Mir Osman Ali Khan. I love the way the custard and ghee play their part in this famous biscuits. Its crispy outer and soft interior are perfect on every bite. If you noticed, i didn't add vanilla extract into the cookie dough as, aromatic cardamom powder did the job well enough for me. The highlight of this biscuit is their saffron soaked milk wash instead of regular egg wash. The saffron lends a gorgeous yellow colur and exotic flavor to the baked cookies. The cookies are good for one or two weeks by storing in an airtight container. 

Ingredients

1 cup all purpose flour

1/2 cup confectioners sugar

1/2 cup butter,room temperature

1 tbsp ghee/clarified butter

1 tbsp custard powder

1/2 tsp cardamom powder

1 tbsp milk powder

1/4 tsp baking powder

1/4 tsp salt

1 1/2 tbsp milk

For Milk Wash

1/4 cup milk

8-10 saffron strands

Methods

Soak saffron strands in 1/2 cup milk. Keep aside.

Line a baking pan with parchment paper. Keep aside.

In a bowl, combine all purpose flour,custard powder,baking powder,cardamom powder,milk powder and salt. Stir to mix.

In another large bowl, using a spatula, cream butter and confectioners sugar. 

Add the flour mixture and mix. Add the ghee/clarified butter and knead the mixture into a soft dough.

Roll out the dough with rolling pin into 1/2 inch of thickness and cut with cookie cutter. Arrange on the prepared baking pan.

Brush each cookies with saffron soaked milk.

Preheat oven at 185'C or 350'F and bake for 12-15 minutes.

Remove from oven and cool on baking pan before transferring to a wire rack to cook completely.

Mushroom Puloa

Mushroom puloa is one of the easiest recepi to make with left over rice. Each grain of rice burst with flavor and well spiced in this simple recepi. The button mushroom adds meaty texture to this one pot meal. This is a great idea to use left over rice and turn them into a delectable dish.Serve the rice with paneer gravy and raita for vegetarian delight or with chicken gravy for a tempting non-veg meal. Next time, when you have some left over rice spiced them up with this gorgeous mushroom pulao.

Ingredients

1 cup cooked rice
1/3 cup button mushroom,cleaned and sliced
1 small onion
2 cloves
1 star anise
1 green chillies,chopped
1 tsp ginger garlic paste
1/2 tsp garam masala
1/3 coriander powder
1/3 tsp cumin seeds
1 tbsp oil
Salt to taste


Methods

Heat oil in a pan, add cumin seeds,star anise and onion. Add ginger garlic paste and chopped chillies. Saute for 2-3 minutes.

Add sliced mushrooms and saute till mushroom softens. Add garam masala and coriander powder. Saute till raw smell leaves.

Season with salt and stir. Add the cooked rice and stir well till combine

Remove from heat and transfer to a serving plate

Individual Strawberry Trifle

If you are looking for a shortcut way of preparing individual no bake strawberry trifle....look nowhere. You are at the right place. I love trifle for their polished look and taste but, that not the case with my girls. I'm not sure why they are not fond of trifles no matter how you make it, they'll just pass it on. Having that in mind i always, prefer to go for individual trifles so that i skipped the big trifle bowl and nothing go to waste.

Everytime i make trifles i'm impress with the look...who doesn't? Beautiful layers of rich pound cake, softly whipped cream and topped with fresh berries is absolutely stunning. Ok, enough of the look just talk about the flavours that goes into this gorgeous strawberry trifle. Each time u dive in you spoon into the trifle glass, you gonna scoop out some goodness of buttery pound cake, laced with vanilla scented pillowy whipped cream. The vibrant fresh berries are juicy enough to burst into your mouth.Very easy dump-in recepi that will leave your guest thinking they are having dessert made by a profesional chef.

Ingredients

2 cups strawberries, sliced
3 cups pound cake,diced
1 pint heavy whipping cream
3 tbsp granulated white sugar
1 tbsp vanilla extract

Garnishing

Sliced strawberries


Methods

In a stand or hand mixer, beat together cream.sugar an vanilla extract until soft peaks

In trifle glass or serving glass, add a layer of the diced pound cake. Divide equally into the prepared glasses.

Top a layer of the whipped cream and top with a layer of sliced strawberries.

Repeat the process with remaining ingredients.

Garnish with sliced strawberries.

Serve immediately

Apple Rose Pastry

Lets get baking with apple and puff pastry. Don't let the polished image of the pastry cheat you...it might look difficult and only comes handy for masterchef but trust me, this is one easy peasy recepi to bake off. This apple rose pastry made of softened apple slices arranged on puff pastry strips and baked on muffin tin to resemble the shape of red roses. You can bake them on individual ramekins as well to serve to you guests during a dinner party so that each will have their own individually prepared baked roses.

To soften the apples, you can use stovetop method in case, there's no microwave available. Simply, add water,apple slices and lemon juice in a pan. Cook on low for 3-4 minutes until the apple slices soften and pliable to roll. The buttery and flaky puff pastry lined with cinnamon apricot jam and topped with sweet apple slices. One can't go wrong with the combination of cinnamon and apples. Bake this gourmet apple rose pastry today and impress your family and friends.

Ingredients

2 sheets of frozen puff pastry,thawed
3 red apples
2 tbsp of lemon juice
5 tbsp apricot jam
5 tbsp water
1/2 tsp cinnamon powder
2 tsbp granulated white sugar

For Dusting

1 tbsp confectioners sugar


Methods

Fill large bowl with half full of water. Add the lemon juice and stir. Keep aside.

In a small bowl add apricot jam,white sugar and cinnamon powder. Mix to combine and keep aside.

Wash and core the apples to remove the seeds. Cut the apples into thin slices.

Dump the apple slices into  surface the prepared water bowl and microwave for 4-5 minutes until the apple slices lightly soften.

Remove from the microwave and drain the water.

Dust a clean working surface with flour and using a rolling pin, roll the thawed puff pastry sheets to lightly flatten them.

Cut each pastry into 6 equal slices. Scoop apricot jam mixture onto each pastry slices.

Arrange the apple slices and fold the pastry in half lenghtwise and roll them up from one end to another.

Place rolled apple pastry in a greased 12 holes muffin tin.

Continue with the remaining apple slices and pastry sheets

Bake at 375'F or 190'C for about 40-45 minutes.

Remove from oven and cool on wire rack.

Dust with confectioners sugar and enjoy

Jam Filled Muffins

This Jam filled muffins are actually a basic recepi and can be prepared in a simple and easy way without the use of fancy ingredients or utensils. Home cooked jam works wonderful with this recepi but due to my hectic schedule i opted for a shortcut version by using store bought jam which is as great as it is. For a best result try to use good quality fruit jam.

Jam filled muffin are an ideal choice for breakfast. The jam reminds me of fruit jam smeared bread toast we usually have for breakfast. I used raspberry jam for the filling...you can use jam of your preference or even marmalade works wonder as a filling in this slightly sweet and soft muffin. Its moist and comes with surprise filling of fruit jam. The perfect combo for a weekday breakfast

Ingredients

3/4 cups all purpose flour
1/2 cup jam(of your preference)
1/2 cup granulated white sugar
1/3 cup butter,room temperature
2/3 cup milk,room temperature
2 eggs,room temperature
1 tbsp baking powder
1/2 tsp salt
1 tsp grated lemon peels


Methods

Preheat oven at 400'F or 204'C. Greased 12 holes muffin tin and keep aside.

In a large bowl, combine flour,baking powder,salt and sugar. Keep aside

In another bowl, beat eggs,milk and butter. Add grated lemon peels.

Add the flour mixture in the egg mixture and stir to combine.

Spoon 1 1/2 tbsp batter into the greased muffin hole, top with 1 tsp jam. Cover the jam with 1 tbsp of batter. Continue with remaining batter and jam.

Bake for 20-25 minutes. Remove from oven and cool on the muffin tin.

Transfer the muffins into wire rack and cool completely.

Serve and enjoy.

Raisin And Walnut Rye Bread

Baking your own bread is some kind of "theraphy' not sure for others but for me the kneading and proofing of dough, is absolutely soothing. Baking bread is easy except, the waiting time for the dough to rise. If you are a patience person you'll be rewarded but, if you are like me those ticking of clock are a torture. I admit i'm not a patience person but, somehow i'm forced to wait when it comes to bread making. The more time you give for the dough to rise, the more air pockets you gonna get in your bread which makes the bread soft and fluffy. So, with that much wonderful end result i don't have much choice aren't i?

 Today, its all about raisin studded rye bread. Its light,chewy,rich and nutty flavor are simply irresistible. I love the earthy flavor of rye which compliments well with the richness of molases. Feel free to use golden or dark raisins in the dough and as for me, i used dark raisins for their sweetness. I dumped in chopped walnuts...you can use any nuts of your preferences. This bread are good to enjoy on its own or slather with generous amount of your favourite fruit jam to savour. I made honey toast with the leftover bread for the next morning breakfast as well.

Ingredients

1 cup rye flour
1 1/4 cups bread flour
3/4 cup warm water
1 tbsp active yeast
1 tbsp caraway seeds
1 tbsp butter
1/2 cup chopped walnuts,toasted
1/2 cup golden/black raisins
1/4 cup molases
1 tsp salt
1 tbsp bread flour, for dusting


Methods

In a large bowl, combine bread flour,rye flour,yeast,molases,salt and water. Knead until softens for approximately 12-15 minutes.

Place the dough in a large greased bowl. Cover with damp clean kitchen towel and place in a warm place for the dough to rise for about 1 1/2 or 2 hours.

Punch down the dough and knead in the chopped walnuts and raisins.

Knead the dough into desired shape or into a loaf. Place in a loaf pan(if any) or place the dough on a baking tray lined with parchment paper.

Cover the dough with damp kitchen towel and place in a warm place to rise for about 1-2 hours.

Preheat oven at 200'C or 392'F, dust the dough with 1 tbsp bread flour and bake the dough for 30-35 minutes.

Remove from oven and cool on the pan/tray.

Transfer the bread from the pan/tray to a wirerack to cool completely

Slice and enjoy

Creamy Rice Phirni

North Indians are popular with their varieties of phirni or pudding which is a must during weddings or special occasions. North Indian desserts are known for their richness and sweetness. They love their desserts to the core. One of such lovable dessert of North Indians are rice phirni or rice pudding.

This creamy and rich desserts made of ground rice are easy to prepare with very little ingredients we have in our pantry. The rice based Indian pudding has a creamy and rich texture and enhanced with the natural flavors of cardamom and rose water. This milk based rice pudding melt in your mouth with added crunchiness from the almonds. I didn't add saffron strands into my rice phirni but you wish, you are more than welcome to add them soaked in little warm milk. That will give the phirni a hue of yellow colour but i prefer my rice phini to stay in white. Phirni are best to enjoy chilled.

Ingredients

1/4 cup basmati rice
1 litre full cream milk
7 cardamom pods, crushed
20-22 almonds,blanched and peeled
3/4 cup granulated white sugar
1 tsp rose water


Methods

Rinse rice and drain them. Keep aside.

In a coffee grinder, grind the rice to resemble fine semolina. Set aside.

Boil milk in a thick bottomed pan. Reduce heat to medium and stir in the ground rice into the milk. Add sugar and stir well.

Reduce heat to low and cook the ground rice for about 10-15 minutes by stirring in between.

Add the crushed cardamoms and almonds.

Cook for another 5-6 minutes or till the phirni thickens. Turn off heat.

Add the rose water and stir.

Pour into a bowl and garnish with almond slivers.

Cool the phirni to room temperature and refrigerate for an hour to chill.

Enjoy phirni chilled

Blueberry Muffins

Right here in Malaysia, we can get blueberries all year around...fresh,frozen,canned berries are easily available in supermarket or hypermarket. Those little charming blueberries are good to eat as it is or be flexible to add them into your smoothies,salads,cake filling,pancake or the ever famous blueberry muffin. Eventhough, i had tried them in my salads and smoothies, i'm yet to dump them into a flour batter. Believe me or not, with so much easily available blueberries i haven't thought of making easy peasy blueberry pancake for myself. I shall try them on my pancake next time though. As for today, let me share with you another popular blueberry in batter...blueberry muffin.

This recepi calls for sour cream which lends a soft and fluffy muffins as i'm not in mood for a dense and heavy muffins for my breakfast. The purpose of tossing flour to the fresh berries are to avoid the berries from sinking into the bottom of the muffin while baking. That's a big NO when it comes to baking with fruits or berries.We are looking for the berries to pop inside our mouth on each bite. I didn't glaze my muffins with special glazing as the blueberries are juicy enough for me to forget all those fancy glazing. Overall. i had a satisfying berry popping blueberry muffins for a berry goodness breakfast.

Ingredients

2 1/2 cups all purpose flour
1 1/2 cup sour cream
8 tbsp butter,melted
2 large eggs,room temperature
1 1/2 cup blueberries
1 cup granulated white sugar
1 tbsp baking powder
1 tsp vanilla extract
1 tsp lemon zest
2 tbsp milk
1/2 tsp salt

Methods

In a bowl, sprinkle 1 tbsp of flour over the blueberries and toss until the berries are well coated.

Preheat oven at 400'F or 204'C. Line a 12 hole muffin tin with cupcake/muffin liners. Set aside.

In a bowl, whisk together flour,baking powder and salt. Keep aside.

Using a hand/stand mixer, beat together sugar,eggs,milk,melted butter and sour cream until smooth and creamy. Add the lemon zest and vanilla extract. Beat to combine.

Gradually, add the flour mixture into the wet ingredients in 2 batches. Mix the flour mixtures just to combine. Do not over mix the batter.

Fold in the blueberries into the batter. Using an ice cream scope, divide the batter equally into the prepared muffin liners.

Bake for 20 minutes. Remove from oven and cool on pan for 2-3 minutes. Transfer the muffins to cool completely on wire rack.

Enjoy

Notes

By coating flour over the blueberries, it prevents from the berries sinking on the bottom of the muffin while baking.

Sabudana Vada/Sago Vadai

Vada is a favourite snack for Indians and gradually becoming popular tea time snack worldwide. Who could resist deep fried patties along a hot piping glass of tea over a chat. Vada or vadai is an Indian origin snack usually made with dhal which, could be found in almost all roadside tea stalls and it makes a great companion over a rich milky chai.

I was thinking of making sabudana/sago pearls vada for quite sometimes, until i come across of half bottle leftover sago pearls in my pantry. Since i was in no mood to use them for a sweet dessert, my long time due sabudana vada came to mind. With all the ingredients one could find in the kitchen, i started with some chopping and mashing ingredients to throw into my sago batter. Fiery chilly, sweet onion and fresh coriander add texture and flavor to the delicious vada. Deep fried to perfection the sabudana vada are crispy in the outside and spongy inside. Serve hot with a glass of chai and enjoy vada its best.

Ingredients

1/2 cup sabudana/sago pearls
1/4 cup peanuts
2 medium potatoes
2 green chillies,chopped
1 medium onion,chopped
1/2 inch ginger,chopped
3 tbsp chopped coriander leaves
1 tsp cumin seeds
1 1/2 tsp lemon juice
Pinch of asofeatida powder
Salt to taste


Methods

Wash and soak sabudana/sago pearls for 2-3 hours. Drain them completely and keep aside.

Meanwhile, dry roast the peanuts and cool them before powdered them coarsely

Boil potatoes and mashed them finely.

In a bowl. combine sabudana/sago, chopped coriander,chopped onion,chopped ginger,mashed potatoes,cumin seeds.powdered peanuts,salt,asofeatida powder and lemon juice. Mix well.

Divide into 10-12 equal sized balls and flatten the balls to make patties.

Heat oil in a kadai/wok and deep fryover a medium flame until golden for approximately 3-4 minutes each sides

Drain using a kitchen towel

Serve hot with a good cup of chai

Lagan Nu Custard

Finally, i'm back with my blogging. Been missing for more than a month from blogging world for a much deserve long holiday in South India. The 2 weeks holiday rejuvanated me with more energy and more delicious food of course, For a food blogger holiday means food...food and more food. I hope to share all those delicious mouth watering South Indian delicacies i tasted along  the 2 weeks in my blog soon. Can't wait to try them in my own kitchen and share them with all of you. As fot today, let us travel to Persia to savour their must to have for wedding dessert.

A baked milk and egg custard known as Lagan Nu Custard usually serve in Persian wedding. No Persian wedding complete without this rich and creamy custard. The milk soaked bread add texture to the smooth eggy custard. The gorgeous colur from the saffron add a special touch to this delicious custard recepi. Aromatic spices added into the custard which gives the dessert its sweet and delicate taste. You can bake in 9 inch baking if ramekins are not available. The custard are too good to enjoy warm or chilled.

Ingredients

2 cups milk
2 large slices white bread(edges trimmed and soaked in lttle milk to soften)
1 can evaporated milk
1 can condensed milk
4 large eggs
1 tsp vanilla extract
1 pinch grated nutmeg
4 cardamom pods,crushed
1/2 cup granulated white sugar
1/2 cup cream
1 pinch of saffron (steep in 2 tbsp water)


For Garnishing

Slivered almonds
Strawberries


Methods

Grease 6 ramekins and place in a baking tray.

In a bowl, beat eggs and add milk,evaporated milk,condensed milk,sugar,cream,nutmeg,cardamom,soaked saffron and vanilla extract.

Add the soaked bread the milk mixture.

Divide the batter equally into prepared ramekins. Garnish with slivered almonds.

Pour hot water into the baking tray about for about 1/2 inch.

Bake in preheated oven for about 35-40 minutes.

Remove from oven and garnish with strawberries.