make ahead recipes

This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it&#039;s a great recipe to make ahead!EASY RECIPE -  Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).

Sous Vide Creme Brulee Recipe

tbsp vanilla extract (or 1 vanilla bean

sugar

salt

bourbon (optional)

whipping cream (35% fat content)

Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a paste.

Add the cream and whisk to combine. Stir until the sugar has dissolved competely.

OPTIONAL - Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).

The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.

Portion the custard into 6 half pint jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren&#039;t closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this).

Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F/ 82°C. Start the sous vide.

Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.

When the circulator reaches the set temperature, start timing the cook time for 1 hour.

After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).

Let the custards cool completely to room temperature.

Transfer the jars into the fridge and let them chill over night.

You may have to gently pry the lids off the jars with a spoon to break the seal, when you&#039;re ready to serve them.

Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).

Serving

Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.

Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble and turn from a light golden to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat will make the custard curdle.

Let the caramelized sugar cool down (just a minute or two), and the sugar should be hard to the touch. Serve immediately.

Blow torch method

In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).

Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.

Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.

As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour about 1 - 2 tsp of caramel over the custard, and return the pan to the stove that’s still warm (but switched off). You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.

Quickly swirl the creme brulee dish to distribute the caramel evenly on the surface. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.

When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.

Stove top caramel method

Overnight ube bread rolls made with soft, fluffy Japanese milk bread, and swirls of sweet ube halaya. Perfect for breakfast or brunch! Topped with a sweet and salty coconut glaze for a delicious treat!EASY - Make the recipe even easier by using store-bought ube jam. There is also an option to make overnight rolls for convenience. There is at least one overnight proof time in the recipe (two for an overnight roll version). US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric weight measurements using the toggle button below the ingredient list.

Overnight Ube Bread Rolls

recipe Japanese milk bread dough

½ cups ube halaya (you can make the ube halaya with sweet potatoes

Egg wash

confectioner's sugar

coconut cream

½ tsp fine sea salt (or more if you prefer)

Overnight ube bread rolls

You can use store-bought ube halaya, or make homemade ube halaya according to this recipe.

If you can&#039;t find frozen ube or fresh ube, you can make this with purple sweet potatoes or regular sweet potatoes as well.

Ube halaya can be made a few days ahead of time.

If the jam seems a bit too stiff before spreading it on the dough, you can warm it up slightly (in the microwave) to make it more spreadable.

Ube halaya

Make the dough according to this recipe.

Once the dough is kneaded, instead of the first room temperature proof mentioned in the above recipe, cover the dough bowl with plastic wrap and let it rise overnight in the fridge.

Japanese milk bread dough

Prep a 9 x 9 inch square pan by lining it with parchment paper with an overhang. Butter and flour any surfaces that are not covered by parchment paper.

The following day, turn out the dough onto a lightly floured work surface, and deflate gently.

Shape the dough into a square, and roll it out while maintaining the square shape. The final square should be about 15 - 16 inches on each side.

Spread an even layer of ube jam over the dough, leaving a one inch border along one end.

Now roll up the dough towards that end with the border. Make sure the spiral is tight.

Once rolled up, pinch the seam to seal. Then gently roll the tube again on your work surface to make sure the thickness is even.

Slice off the two ends of the dough with a sharp knife or unflavored dental floss.

Divide the tube of dough into 9 equal pieces (using a sharp knife or dental floss).

Place the ube rolls in the prepared square pan (3 x 3 configuration). Cover the pan with plastic wrap.

If you want to bake them on the same day, let the rolls proof in a warm place until doubled in size, and the rolls are making contact with each other. This can take as little as 45 minutes (in a warm area) or up to 2 hours (in cold conditions).

Swirled ube bread rolls

If you want to bake these the next morning, cover the pan and let the ube rolls sit in the fridge overnight.

The following morning, remove the pan from the fridge. The rolls would have proofed to some degree overnight in the fridge. Preheat the oven to 350°F / 180°C.

Let the rolls come to room temperature and proof until they have doubled in size, or the sides of the rolls are touching.

Once proofed, brush the top with an egg wash, or milk, or melted butter.

Bake in preheated oven for about 30 - 40 minutes, or until the bread has an internal temperature of about 190°F, and golden brown in color on top.

Remove from the oven and let them cool slightly.

Turn the rolls out onto a cooling rack. Serve while warm or at room temperature.

Optional - dust the rolls with confectioner&#039;s sugar, or top them with coconut cream, or drizzle them with the sweet and salty coconut glaze (recipe below).

Place the confectioner’s sugar in a bowl.

Dissolve the salt in 4 tbsp of the coconut cream, and add that to the glaze. Whisk to combine.

If you&#039;d like the glaze to have more coconut flavor, and/or be runnier, add the rest of the coconut cream.

If you&#039;d like the glaze to have a more salty flavor, you can add more salt (which is what I do).

Drizzle over warm ube bread rolls. Enjoy!

Sweet and salty coconut glaze

This recipe for lightened-up Cucumber Dill Greek Yogurt Rotisserie Chicken Salad comes together in less than 10 minutes and tastes like summer in a bowl thanks to crisp cucumber and flavorful herbs. Made with Greek yogurt, it’s a protein-packed salad that will fill you up without making you feel weighed down!

&nbsp;

Cucumber Dill Rotisserie Chicken Salad

rotisserie chicken,

full-fat Greek yogurt

dijon mustard

lemon

green onion, chopped

cucumber,

celery, chopped

fresh parsley, chopped

(dried) dill

sea salt

black pepper

I've already made this salad twice and both times received lots of compliments! It's the perfect healthy salad for summer. I used a bit less parsley the second time as I'm not too fond of that flavor and also did not peel the cucumber for a good source of fiber. Thanks for sharing!
-longtime reader

Love it! Greek yogurt gives it yummy,creamy taste.

Finally a delicious, no guilt chicken salad that I can feel good about!

This recipe is so yummy! Very light and love all of the summer flavors.

These molten lava cakes are ready in under 30 minutes with only a 15 minute prep time. Easy, delicious and impressive chocolate desserts that can be made ahead of time and frozen for later too. With gluten free, dairy free and sugar free options.EASY - Perfect dessert for novice bakers. Please use oven mitts to prevent burning hands, when handling baked ramekins, as this needs to be served while still warm. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Chocolate Molten Lava Cakes (Chocolate fondant cakes)

oz semisweet chocolate chips (55% cocoa content, approximately 1 cup + 3 tbsp)

oz unsalted butter

tbsp vanilla extract

2.3 oz white sugar (about ⅓ cup)

eggs

egg yolks (from large eggs)

flour

butter and cocoa powder to dust ramekins

Confectioner’s sugar and berries to serve

Preheat oven to 400°F.

Generously butter four, ½ cup ramekins,  and dust them with cocoa powder. Set aside until needed.

Place the butter, chocolate and salt in a large microwave-safe bowl.

Melt the ingredients in the microwave in 30 second increments, while stirring in between. This should take approximately 60 - 90 seconds. You can also melt the butter and chocolate in a double boiler.

Stir the sugar and vanilla into the warm butter-chocolate mixture.

Next, add the eggs and yolks and whisk them in well. You should end up with a “gloopy” chocolate batter.

Stir in the flour.

Pour the batter into the prepared ramekins. Make sure they are no more than ¾ of the way full, since they will rise as they bake. If you're not baking the cakes right away, cover the ramekins with plastic wrap and freeze/refrigerate for later.&nbsp;

Place the ramekins on a baking tray and transfer the tray into the preheated oven. The cakes will take about 11 minutes to bake in metal ramekins. In glass/porcelain ramekins, they may take about 12 minutes. (See Recipe Notes for baking times for frozen cakes).

When the cakes are done, remove them from the oven, and let them rest for about 30 seconds (no more than a minute).

Using a towel/cloth napkin, turn the cakes out onto serving plates (be careful, as the ramekins will be very hot, and may be slippery too). Tap the top of the ramekin with a spoon to loosen the cake, and gently remove the ramekin to reveal the cake underneath. Serve immediately while the cakes are still warm.&nbsp;

Dust the cakes with confectioner's sugar, and serve with raspberries or strawberries.

Make these Italian Sloppy Joes for an easy dinner night or for your next party! Perfect for holidays or game days, everything can be made ahead of time!

Italian Sloppy Joes

olive oil

beef

pork

onion

bell peppers

garlic

Italian seasoning

beef broth

tomato paste

marinara sauce

Worcestershire sauce

water

mozzarella cheese

brioche

Add the oil to a large skillet over medium heat. Brown the ground beef and the ground pork together, breaking up with a spoon into small crumbles. Cook until no pink remains and then drain any drippings from the skillet.

Add the onion and peppers to the skillet with the meat. Cook for 5 minutes until the onion and peppers have softened, then add the garlic and cook 1 minute longer. Season the mixture with the salt, pepper and Italian seasoning.

Pour in the beef broth, stir and simmer until the broth almost evaporates. Stir in the tomato paste and then add the marinara sauce, Worcestershire sauce and water. Bring to a simmer and then cook for 5 minutes, just to warm the filling through.

Add a portion (about 1 heaping cup) of the sloppy joe mixture to the bottom of a bun while it&#8217;s still warm and then top with a slice of mozzarella cheese. The heat from the sloppy joes will melt the cheese but if you want the cheese melted more, just microwave the bottom half of the sandwich for about 15 seconds before serving. Place the top bun on the sandwich and serve.

Slice eggs in half lengthwise; put yolks in a bowl and whites on a plate. Mash yolks with mayonnaise, pesto, ½ tsp salt, and pepper. Spoon or pipe yolk mixture

Pesto Crunch Deviled Eggs

mayonnaise

¼ cup plus 1 Tbsp prepared pesto

tsp kosher salt, divided

tsp pepper

Tbsp butter

panko (Japanese bread crumbs)

parsley

oregano

This is a unique finger food that combines the lightly smoked flavor of Kielbasa sausage with the buttery flavor of puff pastry. The best thing about this food is it quick and easy to make.  You can serve it as an appetizer, and for lunch or dinner.

PUFF PASTRY KIELBASA SAUSAGE ROLL UPS RECIPE

kielbasa sausage (any brand you prefer)

puff pastry

Preheat oven to 425°F. Then spray a baking sheet with nonstick spray or line with parchment paper.

Use a sharp knife and cut the Kielbasa sausage on the horizontal into pieces (approximately 1/2 inch thick). Set the Kiebalsa sausage slices to the side.

Thaw out puff pastry sheets according to product instructions.  When thawed they should be just pliable. Roll them out.

Use a pizza roller or knife to create 2 inches by 1-inch strips of puff pastry.

Roll each Kielbasa sausage slice in a strip of puff pastry and place it on the prepared cookie sheet. The strips of pastry should overlap when rolled and the sausage should just be peaking out of the open ends.

Make the egg wash by mixing one beaten egg with one tablespoon water and brushing it on each slice.

Bake for approximately 10 minutes or until the dough is a light golden brown.

This elegant vegetarian tart made with caramelised onions and nutty cauliflower makes a simple but tasty lunch served with a simple green salad.

Sweet onion and cauliflower tart

onion, sliced

brown sugar

butter

cauliflower, separated into florets

bay leaf

whole milk

wensleydale cheese, grated

pitted black olives, chopped

thyme sprigs, leaves picked

milliliters double cream

For the pastry

plain flour, plus extra to dust

thyme sprigs, leaves picked and roughly chopped

cold butter, cubed

You’ll also need:

23cm fluted tart tin

For the pastry, pulse together the flour, thyme, a pinch of salt and the chilled butter in a food processor to make large crumbs. Sprinkle over 3 tbsp cold water and pulse again to bring the mix together to make a dough – use another tbsp water if it’s a bit dry. (Alternatively you can do this by hand in a mixing bowl – use your fingertips to rub in the butter, then use a dinner knife to mix in the water.) Tip out onto a sheet of cling film, shape into a ball, then wrap the pastry in the cling film and flatten it with your palms to make a disc. Chill the pastry in the fridge for 30 minutes.

Heat a glug of oil in a large frying pan and fry the onion over a low-medium heat for 20 minutes until softened and slightly caramelised. Add a pinch of salt and the sugar and cook for another 5 minutes. Set aside. 3 Meanwhile, in another frying pan (with a lid), heat the butter and fry the cauliflower florets for 5 minutes, turning, until golden. Transfer half to a plate and set aside, then add the bay leaf and milk to the pan and simmer with the lid on for 10 minutes or until tender. Scoop out the cauliflower (discard the bay) and whizz in a food processor with just enough of the cooking liquid to make a purée (or do this in a bowl with a stick blender). Discard the remaining liquid. Pour the pureé into a large jug or bowl and leave to cool.

Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a lightly floured work surface to roughly the thickness of a £1 coin. Carefully use your rolling pin to lift the pastry and unroll it over the tin. Line the base and sides of the tart tin with the pastry, pressing it into the edges and flutes. Trim any excess with a sharp knife, leaving a small overhang. Prick the base a few times with a fork, line the case with foil, then fill with baking beans or uncooked rice. Chill for another 10 minutes.

Bake the tart case for 20 minutes, then remove the foil and baking beans/rice and return to the oven for 6-8 minutes until the pastry is golden and feels sandy to the touch. Take the tart case out of the oven and turn the temperature down to 170°C/150°C fan/gas 3½.

Spoon the cooked onions over the base of the tart and scatter over half the grated cheese (see Know-how), the black olives, the reserved cauliflower florets and the thyme leaves. Beat the eggs and cream into the cooled cauliflower purée, season with black pepper, then put the tart case on a baking sheet on an oven shelf and pour in the egg mixture. Scatter over the remaining cheese and bake for 30 minutes until golden and the filling has set. Serve warm.

This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread

Walkers' wild mushroom, bacon & barley broth

pack bacon lardons

onions

carrots

celery

rosemary and thyme

pack dried porcini or dried mixed wild mushrooms

glass white wine

chicken stock

pearl barley

spring greens cabbage

Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.

Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.

Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.

When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.

BBQ Ribs Sandwiches are a delicious make ahead dinner recipe that the whole family will love! These sandwiches are also great for game days and parties!

Top 18 make ahead recipes recipes from across the web

The most viewed make ahead recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sous Vide Creme Brulee Recipe

Overnight Ube Bread Rolls

Cucumber Dill Rotisserie Chicken Sa...

Chocolate Molten Lava Cakes (Chocol...

Italian Sloppy Joes

Pesto Crunch Deviled Eggs

PUFF PASTRY KIELBASA SAUSAGE ROLL U...

Sweet onion and cauliflower tart

Walkers' wild mushroom, bacon & bar...

BBQ Rib Sandwich

Delicious Coleslaw Recipe with Crea...

Italian Sub Salad

Amish Breakfast Casserole

Whipped Shortbread Spritz Cookies

Green Onion Nan With Yogurt-Mint Ch...

Rice Salad With Greens and Beans

Pizza Pasta Salad

Steel-Cut Oats With Kimchi

Top 18 make ahead recipes recipes from across the web

The most viewed make ahead recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Creme Brulee Recipe

Overnight Ube Bread Rolls

Cucumber Dill Rotisserie Chicken Sa...

Chocolate Molten Lava Cakes (Chocol...

Italian Sloppy Joes

Pesto Crunch Deviled Eggs

PUFF PASTRY KIELBASA SAUSAGE ROLL U...

Sweet onion and cauliflower tart

Walkers' wild mushroom, bacon & bar...

BBQ Rib Sandwich

Delicious Coleslaw Recipe with Crea...

Italian Sub Salad

Amish Breakfast Casserole

Whipped Shortbread Spritz Cookies

Green Onion Nan With Yogurt-Mint Ch...

Rice Salad With Greens and Beans

Pizza Pasta Salad

Steel-Cut Oats With Kimchi

The most viewed make ahead recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine