Creme brulee with blackberries - Crema de zahar ars cu mure - Creme brulee con more

How to make :
Ingredients : 400 gr black berries, 6 eggs,750 ml milk, 200 gr sugar,1 tsp vanilla.
Mix together eggs with 100 gr sugar,vanilla and the milk.
Caramelize 100 gr sugar into a fry pan.Pour the sugar into a baking try,add the blackberries,then the mix of the eggs.Bake into the oven at 2000 C for 40 -45 min.
Allow to cool in the fridge for 2 hours before serving.

Apricot and physalis cake - Tort caise si physalis - Torta con albiccoche e physalis

How to make:
Ingredients : 1 base vanilla sponge cake,1 tin of apricot compote,100 gr physalis fruits,100 ml whipped cream,200 gr toffee.
Decorate with apricots halves and physalis fruits.
Pour the juice from the apricot compote over the vanilla base.Spread the whipped cream then add the caramel/toffee,arrange the apricot halves and physalis fruits and chill for 2 hours before serving.

Toffee : 100 gr butter,100 gr brown sugar,395 gr condensed milk.Melt the butter and sugar into a non-stick pan over a low heat,stirring all the time until the sugar has dissolved,add the condensed milk and bring to a rapid boil for about a minute,stirring all the time for a thick golden caramel.

Chocolate and caramel cake - Prajitura cu ciocolata si caramel - Dolce al cioccolato e caramel

 How to make :
Base is similar with the base of Carol fondant cake.
Filling : dark chocolate ganache (dark chocolate and double cream) and caramel toffee(caramelized sugar and double cream ).
Decorate with milk and white chocolate .

Toffee & apricot cake - Tort cu caramel si caise - Torta con caramel e albiccoche

How to make:
Ingredients :
Decorate with 1 tin of apricots halves.
Base : vanilla sponge cake. The recipe is similar with vanilla sponge cake from the "Apricot,lemon and vanilla cake".
Toffee : 100 gr butter,100 gr brown sugar,395 gr condensed milk.Melt the butter and sugar into a non-stick pan over a low heat,stirring all the time until the sugar has dissolved,add the condensed milk and bring to a rapid boil for about a minute,stirring all the time for a thick golden caramel.
Spread the caramel/toffee over the base,arrange the apricot halves over the cake and chill for 2 hours.

Banoffee pie -Prajitura caramel,banane si frisca - Crostata con caramel,banana e panna

How to make: 
Ingredients : 300 gr oats biscuits,60 gr melted butter,3 tbs Irish cream(optional),3 bananas,1 tin of 395 Nestle carnation caramel,300 ml double cream,30 gr dark chocolate.
Preheat the oven to 180 C/fan 160 C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24 cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.Optional you can add 3 tbs of Irish cream.Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream to form soft peaks and spread over the bananas. Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.
If you want to make home made toffee this is the recipe
Toffee : 100 gr butter,100 gr brown sugar,395 gr condensed milk.Melt the butter and sugar into a non-stick pan over a low heat,stirring all the time until the sugar has dissolved,add the condensed milk and bring to a rapid boil for about a minute,stirring all the time for a thick golden caramel.

Creme brulee -Crema de zahar ars

 How to make:
Mix together 6 eggs,150 gr sugar,vanilla,750 ml milk.
Caramelize 150 gr sugar into a fry pan.Pour the sugar into a baking try and add the mix of the eggs.Bake into the oven at 190 C for 40 -45 min. Allow to cool into the fridge,for 2 hours before serving.