FOD 2060

Eggs & Milk

Products   

   
 

Recipes 
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FOD2060 Eggs & Milk Products Recipe Index

Cooked Milk Product 

Vanilla / Chocolate Pudding - Page 3 
Lemon Posset - Page 4 
Creme Brulee - Page 5 
 
Cooked Cheese Product 
Mini Cheesecakes - Page 6 
 
Eggs as Leaveners 
Meringue Kisses - Page 7 
 
Eggs as Binders 
Hamburgers/ Meatballs - Page 8 
 
Eggs as Thickener 
Lava Cakes - Page 9 
Lava Cakes With Coffee Custard Sauce - Page 10 
 
Breakfast/ ​Ethnic Labs 
Pancakes - Page 11 
Waffles - Page 11 
Stewed Apples - Page 11 
French Toast - Page 12 
Crepes - Page 12 
Berry Sauce - Page 13 
Whipped Cream - Page 13 
Egg Recipes - Pages 14 - 21 
2
 Pudding - Vanilla / Chocolate 
 
This recipe calls for the use of a ​double boiler​. Fill the bottom of the pot 
half full with water and put on the burner turner up to high. Make sure 
you do not let the water evaporate or you could wreck the pot.  
 
1. Gather, measure and mix these ingredients together and pour into the 
top of the double boiler: 
300 mL. milk 
75 mL. sugar  
1 egg yolk 
5 mL. vanilla 
1 mL. salt 
 
Chocolate Pudding:   
Add 25 mL cocoa to the cornstarch ​before​ adding the milk to make the 
paste. 
 
2. Mix to make a paste:   
38 mL. cornstarch (measure carefully) 
125 mL. milk 
 
3. Add the paste slowly to the top of the double boiler.   
4. Stir until the mixture thickens.   
5. Cook for an additional 5 minutes to ensure the starch being fully 
cooked.   
6. Pour into serving bowls. 
7. Chill – This recipe tastes much better cold than hot!!! 
 
 
 

3
 Lemon Posset

Ingredients
300 ml double cream
75 mL sugar
1 large lemon, juiced and zest grated (save some zest for the garnish!)

Method
1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and
simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.
2. Pour into 3 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest
before serving. You will have to eat this next class!

   

4
Creme Brulee 
Ingredients:

● 6 egg yolks

● 6 tablespoons white sugar, divided

● ½ teaspoon vanilla extract

● 2 ½ cups heavy cream

● 2 tablespoons brown sugar

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).

2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and
creamy.

3. Pour cream into a saucepan and stir over low heat until it almost comes to boil.

4. Remove the cream from heat immediately.

5. Stir cream into the egg yolk mixture; beat until combined.

6. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture
lightly coats the back of a spoon, about 3 minutes.

7. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

8. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature.
Refrigerate for at least 1 hour or overnight.

9. Preheat oven to broil.

10. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture
evenly over custard.

11. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. 

12. Remove from heat and allow to cool. Refrigerate until custard is set again. 

5
 Mini Cheesecakes 
Ingredients: 
45 mL granulated sugar
1 Egg
4 oz cream cheese (1/2 package), softened
3 mL lemon juice
60 mL Pie Filling
6 Vanilla Cookies/Graham Cracker Crumbs

Directions: 
1. Preheat Oven to 350 degrees Fahrenheit
2. Cream the cheese with electric beaters.
3. Add sugar and egg.
4. Blend in lemon juice.
5. Line the cupcake tray with muffin liners.
6. Place a vanilla cookie at the bottom of the liner.
7. Fill half full with cream cheese mixture
8. Bake 350 degrees Fahrenheit for 15-20 minutes until light brown on the sides and the top
loses its’ shine.
9. Let cool – I recommend freezing then eating the next day as they taste great!
10. Top​ with topping (cherry pie filling/other pie filling)

6
 Meringue Kisses 
 
In order for this lab to be successful, you must make sure that: 
1. All of the equipment that you are working with (Ex// bowls and beaters) are extremely  
clean and free of any grease. 
2. You break the eggs individually into bowls before adding the whites together. 
3. There is absolutely no egg yolk in your egg whites.   
 
Ingredients: 
2 egg whites 
60 ml white sugar 
2.5 ml extract *** see note in #3 
60 ml sugar 
60 ml toffee bits (optional - contains almond) 
 
Directions: 
1. Preheat oven to 250 F. Cover the cookie sheet with parchment or wax paper. 
 
2. Beat eggs whites until very stiff. Add the first 60 ml of sugar very slowly and continue 
beating until the mixture holds it shape. 
 
3. Add the flavoring of your choice. ***Choose one of the following extracts: orange, vanilla, 
almond, peppermint. If using vanilla, then add 5 ml. 
 
4. Fold in​ the second amount of sugar and the toffee pieces. 
 
5. Drop or form into desired shapes on the lined cookie sheet. You can use a bag with a 
clipped corner or a pastry bag to pipe your meringue into cookie shapes. 
 
6. Sprinkle lightly with a bit more white sugar or powdered sugar. Bake 30-35 minutes until 
lightly browned and set.  
 
Remove baked kisses from the paper. If they stick, lay out the paper with the kisses on it on a hot, 

wet towel. Let stand for one minute – the steam will loosen the cookies.

7
 Eggs as Binders
Hamburgers or Meatballs Recipe
Ingredients:
250 g Lean ground beef
5 mL Beef or chicken OXO powder
2.5 mL Garlic Spice/powder
1.5 mL Pepper
60 mL Breadcrumbs
½ Egg (share with another group or just use the whole egg… do NOT waste it!)

Burgers:
Hamburger Buns
Condiments
Toppings

Meatballs
Sauce - plan a sauce you can make on the side or use ketchup.
Make Rice as a side dish? Ask your teacher if you would like to do this.

Make sure you include ALL of the ingredients on your market order that you wish to have.

Directions:
1. Add all the ingredients to the raw hamburger. Mix well. Add a few teaspoons of milk if
the hamburger mixture seems too dry or add a bit more breadcrumbs if the mixture is too
wet.
2. Shape and fry over medium heat. Poke a hole in the middle of each burger while
shaping. Cover pan with a splashguard!
3. Check the middle of one of your hamburger patties to make sure that it is cooked before
you begin eating. Ground Beef should always be cooked fully through to 71 Degrees F.

8
 Chocolate Lava Cake Recipe
Ingredients:

4 squares Bakers semi-sweet chocolate

125 ml butter
250 ml icing sugar
2 eggs
2 egg yolks
90 ml flour
Whipped cream for garnish - ​MUST INCLUDE ON MARKET ORDER
Strawberry for garnish (if available and in season) ​MUST BE ON MARKET ORDER

Directions:
● Preheat oven to 425 F.
● Grease 4 custard cups. Place these cups in a large 9X13 cake pan.
● Microwave the chocolate on high for 20 seconds, and stir & head in 10 second intervals
to prevent the chocolate from burning. Continue just until the butter is melted. Stir with a
whisk or spoon until the chocolate is completely melted.
● Stir in the sugar until well blended.
● Blend in the eggs and yolks with the whisk.
● Stir in the flour.
● Divide the batter between the four cups.
● Bake 13-14 minutes or until the sides are firm, but the centers are soft.
● Let stand for one minute.
● Carefully run a thin knife around the edges of the cake to loosen. Tip over onto a small
plate. Serve immediately with whipped cream garnish.

Whipped cream
½ cup whipping cream
7.5 ml sugar
2.5 ml vanilla.
● Beat until stiff peaks form

9
 Chocolate Lava Cakes with Coffee Custard Sauce

Ingredients:
6 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
50 mL or 3 Tbsp. butter
Pinch of salt

4 large egg yolks

60 mL or 4 Tbsp. sugar
2 large egg whites

Coffee Custard Sauce

Whipped cream to serve with

Directions:
1. Preheat oven to 425° F. Butter four 3/4-cup custard cups. Dust with flour; shake out excess.
Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir until
chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.
2. Beat egg yolks and 45 mL (3 tablespoons) sugar in large bowl until thick and light, about 2
minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg
whites and 15 mL (1 tablespoon) sugar in medium bowl until stiff but not dry. Gently fold
whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
3. Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11
minutes. Transfer baking sheet to rack; cool cakes 1 minute.
4. Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes
onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if
desired.

Serves 4.
Originally published in Bon Appétit, June 1998, originally from The Fish House, Stanley Park, Vancouver

Coffee Custard Sauce

Ingredients:

3 large egg yolks

50 mL (1/4 cup) sugar
250 mL (1 cup) whipping cream
5 mL (1 tsp). instant coffee powder

Directions:
1. Beat the egg yolks and sugar in medium bowl until thick and pale yellow, about 2 minutes. Bring
cream to a simmer in heavy medium saucepan. Gradually whisk the hot cream into the yolk
mixture, then return the mixture to the saucepan. Stir over medium-low heat until sauce thickens
and leaves path on back of spoon when finger is drawn across, about 3 minutes. Make sure you
don’t boil it, or it may curdle.
2. Strain the mixture into a bowl, add coffee powder and stir until dissolved. (If you like, stir in 1-2
Tbsp. ground espresso beans – this is what they do at the restaurant).
3. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead.
Cover and keep refrigerated.)
10
 BREAKFAST MEALS
PANCAKES 
 
Ingredients with Directions: 
1. Do your lab prep. The recipe will make about 10 pancakes. 
2. Combine in a medium bowl: 
375 ml flour 
15 ml sugar 
15 ml baking powder 
2 ml salt
3. Beat in small bowl in this order: 
1 egg 
30 ml oil 
375 ml milk
4. Add the liquid to the dry, and stir just a little bit. A few lumps are desirable. If the batter 
is too thick, add a small bit of milk, and stir again.
5. Drop batter onto lightly greased cooking surface. Turn when bubbles appear on the 
surface and the edges appear dry. Can keep warm in the oven until all are done. 

WAFFLES 
 
Ingredients: 
1 egg, separated 
250 ml milk 
30 ml oil 
250 ml flour 
8 ml baking powder 
1 ml salt 

Method: 
1. Separate the egg. Beat white until stiff and set aside. 
2. Mix egg yolk, milk, oil, flour, baking powder and salt in a medium bowl, and beat 
until smooth. 
3. Fold in whites 
4. Spray waffle iron and preheat. Put batter in the waffle iron. Cook until golden 
brown.   
5. Serve with fresh fruit in season, stewed fruit and whipped cream, or syrup. 

STEWED APPLES
Ingredients:   
500 ml sliced apples 
30 ml water 
30 ml sugar
Directions: 
1. Place ingredients in a small saucepan. Heat slowly over low heat until mixture simmers. 
Stir occasionally. Serve hot over pancakes or waffles. 
11
 
FRENCH TOAST 
Ingredients: 
2 eggs 
125 mL milk 
1 mL vanilla 
Dash cinnamon 
4 slices of bread (stale, if possible) 

Method: 
1. Put eggs, milk, cinnamon and vanilla in a small mixing bowl. 
2. Mix ingredients with a whip. 
3. Pour batter into a shallow dish (glass pie plate). 
4. Dip the bread on both sides until soaked through. 
5. Put a small amount of margarine in a medium skillet and turn on to medium low.   
6. Cook one side on the bread until it is brown, then flip over to cook other side. 

Serve with syrup or icing sugar. 

CREPES WITH BERRY SAUCE AND WHIPPED CREAM 

CREPE BATTER 
Ingredients: 
1 egg 
½ tsp vanilla 
1 1/3 cup milk 
1 Tbsp. Melted margarine 
2 Tbsp. Sugar 
pinch salt 
½ tsp baking powder 
1 cup flour 
¼ tsp cinnamon (optional) 

Directions: 
1. Combine egg, vanilla, milk, and melted margarine together.  
2. Mix all of the wet ingredients and pour into the dry ingredients.  
3. With a whisk, mix batter together.  
4. Lightly grease a smooth frying pan with a little bit of margarine. You only grease the 
pan for the first crepe!!! 
5. Heat the pan until hot at medium heat.  
6. Using a dry ½ cup measure, pour the batter into the pan.  
7. Swirl the batter around the pan until a thin pancake forms.  
8. Brown only on one side. The crepe is done when it is brown on one side and dry on the 
up side. If it is flipped, it will get too crispy to roll.  
9. When done, present with the Berry sauce and Cream. 

12
Strawberry or Blueberry Sauce (or Combo!) 
 
Ingredients:
1 cup frozen fruit 
¼ cup sugar 
½ tsp lemon juice 
¼ cup water 
1 tsp cornstarch  
2 Tbsp water 

Directions: 
1. In a small sauce pan, heat the frozen berries, first amount of water, sugar and lemon 
juice together.  
2. Once berries are thawed, mash them with a potato masher to crush.  
3. Dissolve the cornstarch in the second amount of water and add to the hot berry 
mixture.  
4. Cook until the sauce is thick. 

Whipped Cream 
Ingredients: 
¾ cup whipping cream 
1 Tbsp. Sugar 
½ tsp. vanilla 

Directions: 
1. Combine in a deep bowl.  
2. Using an electric beater, beat vigorously until stiff peak form.  
3. Set in the fridge until ready to use. 

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