This one’s for the basic AF dad who has a hard time sharing or deciding what he likes, vanilla never goes out of style or rather has universal appeal. It is such a seamless flavor that it is used in many desserts and you barely detect it. Prepare these vanilla desserts for your dad and celebrate the man in your life who has always silently been there just like vanilla, almost undetected, adding depth to desserts, or rather your life. There’s also two mini desserts that have eggs in them but you can turn it into an eggless vanilla cupcake recipe by using yogurt or thick buttermilk.
1. Custard Cake
Ingredients
- 115 gm unsalted butter, melted and cooled slightly
- 500ml milk, warm
- 150 gm powdered sugar
- 4 eggs, separated
- 1 tbsp water
- 125 gm flour
- 2 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 165°C and take a 8×8 inch baking dish, lightly grease and set aside.
- Take the egg whites in a bowl, whisk rapidly, till stiff peaks form, then set aside.
- In another bowl, take the egg yolks and powdered sugar, whisk rapidly until its pale yellow. Add the melted butter next and the tablespoon of water and mix again.
- Now, add the flour and use a spatula to combine. Next, add the milk and vanilla extract, mixing as you add.
- Divide the egg whites into three and add them to the yolks bowl. Fold it into the bowl.
- Pour into the grease baking dish and bake for 40 minutes. You can cover with an aluminium foil if the top starts browning quickly. Check with a toothpick inserted into the cake’s centre and if crumbs cling to it, or it’s wet, bake for another 15-20 minutes.
- Let the cake cool before dusting it with powdered sugar. The cake will be jiggly because of the custard. Cut into pieces and serve or pack for the hamper.
2. Vanilla Cupcakes
(Makes 12 cupcakes)
Ingredients
- 125 gm all-purpose flour
- 1 ¼ tsp baking powder
- ⅛ tsp salt
- 2 eggs, room temperature
- 170 gm sugar
- 60 gm unsalted butter, cut into small cubes
- 120 ml milk
- 2 tsp vanilla extract
- 1 1/2 tsp vegetable oil
Instructions
- Preheat the oven to 180°C, and liberally grease your muffin tin, then put paper liners into them.
- Take a bowl and mix flour, baking powder, and salt. Set aside.
- Take a saucepan, pour milk and add the butter and heat until the butter dissolves. Do not let the milk bubble, foaming at the sides is fine.
- Take a large bowl and crack the eggs into them. Using an electric whisk, set it to medium speed and beat the eggs.
- Then add the sugar, increase the speed and beat until it triples in volume and is airy.
- Once the eggs are done, take ⅓ of the flour and sprinkle it over the voluminous eggs. On low speed beat again for a few seconds until combined.
- Add half of the remaining flour as before and repeat. Do it for the remaining flour and repeat.
- Add hot milk, vanilla essence, and oil into a bowl. Scoop out ¾ of the batter and add it into this bowl. Whisk to mix to form a frothy and thick liquid.
- Add this liquid to the remaining egg batter and on low speed mix using the electric whisk.
- Fill up the muffin tray with the batter until ⅔ full and bake for 20 minutes. Check with a toothpick inserted in the center for doneness.
3. Vanilla Pudding
(Makes 4 servings)
Ingredients
- 100 gm sugar
- 25 gm cornflour
- 720 ml milk
- 3 egg yolks
- 1 ½ tsp vanilla extract
- 45 gm salted butter
Instructions
- Take a saucepan, add sugar, cornstarch and pour the milk into it. Heat on medium flame and stir constantly and bring to a boil.
- It'll be done once the liquid becomes thick and coats the back of a wooden spoon. Remove from heat when it's that thick.
- Take a bowl, add the egg yolks and vigorously whisk. Then add 1 tablespoon of the hot milk. Continue whisking, adding the milk 1 tablespoon at a time until the eggs are warm.
- Put the leftover milk on medium heat and whisk in the warm egg mixture.
- Bring to a boil while you constantly stir the pot or pan. Do this for 1 more minute.
- Take the pudding off the heat and add butter and vanilla to it. Give it a stir to incorporate.
- This is optional, but you can strain the pudding for a silky texture.
- Divide into 4 serving glasses or bowls or pour into a big bowl. Cover the surface with plastic film and refrigerate for a couple of hours.