Crème Anglaise (vanilla custard sauce) Yield: 375 ml

Ingredients
3.75 nos Egg yolk
75 g Granulated sugar
300 ml Fresh milk
3.75 ml Vanilla essence

Tools and equipments

Stainless steel bowl, hand mixer, cooking pot, wooden spoon and wire whisk.

Procedure
1. Combine egg yolk and granulated sugar in a bowl of a mixer. Beat with the whip attachment
until thick and light.
2. Scald the milk in a double boiler (just below simmering).
3. With the mixer running at low speed, gradually pour the scalded milk into the egg yolk mixture.
4. Pour the mixture back into the double boiler. Heat it slowly, stirring constantly, until it thickens
enough to coat the back of spoon (or until it reaches 185F/ 85C).
5. Immediately remove the top part of the double boiler from heat and set it in a pan of cool water.
Stir in vanilla. Stir the sauce occasionally as it cools. (Refer to Professional Cooking, 5th ed.
page 872).

Criteria to be considered
Crème Anglaise should be light, thick (just lightly coat the back of spoon) and smooth.
No. Criteria Allocation Marks Notes
1 Product 4
2 Light & smooth 3
3 Thick 3
Total /10
Bavarian cream Portion: 3
Ingredients
9g Gelatin (unflavoured and plant-based powdered form)
63 ml Water (cold)
210 ml Whip cream (non-dairy)

Ingredients for the Crème Anglaise

2 ½ nos Egg yolks
40 g Granulated sugar
210 ml Fresh milk
3 ml Vanilla essence

Tools and equipments

Stainless steel bowl, hand mixer, whisk, cooking pot, wooden spoon, mould (hi ball/ serving dishes),
parchment/ grease proof paper and pastry bag with nozzle.
Procedure
1. Soak the gelatin powder in the cold water and put it aside.
2. Start preparing the crème Anglaise by first beating the egg yolks and granulated sugar until
thick and light by using a whisk.
3. Scald the fresh milk by using a double boiler and apply the tempering technique by slowly
stirring 1/3 of the milk into the egg yolk and sugar mixture, while stirring constantly.
4. Pour back the mixture (milk, egg yolk and sugar) into the left over milk and add the vanilla
essence. Cook over the hot water bath, stirring constantly, until it just thicken slightly. Turn off
the fire of the hot water bath.
5. Remove from the hot water bath.
6. While the sauce (Crème Anglaise) is still hot, add the softened gelatin. Stir by using a whisk
until the gelatin is completely dissolved.
7. Cool in the refrigerator or over crushed ice. Stirring once in a while to keep the mixture
smooth.
8. While the custard sauce (Crème Anglaise) is cooling down whip the cream until it forms a soft
but not stiff, peak. Stop whipping to avoid over whipping.
9. When the custard becomes very thick (but not yet set), fold in the whipped whip cream.
10. Pour into moulds or into serving dishes with its side lined with a grease proof paper.
11. Chill until completely set. Remove the grease proof paper prior to serving.
Criteria to be considered
Bavarian cream should be soft in texture and smooth.
No. Criteria Allocation Marks Notes
1 Product 4
2 Softness 3
3 Smoothness 3
Total /10
Hot banana soufflé Portion: 3
Ingredients
27 g All purpose flour
27 g Butter
210 g Banana (remove the skin and mesh)
150 ml Fresh milk
37.5 g Castor sugar (A)
As needed Butter
As needed Castor sugar (B)
3 nos Egg yolk
3 ml Banana essence
3 nos Egg whites
18 g Castor sugar (C)

Tools and equipments

Stainless steel bowl, hand mixer, sauce pot, wooden spoon, wire whisk, soufflé dish and oven.
Procedure
1. Mix the flour and butter together to form a smooth paste. Dissolve sugar (A) in the milk and
bring to a boil briefly. Remove from the heat.
2. With the wire whip, mix in the flour paste and stir vigorously to make sure there are no lumps.
3. Return the mixture to heat and bring to a boil, beating constantly and simmer for several
minutes until the mixture is very thick and no starchy taste is apparent.
4. Transfer the mixture to a mixing bowl. Cover and let it cool for 5-10 minutes.
5. While the mixture is cooling, butter (using butter B) the soufflé dishes well and coat with sugar
(using sugar B). For each portion, use 1 soufflé dish. Place the banana into the soufflé dish.
6. Quickly beat the egg yolk and banana essence into the milk mixture by using a wire whisk.
7. Then beat the egg whites until they form soft peaks. Add the sugar C and continue to beat until
the mixture forms firm but moist peaks.
8. By using a rubber spatula, fold the egg whites into soufflé base.
9. Immediately pour the mixture into the prepared soufflé dishes and smoothen the tops.
10. Bake at 375F (190C). Approximate baking time is 45-50 minutes.

Criteria to be considered
Vanilla soufflé should be soft in texture, light and fluffy.
No. Criteria Allocation Marks Notes
1 Product 4
2 Soft 3
3 Light & fluffy 3
Total /10
Bread and butter pudding Portion: 5
Ingredients
200 g Sandwich bread
50 g Melted butter
200 g Eggs
100 g Granulated sugar
1g Salt
6 ml Vanilla essence
500 ml Fresh milk
As needed Cinnamon and nutmeg powder
50 g Blackcurrent
30g Almond flake
Tools and equipments
Serrated knife, cutting board, pastry brush, oven-proof-glass-caserol (rectangular shape), stainless steel
bowl, refrigerator and oven.
Procedure
1. Preheat an oven to 350F (175C).
2. Pour in some water into a pan (the pan used must be larger than the pan meant for baking the
pudding) and place both of them inside the oven – the water must be 3 cm high.
3. By using a pastry brush, lightly brush the melted butter onto the bread slices on both sides. Then
slice each bread slice into half.
4. Neatly arrange the bread by partly overlapping each other in a buttered baking dish (size 30 cm 
30 cm).
5. In a stainless steel bowl, mix together the eggs, sugar, salt and vanilla essence until thoroughly
combined by using a whisk.
6. Gradually stir in the fresh milk to create a custard mixture.
7. Pour the custard mixture over the bread slices already placed in the pan. Let it stand inside a
refrigerator at least for 1 hour or longer.
8. Sprinkle the top lightly with the cinnamon and nutmeg powder.
9. Place it in the oven and bake for about 1 hour.
10. Remove from the oven, let it stand outside for 20 minutes if needed to be served hot.
11. If it is to be served cold, stand outside for ½ hour and immediately cool it down using the ice bath
technique.
12. Serve with whipped cream or light custard sauce, or dust with confectioner’s sugar.
Criteria to be considered
Bread and butter pudding should be creamy and soft yet firm.
No. Criteria Allocation Marks Notes
1 Product 4
2 Creamy 3
3 Soft & firm 3
Total /10
Chocolate Mousse (not vegetarian) Portion: 3
Ingredients
175g semi sweet chocolate
2 nos egg yolks
210 ml non-dairy whip cream

Tools and equipments

Sauce pot, stainless steel bowl, wooden spoon, hand mixer, whisk, serving dish, spoon, rubber spatula,
piping bag with star nozzle and chiller.

Procedure
1. Melt chocolate in a double boiler (water temperature about 80C ) with about 10% of the cream.
Mix slowly over the double boiler by using a whisk until the chocolate dissolves.
2. While still on the double boiler, quickly add in the egg yolks and stir vigorously for about a
minute. Chocolate will thicken. Don’t worry if the mixture seizes or becomes a little lumpy.
3. Remove from the heat and beat with an electric mixer for about a minute or two. Chocolate will
become smooth and thick. Let cool.
4. Then whip the whip cream until soft peaks form. Beat in the cooled chocolate mixture until
nicely incorporated.

Criteria to be considered
Chocolate mousse should be soft, creamy and light.
No. Criteria Allocation Marks Notes
1 Product 3
2 Soft & light 3
3 Creamy 2
4 Smooth texture (no 2
lumps)
Total /10
Crème caramel Portion: 7
Portion size: 125 ml

Ingredients for baked custard

300 g Eggs
125 g Granulated sugar
¼ tsp Salt
7.5 ml Vanilla essence
625 ml Fresh milk
10 g Butter
600 ml Hot Water

Ingredients for caramel

188 g Granulated sugar
31 g Water (A)
62 g Water (B)

Garnishing
6 pcs Mint leaves
1 ½ nos Green cherry (cut into quarters)
100g Papaya (shape into half ball by using the parisienne scoop)

Tools and equipments

Double boiler, wooden spoon, ladle, skimmer, custard cups, pastry brush, sauce pan, baking tray and
paring knife.

Procedure
1. Combine the eggs, sugar, salt and vanilla essence in a mixing bowl. Mix with wooden spoon
until thoroughly blended but do not whip.
2. Scald the milk in a double boiler or in a saucepan over low heat.
3. Gradually pour the milk into the egg mixture, stirring with wooden spoon constantly.
4. Skim off all foam from the surface of the liquid and sieve using a fine sieve or wire mesh.
5. Arrange the custard cups in a shallow baking pan.
6. Butter the inside of the cups to ease the process of unmolding the cups.
 7. Prepare the caramelized sugar by combining the sugar and water A in a non-stick pan, bring it
to a boil and cook until it caramelizes. Do not stir it throughout the major part of the process.
Start minimal stirring when sugar crystal starts to form in the center of the thicken sugar syrup.
Continue to cook until the sugar starts to caramelize.
8. When the sugar turning to light brown, immediately turn off the fire, add in water B into non-
stick pan with ladle. Stir it. Stand as far as possible from the pan to avoid extremely hot splatter.
9. Line the bottoms of the custard cups with the hot caramel. Be sure that the cups are clean and
dry. Be extra careful because the sugar is very hot.
10. Set the baking tray on the oven shelf. Pour in the custard mixture.
11. Pour enough hot water into the pan around the cups so that the level of the water is about ½ of
the level of the custard mixture.
12. Bake at 325F (165C) until it set (about 45-50 minutes).
13. Carefully remove from the oven and cool it down about 20 minutes with ice water bath. Then
remove the custard cups from the water bath and store covered in chiller.
14. Store, covered in refrigerator.
15. Unmold using a small knife.
16. Garnish with a piece of mint leaf and ¼ red cherry.

Criteria to be considered
Crème caramel should be soft in texture, smooth while the caramel must be full bodied and set.
No. Criteria Allocation Marks Notes
1 Product 4
2 Softness 2
3 Smoothness 2
4 Full bodied & set 2
Total /10
CHILLED CHEESE CAKE PORTION: 12
Ingredient A
214.5 g Digestive biscuit (blend until fine using food processor)
128.7 g Butter (melted)

Ingredients B
211.2 ml Non dairy whip cream (placed inside the chiller until needed)
396 g Cream cheese
213.84 g Castor sugar
29.04 ml Lemon juice
1 ½ tbs Lemon zest (use the lemon zester to obtain the zest from the lemon above and chop it
slightly until half coarse)

Ingredients C
6.6 g Gelatin powder
132 ml Water

Garnish ingredients
120 g Peach ( tin, cut into 12 units mini fan-shape)
12 nos Mint leaves
6 nos Red cherry ( cut into half )

Tools and equipment

Removable bottom cake mould, rectangular-shape-plastic-scraper, cake mixer with paddle attachment,
medium size stainless bowl, rubber scraper and zester

Procedure
1. Install a paddle attachment to a cake mixer. Then pour in the digestive biscuit followed by the
melted butter into the cake mixer’s bowl. Immediately mix at speed 1 or 2, making sure the melted
butter is distributed evenly.
2. Pour the mixture into the cake mould and by using a rectangular-shape-plastic- scraper, distribute
the digestive biscuit mixture evenly onto the cake mould bottom.
3. By using the same spatula, moderately press the biscuit mixture against the cake mould until it
becomes compact and smooth. Cool it in the freezer about 30 minute until it sets.
 4. Over a double boiler, mix the gelatin with the water to form ingredient C. Stir slightly to mix the
ingredients.
5. By using a cake mixer with paddle attachment, at moderate speed, mix the cream cheese with
sugar and lemon juice until it well mix and form a smooth mixture. Then increase the mixer speed
to between-moderate-to-high before pouring in the gelatin mixture while it is still warm and mix
it well. Then add in the lemon zest.
6. Pour the cream cheese cake mixture into the cake mould lined with the digestive biscuit earlier.
Use the rectangular-shape-plastic-scraper to distribute the cheese cake mixture evenly and use
the same tool to smoothen the top. Let it set in the freezer for about one hour.
7. While waiting for the cheese layer to set, *beat the non-dairy whip cream using a cake mixer with
a whip attachment. The beating process would take between 12-15 minutes. Start with fast speed
and at the middle of the period, slow down the mixture to moderate speed and whip until hard
peaks are formed: use dessert spoon to test for hard peak.
8. Once the desired peak is achieved, transfer to a bowl and store-covered in the chiller for 15
minutes. Then layer the whip cream as the topping on top of the cheese layer by initially using
the cake spatula and at the end of the process, smoothen the top surface by using the rectangular-
plastic-scrapper.
9. Slice the cake using a serrated knife previously dipped in hot water (and wiped to dry). Garnish
with cherry, mint leaves and peach for each portion.
*The whip cream must be whip in an air conditioned environment due to its sensitivity to heat. Care
should be taken to ovoid any form of overbeating to avoid breaking up of the whip cream emulsion.

Criteria to be considered
.
No. Criteria Allocation Marks Notes
1 Product 2
2 Creaminess 2
3 Able to stand 2
4 Neatness 2
5 Balance flavor 2
Total /10