Heat oven to 325 degrees In a saucepan combine cream vanilla and salt cook over low heat just until hot Let sit for a few minutes then discard vanilla bean (If using vanilla extract add it now)

Step 2

In a bowl beat yolks and sugar together until light Stir about a quarter of the vanilla cream into this mixture then pour sugar-egg mixture into cream and stir Pour into four 6-ounce ramekins and place ramekins in a baking dish fill dish with boiling water halfway up the sides of the ramekins

Step 3

Bake for 30 to 40 minutes or until centers are barely set Cool completely Refrigerate for several hours and up to a couple of days

Step 4

When ready to serve top each custard with about a teaspoon of sugar in a thin layer

Step 5

Place ramekins in a broiler 2 to 3 inches from heat source Turn on broiler Cook until sugar melts and browns or even blackens a bit about 5 minutes Serve within 2 hours and now you can eat

INGREDIENTS

• 2 cups heavy or light cream (or half-and-half)

• 1vanilla bean split lengthwise or 1 teaspoon vanilla extract

• ⅛teaspoon salt

• 5egg yolks

• ½cup granulated sugar plus more for topping

2 eggs

2 tablespoons of sugar

 1 Cup of milk

50 grams of melted butter

teaspoon of vanilla extract

 210 grams plain white flour

A bag of baking powder

Instructions -

In a large bowl, mix the eggs with a fork.

 Add milk, sugar, melted butter and vanilla and mix well.

Add flour and baking powder and mix with a wooden spoon just until the flour is incorporated into the mixture.

 Heat a pan and grease it with a little butter and pour 2 tablespoons of the batter.

Fry for 2-3 minutes on one side until golden and turn to the other side for another minute. Take out and repeat the operation with the rest of the batter.

Serve with maple or chocolate syrup

Then you put olive oil and salt. And that's all!🌈

By: Nofeh and Alma .L.

1.250 grams of vanilla bean flakes.

2.180 millilitre glass of 3 percent milk.

3. 3 tablespoons of white sugar.

4. 100 grams of butter.

5. 200 grams of dark chocolate

Preparation:

1. Crush biscuits into small pieces ( by hitting with a rolling pin- you don’t have to take them out of the bag before breaking, just hit the package from the outside)

2. Heat milk and sugar in a pot while stirring until the sugar dissolves (do not boil) add butter and heat chocolate while stirring until melted.

3. Remove from the heat. Add the biscuit pieces and mix well.

Design according to one of the following methods:

Transfer the mixture to the refrigerator( for about an hour) or to the freezer (for about half an hour) for a slight stabilisation.

4. With wet hands, roll each balls of more or less uniform size.

5. Roll each ball in one of the garnishes.

6. Place in containers and store in the refrigerator.

Enjoy your meal 😍

1 cup or 240 ml of canola oil

1 A cup or 200 grams of white sugar

4 eggs L

1 cup of powder for making chocolate

1 container or 200 ml sour cream 15%

1 cup of self-raising flour

coating 1/2 cup sweet cream 38%

120 grams of milk chocolate Method of preparation:

Whisk together all the cake ingredients in the order they appear in the recipe.

Pour into a pan and bake at 180 degrees for about 30 minutes, until the cake is firm and a toothpick comes out almost completely dry (with moist crumbs).

In a saucepan over low heat, heat sweet cream to the point of boiling. Pour into a bowl with the chocolate and whisk until the chocolate melts.

Pour over the cake after it cools down a bit and let the cake cool completely and the frosting set.

Agam,Mika,Ofri,Lihi,Ori