Category Archives: Custrad

BienenstichKuchen/ German Bee Sting Cake.

IMG_5057Since baking for We Knead to Bake I have come across different breads. Most of them something I never knew existed. It’s been an amazing experience.

For We Knead to Bake this festive season we are baking BienenstichKuchen/ German Bee Sting Cake.    

Bienenstich is not really a bread but a traditional German sweet yeasted cake baked with topping of crunchy almond toffee-like layer and filled with a vanilla pastry cream. Bienenstich is traditionally eaten as dessert and also served with tea or coffee.

Its name Bienenstich in German means “bee sting” and probably got its name from the honey flavoured topping that it typical of this yeasted cake.

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Fruit Salad

fruit salad

The moment I announce the making of fruit salad the girls disappear.

The reason being they do not like a mixture of fruits in the custard or ice cream. Give them plain fruits and plain custard or ice cream and jelly separate they are willing to eat it. In fact they relish it! Not surprising hence fruit salad hardly ever features on our menu.

This one glass of fruit salad contains the leftover fruits because I wanted it desperately and I am fed up of fruit salads served in restaurants.

What I have used here is what I had at hand even the custard but you can use any fruit of your liking. I will suggest adding papaya just before serving as at times it gives a bitter taste.


  • 3 segments of oranges
  • ½ a chikoo
  • ½ slice of papaya
  • ¼ slice of apple
  • ½ cup of strawberry custard (prepared as per the instructions on the packet)
  • 1 tblspn of rose syrup (optional)


  • Mix all the fruits and chill them
  • Add the chilled custard.
  • Drizzle the rose syrup on top.
  • Click a picture.
  • Enjoy!!!!!!!!!!!

Linking this to Priya’s Health Salads guest hosted by me.


Kid’s Delight hosted by Pavani 

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Chocolate Pudding

 I love the fact that my family is waiting for me to unveil the desserts these days!
 Normally I do not make desserts.  I live with a family of picky eaters (who does not) but my elder one, Apeksha   does not eat sweets, younger one, Akanksha is not predictable, dairy milk and she is happy, hubby avoids them and FIL is diabetic. It’s too much trouble for the one person left …me!
I would rather rack my brains for something that we will all eat. This rarely happens!
In preparation of BM #20  I make this pudding and un-moulded.  Was I in for a surprise? I had absolutely no expectations from it. In fact I was not expecting it to come out so beautifully … no sticky mould, And so very smooth….
Even as I was admiring it I was wondering what the topping should be when disaster struck! Akanksha tasted it and gave me a lot of “bad press.”

So I just cut slices and stuck them on a plate…. anyway this is a disaster I thought why bother?
Then Apeksha came to my rescue, she tasted it and relished it,” Mamma it’s delicious!  Pint size does not like it as it is not sweet enough for her. Top it up please.”  
So with a dribble of chocolate sauce this was a hit! Do try it out.
So here it is this is again from some recipe book that I have xeroxed, it maybe a Tarla Dalal recipe but then again she rarely uses gelatine so I am not sure. In case you know the author please let me know and I will update it.


Chocolate Pudding 
Serving 4
2 cups milk
2 tsp gelatine
8 tsp sugar
1 tsp honey (I used golden syrup)
1 ½ tbsp custard powder (I used strawberry flavour)
3tbsp cocoa
½ cup (100 grams) cream
1 small milk chocolate (about 50 grams of semi sweet)
Walnut halves for decoration (I did not use)
1.    Mix custard powder and ¼ cup milk.
2.    Heat the rest of the milk with sugar.
3.    When it boils, add the dissolved custard, stirring continuously.
4.    Cook for 2-3 minutes, to make thin custard. Do not overcook.
5.    Soak gelatine in ¼ cup water.  Keep a bigger container of water barely simmering and Heat on low flame to dissolve gelatine.
6.    Add the gelatine to the chocolate custard stirring continuously. Add golden syrup.
7.    Cool the custard by keeping it in a bowl of cold water.
8.    Mix ½ cup cream in the cooled custard.
9.    Keep in the freezer, touching the bottom of the freezer, till it sets (1/2 an hour).
10.Remove and decorate with whipped cream, chocolate flakes and walnut halves. (I did not do this).
11. Keep in the top shelf of the refrigerator.
12.Chill again in the freezer for 15 minutes before serving.
 Gelatine should not be more than 6 months old.

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Mocha Mousse Cake

This is one dish that I enjoyed making.
 Why? My daughters helped me, one of the few rare times when they came in willingly and helped me happily. This was my best Valentine gift from them both. Thanks Kiddos! I love you “gais” (in case you want to misunderstand I am talking about the cow)J.

This one is a Tarla Dalal recipe something that I had bookmarked long long ago. Need I say more?

By the way the recipe is doubled and it said 1 cup whipped cream I measured 2 cups of cream and then whipped it so I ended up with all this delicious mousse which was lovingly filled in glasses by the girls. Most of the pics are by the younger kid. & hence I did not delete any of the pictures and you have to dekho all of them!!
Let’s get down to it then.

For the muesli base
½ cup grated dark chocolate
1 ½ cup Honey Loops (the original recipe called for cornflakes)
½ cup chopped nuts
For the mocha mousse
10 grams agar agar blended top a smooth powder
1 cup water
3 tblsp vanilla custard powder
1 cup milk
3 tsp instant coffee powder
1 cup grated dark chocolate
2 cup whipped cream
12 tblsp sugar
1 tsp vanilla essence
For garnish
Dark chocolate grated
1.   Melt the chocolate over gentle heat stirring constantly.
2.  Combine all the ingredients in a bowl and mix well.
3.  Press this mixture evenly on an 8”diameter loose bottomed cake tin.
4.  Refrigerate for 15 to 20 minutes. Keep aside.
For the mocha mousse
1.    Dissolve the agar agar in water and cook over gentle heat stirring continuously till the agar agar dissolve completely. Remove from flame and keep aside.
2.    In a deep thick bottomed kadhai/wok add custard powder, milk, coffee powder and chocolate. Mix well and bring to boil stirring continuously.
3.    Add agar agar solution, mix well and simmer for 1 minute. Remove from flame and keep aside.

4.    In a big bowl combine the whipped cream, sugar and vanilla essence and fold gently.
5.    Add the chocolate mix and mix gently.
6.    Pour the custard mix over the prepared muesli base and refrigerate for 2 to 3 hours or till the mousse sets.
7.    Serve chilled garnished with chocolate curls and drizzle chocolate sauce on top (I did not).

Sending this to 

Valli’s Kid’s Delight guest hosted by Kavi

Srav’s Cooking Concepts #7 – Dish for Loved Ones

Radhika’s Let’s Cook #12 – Sweet Somethings

Vardhini’s Sweet Luv

 Delicious Dessert Event.


Announcing Bon Vivant Moments #1 – Sweet Moments


Egg-less Crème Brulee

Egg less Creme Brulee

Over the years I have collected many cookbooks and have used a few, very few. So my resolve was to try at least a few of the recipes that I have read about. So with Valentine down the corner I decided to make something sweet.

The moment I say I am making something sweet my family starts distracting me. The idea is to get me out of the mood and they generally succeed. This time however they did not know what I was up to so I made this easy recipe from Tarla Dalal’s “Cooking and More” that my Dad had gifted me. And they loved it.

Crème Brulee that I had read about you need to steam the custard and eggs here you need not. As I do not have ramekins I did not set them in individual. This had me serving the caramel in the form of a biscuit.

3 cups milk
1 tblspn vanilla custard powder (as I did not have custard powder I used corn flour and 1 drop of yellow food colouring)
1/3 cup sugar
½ tsp vanilla essence
5 grms agar agar cut into small pieces
¼ cup nuts (I used some almonds and cashew nuts)
½ cup sugar


1. Soak the agar agar in ¾ cup of cold water for a minimum of 5 minutes. Cook on low flame till it dissolves and keep aside.
2. Mix the corn flour with ½ cup cold milk and keep aside.
3. Heat the remaining milk on low flame with 3 tblspn sugar, when it starts boiling add the corn flour mixture and continue cooking till you get a smooth sauce.
4. Add the agar agar to the custard and boil again for 2 minutes. Strain the mixture and d cool slightly.
5. Add the nuts and mix well. You can at this stage add to individual serving bowls and refrigerate till firm. I used one bowl only to refrigerate.
6. Just before serving heat the ½ cup sugar with 1/3 cup water stir till sugar dissolves. Then let it heat on low flame till the colour of the syrup is light brown and is caramelized.
7. Pour over the set custard serve immediately.

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