This August, the hosts are TCB — that’s Taking Care of Baking — to tackle some of their #20for20 baking resolutions. They’re taking turns hosting bite-sized episodes to see you through the dog days of summer.
Stefin’s first out of the gate with an attempt to recreate baked yogurt, a cheesecake-like sweet she first encountered in Prague (and spoke about in Episode 155). She thought this version of baked yogurt, from Great British Chefs, was the perfect blend of sweetened condensed milk, double cream, and vanilla bean. Slowly cooked in a water bath and served chilled, it was the perfect summer dessert, and finally scratched her “American Cheesecake” itch. Though the original recipe gives instructions for a poached rhubarb topper, she served hers with a homemade rhubarb compote (combine 2kg, about 4 lbs., fresh rhubarb, diced, with 3/4 c. jam sugar and bake for about 30 minutes or until soft).
Jam sugar is Stefin’s new best friend when it comes to thickening fruit compotes, crisps, crumbles, etc. If you’re not familiar with this type of sugar, it’s, as its name implies, used in jam making, and includes a quantity of pectin, which is the naturally occurring sugar-acid that helps jams thicken and set. Used judiciously, she finds jam sugar allows for the perfect blend of sweetness and thickening, without having to use flour or cornflour, which can get gummy, or worse, impart a taste.
Vanilla sugar is easy to make and uses the still-flavorful vanilla bean after you’ve scraped its seeds. Simply pop the bean (cut as necessary to fit) in a large glass jar with a tight fitting lid, and cover with sugar. Let it “steep” in your cupboard for a week or two, and your #wastenotwantnot self will be rewarded with a little extra boost of flavor in your next baking endeavor or cup of tea. (It also makes a fun gift.)
Andrea and Stefin will be back, refreshed and ready for the busy fall baking season, with full-length episodes starting September 7. In the meantime, check out some of the episodes you may have missed … there are nearly 200 of them!
Previously on Preheated …
One Year Ago: Episode 136 Quick Bite: Beer Bread & “Cheat’s Scones”
Two Years Ago: Episode 86 Quick Bite: Homemade Jam is My Jam
Three Years Ago: Episode 38: International Connection
———————————————————————————————————— If you’re intrigued by our podcast, make it easy on yourself and subscribe on Apple Podcasts. That way you can listen to more than one episode, and have them download automatically on your phone or tablet. You can also bake along with us and share photos in our Facebook group, Preheated Baking Podcast Listeners. Finally, if you’d like a weekly email when our episode drops with the complete show notes and recipes, sign up for our weekly newsletter.
Amazon links are affiliate, meaning we receive a few cents when you purchase through our link.