Remember that time when our mum used to make for us Horlicks. We still miss it. If you do too, why not relive those beautiful memories by using Horlicks to make interesting variants of delicious desserts! You can use it to make cookies, cakes and even CREME BRULEE.
Horlicks Layer Cake
- 450 g Butter
- 140 g Sugar
- 10 medium Egg (grade C)
- 510 g Canned condensed milk
- 240 g Superfine/cake flour
- 200 g Horlicks powder
- Preheat the oven on grill setting. Use a 9×9 inch square pan. Line bottom and grease sides. Heat up the pan for later use.
- Beat sugar and butter until light and fluffy. Add in eggs, one by one. Beating well after each addition. Mix in condensed milk. Sift flour and Horlicks together, then fold into the batter.
- Spread a ladle of batter evenly onto the hot pan. Grill for 7 minutes or until golden.
- Remove from the oven and press the cake layer to remove excess air. Spread an other ladle of batter over the cooked layer, and repeat until all batter is used up.
- 200 g Dark chocolate
- 250 g Butter (softened and cubed)
- ½ tsp Vanilla essence
- 250 g Sugar
- ¼ tsp Baking powder
- 25 g Cocoa powder
- 65 g All purpose flour
- 4 heaped tbsp Horlicks malt powder
- 4 medium Eggs
- Preheat the oven to 180 degrees. Grease and flour a brownie pan and set aside.
- Melt the chocolate and butter in a glass bowl over a pan of boiling water till well melted and combined. Add the vanilla essence and set aside to cool.
- Combine the dry ingredients in another bowl and add it to the chocolate mixture. Start whisking it to combine.
- Break in the eggs and mix well. The batter will be glossy. Pour into the pan and bake for 25-30 minutes till the top is crusty.
Horlicks Creme Brulee
- 30 g 3 in 1 Horlicks instant powder
- 100 ml Milk
- 2 pcs White egg
- 100 ml Whipped cream
- Raspberry a few pieces
- Fresh mint leaves a few pieces
- Dissolve horlick powder in hot milk. Let it cool down. Beat up egg white with a mixer. First add in horlick milk and then whipped cream.
- Let the mixture go through a sieve and distribute evenly into 4 souffle cups.
- Put some water in an oven-proof shallow plate, then place 2 souffle cups on it. Bake 2 cups each time at 140°C for 20 minutes, then put into the fridge for at least an hour.
- Sprinkle some sugar on the surface of the pudding, and heat with a gas torch to golden the surface. Garnish with raspberry and fresh mint leaves.
Whole Wheat and Chocolate Horlicks Cupcake
- 1 cup Whole wheat flour
- 2-3 tbsp Chocolate horlicks
- 1 tsp Chocolate powder
- 1 cup Milk
- ¼ cup Sugar
- ½ tsp Baking powder
- 2 tbsp Butter
- Sieve whole wheat flour, horlicks powder, chocolate powder, baking powder together in a bowl. Grind the sugar dry and add in the same bowl.
- Then add melted butter and milk in the bowl and mix till there are no lumps left.
- Pour the mixture in cupcake molds 2/3rd of volume. Bake at 180°C for 15-20mins. Check if the toothpick comes out clean it is done.
Horlicks Doggie Cookie
- 180 g Salted butter
- 80 g Horlicks
- 100 g Chocolate chip
- 200 g Flour
- 25 g Corn flour
- 25 g Milk powder
- Koko crunch, Chocolate chips/rice (for decoration)
- Sift the flour, corn flour and milk powder. Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat.
- Add the sifted flour and beat for about one minute to form a dough. Divide dough into I0g each.
- Embed 3 chocolate chips into each piece of dough and roll into a ball. Insert 2 pieces of Koko Crunch to form the ears, chocolate rice as eyes and I chocolate chip as the nose.
- Bake at 160°C for about 20 minutes. Cool before storing.
Horlicks Ice Cream
- 300 ml Double cream
- 170 ml Condensed milk
- 60 g Horlicks light
- In a large bowl, mix together the double cream, condensed milk, and Horlicks until the Horlicks is thoroughly combined.
- Whip the mixture until it forms soft peaks.
- Once whipped, spoon the mixture into a container and freeze for at least six hours but preferably overnight.
- Scoop and serve.
It’s time to give that childhood drink a transformation!
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