Thu | Aug 16, 2018

Nestle brings ‘sweet’ moments to Sweetart Baking Expo

Published:Thursday | June 1, 2017 | 12:00 AM
Kit Kat Brownie Cheesecake.
Carnation Mango upside down cake.
Carnation raisin bread pudding.
Kukup Creations head pâtissier Terri-Ann Brown-Palmer, finishing up the coconut chocolate creme brûlée.
Kit Kat cup cakes

There were countless sweet moments inside the Nestle Lounge at Sunday's Sweetart Baking Expo at The Jamaica Pegasus Hotel. The Sweetart Baking Expo is the brainchild idea of entrepreneur and editor in chief of With Ease Magazine Andrea Wilson-Green, who saw it as a way to showcase Jamaican cake artists.

In photo: Kukup Creations head pâtissier Terri-Ann Brown-Palmer, finishing up the coconut chocolate creme brûlée.

Guests and baking enthusiasts were treated to a number of varying dessert options made from the wide array of offerings from the world's leading food company. Kit Kat, Maggi, Carnation and Smarties, were the centre of attention as several different sweet treats were made using these products.

These included: Kit Kat brownie cheesecake, Kit Kat cupcakes, Carnation raisin bread pudding, coconut macaroon, Carnation mango upside down cake, among other delicious eats. Kukup Creations head patissier Terri-Ann Brown-Palmer, was also on hand to host live demonstrations of a few sweet treats including a coconut chocolate crËme br°lÈe.

Today, Food will transport you to the patisserie heaven by sharing recipes of a few of the most requested sweet treats that were on display inside the Nestle Lounge.

Maggi Coconut Chocolate Creme Brulee


Serves: 12


5 boxes Maggi liquid coconut milk

10 egg yolks

1/2 cup granulated sugar (plus extra for brulee)

3/4 cup semi sweet chocolate chips

2 1/2 tbsp. vanilla

1/4 tsp coffee liquor


1. In a sauce pan, heat Maggi Coconut Milk (do not allow milk to boil). While the milk is heating, place egg yolks in a bowl and whisk. Whisk continuously adding sugar gradually. Gradually pour in hot Maggi coconut milk and stir. Add chocolate chips and stir until melted.

2. Return mixture to the pot and whisk until smooth and thick. Pour liquid in the ramekin bowls. Place bowls in a water bath and bake for 1 hour at 350 degree F.

3. Remove from the oven and allow to cool to room temperature. Once completely cooled place in the fridge for 2 hour to chill. Sprinkle sugar over the top and torch. .

- Recipe serves 12

In photo: Carnation Mango upside down cake.-Contributed

Carnation Mango

Upside Down Cake


Tip: To select a ripe mango, choose one that is firm but not hard, and gives slightly when gently squeezed. They also have a sweet, fruity aroma around the stem and smooth, yellow- to red-blushed skin. Stand the mango, stem end up, on a cutting board. Carefully use a sharp knife to slice lengthwise through the flesh slightly to the right, then the left, of the stem and seed.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Skill Level: Easy

Servings: 8


1 ripe large mango, peeled and cut into 1/4-inch slices

2 tbs lemon juice

2 tbsp butter or margarine

1/3 cup packed brown sugar

1 tbs water

1 1/3 cups all-purpose flour

2/3 cup granulated sugar

2 tsp baking powder

2/3 cup NestlÈ Carnation Evaporated Milk

1/4 cup vegetable shortening, cut into small pieces

1 large egg

1 tsp vanilla extract


1. Preheat oven to 350? F. Place mango slices in small bowl. Pour lemon juice over mango, toss lightly, and let stand for 15 minutes.

2. Melt butter in 9-inch-round baking pan in oven; remove from oven. Stir in brown sugar and water. Arrange mango slices in circular pattern in pan.

3. Combine flour, granulated sugar and baking powder in medium mixer bowl. Add evaporated milk, vegetable shortening, egg and vanilla extract. Beat on low speed until combined. Increase speed to medium for 1 minute. Slowly pour or spoon batter over mango slices; spread evenly.

4. Bake for 30 to 35 minutes or until toothpick inserted near centre comes out clean. Cool on wire rack for 5 minutes.

5. To unmould: run a small knife around top of cake to loosen. Place serving platter over pan; invert. (If any mango slices stick to pan, place on cake.) Serve warm or at room temperature.

For Pineapple upside down cake: Substitute 1 can (8 ounces) pineapple slices in juice, drained, for mango and lemon juice. Cut each pineapple slice in half. Arrange slices in a circular pattern. Prepare batter and bake as stated above.

In photo: Carnation raisin bread pudding

Carnation Raisin Bread Pudding

Serves 8


16 slices bread, cubed

1 cup raisins

3 cups Carnation Evaporated Milk

4 large eggs, slightly beaten

3/4 cup packed brown sugar

1/4 cup (1/2 stick) butter, melted

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

Caramel sauce (optional)


1. Preheat oven to 350? F. Grease 12x 8-inch baking dish.

2. Combine bread and raisins in large bowl. Combine milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture and combine well. Pour mixture into prepared baking dish and let stand for 10 minutes.

3. Bake for 35 to 45 minutes or until a knife inserted in centre comes out clean. Drizzle with caramel sauce before serving.

In Photo: Kit Kat Brownie Cheesecake.-Contributed.


Kit Kat Cupcakes

Serves: 12

Total preparation time: 40 minutes


1/2 lb butter

1 cup sweetened condensed milk

2 medium eggs

1 tbsp baking powder

2 cups all-purpose flour

1/4 tsp mixed spice

2 cups Milo

11/4 cups Carnation Full Cream

Evaporated Milk

1 tbsp Vanilla essence

2 bars KitKat


1. Cream butter and condensed milk, add eggs, and beat to a smooth batter. Sift flour, baking powder, mixed spice and salt together.

2. Fold flour mixture into milk mixture. Combine Milo and Carnation evaporated milt and vanilla, then add to flour mixture and beat thoroughly.

3. Grease 12 cup mini muffin tin and fill it to 2/3 full. Bake for 20 minutes at 160?C or (325?F).

4. Add KitKat bars as garnish.