Jacob Lune is a chef, food writer, food stylist and television host.
He co-hosts Asia Unplated on SBS Food.
today, Jacob will make two fun holiday recipes: Blueberry Cob Brie and Salted Caramel Casserole.
Get the news with the 7NEWS app: Download today 
Follow Jacob on Facebook on the website, here.
Recipe below:
Casserole with salted caramel
ingredients
- 250 g Koji caramel
- 500 ml (2 cups) heavy cream
- 5 large egg yolks
- 2 hours l. vanilla extract
- ½ cup crushed Biscoff
- 4x gingerbread men
Method:
Step 1: Make the caramel
- Preheat your oven to 160°C (fan assisted) or 180°C
- In a large bowl, whisk together the egg yolks and vanilla. In a medium saucepan, combine the koji caramel and cream. Bring to a gentle simmer.
- Gradually pour the warm caramel mixture into the egg yolks, whisking constantly to avoid scrambling. Strain the cream through a fine sieve into a large jug or bowl to remove any lumps.
- Divide the cream evenly between 6 small ramekins (about 120ml each).
- Place the ramekins in a deep baking dish and pour boiling water into the dish until it comes halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake for 40 minutes, or until the creams are set. They should still wobble slightly in the center when shaken.
- Carefully remove the ramekins from the water bath and let them cool to room temperature. Then chill in the fridge for at least 2 hours or until completely set. Sprinkle with crumbled biscoff and gingerbread.
Roasted Brie Christmas Cob
ingredients
- 1 large cob
- 250 g brie cheese
- 1/2 cup (125 mL) cranberry sauce
- 2 s. l. chopped leaves of fresh thyme
- ¼ cup chopped walnuts
- 1 tablespoon of honey
- Spray with olive oil
- Optional: sprigs of fresh thyme for garnish
- To serve: assorted crackers, veggie sticks, or extra bread for dipping
Instructions
- Preheat your oven to 180°C (fan) or 200°C (conventional).
- Cut off the top of the loaf and set aside. Remove the bread from the center by making a hollowed out bowl. Reserve the bread pieces for dipping.
- Spread the blueberry sauce evenly over the inside of the cob. Place the brie cheese inside the hollowed out cob.
- Place the stuffed cob on a baking sheet. Arrange the bread pieces and the top of the cob around it in the pan and spray with olive oil.
- Bake for 15-20 minutes or until the brito is melted and gooey and the bread pieces are golden and crispy.
- Garnish the cob with sprigs of fresh thyme, walnuts and honey. Serve immediately with toasted pieces of bread, crackers or vegetable sticks for dipping.
