Creme Brulee… the toffee top, the silky custard and the lovely spattering of vanilla beans on the last layer… what is there not to love about this scrumptious dessert? It is definitely one of the strong contenders on my restaurant to-eat list, the words on the menu persuading me to dig deeper into my pockets everytime. Fighting alongside said creme brulee would be the pannacotta and sticky date pudding with creme anglaise. Yes… there is probably a pattern to my addiction… puddings.
Seeing how Norway is a lovely place with a strong price tag on all things service, ‘homemade’ has been the category I choose to spend most of my time in. Once you have a go at this recipe, you’ll see how incredibly simple it is to whip up and you may also feel a little ripped off XD ! I’ve made this creme brulee around 3 times over the last 2 or so weeks, it is so yummy…now I just have to get going on the 7 egg whites waiting in the freezer… maybe a trial at macarons? 🙂
Onto the recipe!
Ingredients: 38g sugar +extra for toffee; 100ml cream; 100ml milk; 2 egg yolks and…
… a good pinch of vanilla or half a stick of vanilla bean.
This is for 2 people to share, it would make around 200ml of custard so choose a pretty bowl accordingly.
Preheat the oven to 150degrees.
Pour cream, milk, vanilla bean powder and sugar into a pot and bring it to almost a boil.
Turn off the heat and let the mixture infuse and cool down.
Whisk in the 2 egg yolks until well combined.
Pour this into a ramekin and bake in a water basin for 30-35 minutes.
Chill the custard in the fridge for a couple of hours before sprinkling sugar on top and using a culinary torch to make the toffee top.
Simple ingredients, simple cooking but absolutely decadent dessert 🙂 Try to make it, it’ll definitely be agreeable X) Enjoy!
Wow it’s been a long sunday baking it up in the kitchen!
I first tried this lovely carrot cake at a friend’s place. It was soooo very moist and ridiculously easy to make. Even grating the 10 or so carrots wasn’t so bad when you have friends about. :] I asked for the recipe and have been waiting to create the carrot cake once more. Cue in Sunday baking and inviting E’s family over for after dinner cake and decadent hot chocolate :]
Sundays, I love Sundays.
It is my so called baking day and we made Baby Profiteroles 🙂
I remember the first time creating these guys was in hospitality class in high school, many years ago. A good ol’ versatile choux pastry in need of major elbow grease. Resulting in delicious puffs and eclairs. I even made it a few years back, they came out too dry, you wouldn’t think it possible to overbake these guys… but i found out it was quite possible XD I also had a love for delicious custard puffs and that’s what I always try to buy whenever I head to an asian bakery back in Sydney.
Today, I have revisited the choux pastry with my partner in crime and nutted out some dainty mini puffs. I’ve been craving some custard puffs… but we only had a finite amount of eggs… cue in 3, enough to make the puffs but not the custard XD I sat cross-legged in front of the oven watching them become golden and yummy. When at last, after a few hurdles, they came out smelling great, we filled the cute little puffs with raspberry jam, drizzled with vanilla sauce and devoured in front of episodes of Arrow. Satisfied little home bakers we are :]
I have always been a fan of the workplace bake-a-thons and celebrations where your workmates whip up smokin’ deliciousness to satisfy even the most picky of palates 🙂
This is Cow and Moon newtown icecream stand-in til dip pics are in XD
Just last Thursday, we had a workplace birthday celebration. The birthday girl is a major chocoholic so it was all decadent dark chocolate cake and fluffy cupcakes topped with rich slatherings of chocolate frosting. Bag upon bags of pods, maltesers, snickers, caramels and more, lay like temptresses on the board room table (I totally couldn’t resist, pocketing a crunching crunchie and snickering snicker fun size into my cardigan pocket). However, the one shining star was actually the unassuming savoury dip sitting humbly on the edge of all the celebration, in a plain takeaway box.
Recently, I was shown a great way to get my milk tea hit. Fine, it is not as fancy schmancy as the franchise milk teas with their assortment of toppings nor is it as exciting as racing out with my workmates when the coffee man’s horn signals his arrival, but it is a comforting and warming drink when the air conditioning at work is raining cold air relentlessly and very considerate towards the wallet. A great thumbs up from me taste buds (plus calcium hit!). Just yesterday I passed a Chatime…Chatime Schmatime I say! I can walk away with a feeling of triumph. No more guilty feelings after greedily gobbling down those expensive and overtly sugary milk teas (they were so yummy though XD)
Here’s the easy schmeezy milk tea recipe on the go!
Material it up:
2 black tea bags
1 teaspoon sugar
1/2 a cup of milk (very rough measure, I just literally fill my cup half way)
This is my milk tea mug 🙂
A little Norwegian dish tonight, reindeer stew! lots and lots of yummy mushroom goodness 🙂
We went around the side of the house to pick some juniper berries but they were all small and sad looking and they were accidentally thrown out when the kitchen was tidied up.
The spices were abundant in the spices cupboard we only needed to get some mushrooms (I looooooove mushrooms) bacon and reindeer meat from the store and it was time to get cooking!
This norwegian recipe with four servings was used reindeer stew.
This early dinner was delicious and hearty. The leftovers were quickly polished off later in the night whilst watching new episodes of tv series. 🙂
Oh right…. Finished off the meal with some almond pudding and raspberry sauce … Yummmmo!
Til next time!
What better way to spend your days than eating cake once, twice or three times a week!
This scrumptious yumminess of a cake is a belated birthday cake for yours truly. Last year I had the same cake made for my birthday by my SO.
The main ingredients for the cake are hazelnut, eggs, sugar and butter. Lots of butter and looots of eggs… 7 to be exact 🙂 With good sharp equipment, this cake was quickly and easily prepared from turning the hazelnuts into hazelnut meal, whipping up air in the eggs to folding the dry into the wet for baking.
Look at it~ so yummy. It’s great with a cup of tea and good company 🙂
Recipe to come soon 🙂