Taiyaki @ Home

Made some Taiyaki @ home after buying our Taiyaki Mould at Isetan for $20! Feel really excited. But think I put too much honey and cause the Taiyaki to look too brown. Guess I will share a good recipe another day coz this recipe wasn't very successful.

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Creme Brulee

I tried making some creme brulee today, using the recipe from Noobcook again ! Again I did some modification to the recipe according to my own oven and microwave.

Ingredients


•250 ml (1 cup) thickened cream

•½ tsp pure vanilla essence

•2 large egg yolks

•2 tbsp caster sugar (adjust to your liking)

•brown sugar

•boiling water


Garnish

•berries

•mint leaves


Methods:
1. Put the thickened cream and vanilla essence in a microwave-safe cup or bowl. Microwave for 1.5 minutes until the cream is warmed through but not boiling.
2. Add egg yolks and caster sugar into a large bowl and mix until they are just combined with an egg whisk.
3. Add one ladle of the warmed cream and mix well with the egg whisk. Then, add the rest of the cream and continue whisking.
4. Run the custard mixture through a sieve.
5. Pour the custard mixture into containers. If air bubbles form, flatten them out with the back of a wooden spoon.
6. Place the containers inside a roasting dish. Pour boiling water into the dish till it reaches about halfway up the containers. Be very careful not to spill any water into the containers.
7. Sit the roasting dish on the low rack. Cook at Convection 160°C for about 40 minutes. The custard should be wobbly like jelly when shaken. Let the containers cool to room temperature, then refrigerate for at least an hour or even overnight for the custard to firm up.
8. Before serving, sprinkle a thin layer of brown sugar on top. Preheat ‘Grill’ for 3 minutes at 220°C. Place containers on high rack and grill on turntable for about 2 minutes, or until the sugar browns. Garnish with berries and mint leaves.

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Cream Puffs

I combined the recipes from Florence's Kitchen and Cooks.com . Pastry is from Florence's Kitchen and custard is from Cooks.com . But I don't really like the custard :P

Choux Pastry

Ingredients: (8 puffs)
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

Method:
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

Vanilla Custard Filling

Ingredients:
2/3 c. sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. flour
1 tsp. vanilla
3 egg yolks, beaten
3 cups of milk

Method:
Mix in saucepan sugar, salt, cornstarch, and flour. Stir in gradually 3 cups milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Remove from heat. Slowly add 1/3 of the mixture and blend into the egg yolks. Then add back to rest of mixture. Cook 1 more minute over heat. Remove and add vanilla. Refrigerate after cooling down. This can now be spooned into Cream Puffs.

** Tips: If you do not want to put custard cream, try putting ice cream, cold durian , chocolates . You will be surprised with the effect and the taste !!

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Steamed Custard Double Eggs - 冰花鮮奶燉蛋

Ingredients (4 pax):
1) 236ml Milk
2) 2 eggs
3) 1/2 cup of water
4) 4 oz. of rock sugar (if you do not want it too sweet, please adjust)

Method:
1) Melt the rock sugar in the water.
2) Wipe bottom of 4 bowls with oil.
3) Beat the eggs, blend in melted rock sugar and milk, and stir well. Filter the mixture with a sieve and put aside till all the bubbles disappear.
4) Pour mixture into the 4 bowls, and cover each bowl with aluminum foil , steam for 10 min and ready to serve.

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