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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Steamed Minced Pork with Salted Duck Egg

I was just searching online for Chinese steamed egg recipe, when i stumbled upon this recipe. What got me excited was that this was a Hakka dish , famous in Malaysia. It should be something that my grandparents, dad, uncles and aunties ate when they were much younger??

Note: This dish will not have a silky smooth texture.

Ingredients
250g minced pork
1 salted duck egg (get rid of the yolk if preferred)
2 cloves garlic chopped (optional)
2 fresh chicken eggs
3 tbsp water
1 tbsp cornstarch
1 tbsp white pepper
1 spring onion stalk (chopped)
Sesame oil
Soy Sauce

Method
1. Mix minced pork, garlic, salted duck egg white (mashed), white pepper, cornstarch together until well combined. Use a shallow dish, spread the mince over the dish to an even thickness. Use fingers and poke into the mince randomly to create craters.

2. Whisk the eggs with water, then pour over the pork mince and let the mixture sip through all the craters into the mince. If there is still a thick layer of egg mixture on top of the mince, use a fork to loosen the mince up a little and let the egg mixture to fill up all the nooks.

3. Steam the dish in a wok on medium-high heat over simmering water for 20-30minutes or until it is cooked.

4. Drizzle with sesame oil, and a splash of soy sauce, sprinkle with chopped spring onions and a smidgen of white pepper.

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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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