Thai Milk Tea Creme Brûlée

What to do with the 4 leftovers egg yolks after baking the Cream Cheese Chiffon Cake? One thing came into my mind is to use it for creme brûlée! I do not want the usual vanilla custard dessert, therefore I google and decided to try out this Thai milk tea infused cream custard dessert. If you like Thai milk tea, I bet you will like this rich and creamy creme brûlée too! 

Ingredient (4 servings)

• 200ml dairy whipping cream
• 100ml water
• 125ml evaporated milk
• 3 Thai tea bags
• 5 tbsp condensed milk
• 4 large egg yolks
• 2 tbsp sugar
• pinch of salt

Method

1. In a medium saucepan, heat cream, water and evaporated milk until it starts to boil. Turn off heat and add in Thai tea bags, stir well and let it steep for 15 mins. 
2. In another mixing bowl, combine condensed milk, sugar and salt. Add egg yolks and stir well to combine.
3. Strain the milk tea cream and press out the liquid as much as possible. 
4. Gradually add the milk tea mixture into egg mixture, whisking at the same time. Strain the mixture into a sprouted container. Pour the mixture into 4 individual ramekins. Scoop off any large bubbles in any.
5. Bake the creme brûlée in preheated oven at 100 deg cel for 45 mins until it is well set.
6. Remove the ramekins from oven and cool down slightly. Chill in fridge for a few hours.
7. To serve, spread about 2 tsp sugar evenly on the surface. Use a blowtorch to melt the sugar until it is browned. Serve immediately.

recipe ref : hotthaikitchen.com

Cranberry Cheese Bun & Custard Bun

I did this batch of bread few days ago just to clear the balance cream cheese after baking the Japanese Cheesecake :) This is my boy's favourite! Whenever he wants bread, he will definitely request for the cream cheese bun! :) I started preparing and kneading the bread at 8pm. By the time the buns were ready to send into oven at 10.30pm, my kids were already in their lalaland :)

What can be worst to see a tray of bread bursting and fillings all over the baking sheet?! Luckily mine did not encounter such disastrous :) I was making sure that the fillings did not smear at the edge and then pinched it tight to seal it. Chilling the fillings before hand does help to firm it up for shaping :)

After the buns were baked, I could not wait to savour one when it has cooled down! Ahhhhh freshly baked buns at 11pm + hahahaha.....Do not ask me how is it comparable to the infamous Barcook Cranberry Cheese Bread as I yet to taste theirs! But mine is as good as those neighbourhood bread shop, if not better!! Dear son even mistaken I bought them. When I told him I baked one he was so impressed!! '妈妈你好厉害!!' Lol

The round bun is filled with cheese, the oval shaped bun is filled with custard.

Recipe modified from Scrumptious Flavours

Ingredient

• 250gm bread flour
• 50gm sugar
• 7gm instant yeast
• 30gm beaten egg
• 1/2 tsp salt
• 130ml milk (I did not add all)
• 10gm shortening
• 10gm butter
• dried cranberries

Fillings (beat till smooth & creamy, chill before use) : 125gm cream cheese, 40gm icing sugar, 1 tbsp lemon juice

Method

1. Combine flour, sugar, yeast and salt, mix well.
2. Add in egg and milk (left abt 2 tbsp), knead till a rough dough form. Gradually add in more milk if dough is too dry.
3. Knead in shortening & butter until a smooth and elastic dough is formed, about 8-10mins.
4. Cover and proof for 60mins until double in bulk.
5. Punch down dough to release air and knead lightly. Divide dough into 8 portions* 60gm each and shape into rounds, rest for 10mins, covered.
6. Roll out each dough and wrap with 20gm cheese fillings* and some cranberries and seal the edge tightly. Flatten slightly and place some cranberries on top. Cover and proof for another 60mins until double in size. Place a piece of baking paper over the dough follow by a baking tray, this is to ensure the buns remain flatten while baking.
7. Preheat oven to 200 deg cel. Lower heat to 180 deg cel and bake for 20mins until golden brown. Cool on rack completely before storing.

Note : I divided the dough into 60gm each and wrap with 30gm cream cheese fillings each, yield 6 buns. Remaining 3 doughs I wrapped it with 1 tbsp custard each.

Recipe adapted from Carol's Blog

Ingredient

a) 200gm milk, 20gm sugar

b) 1 egg yolk, 20gm sugar

c) 50gm fresh milk, 10gm corn flour, 15gm cake flour

d) 10gm unsalted butter, 1 tbsp rum

Method

1. Combine (a) and bring to boil.
2. Combine (b) and mix well.
3. Combine (c) until batter is free of lumps.
4. Combine flour batter into the yolk mixture and mix well.
5. Add in boiled hot milk (a) and whisk in, beating at the same time.
6. Strain mixture and cook the mixture over low heat, whisking continuously until mixture is thick.
7. Remove from heat and cool down slightly. Stir in butter and rum evenly.
8. Transfer custard into an air-tight container and lay a plastic wrap over the surface to prevent a layer of skin from forming. Cool down and chill till use.

Savouring a custard bread for breakfast! Forever my #1 satisfied customer ^o*

Caramel Apple Crumble

Ingredients (2 servings)

• 1 green apple
• 1 large red apple
• 25gm wholemeal flour
• 25gm rolled oats
  
• 25gm butter
• 2 tbsp dulce le leche
  
• 12gm walnuts, chopped

Method

1. Preheat the oven to 200 deg cel.
   
2. Peel the apples and chop into a chunky dice. Tip into a pan with 3tbsp water and simmer for a few minutes until starting to break down but still keeping a little shape.
3. Scoop apples into ramekins and top with 1/2 tbsp caramel over each pot.
4. Place the flour, oats and butter into a small bowl and mix till crumbly. Add 1 tablespoon of caramel and mix roughly with a fork. Stir in walnuts.
5. Top each pot with the crumble mixture and bake in the oven for 15 minutes.
6. Serve with evaporated milk, custard or ice-cream.

Custard Sauce Ingredient :
* 1/2 cup unsweetend soy milk, 1 tbsp sugar, 1 tsp custard powder & 1/2 tsp vanilla paste
* Mix the mixture well and heat up in a small sauce pan till sugar dissolves. Cool down and chill till use.

Pancakes with Custard Filling

Recipe adapted from No-Frills Recipes
Sweet Corn Custard
Ingredient

• 2 tbsp custard powder
• 8 tbsp cream corn
• 1/2 cup soymilk
• 70gm sugar
• 1 egg, lightly beaten
• 50gm cornflour + 1 cup water

Method

1. Mix all the above ingredients except for the cornflour mixture, cook under low heat, keep stirring.
2. Taste for sweetness, then add in the cornflour mixture, cook till it thickens.
3. Dish out, cool and keep refrigerated before use.

Recipe adapted from Good Food Mar 2011
Classic Pancakes
Ingredient

• 140gm plain flour, sifted
• pinch of salt
• 200ml milk
• 100ml water
• 2 eggs, lightly beaten
• 25gm butter, melted

Method

1. Sift flour with salt into a medium bowl. Make a well in the middle.
2. Pour eggs into the middle and whisk at the same time.
3. Whisk in milk & water and combine till the batter is smooth and lump free. Set aside for 30mins. Whisk in melted butter.
4. Heat a non-stick pan over medium heat. Scoop about 2-3 tbsp spoon of batter into the pan and swirl it around. Cook the pancake for about 40 secs on one side until golden brown, flip the pancake over and cook the other side for a while until freckles.
5. Slide the pancake out of the pan and repeat with the rest of the batter.

Pumpkin Egg Custard

Recently got a new recipe book featuring baking with vegetables :) Never try baking egg custard before and still have some leftover pumpkin after baking the cookies, decide to try making some pumpkin egg custard found in the recipe book. The whole process is simple & fast except that I almost burnt the caramel sugar :P It taste slightly bitter due to overcooking, but it still taste fine with the egg custard. It taste rich & 'eggy' , though pumpkin is added into the egg custard but no distinctive taste of the pumpkin.

Ingredient

• 100gm castor sugar
• 1 tbsp water
  
• 200ml milk
• 1/2 tsp salt
• 50gm castor sugar
• 3 whole eggs
• 3 egg yolks
• 200ml fresh cream
• 120gm pumpkin puree

Method

1. Place sugar & water in a small saucepan. Heat over low heat till sugar dissolves. Stirring constantly till the sugar is caramelized.
2. Scoop the caramelized sugar into individual ramekins. Swirl to coat the base evenly. Set aside.
3. Warm up milk, salt & sugar over low heat till sugar dissolves. Combine eggs, cream & pumpkin puree in a mixing bowl and beat evenly. Add in milk gradually and beating at the same time to combine the mixture.
4. Strain the mixture thoroughly into another mixing bowl. Discard any pumpkin fibre after sieving thoroughly. (use a spoon to press against the siever) Set aside for 30mins.
   
5. Pour the custard into the prepared ramekins. Place ramekins in a pan of water, bake in preheated oven at 160 deg cel for 50 mins. Serve warm.
   

Healthy Soya

It is not as difficult as it seems to homemake soya bean milk. Only the process of cleaning the beans a slight hassle, the rest of the steps is a brisk :)

Ingredient

• 300gm soya beans
• 6 cups water
  
• 10 pandan leaves, knotted

Method

1. Soak beans in water overnight. Rinse well, remove skin & drain well.
   
2. Blend with water & drain well over a sieve. Alternately, pour through a clean tea towel and squeeze to extract the liquid.
3. Bring soya milk to boil with pandan leaves. Simmer over low fire for 20mins stirring constantly to prevent scorching. Discard leaves. Sweeten milk as desired.

Soya Bean Milk served with 'Tang Yuan'

Today is the 15th of Lunar New Year also know as '元宵'. Traditionally this dessert is served during this festival. I bought some frozen sesame & red bean rice balls, cook according to package and serve with soya bean milk sweetened with honey.

Soya Egg Custard wif Minced Meat

Set aside 2 cups of soya milk and make this dish for dinner :) smooth & silky.

Soya Egg Custard
Ingredient

• 2 cups unsweetened soya milk
• 2 eggs
  
• 1 tsp sesame oil
• 1/4 tsp salt

Method : Beat eggs with sesame oil & salt. Stir in soya milk. Sieve over a steamproof bowl. Bring a steamer of water to boil. Steam egg custard over medium heat for 10mins until set.

Savoury Minced Meat

• 200gm minced pork/chicken
• 1 tsp sesame oil
• 1/4 tsp salt
• 2 tbsp oil
• 1 shallot, sliced
• 3 garlic, chopped
  
• 1 tsp salted soya beans
• 1/2 tsp dark soya sauce
• 2 tsp chinese wine
• spring onion
• red chilli

Method

1. Marinate minced pork with sesame oil & salt for at least 20mins.
2. Heat up oil in wok. Saute shallot & garlic for 1 minute until fragrant. Add salted soya beans & stir fry for another minute.
3. Add in minced pork and stir fry on high fire for 3 mins. Add dark soya sauce & chinese wine and mix evenly. Sprinkle over spring onion & red chilli. Mix evenly & remove from fire. Dish over steamed soya egg custard & serve.

Orange Custard Pancakes

As usual to save time, I've make the custard beforehand and store in air-tight container and chill. Next morning I just prepare the pancakes batter and serve with the custard.

Ingredient
Orange Custard

• 1 1/2 cup milk
• 1 egg
• 6 tsp custard powder
• 2 tbsp sugar
• 2 orange zest

Orange Pancakes

• 1/2 cup plain flour
• pinch of salt
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 orange zest
• 1/4 cup orange juice
• 50gm butter, melted

Method

1. Whisk eggs, custard powder, sugar and zests in a bowl. Heat milk until boil. Gradually whisk in hot milk into the egg mixture. Return all the mixture to the pan and stir over medium heat until mixture boils & thickens.
2. Remove from heat. Cover the surface with plastic wrap, cool. (to prevent skin from forming).
3. Sift flour and salt into a medium bowl, make a well in the centre.
   
4. Add eggs, milk, orange zest & juice and whisk until all liquid in incorporated and batter is free of lumps.
5. Add in melted butter and mix evenly. Cover with cling wrap and set aside for 20mins.
6. Lightly grease a heated frying pan with some butter. Ladle in 5-6 tbsp batter, swirl to coat and cook until underside is golden. Turn pancake over, cook the other side. Transfer to a plate. Repeat process with remaining batter.
7. Spoon 3-4 tbsp of custard on each pancakes and fold.
   
8. Serve with extra orange segments & icing sugar.