Crème Caramel 原味布丁

The first time I tasted crème caramel not in anywhere else but in Ho Chi Minh at Pho 24 shop. Vietnam's food is very much influenced by French, you even able to find this crème caramel selling at market. Anyway, it took me long enough to make this yummy dessert at home.

While pouring the egg mixture into ramekin that filled with caramel, i only started to worry will the egg mixture totally mix with caramel ? will the custard stick to the ramekins after baked? Luckily this recipe never failed me, the crème caramel came out perfectly after unmould..

 

We like the smooth custard and little bitter of caramel, but my kids somehow don't appreciate this dessert..

You have to add some liqueur to get rid of eggy smell. I used Cointreau, it was just nice with a hint of orange smell.



 

Crème Caramel 原味布丁

*makes 5 x 3” ramekins, and 3 x 2” ramekins

75g coarse sugar

4 and ½ tbsp water

430g fresh milk

60g whipping cream (dairy)
90g caster sugar
4 eggs (large)
10g Brandy liqueur ( I use Cointreau (orange-flavoured liqueur))

Method

1. To cook caramel. Put 50g coarse sugar in a saucepan and cook over medium heat, don’t stir, but you can shake the pan, just let it melt and cook till it turned to dark golden.
2. Turn heat to low, then add 3tbsp water ( being a bit cautious here, as it sometimes splutters at this stage), using a wooden spoon, stir till mix well. Remove from heat. Spoon caramel into prepared ramekins, about 0.5cm height.
3. Place the eggs and Cointreau in a bowl and lightly whisk until well combined.
4. Add milk, cream, and sugar in a saucepan, cook over medium heat until it just comes to the boil. Remove from heat.
5. Gradually add the milk mixture (not too hot) with egg mixture, whisking to combine. Strain the mixture and gently pour into the ramekins or dishes until ¾ full.
6. Place ramekins in a water bath (add warm water for about 1-2cm height). Bake for 35 minutes or until set in a pre-heated oven at 150C.
7. Remove ramekins from oven once done, let it cool in room temperature. Refrigerate before consume. Gently run a knife over the ramekins then turn out onto plates to serve.

Recipe inspired by: Tokyo Pastry House cookbook, with slight changes

To make whipped cream from non-dairy whipping cream 植物性奶油

This is how i made the whipped cream using non-dairy whipping cream 植物性奶油. Whipped cream made from non-dairy whipping cream is suitable to make frosting for Birthday cake using sponge cake base (light and spongy cake) and that need to store inside the fridge. This cream will not turn hard after storing inside the fridge unlike buttercream.





To make whipped cream from non dairy whipping cream
(recipe source: by Sonia aka Nasi Lemak Lover)

1. Remove non dairy whipping cream from freezer (store in the freezer for all the time).

2. Weight the dairy whipping cream and place in a mixing bowl, let stand at room temperature for 5-10mins.

3. Beat over high speed (hand mixer at speed 4) for 1min, it started become creamy. **do not need to place over a bowl of ice cold water..

4. Continue to beat over high speed for another 2-3mins, it will become soft peaks.

5. Continue to beat over high speed for another 2-3mins, it will become stiff peaks.

6. Store in the fridge before you decorate the cake.

Here are three brands of non-dairy cream that i have seen in the bakery ingredient shop. They always store this non-dairy cream in a freezer..Thus, if you have leftover cream, store in the freezer for all time.

Chocolate Cupcakes and Swiss Meringue Buttercream

My daughter requsted me to make chocolate cupcakes yesterday as she would like to bring to school for her best friend's Birthday today.

I am very happy found this good Swiss meringue buttercream recipe from "the batter baker". Her recipe is easy to follow and yet resulted a very stable (in our hot and humid weather) , not taste oily and less sweet buttercream.

I just put these cupcakes on the island top in room temperature. This morning i took this picture, see the buttercream still beautifully stand in shape, instead the colouring sprinkles has started to melt..

If you are new to Swiss meringue buttercream, here is a video i want to share, her recipe called 123 Swiss meringue buttercream, so you can have a idea how this buttercream is making..I tried her recipe, but found out is a bit too sweet for our liking. If next time i make this buttercream again, i will share with you the step by step photos.

My daughter even decorated with a Justin Bieber fondant on the cupcake as JB is her friend's favourite star.

I made some changes to the chocolate cupcake recipe as one reader asked me whether to add chocolate emulco can make chocolate cupake look darker. So i added chocolate emulco, and it is confirmed that the colour of the cake look darker than not adding chocolate emulco. I also halved this recipe since my 1st time trying this recipe. And i was using hand mixer instead of stand mixer since i prepared in a very small volume.Also I left the butter stand on room temperature about 30mins before i started to make the buttercream, it should be soft but still cold.

Chocolate Cupcakes and Swiss Meringue Buttercream

(Recipe source: adapted from The batter baker, with minor changes)

Chocolate Cupcakes
Makes 6 cupcakes.

90g cake flour
10g cocoa powder
70g sugar
3/4tsp baking powder
65g butter, softened
30g milk
1 whole egg + 1 egg yolk
1/2 tsp vanilla extract
1tsp Chocolate emulco

Method
1. Sift together cake flour, cocoa powder and baking powder.
2. Beat butter and sugar till light and fluffy.
3. Add in whole egg and egg yolk, combine well.
4. Add in vanilla extract and chocolate emulco.
5. Add in flour mixture and milk alternately, mix well.
6. Scoop batter in cupcake liners.
7. Bake at 180C for 25mins.
8. Remove cupcakes onto a wire rack to cool completely before frosting.

Swiss Meringue Buttercream

1 egg whites (large egg)
45g sugar
1/4tsp vanilla extract
75g unsalted butter, soft but still cold, cut into small equal size of cubes

Method
1. Whisk egg whites and sugar over bain marie (in a double boiler) till sugar is fully dissolved (to test by touch it and rub with fingers)
2. Remove from heat and whisk for about 10 min till peaks are stiff, thick and glossy.
3. At this point, the mixing bowl should be cool to the touch. Add vanilla extract.
4. Change to the paddle attachment (I use hand mixer all the way since just a small recipe).
5. With the mixer at low to medium speed, add in the butter cube one by one, ensuring that each addition is well incorporated before adding the next one.
6. If the mixture curdles, don't panic. Continue adding the butter and beating the mixture on medium speed.
7. After a few minutes, the mixture will come together and become creamy and satiny.
8. Add colouring if desired and beat till evenly distributed.

** updated on 17 Aug- please refer to the latest Swiss Meringue Buttercream recipe here with step-by-step photos.

Hokkaido chiffon cupcakes 北海道牛奶蛋糕

When i first saw this nice cupcake liners in the bakery ingredients shop, i know it will perfectly for making Hokkaido chiffon cupcakes. I did this cupcake before, but this time i replaced the non-dairy whipping cream to dairy whipping cream for the filling. I made the right choice, dairy whipping cream gave very milky taste and perfectly match with this light and soft chiffon ..I will make this again and again.. And this is also perfect as a gift to given out to friends and relatives..

This chiffon cupcakes is very easy and quick to be prepared, and resulted a very light and soft chiffon.. Thanks to Forbidden Garden for this wonderful sharing.

  

Hokkaido chiffon cupcakes 北海道牛奶蛋糕
(recipe source: adapted from Forbidden Garden with minor changes)
*makes 9 cupcakes

Chiffon cake

3 egg yolks

20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Strawberry Mousse Cake

Last month i did not make a Birthday cake for myself because I celebrated my Birthday in the flight when we returning from Melbourne..But I still think a Birthday must have a Birthday cake..Yesterday I purposely made this Strawberry mousse cake for myself..also i want to practise first because i am planning to make the same cake for my sister's coming Birthday.

These pictures were taken with all decorative items that i bought from Melbourne, a gorgeous Donna Hay cake stand, tea towel from Royal Albert (only able to buy tea towel as the tea set is very pricey) and Pashmak Persian fairy floss 波斯棉花糖 (bought it at Queen Victoria Market).

I like this simple way of making sponge cake disc, don't need to cut and slice !!

The original recipe suggested to add Brandy but i replaced with Grand Marnier, so aromatic ! 

I bet my sister will like this cake too !!

Strawberry Mousse Cake
(recipe source :adapted from meishilife cookbook with minor changes)
*makes a 7” round mousse cake

For the strawberry jelly

110g fresh strawberry, sliced
120g water
40g sugar
1/2tsp Grand Marnier, optional

2tsp powdered gelatin
2tbsp water

100g fresh strawberry, for decorating

Method
1. Add 2tbsp water with gelatin, set aside to bloom.
2. Add strawberry slices, water and sugar in a saucepan, cook and simmer till soften.
3. Blend strawberry mixture and strain the puree.
4. Melted gelatin over simmering water, pour into strawberry puree and add Grand Marnier, mix well.
5. Take 6” removable base pan and wrap foil underneath. Pour in strawberry mixture, place in fresh strawberry slices (try to cut the same height as per the liquid) , refrigerated for 1hour or till set.




For the sponge cake

2 egg yolks
20g sugar
60g cake flour
3tbsp milk

2 egg whites
40g sugar

Method
1. Lightly beat egg yolk with sugar, add in cake flour and milk, combine well, set aside.
2. Beat egg white and sugar till soft peak form.
3. Fold in egg white into egg yolk mixture, fold well to combine.
4. Pipe the batter on a pan lined with non-stick baking paper, one with 6” round and another with 7” round.
5. Bake at a pre-heated oven at 210C for 6-8mins.
6. Once done, set aside to cool.



To make mousse

200g heavy cream
40g sugar
100g milk
1 egg yolk

4tsp powdered gelatin
4tbsp water

Method
1. Add water with gelatin, set aside to bloom.
2. Cook egg yolk and milk till combined. Melted gelatin over simmering water, pour into egg yolk mixure and mix well. Set aside to cool slightly.
3. Beat cream with sugar till soft peak form (place over a bowl of ice water).
4. Add gelatin mixture into cream and combine well.



To assemble the Strawberry Mousse Cake

25g dried cranberry, to soften by soaked it with Grand Marnier (or water), chopped

Method
1. Remove strawberry jelly and place at the center of a 7” removable base pan.
2. Pour in half of the mousse, and place a piece of 6” sponge cake at the center.
3. Sprinkle cranberry on top of the cake, cover with the balance half of the mouse.
4. Last, place a piece of 7” sponge cake. Refrigerated for 4hours or overnight or till set.
5. Remove cake from the fridge, take a hair dryer to warm the pan for 1-2mins, remove the pan and upside down the cake. Serve cool and enjoy!

I will be submitting this post to to Aspiring Bakers #18: Layers of Love (April 2012), my “Layered Cake” hosted by Sam of Sweet Samsations

Oreo Pudding a.k.a Sawdust Pudding

When i need to use dairy cream, usually i will buy one big litre instead of small packet since the price is much cheaper if compare to just buy a small packet. But i need to start to figure out what to make when there is some leftover..this time, I replaced Oreo biscuit with Marie biscuit to make this Sawdust Pudding..

Frankly, i did not eat a single cup of this pudding, because this is too fat for me.hehehe. All were finished by my kids..

Oreo Pudding a.k.a Sawdust Pudding
(recipe source: Inspired by Min’s blog)

Ingredients
300ml dairy Whipping cream
85g Oreo biscuits
80g Condensed milk ( you may adjust accordingly)
1tsp vanilla extract ( I use homemade vanilla extract)

Method
1. Crush Oreo biscuits (remove the filling first) finely in a food processor (you can bash-it-in-a-Ziploc-with-rolling-pin method if you don’t own a food processor).
2. Whip whipping cream to soft peaks over a larger bowl filled with ice cubes and water. Add vanilla extract and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled.
5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.

Rich chocolate sponge cake

I have bookmarked this chocolate cake long time ago, just got a chance to try out since i bought a litre of dairy whipping cream (price is much cheaper if compare to buy just a small packet). Anyway, i need to think few more recipes before the cream get expired(need to consume within 2 weeks after opened), what i can think of is spaghetti carbonara, L’Exotique, Hokkaido milk loaf and etc..

This recipe is from a Chinese blogger, the Chinese name of this cake is 巧克力秒刹蛋糕 , but i have no idea how to translate into English..Since this chocolate cake is very rich in chocolate, so i just call it as Rich chocolate sponge cake..I highly recommend you to try this chocolate cake if you are a chocolate lover, this cake is very rich in chocolate and also moist and soft, simply good!

After i enjoyed a slice of this chocolate cake with a cup of expresso, my throat started to feel itchy, so you can imagine how rich of this chocolate cake it is, hehehe..

I bought this cake stand from Bangkok at chatchuchak market, only cost me RM 25 (USD8).

Rich chocolate sponge cake
(recipe source: adapted from 羿溱 , original recipe from 美味糕点新主张)


Ingredients
50g corn oil
80g full cream milk
15g cocoa powder
100g semi-sweet chocolate (I use Lindt 70% cocoa)
90g egg yolks (5 medium eggs)

180g egg white (5 medium eggs)
100g caster sugar
75g cake flour

Ganache glaze
150g dairy whipping cream
120g semi-sweet chocolate
12g butter

Method
1. Heat corn oil and milk over a pot of simmering water.
2. Add in chocolate, and stir till melted.
3. Add in cocoa powder, stir well. Add in egg yolks once slightly cooled.
4. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
5. Take one-third of egg whites mixture to mix with the egg yolk chocolate mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
6. Sift in the flour, slowly fold well.
7. Pour batter into a 7” round cake pan with removable base.
8. Bake at pre-heated oven at 180c for 40mins.
9. Immediately inverted the cake pan and cool on a wire rack.
10. Make ganache by melt chocolate over simmering water, add in cream and butter, stir well till smooth.
11. Pour ganache over the cake and refrigerate in the fridge before serve.

my note: next time i will reduce the ganache amount as the amount in this recipe was quite too much, maybe reduce 20% should be alright.

Happy Baking !!