Cream Caramel

Bonjour,

It's been a while since I've made cream caramel and it was a few years ago. I recently made a cream caramel again after watching a cooking shows on television. It's not difficult to make cream caramel, just a few step and wait for a few hours until they are cool completely.

This cream caramel is one of those dessert that can be made in advance and perfect for family gathering or dinner with friends.

CREAM CARAMEL

Ingredients;

250ml whole milk/evaporated milk
2 eggs
50g sugar
1 teaspoon vanilla extract
100g sugar for the caramel

METHOD;

- Preheat oven 180° and prepare ramekins.
- Make the caramel by melt sugar in a small saucepan over low heat. Gently shake the pan, swirling sugar around until sugar is fully melted.
- Quickly pour the caramel into ramekins. Set aside.
- In a mixing bowl, combine eggs and sugar, whisk until sugar is dissolved. Do not over mix.
- Add the milk and vanilla extract. Whisk until ingredients are completely mixed.
- Pour the egg mixture into the ramekins and place the ramekins in a deep baking pan.
- Pour the hot water into the baking pan halfway up the sides of the ramekins.
- Place the pan in a preheated oven and bake for 30-40 minutes, depending on the oven.
- Remove from oven, let it cool, keep in the fridge until ready to serve.

Enjoy the cream caramel!

Vanilla And Yam Jelly

Hello,

Jelly or agar-agar as we called it in Malaysia, one of the common dessert that everyone can do it at home. It's so easy and just need a few ingredient and it takes only a few minute to prepare, the rest we let it set in the fridge for a few hours and voila! The jelly is ready!

I brought a few packet of agar-agar the last time I went on holiday in Asia and every time I think about my childhood dessert, I just had to make it.

VANILLA AND YAM JELLY

Ingredients;

10g agar-agar striped
2 cups water
1/2 cup sugar
1/2 cup evaporated milk
Vanilla and yam flavour

METHOD;

- Soak the agar-agar striped in a water for a few minutes.
- Boil 2 cups water and add agar-agar, boil until dissolve, add sugar and let it boil for a couple of minutes.
- Add in evaporated milk, stir and turn off the fire.
- Divide the mixture into two parts and pour the first part in a pan, add in vanilla extract/essence, stir and leave to set.
- For the other half, continue to simmer over low heat, add in yam flavour, stir and once the other half still warm and hard enough, pour onto the first part.
- Let it cool for a while and leave to set in the refrigerator.

Enjoy the agar-agar!

Le Pudding

Bonjour,

There are bunch of French TV shows about cooking or baking competition that became a favourite of mine. The TV show like "le grand patissier" and "la meilleure boulangerie de France" always makes me want to bake the dessert right away. One of the dessert that I made today and it's came from this show, called 'le pudding'. It was similar to bread butter pudding but I have more interested by the way they make them, present them and sell them in their shops.

Le pudding, one simple dessert that everyone can do it. I found the similar recipe from cuisineduplacard.canalblog.com. The pudding it's even better if it serve with caramel sauce or vanilla sauce.

LE PUDDING

Ingredients;

400g brioche/sweet bread, cut into small pieces
3/4 liter milk
75g salted butter
3 eggs
150g sugar
1 lemon zest
150g dried fruits, I used raisins and figs

METHOD;

- Prepare 2 loaf pan or large pan and grease with butter, set aside. Preheat oven 180°.
- Heat up milk and butter just until butter melted.
- Whisk the eggs just until the yolks and whites are blended, set aside.
- Place the brioche in the large mixing bowl. Pour in the milk and add sugar and lemon zest, mix well with wooden spoon.
- Add in egg, mix well and lastly add the dried fruits and mix just until everything combined.
- Pour the batter into prepared baking pan and bake for 1 hour or until set.
- Serve with salted caramel or vanilla sauce.

Happy baking!

Mango Pudding

Salut,

Mango pudding, one of the easy dessert that I've made and this pudding based on the Chinese style mango pudding recipe that I found on the internet. I didn't follow exactly the recipe because I don't use the coconut milk while the real recipe of Chinese mango pudding using coconut milk.

Since imported mangoes easily can be found here nowadays and they are not too pricey, I took this opportunity to make a dessert, salad or just take them like that. It's tastes good, healthy and refreshing dessert.

MANGO PUDDING

Ingredient;

1-2 ripe mangoes, depends on the size, cut into cubes
4g agar-agar powder
110ml full cream milk
1/4 cup sugar

METHOD;

- Place most of the mangoes in blender and add half milk and blend until it become puree.
- In a medium saucepan, heat up another half of the milk, agar-agar and sugar until sugar and agar-agar dissolve. Set aside and let the milk warm a bit.
- Add mango puree into the warm milk and pour the mixture into pan or individual glass or remekins.
- Transfer to refrigerator for a few hours before serving.

Enjoy the pudding!

Lychee Pudding

Salut,

When I was in Thailand few years ago, I love to eat fresh lychees and other local fruits and almost all the fruits are so cheap especially when they are in season. I saw in some grocery shop sell some lychees but they're so much expensive here.

Thinking of lychees, I bought some canned lychee recently and made lychee pudding with it. This lychee pudding tastes so good, I could even finish it all alone. Simple and easy, yet delicious and refreshing treats.

LYCHEE PUDDING

Ingredients;

4g agar agar powder
1/2 cup sugar
1 cup water
1 cup evaporated milk
1 can lychee, separated syrup and fruit
Some lychee, cut into small piece

METHOD;

- In a saucepan, mix agar agar powder, sugar and water and bring to boil until sugar dissolved.
- Add in evaporated milk and all lychee syrup and boil for another minute.
- Pour the mixture into glass or jelly pan.
- Arrange some lychee fruit into the pudding and let it cool before transfer to the fridge.

Enjoy the lychee pudding!

Oreo Chocolate Jelly

Coucou,

People like dessert and everyone has their own taste and interest for dessert but not everyone like jelly dessert. I realized that French people don't really like jelly but they like cream and mousse as a dessert. That is one of the reason I didn't make jelly often because no one will help me to finish it.

For those who like jelly, why don't try to make this oreo chocolate jelly once and who knows, they might tastes good. I made half from these recipe because I know I will finish it alone and no one else like jelly as I do.

OREO CHOCOLATE JELLY

Ingredients;

10g agar agar powder
750ml water
150g sugar
1 cup evaporated milk/ fresh milk
1 teaspoon vanila extract
1/2 cup chocolate milk powder
Some oreo cookies, break into 2

METHOD;

- Place agar agar powder and water in a pot and bring to boil.
- Add sugar and boil until sugar dissolved.
- Add in milk and vanila extract, stir well.
- Separate mixture into 2 and add chocolate milk powder to one of the mixture. Stir well until the chocolate powder dissolved.
- Pour half of chocolate mixture into jelly pan and let it warm and slightly firm a bit. Do not let the layer set otherwise the other layer will not stick well.
- Pour the plain agar agar mixture on top and arrange the oreo cookies and let set a while.
- Lastly pour the remaining chocolate mixture on top and let it cool completely before chilling it in the fridge.

Coconut Milk and Palm Sugar Jelly

Bonjour tout le monde,

Two weeks school holiday come and go every two months here just everytime season change. Unlike in some Asian countries, there is only tropical season and long holiday only begin in November to December and short school holiday around March and Jun or July.

A few days ago, last day at my art class before school holiday, I've made some dessert for my friends in class and this sweet dessert is typical Malaysian and popular dessert are made with gula melaka or palm sugar. One of the sweets that I made are called agar-agar santan gula melaka or coconut milk palm sugar jelly. One of our friends ask for the recipes, and I told her that this recipe just as simple as any other jelly recipe, the only different they are using Asian product like coconut milk and palm sugar. And these product we can get here in Bio shop or Asian grocery shop.

COCONUT MILK AND PALM SUGAR JELLY

Ingredients;

12gm agar agar strips or powder
750ml water
150gm palm sugar, chopped into small piece
200ml coconut cream or milk
A pinch of salt

METHOD;

- Soak agar agar strips with water just to soften a few minutes.
- Place drain agar agar with water in a pot and bring to boil until agar agar dissolved.
- Add palm sugar, stir and let the sugar completely dissolved.
- Add coconut milk and salt and stir for a minute or two. Remove from stove.
- Strain the agar agar mixture and pour to jelly moulds or tray.
- Let the jelly cool a bit before transfer to refrigerator for at least 2 hour before serving.
- Once set, we will see the 2 layer separate like magic...

Bon appétit!

Eggless Caramel Custard

Bonsoir,

I have made the Eggless Caramel Custard or Creme Caramel Eggless yesterday afternoon and  they turned out well. Pretty good for my first attempt. An eggless version of creme caramel custard that's cooked over the stove and chilled for few hours and served cold. Just as simple as that.

This recipe needed agar agar powder which we can find in Asian shop here. Here's the recipe of Eggless Caramel Custard/ Creme Caramel Eggless

EGGLESS CARAMEL CUSTARD

Ingredients:-

4 cups water
1 cup sugar
1 tablespoon agar agar powder
1 teaspoon vanila extract
1 can evaporated milk
2 tablespoon custard powder

For Caramel:
1/2 cup sugar
3 tablespoon water

METHOD:-

- To make caramel, heat sugar and water for caramel in a sauce pan on medium heat. Let until the color golden brown and sugar melt.
- Pour the caramel into pudding mould and keep aside.
- In a bowl, mix custard powder and evaporated milk and stir until custard powder dissolved.
- In other pot, mix water, sugar, agar agar powder and vanila extraxt and bring to boil for 4-5 minutes.
- In the low heat, add the custard mixture and keep stirring for another 3-4 minutes.
- Remove from heat and pour the custard into prepared caramel mould.
- Allow to cool and refrigerate for few hours.

Voila, bon appetit!