Posted in Egg

Egg tarts


Recipe adapted  from & Christine’s recipes
For the egg custard
1 cup icing sugar
3 cups all-purpose flour
225g butter
1 egg, beaten
For the crust
2/3 cup white sugar
1  1/2 cups water
9 eggs, beaten
1 cup evaporated milk
In a medium bowl, mix together the icing sugar and flour.
Mix in butter with a fork until it is in small crumbs.
Stir in the egg and vanilla until the mixture forms a dough.
Tip: The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
Roll out the dough to a 1/2 cm thickness.
Cut dough with tart tins.
Line dough in the middle of tart tins, one by one.
Lightly press the dough with your thumbs, starting from the bottom then up to the sides.
Tip:While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell.
Preheat the oven to 230 degrees C.
Combine the white sugar and water in a medium saucepan, and bring to a boil.
Cook until the sugar is dissolved, remove from heat and cool to room temperature.
Strain the eggs through a sieve, and whisk into the sugar mixture.
Stir in the evaporated milk and vanilla.
Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Tip: Insert a toothpick into the custard. If it stands on its own, it’s done.
Makes 19.
Will SHE make it again?
YES but with MORE butter
Posted in Chocolate, Cookies/Shortbread

Exploding chocolate gateau

Recipe from
75g all butter shortbread biscuits
15g unsalted butter, melted
1 tbsp white caster sugar
12.5g neutral popping candy
chocolate ganache
87.5g whipping cream
Pinch of salt
Pulp from 3 passion fruits
25g fresh custard
55g dark chocolate (minimum of 60% cocoa solids), broken into pieces
25g milk chocolate, broken into pieces
Preheat the oven to 180ºC. 
Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.
Crush the biscuits until it resembles fine sand in texture and add the melted butter and sugar. 
Gently stir in the popping candy.
Place the mixture inside a cake ring placed on a tray lined with baking paper.
Flatten using the back of a spoon then put to one side to set.
Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil.
Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
Put the dark and milk chocolate in a bowl.
Place over a bain marie (a pan of gently simmering water) and allow to melt completely.
Remove from the heat.
Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition.
Allow the ganache to cool to room temperature.
Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes.
This will ensure that the ganache will not seep through.
After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours.
Place the tart in the freezer at least 4 hours.
After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot.
Remove the metal ring by lightly warming with a blow torch.
Remove by carefully sliding the ring downwards.
Place back in the freezer.
Remove the gateau from the freezer and carefully lift it onto a plate. 
Will THEY make it again?
Posted in Uncategorized

Bread and Butter Pudding

Recipe adapted from i-weekly
2 pcs white sandwich bread, quartered
30g raisins
1 tbsp rum
12g butter, melted
120ml cream
120ml milk
1 egg
40g castor sugar
rum custard sauce
100ml milk
8g cornflour
1 egg yolk
1/4 tsp vanilla extract
30g castor sugar
Soak raisins with rum.
Arrange 4 quarters of sandwich bread in each ramekin.
Sprinkle soaked raisins then drizzle butter over.
Heat cream and milk a pot until hot.
Mix egg and sugar in a mixing bowl.
Stir hot cream mixture into bowl until well combined.
Strain and pour onto sandwich bread.
Set aside for 30 minutes for bread to soak up mixture.
Preheat oven to 180 degrees C.
Bake for 30 minutes, until the top of the pudding is slightly brown.
Serve warm with custard sauce.
Rum custard sauce
Mix all the ingredients together in a pot and cook, stirring over medium heat until custard coats the back of a spoon.
Remove from heat and strain.
Add in the rum left from soaking the raisins.
Set aside.
Serves 2.
Will SHE make it again? 
YES. this version is much better than the previous one!
Posted in Fruits

Gold Kiwi Pudding with Sago

Recipe from ieatishootipost
3 Gold Kiwi
1/4 Cup Pearl Sago
200ml milk
100ml Evaporated milk
2 Tablespoon Custard Powder
2 Tablespoon sugar (adjust to taste)
Vanilla essence
To make sago
Rinse sago and add to pot of boiling water.
Bring to boil then turn off heat and leave for 20 minutes.
Bring water to boil again and cook until sago is transparent.
Rinse in cold water and set in fridge.
To make custard
Add 25ml of milk to custard powder and sugar and dissolve.
Bring the rest of the milk and evaporated milk to boil.
Slowly whisk the custard powder mixture into the hot milk and bring to boil.
Add a few drops of vanilla essence to taste.
Chill in fridge.
To assemble
Cube the Kiwi.
Save some of the Kiwifruit for the topping and place the rest in a Ziploc bag.
Use your hands to crush the kiwifruit into a puree.
Tip: You can also use a blender if you wish, but the seeds will get cut and it will not taste as nice.
Add equal amounts of the chilled Custard into the Ziploc bag and mix.
You can now leave the bag of Custard in the fridge to chill.
When ready to serve, spoon the sago into a glass.
Cut the corner off the Ziploc bag and pipe the Kiwifruit Custard into the glass.
Top with cubed Kiwi
Serves 2.
Will SHE make it again?
SHE don’t think so.