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Homemade Simple Vanilla Creme Brulee

Home Made Crema Catalana

I’ve always loved Creme Brulee for any part of the day – dessert, snack with coffee/tea, and sometimes, even breakfast! I use to buy the pre-made ones, where you pour some sugar on top and burn the sugar with a torch. Then, recently, I started ordering them for dessert at restaurants, and realized it’s just not the same!! It’s suppose to be creamier and lighter and more “mousse” like than “pudding” like. So, I found a simple recipe which is slightly modified from Anna Olson’s show “Bake With Anna Olson” on Food Network.

Ingredients: (Serves 2)
1 cup cream
1 tbsp of vanilla paste
2 egg yolks
1/4 cup sugar

First, preheat the oven to 325F, and place some ramekins in a heat safe pan with sides – so we can give the creme brulees a water bath when we’re ready to bake. Also, set a strainer with cheese cloth on stand-by as we will use them!

Then, place the cream in a pot and heat it up really slowly. Add the vanilla paste in to infuse the cream. You can use the actual vanilla seeds if you have the vanilla pods. Stir gently and wait until it’s hot – but not boiling over.

Next, in another bowl, cream the 2 egg yolks together with sugar. Then, slowly combine the cream mixture into the egg yolk mixture. Be sure to go slow so you don’t cook the eggs!

Now, pour the mixture through the strainer with the cheese cloth so it’s strained into the ramekins! Use a spoon to take out all the air bubbles that you see on top! Then, place this in the oven and pour some boiling water into the deep dish that holds the ramekins – making sure you fill up to at least half way up the ramekin dish itself to gently cook the creme brulee.

Now, bake for about 20-25 minutes in the oven. I set my oven too high, and caused the egg to cook on the top – but it still tasted great! 🙂

Let the creme brulee chill completely, and then place into the fridge for at least 3 hours. When you’re ready to enjoy, sprinkle a layer of sugar on top and use a torch to burn the sugar!! It’s done and you’re ready to eat!

Sit down anywhere, anytime to enjoy this delicious and somewhat refreshing dessert as it’s creamy and decadent with a hint of sweetness!

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Homemade Nutella Cookies

Easy Nutella Cookies

So, I guess there’s something called International Chocolate Day, and once I heard that, I went through my pantry to see what I had… so, I found enough ingredients to make a small batch of Nutella Cookies that are quick and simple! I must say, the house smells absolutely amazing right now!

Ingredients: (Makes about 18 cookies)
1 cup Nutella
2/3 cup All Purpose Flour
1/3 cup Wheat Flour
1 egg
1/4 cup sugar
splash of milk

First, preheat the oven to about 350F, you have to do this right away, since preparing the batter is quick and easy! Then, just mix all the dry ingredients together in a large bowl and mix lightly.

Once all the dry ingredients are incorporated, add the egg and nutella into the mixture. This will make a super sticky batter – but try to mix well. If you need the batter to be less thick, add about a tablespoon of milk. If it’s still really sticky, add more until the cookie dough combines into a nice consistency.

Then, I like to line my cookie tray with parchment paper, and I spoon out little cookie dough balls about the size of a ball that fits into a tablespoon. I roll these balls lightly and just place onto the cookie tray. As the cookie bakes, it will flatten itself, so you don’t need to flatten it – unless of course you want to! After all, they are YOUR cookies!

Now, you just place in the oven for about 10 minutes, and they should be a little lighter in colour and should be even colouring. You can always do the toothpick test if you want. But, remember it will continue to cook a little as you’re they’re resting on the cooling rack. So, this means you need to cool your cookies first on the cooling rack!

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Homemade Soy Milk – 豆漿

Home Made Soya Bean Milk

I have just figured out I really like to make homemade Soy Milk, as it only costs about $0.75 to make a litre of this drink! It’s actually not very hard to make either!

Ingredients: Serving Size 2 Cups (500mL)
1/2 Cup Soy Bean
1 1/2 cup Cold Water

First, you will soak the soy beans for at least 8 hours. I’ve been soaking them over night for the 2 times I’ve made them so far! The beans will actually double/triple in size! As soon as this happens, you can basically peel the shells and you’re ready to make your drink!

Once you’re ready, wash the soy beans and place them in a pot with 1 1/2 cup of water if you’re using an immersion blender, or you can place it all into a blender. I’ve been using my immersion blender as it’s easiest for me! Blend until as smooth as possible, and then pour it through a strainer with a cheesecloth on top to make the milk a smooth as possible. Squeeze out as much liquid out of the cheesecloth as possible.

Once you’ve strained out the beans from the milk, you can boil the milk that you have. I have been adding extra water to the pulp and trying to extract more from the beans and strain again. From here, bring the milk to a boil and set up a strainer with cheesecloth on top of the strainer to collect any missed pieces of soy beans.

Then, I bring the milk back to a boil, and make sure you watch it as it will boil over fast. I strain it through the cheesecloth one last time, but I think this last step is completely optional. Then, just let it cool and refrigerate. I believe this can only last about 3 days in the fridge as there are no preservatives! But, you can enjoy as is, you can add some sugar to sweeten it!

For me, I turned a double batch of the unsweetened soy milk (1 litre) into Dou Fu Fa! Here’s a great recipe!

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Homemade Panna Cotta

Home Made Panna-Cotta

I was wanting a quick and easy dessert that was refreshing and cold. So, I made myself some Panna Cotta which of course is one of the simplest desserts out there! Panna Cotta is a basic ratio to make, and of course, I made the most basic one. You can add flavours and other things to it to make it your own!

Ingredients (Serves 2):
1/2 Cup Sugar
2 Cups Milk
1/2 tsp Vanilla
1 1/2 tsp gelatin (Half Package)

This simple recipe starts off with dissolving your gelatin in some milk. I just put a slash of milk and let the gelatin dissolve and swell up while preparing the rest of the ingredients.

In a small pot, I dissolve the sugar in the milk and bring the milk up to a slight boil.

Then, I mix the dissolved gelatin solution into the pot and stir until it’s well incorporated. Here, I add my splash of vanilla. Usually, I strain the solution before pouring into the molds, but I forgot to strain it today. I pour the solution into my ramekins, and place in the fridge for about 3 hours or until it sets.

After the Panna Cotta has set, submerge the ramekins into boiling water (or hot water) and it will loosen up the panna cotta so you can pour it out on to a plate.

After you’ve turned the Panna Cotta out, you can add some fruits if you want to decorate and make it more flavourful. As this is my basic recipe, I left it as is.

This delicious dessert is very velvety, soft and smooth – yet it is refreshing! If you’re using the basic recipe as I did here, it’s probably important that you use good quality vanilla! Citrus or berries are a good addition to add to this recipe, and some even say Rosemary! Can you imagine infusing the panna cotta solution with Rosemary? It should be soo good!

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Glico Curry – Hot

I’ve always loved Japanese curry, it’s like a spicy “brown sauce” or “gravy”. Glico makes a convenient package of instant curry, and it tastes great!

Basically, to prepare this dish, pick a protein, and a handful of vegetables. Then, saute everything together until it’s brown and fragrant. Then, add either some stock or water to your pot, and chunks of the Glico Curry. Taste it as it dissolves so you can get the flavour – If you like it spicier, add more!

I really like my Japanese curry thick, so I thicken it after I’ve cooked it down (for about 30 to 45 minutes) with a slurry made with cornstarch and water.

I always like to serve this curry over rice, and I’m already ready to enjoy!