To continue where I left off from the previous post, upon realising I ran out of cooking oil only when I needed it to deep fry the curry puffs, I thought I might as well accomplish the 2nd task first, that is the creme brulee, sent it to baking, and while it’s in the oven, I could quickly rush down, grab a bottle of cooking oil and come up to receive the creme brulee hot and piping.
In the meantime, I also took out all the ingredients from the fridge for the 3rd task, namely the pound cake, to leave it to room temperature, thinking that it should be just nice for mixing after I come back with the cooking oil…
I used to love this dessert because it’s sweet. But strangely enough, after making it on my own, I find it being too sweet for my liking. What an irony, isn’t it ?
It’s just not my day ! Although I came back receiving the creme brulee fresh out from the oven, I realised my newly-bought gas burner touch can only accept the same brand of gas cylindar as the touch and the gas cylindar I had at home was of a different brand and it simply won’t work ! Of course there can be a different option, as in I can caramelize the sugar using the upper heat element of the oven, but then again, my gas burner touch is a brand new one and I got to test whether it can function properly.
I am really not keen to head to the supermarket for the 3rd time just for a gas cylindar, when I have just come back for the 2nd time. So I left the creme brulee to cool down, put them into the fridge and I guess I shall do something about it only the next day.
And so I started working on the pound cake. But to my astonishment, one of the key ingredients, being the milk, has turned sour !!!! And it has not even expired and has been in the fridge all the while !!! Sigh, sigh, sigh. What a day. First the cooking oil, then the gas cylindar, now the milk !!! Am I really going to head to the supermarket for each and individual items that is not complete ???
Ok, I did not in the end, so the pound cake never materialize and was strike off the list. The butter has even melted and was put back to the fridge. Just not my day.
Last to note, it took me 4 provision stores and 2 supermarkets the following day before I could find the matching brand of gas cylindar for the burner touch. To add salt to the wound, the creme brulee was just too sweet for everyone’s liking.
To console myself, at least I have tried and the recipe did not failed me, just that the people’s taste buds have changed. Well, the twist of events did not stopped here… and it shall be continued…
So if you have a good sweet tooth, this recipe is for you.
Creme Brulee ~recipe adapted from 100 Desserts by Winnie~
Method : 1. Cut the vanilla pod open along its length. Scrape out the seeds. Put the whipping cream and vanilla seeds into a pot. Put it over low heat until it boils. Turn off the heat.
2. In another bowl, beat egg yolks and sugar with electric mixer until pale.
3. Slowly stir in the hot cream mixture from Step 1. Mix well. Add an egg and vanilla essence. Whisk further. Srain the resulting mixture to remove any lumps.
4. Divide the egg mixture among small ramekins. Cover with aluminum foil. Arrange on a deep baking tray. Pour boiling water into the baking tray up to half of the height of the ramekins. Bake in a preheated oven at 160 degrees C for 45 mins.
5. Leave it to cool. Refrigerate until chilled.
6. Before serving, sprinkle sugar on top. Burn the sugar with a kitchen touch until it turns golden. Or bake them in an oven with the upper heat filament on for 3 mins until sugar melts and browned. Serve.
H E L L O !
Eat What Tonight
My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.