Maple-Buttermilk Pots de Creme with Caramelized Pecans

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Guys, do you want to impress your guests with a dessert, that’s absolutely delicious yet easy to make? This is it! Pots de creme sounds fancy because it’s in french..  🙂 (honestly, pots of cream, or custard don’t sound as good) but it’s basically baked custard in small individual cups. This one is made with tangy buttermilk and cream, topped with crunchy maple syrup and rum glazed pecans and apple slices.

Maple-Buttermilk Pots de Creme with Caramelized Pecans

Serves 4-6

175 ml buttermilk
175ml single cream
80ml maple syrup, preferably B grade
1/2 tsp pure vanilla essence
A pinch salt
1.5 tsp cornstarch
4 egg yolks

For the pecans
50g pecan halves
2 Tbsp maple syrup
1 tsp dark rum
a good pinch salt

To serve: apple slices or pear slices

1. Preheat the oven to 150 degrees celsius. Bring the buttermilk, cream, maple syrup, vanilla, and salt to a gentle simmer. Meanwhile, whisk together the egg yolks and corn starch in a small heat proof bowl.
2. Once the cream mixture is heated to a gentle simmer, take it off the heat. Pour a small ladle into the egg yolks in a steady stream while whisking constantly. Pour the mixture back into the pot, while whisking constantly.
3. Over a low heat, whisk the cream-egg mixture until it just starts to steam. Do not let the egg yolks curdle.
4. Pour the mixture into small, oven proof cups/pots. Place the pots in a deep baking dish, pour hot water in the baking dish, until the water comes half way up the sides of the pots. Bake for 30mins. Let the pots cool to a room temperature before putting it in the fridge for at least 4 hours.
5. To glaze the pecans, mix all the ingredients together and lay them out on a lined baking sheet. Bake for about 10-15 mins in 150 degrees celsius, stirring once half way through.
6. Serve the pots with chopped pecans and sliced apple of pear.

Earl Grey Milk Jam

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Happy new year, everyone!

I hope your end of the year was filled with love, wonderful and indulgent food, and delicious wine. Are you on a detox? I’m not a believer of detox, but I do cut down on a few things in January, like meat (I eat a lot of meat in December, compared to the rest of the year), less alcohol, and a little less cheese (because frankly, how can you cut down on cheese completely?). Sugar? Yes, of course we all should cut down on sugar, but on cold grey mornings, I swear this recipe will brighten up your day. It will be your new Nutella. It’s super easy to make, and it can be doubled with no trouble. The jam or confiture de lait, is full of creamy, milky, sweet goodness with a hint of earl grey. Spread some on toast, drizzle over pancakes and waffles, or just spoon straight out of the jar. Go and make this today! Xoxo A.

Earl Grey Milk Jam

This is adapted from my aunt’s cookbook, Cold Sweets. (available only in Korean, unfortunately!). To sterilize a jar, wash the jar and the lid in hot water with soap. Dry upside down in an oven over 110 degrees celsius for about 10 mins. 

* Make sure you use a wide frying pan with high sides, and a silicon spatula for baking*.

Makes a 200ml jar

250ml whole milk

2 earl grey tea bags

250ml single cream

2.5 Tbsp raw cane sugar or vanilla sugar

1 Tbsp honey

A pinch of salt

30g butter

1. Heat the milk to a gentle simmer. Remove from the heat and steep the tea for about 10 mins. Remove the tea bags.

2. In a medium to large frying pan with high sides, bring the infused milk, sugar, honey, and salt to a gentle simmer. Stir until the sugar has dissolved.

3. Add the cream to the milk in 3 batches, stirring constantly until the cream has been incorporated.

4. Add the butter, and let it melt. Simmer the sauce in a medium heat for about 20 mins, stirring frequently to prevent the jam from sticking to the bottom. After about 20 mins, stir constantly until the consistency of the jam is similar to a thin syrup. It will thicken up once cooled.

5. Pour into a hot sterilized jar and put the lid on to seal. Keep in the fridge for up to 5 days, although I’m sure it will be eaten up in a day or two!

Mango and Raspberry Clafoutis with Coconut

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I own many, many cookbooks. I love most of them and have fond memories cooking from the books, not only because the recipes are great but also they remind me of a particular time and space that I was in when I bought them or received them as gifts. The one and only cookbook I brought with me from Australia to Germany was Marie Claire Supper Cookbook by Jody Vassallo. It’s a tiny book with 36 easy and simple but very stylish recipes for suppers during the week. It was given to me by my friend Angelique as a graduation present. I cooked many meals from it in the beginning, although I have to say some ingredients were hard to come by in Germany 10 years ago. Australia is always a step or two ahead in the culinary world, mainly because of their incredible produce and the melting pot of immigrants in the country. And even though I ate my fare shares of cadbury chocolate frogs, frozen meat pies, (oops did I just say that?), greasy lemon chicken and etc, now I think back and I remember most people being genuinely interested in food. When I read these cookbooks from the 90s to early 2000, the recipes in those books I have photographed below, are still in sync with what we would see in food magazines and blogs today. I also own two Vogue Australia Entertaining cookbooks from 10-15 years ago and they are also just gorgeous; full of beautiful photographs and simple yet elegant multi-cultural and fusion recipes. I saw on buzzfeed a month ago, that the food Aussies miss the most is Asian food when they go overseas. I also miss going to the Adelaide Central Market and slurping on a big steaming bowl of spicy Laksa or a comforting bowl of Bibimbap from Sunmi’s. Mmmm…

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I guess I have come a long way. I live on more than fried eggs and instant noodles nowadays, Ange! Thanks!! 🙂

Anyways, enough of nostalgia for today. I have baked a dessert! It was slightly adapted from Table Australia. I just looked up but apparently this magazine hasn’t been printed for many years now. Clafoutis is a very classic french dessert that according to some articles, every housewife can whip up without a recipe. (correct me if I’m wrong!) This version is very unfrench, so I’m not sure if I should call it a “clafoutis” and thereby offend some die-hard french food connoisseurs, but the basic idea here is the same. You have some fruit, whip up a egg-y batter, bake, and eat warm. The addition of coconut milk, raspberries, mango, and lime gives this classic dessert a ring of change. I reduced the amount of sugar from the original recipe, swapped mango instead of pear, added some spice, lime, and desiccated coconut. I don’t know about you, but it reminded me a bit of warm Aussie sunshine. Enjoy! xo-A.

 

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Mango and Raspberry Clafoutis with Coconut

Slightly adapted from Table Australia Cakes, Biscuits and Puddings

Note: Make sure your coconut milk is very well shaken. The cream and the water should be well emulsified when you open the can. If not, run it through a blender quickly. And I don’t usually separate the eggs in clafoutis, but chocolate&zucchini’s cherry chestnut flour clafoutis gave me the tip. It turned out fluffier than usual. If you are too lazy, just blend the eggs (both white and yolk) into the batter.

Serves 4-6

1 medium-sized mango, peeled and flesh cut into cubes

250g frozen raspberries (no need to be thawed)

1 Tbsp Muscovado or brown sugar

1/2 Tbsp corn starch

1/4 tsp ground ginger

Juice of 1/2 lime

Zest of 1 lime

2 eggs, separated

70g raw cane sugar

50g all-purpose flour

20g unsweetened, dessicated coconut

1/2 tsp vanilla essence

200ml coconut milk from a very well shaken can

10 shredded mint leaves, to serve.

1. Preheat the oven to 180 degrees celsius. Generously grease a 22 cm pie dish or any deep, medium sized oven-proof dish.  with butter.

2. Add the mango cubes and 2/3 of the raspberries in the pie dish. Sprinkle the brown sugar, lime juice, corn starch and ground ginger over the fruits and toss to mix. Set aside for 10 mins.

3. In a large bowl, whisk the egg yolks, coconut milk, flour, vanilla, sugar, desiccated coconut and lime zest until a smooth batter is formed.

4. In clean bowl, whisk the egg whites until soft peak forms. Gently fold into the batter in two batches.

5. Pour the final batter over the fruits. Scatter the remaining raspberries on top of the batter and gently push into the batter.

6. Bake for 25-30 mins until the top is puffed and golden. Leave to rest for about 20 mins. Serve warm with some shredded mint leaves on top.

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