New Chérie Kelly Website! www.cheriekelly.co.uk

If you are following my facebook or instagram, you would know I have made a new logo and website! It has been a bit more than 2 years since I started Chérie Kelly here in blogger, I first started blogging about making cakes and pâtisseries as a hobby, later found my strong interest in sugarcraft cake decorating, and lately extended my passion to flower arrangements!

I was sorting out the images for my new website's gallery, I realised I have got such a large varieties of cakes portfolio - thank you so much for all your support! I felt like it was about time to give a new and more professional look to my site, as well as to include "flowers" to Chérie Kelly!

All updates and blog posts are moved, please visit and bookmark my new website www.cheriekelly.co.uk , oh and please follow me on facebook or instagram :)

See you there xoxo

Engagement Party Dessert Table

Designing and making dessert table platters is so fun especially as there are several different elements, they look cute and pretty when they are put together. I was honoured to make this dessert table for my dear friend's engagement party. With coconut pineapple cake, mini spring fruit tarts, pistachio and chocolate macarons, passionfruit gelee and strawberry mousse with coconut panna cotta mini dessert pods. 

The coconut pineapple cake was decorated with some swirly rustic frosting and sugar peony. I like the mini dessert pods in different coloured layers :). The mini tarts were with creme patissiere filling which was the best match with the spring fruits and tarts. The most popular macarons were the pistachio and chocolate flavours. 

 Congratulations to the sweet couples, I am so happy about their engagement xxx

Japanese Cherry blossom Sakura Mochi 桜餅 (easy recipe) ❀

Spring is here! There are a lot of cherry blossom across London's street and parks, the lovely pink bloom make me happy :) In Japan, people go picnic and celebrate under cherry blossom trees day and night, I would love to go there for the Hanami festivities! I am making these Japanese Cherry blossom Mochi to go with the season :)

Japanese Cherry blossom Sakura Mochi 桜餅 (easy recipe)

makes around 10 pieces

Ingredients

10 Cherry blossom sakura pickled leaves 塩漬け桜葉

10 Cherry blossom sakura pickle 桜の花の塩漬け

200g Red bean paste あんこ

240 ml Water

2 tablespoons Sugar

a few drop of Pink food coloring

115g Sweet glutinous rice もち米/道明寺粉

Method

1. Soak the glutinous rice, the sakura leaves and blossom seperately in cold water for 10 minutes to remove the salt.

2. Divide the Red bean paste into 10 parts and roll them in circles (I find it easier to scoop them out into little balls with 2 teaspoons), chill in the fridge for a while.

3. Put the Water and Sugar in a microwave container and microwave for 2 mins until the sugar is dissolved.

4. Drain the water from the Sweet glutinous rice. Add a few drop of Pink food coloring and the Sweet glutinous rice to the sugar water and mix well. 

5. Cover with cling film, cook in the microwave for 3 mins, take the container out and stir with a spatula. Cover and leave it to steam for 7 minutes.

6. Spread a full tablespoon of glutinous rice on the cling film, gently press in into a circle disc, place a red bean paste ball in the centre, wrap and shape into a ball.

7. Drain the water from the sakura leaves and blossom, gently pat dry them with a kitchen towel.

8. Remove cling film and wrap a sakura leaf around the mochi. Decorate with a blossom on the top and serve at room temperature :)

A few pictures of cherry blossom arcross London :)

❤ A Little Treat for You ❤

If you are reading this, I believe we enjoy doing something similar - baking and cake decorating! I would also like to thank you for visiting this space, here is a little gift for you - a discount voucher to shop in Cake Craft World  ❤ which of course you can share with your friends and family : )

They do a very wide range of items, from piping bags, nozzles, cupcake cases to food colouring gels, baking tins, fondant and all kind of baking and cake decorating tools. I get my supplies from them : ) you can order your items online, they do next day and international delivery : )

Have fun shopping and making cakes! & stay warm xoxo

Dessert Cups

Happy 2014 :) Hope you all had some nice time over Xmas and new year, I am back from my long-ish holiday seeing my family and friends and am catching up with some overdue posts :) These are some dessert cups I made for Sharine's Xmas party dessert table last month.

Flavours are tiramisu, blueberry cheesecake, strawberry trifle, mango and passionfruit panna cotta, chocolate mousse cake :-D

Which one would you like most? 

Homemade Teddy Bear Chocolate Marshmallows ( 'ェ' )

I have seen comments about how homemade marshmallows taste so much better than store-bought one, I totally agree after I made some myself, the homemade ones are so much softer, more fluffy, more airy and less sweet! These yummy springy pillow-soft marshmallows are very easy to make, the longer you whisk the mixture the more fluffy the marshmallows are, a stand mixer really helps : )

Chocolate Marshmallows

Ingredients

Marshmallow Dusting

2 tbsp confectioners sugar
2 tbsp corn flour
2 tbsp cocoa powder

Gelatin Mixture

24g powered gelatin
90ml water
2 tbsp vanilla bean extract
2 tbsp chocolate extract

Sugar Syrup

310g sugar
90ml water
150ml light corn syrup (you can find this from American grocery)
1/4 tsp salt

Cocoa paste

30g cocoa powder
60ml hot water

Utensils

8 inches square tin
cookie cutters
candy thermometer

Method

1. Grease and line the tin with baking parchment, lightly dust with marshmallow dusting.

2. Fit a stand mixer with the whisk attachment. Put the water and extract in the mixing bowl, sprinkle the powdered gelatin over the liquid to soften.
3. Put the water, sugar, salt and light corn syrup in a heavy saucepan, bring to a boil with the lid on and without stirring. Remove the lid When the sugar syrup starts to boil, continue to cook without stirring until it reaches 115C.

4. Attached the splash guard to the mixing bowl, Carefully pour 1/4 of the hot sugar syrup into the gelatin mixture, whisk at low speed for half a min until the gelatin are dissolved. Pause and pour in the remaining hot sugar syrup, whisk the mixture at medium speed for a min, then bring to high speed and whisk for 10 mins until the marshmallow is stiff and fluffy.

5. In a small bowl, dissolve the cocoa powder with hot water. Stir in 4 tablespoon of the marshmallow mixture and mix until incorporated.
6. Add the cocoa mixture back into the marshmallow, slightly fold them together to create a marble effect.
7. Pour the cocoa marshmallow mixture into the prepared tin, smooth the top with a knife.

8. Allow the mixture to sit uncovered at room temp for 12 hours. Do not refrigerate the marshmallows.
9. Turn the marshmallow out onto a dusted cutting board, peel off paper and dust with more marshmallow dusting.

10. Dip cookie cutters with some marshmallow dusting and cut marshmallow out into desired shape.

11. Store marshmallows in an airtight container at cool room temperature for up to 2 week. Enjoy!

Passionfruit & Mango, Blueberry & Blackberry, Raspberry & Strawberry Cheesecakes; Figs, Mango and Raspberry Tarts ❤

I realised I have set up this sweet space for a year already! Happy 1st Anniversary to Cherie Kelly :) and massive thank you to everyone who likes my page, who visits my site, who emails/messages me, who comments on my posts, who supports me and places orders with me! every little things mean a lotttt to me xoxoxoxoxooxox

I also think it is also time to invest in a SLR camera for better pictures in this blog/website, cant be too lazy taking pictures with iphone all the time :-P  made these colourful Passionfruit & Mango, Blueberry & Blackberry, Raspberry & Strawberry Cheesecakes; Figs, Mango and Raspberry Tarts to test my camera, not too bad eh? : )

 

Passionfruit and mango is definitely a very good combination for cheesecake :-O

My new toy :-D yes yes a red camera not the boring black ones, this is the main reason i picked this :-P

Mango and Passionfruit Cheesecake

Ingredients

For the Biscuit Base

180g digestive biscuits, crusted
50g butter, melted

For the Cheesecake

300g low fat cream cheese
70 g caster sugar
1 tbsp vanilla extract
1 tbsp lemon juice
10g gelatin leaves, soaked and softened in cold water, dissolved in 20ml boiling water
200ml whipping cream

For the Mango and Passionfruit Coulis Jelly

250g fresh mango and passionfruit, blended into puree
100g sugar
80ml water
2 tbsp lemon juice
6g gelatin leaves,
Some mango and passionfruit to decorate, optional

Utensils

6 presentation rings lined with Acetate Cake Collars or 7 inches springform tin

Method

For the Biscuit Base

1. Put the digestive biscuits and melted butter into a blender and pulse until they resemble breadcrumbs.
2. Spoon the biscuit mixture into the presentation rings placed on a large plate or springform tin. Press the mixture down firmly and chill in the fridge until set.

For the Cheesecake

1. Place the cream cheese, sugar, vanilla extract and lemon juice in a bowl and beat until creamy.
2. Add the melted gelatin liquid into the cream cheese mixture until well combined.
3. In another bowl, whip the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture.
4. Spoon the mixture on top of the biscuit mixture and smooth the tops with the back of a spoon. Chill in the fridge until set for at least an hour.

For the Mango and Passionfruit Coulis Jelly

1. Put the mango and passionfruit puree and sugar into a small saucepan, boil on medium heat, gradually stir in the water and lemon juice.
2. Remove the saucepan from heat when the fruit mixture starts to boil, squeeze out the excess water from the gelatin leaves, stir well into the mixture until the leaves dissolved.
3. Set aside until it is cool.
4. Spoon the mixture on top of the cheese mixture. Chill in the fridge until set for at least an hour or overnight.
5. To serve, carefully remove the presentation rings and cake collars or the tin from the cheesecakes. Decorate with some mixed berries and enjoy!

Mango Tart

Ingredients

For the Tart

260g plain flour
2 tbsp icing sugar
150g unsalted butter at room temperature, cut in cubes
1 egg, whisked

For the Creme Patisserie

3 large egg yolks
50g golden caster sugar
17g corn flour
167ml full cream milk
1 tbsp vanilla bean paste

For the Mango Topping

100g milk or dark chocolate, melted
650g of Mango, sliced
6g gelatin leaves, soaked and softened in cold water
2 tbsp sugar
40ml boiling water

Utensils

10 x 3.5 inches loose base round tart cases

Method

For the Tart

1. Put flour, icing sugar and butter in a large clean bowl. Rub the butter into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
2. Add 1 egg and 1 tbsp cold water gradually to the mixture until the dough comes together.
3. Wrap the dough in clingfilm and chill for 30 mins.
4. Lightly dust a work surface with flour. Gently roll out pastry to 3-4 mm thick.
5. Line the pastry into the tart case. Gently press the side and trim away the excess pastry.
6. Prick the base with a fork. Chill the pastry in the tin for 30-60 mins.
7. To blind bake the tart case: Preheat oven to 180C. Line pastry case with baking paper and fill with baking beans (can substitute with any other dry beans). Bake for 10 mins until pastry sides are set.
8. Remove beans and baking paper and return tin to oven for 10 mins until base is cooked through.
9. Take the tin out from the oven and set aside.

For the Creme Patisserie

1. Beat the egg yolks, sugar, and flour in a bowl to make a smooth paste.
2. Bring the milk and vanilla bean paste to the boil in a saucepan.
3. As soon as it reaches the boil, pour it over the egg mixture, stir well.
4. Return the whole mixture to the saucepan and cook over a low heat, stir constantly until the sauce is very thick and bubbling.
5. Transfer to a bowl and cover the surface with cling film to prevent a skin forming and leave to cool completely. Refrigerate until ready to use.

For the Mango Topping

1. Spread a thin layer of melted chocolate onto the centre of the tarts, chill the tarts in the fridge for several minutes until the chocolate is set.
2. In the meantime, melt the gelatin leaves and sugar with the boiling water, keep stirring until dissolved, set aside to cool.
3. Pipe the creme patisserie on top of the chocolate and tart.
4. Arrange mango slices like rose petals on top of the tarts.
5. Brush a thin layer of melted gelatin liquid onto the fruits, chill in the fridge until set for at least an hour before serving.

Mango Pudding 芒果布甸

Maybe it is not quite the right season to make this, but I cant resist these juicy ripe mango :-d I guess this will help cure my recent homesickness.

Mango Pudding

Make 12 small dessert glasses or mould

Ingredients

100g granulated sugar
250g water
10g leaf gelatine or 2 tbs/envelopes gelatine powder
600g mango puree
200g evaporated milk or single cream, plus extra to serve
2 mango sliced into cubes

Method

1. Soak leaf gelatine in a bowl of cold water.
2. Boil water with sugar until sugar is dissolved.
3. Remove from heat, add and stir in softened gelatine until dissolved. Set aside.
4. Blend mango puree and evaporated milk.
5. Mix mango mixture and sugar mixture togetheer until well combined.
6. Pour the mixture through a sifter into small glasses or moulds.
7. Chill in the fridge until set.
8. Serve with fresh mango cubes and cream :)

Chocolate Soufflé

We were sharing a Blueberry Soufflé and a few other desserts after dinner when we went to The Chancery for Kiki's birthday, that little spoonful of warm fluffy llight soufflé was so melty, Emma asked if I have made it before, I have been thinking to make this since then.

It is not as complicated as I thought, it is definitely a delicious dessert that gives the wow factor ;-P

Chocolate Soufflé 

Recipe modified and adapted from bbcgoodfood

 Ingredients

For the dishes

25g unsalted butter, for greasing

finely grated chocolate

For the crème patisserie

2 tbsp plain flour

2 tsp caster sugar

½ tsp cornflour

1 medium egg yolk

1 medium whole egg

4 tbsp milk

1 tbsp double cream

25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces

1 tbsp cocoa powder

For the egg whites

6 medium egg whites

85g caster sugar

single cream or ice cream, to serve

For the ganache

4 tbsp double cream

50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces

1 tbsp cocoa

Utensils

6 soufflé ramekins 

Method

1. Grease six 200ml soufflé ramekins with softened butter. Chill the dishes for 5 mins, apply a second coat of butter so the soufflé doesn't stick to the dishas. Tip a little grated chocolate into each dish evenly all round.

2. For the crème patisserie: put egg yolk and whole egg into a bowl, stir, then beat in the flour, sugar and cornflour gradually to give a smooth paste.

3. Put the milk, cream, chocolate and cocoa powder into a microwave-safe mug, microwave for 1 min until the chocolate is melted and mix well until smooth with no lumps.

4. Send the the hot chocolate mix to the microwave for another 50 seconds so it is cooked to a smooth, thick paste. Remove from the microwave, leave until cold, beating occasionally with a whisk.

5. For the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.

6. Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites and sugar with an electric whisk to stiff and firm peaks to give volume to the soufflés.

7. Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.

8. Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.

9. Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.

10. So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.

11. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.

Baked Egg Custard Pudding 香滑燉蛋

London has been quite gloomy and wet, someone passed a cold to me last week and was busy going out to events, drinks, mid-autumn festival celebrates :-P I didnt have much chance to bake/cook :( this week I have been catching up with my oven :-P and was thinking of pudding and custard :-d

This siken soft baked egg custard is such a comfort food that makes everyone so happy!

Baked Egg Custard Pudding 香滑燉蛋

makes 6 portions

Ingredients

175 ml double cream
115 ml milk
225 ml water
5 large egg yolks
60g sugar
a pinch of salt
4 teaspoon vanilla extract

Methods

1. Boil milk and water in a saucepan and remove from heat.
2. Beat egg yolks with with sugar, salt and vanilla.
3. Gradually add hot milk to eggs, stir constantly.
4. Pour into 6 custard cups or ramekin and set in a pan of hot water.
5. Bake at 170°C for 1 hour, or until tip of skewer comes out clean when inserted into custard.
6. Serve warm or cold.

Caramel Budino with Salted Caramel Sauce

I was finding a different recipe to use up all the egg yolks when I saved all egg white for macarons, I was surprised tp find this Caramel Budino with Salted Caramel Sauce, it is not a simple recipe, try it and you will understand the outcome totally worth the effort making the caramel :-)

Recipe adapted from bon appetit :

Caramel Budino with Salted Caramel Sauce

Ingredients

Cookie Crust

1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
2 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt

Budino

3 cups whole milk, divided
1/4 cup cornstarch
3/4 cup (packed) dark brown sugar
5 large egg yolks
3 tablespoons unsalted butter
2 teaspoons dark rum
1 teaspoon kosher salt

Salted Caramel Sauce

3/4 cup plus 2 tablespoons heavy cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
2 tablespoons light corn syrup
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2" cubes
1/4 teaspoon kosher salt
Lightly sweetened whipped cream

Method

Cookie Crust

1. Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

Budino

1. Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°
2. Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
3. Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Salted Caramel Sauce

1. Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
2. Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.
3. Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

Panna Cotta and Mango Mousse Domes

It has been quite gloomy in London even we are in the summer season, these Panna Cotta and Mango Mousse Domes can bring some colours to the rainy days.

Recipe modified and adapted from Tony Wong

Panna Cotta and Mango Mousse Domes

Make 6-7 domes or 12 small dessert glasses

Ingredients

Panna cotta

150g whipping cream

50g milk

33g granulated sugar

2 teaspoon of vanilla bean paste

2g leaf gelatine

Mango cubes

1 diced mango flesh

100g mango puree

2g leaf gelatine

25g granulated sugar

Mango Mousse

150g mango puree

4g leaf gelatine

10g granulated sugar

120g whipping cream

Mango Glaze

1 teaspoon of lemon juice

100g mango puree

4g leaf gelatine

2 teaspoons of granulated sugar

Method

For the Panna Cotta

1.       Bring whipping cream, milk, sugar and vanilla bean paste to boil.

2.       Remove from heat, add and stir softened gelatine until dissolved.

3.       Leave to cool. Pour the mixture through a sifter into small glasses or moulds.

4.       Chill in the fridge until set.

For the Mango Cubes

1.       Cut mango into small cubes.

2.       Boil half of the mango puree with the sugar until sugar is dissolved.

3.       Remove from heat, add and stir softened gelatine until dissolved.

4.       Mix in the other half of mango puree and mango cubes.

5.       Spoon the mango cubes on top of the panna cotta.

6.       Chill in the fridge until set.

For the Mango Mousse

1.       Boil half of the mango puree with the sugar until sugar is dissolved.

2.       Remove from heat, add and stir softened gelatine until dissolved.

3.       Mix in the other half of mango puree.

4.       Add whipped cream and stir well to light yellow mango mousse.

5.       Spoon on top of the mango cubes.

6.       Chill in the fridge until set.

For the Mango Glaze

1.       Boil half of the mango puree with the sugar until sugar is dissolved.

2.       Remove from heat, add and stir softened gelatine until dissolved.

3.       Mix in the other half of mango puree and lemon juice.

4.       Leave to cool. Meanwhile de-mould the panna cotta and mango mousse.

5.       Pour the mango glaze over. [Please see my older post to see a trick]

6.       Chill in the fridge until set. Decorate and enjoy.

Osmanthus Jelly Coconut Pudding 桂花椰汁糕

It suddenly came to me I could make some Osmanthus Jelly Coconut Pudding 桂花椰汁糕 for this summery week, serving them cold is just prefect!

Osmanthus Jelly Coconut Pudding 桂花椰汁糕 

Ingredients

For the Coconut Pudding

200ml coconut milk

70ml double cream

90g caster sugar

400ml hot water

20g gelatin powder

For the Osmanthus Jelly 

20g gelatin powder

90g caster sugar

4 tbs dried osmanthus

250ml hot water

200ml cold water

Method

Coconut Pudding

1. Mix sugar and gelatin powder with hot water until dissolved.

2. Stir in coconut milk and cream.

3. Pour and fill half of the mould, chill for 20 mins until the surface is set.

Osmanthus Jelly 

1. Mix sugar and gelatin powder with hot water until dissolved.

2. Stir in the dried osmanthus and cover the bowl with a plate for 5-10 mins for the flavour to diffuse, add cold water.

3. Pour and fill the remaining half of the mould, chill overnight for the whole jelly and pudding to be set.

Creme Brûlée

Another simple recipe to use up the egg yolks when the egg whites are saved up for making macarons :-P

Recipe adapted from allrecipes

Creme Brûlée 

Make 5-6 servings

Ingredients

6 egg yolks
75 g white sugar, divided
3 ml vanilla extract
590 ml heavy cream
25 g brown sugar

Method

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Flan De Leche (Creme Caramel)

I dont like wasting food, I always want to use up the egg yorks after separating the egg whites to make macarons, I find a simple recipe to make this creamy dessert.

Recipe adapted from Cafe Munchkin

Flan De Leche (Creme Caramel)                                                                                                           

Ingredients:                                                                       

8 large egg yolks

1 can evaporated milk

1 can condensed milk

1 cup sugar and just enough water to give the sugar the consistency of wet sand for the caramel

a 8-inch round cake pan (I used 8 heart-shaped mould)

Method:

1.  Caramelize the sugar on a heavy-bottomed stainless steel pan.  Once you’ve got the sugar caramelized to a nice golden amber, coat the bottom and a portion of the sides as well of an 8-inch round pan with the caramel. Set aside.

2.  In a bowl, gently whisk the eggs.  Then add the condensed milk and evaporated milk.

3.  Whisk some more until the ingredients are well blended.  Do not overmix to avoid bubbles.

4.  Strain the mixture then transfer to the pan with caramelized sugar.

5.  Cover the pan/mould with aluminum foil and place  in a steamer.

6.  Steam for 45-60 minutes, testing for doneness with a toothpick.  Alternatively, you can cook your leche flan in the oven.  Place the pan on a water bath and bake at 350F.  Test for doneness at 45 minutes.  This may take a wee bit longer.

7.  When it’s done, let cool then chill in the refrigerator.

Chocolate and Matcha (Green Tea) Fondants

Sometimes I like to bake something simple to have an early Sunday night. I stocked up some matcha chocolate when I went back to Hong Kong in xmas, they were very difficult to find, I have been saving them to make fondants.

This is the matcha chocolate I used, I want to find more of it :-0 because matcha fondants taste so rich and nice, I prefer matcha flavour over chocolate flavour foundants.

Recipe adapted from bbcgoodfood

(I halfed the amount to make both chocolate and matcha fondants)

Chocolate Fondants

Ingredients:

50g melted butter , for brushing

cocoa powder , for dusting

200g good-quality dark chocolate, chopped (substitute with matcha chocolate for matcha fondants)200g butter , in small pieces

200g golden caster sugar

4 eggs and 4 yolks

200g plain flour

Vanilla ice cream, to serve

Method:

1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.

4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

6. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

8. Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.

9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.

10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.