Saturday, August 6, 2016

Durian Crepe Cake ( Kelvin's 20th Birthday Cake)



12  eggs
4 cups water + 
1 cup tick coconut milk
 ( optional 4 cups milk + 1 cup water)
2/3 cup (150g) of butter, melted
2 ½ cups of all-purpose flour ( 300g)
6 Tbsp. of sugar
1 tsp of vanilla
Whipped topping (filing)
Fresh Durian or manggo (filing) 

Have all ingredients at room temperature. Whisk together eggs, coconut milk, and water. Add butter, vanilla, and sugar. Sift in flour. Whisk well. Strain the crepe batter into a bowl. 

Preheat an eight-inch pan over medium heat. Pour ¼ cup of batter into the pan, swirl until you have an even crepe. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp. 

Layer crepes, spreading a thin layer of whipped cream/durian in between each layer. Chill in the fridge & served cool. Enjoy!

Monday, August 1, 2016

Cream Caramel

1 cup sugar ( i used 3/4 cup sugar)
4 tbsp water
2 cup milk
6 eggs
2 tsp vanilla extract
a little butter to grease moulds - optional

1) Cook milk with the 1/2 cup sugar without boiling until the sugar is dissolved.
Let cool.

2) To make the caramel, cook the remaining 1/2 sugar with 4 tbsp water until brown.
Then pour equal amounts into the  greased pudding moulds.

3) Beat the eggs well with vanilla essence and add to the milk mixture and strain.

4) Pour the egg mixture into the moulds with caramel at the bottom.
Arrange on a baking tray. Pour 2 cups of hot water into the tray.(water bath)

5) Bake in an oven preheated to 150°c for 50 minutes. 

6) Let it cool & transfer to the fridge overnight .Place a serving dish on top of the pudding moulds and turn upside down. Serve cold & Enjoy!

Helpful Tips:
Insert a chopstick into the centre of the pudding. The pudding is cooked if comes out clean.