Crème Brûlée

The classic Crème Brûlée may seem very sophisticated, but it's actually a no-sweat dessert that can be prepared in less than 30 minutes.

I really recommend using vanilla beans instead of extract for this dessert, it gives a more concentrated flavour to the custard and balances out the tang of eggs. Should you not be able to find vanilla beans, make sure you use "the real stuff", Madagascar vanilla extract, not essence. It makes a huge difference.

Click to view a demonstration video - http://bit.ly/1oX6acS
*法式焦糖燉蛋* 中文教學 － http://bit.ly/1oX6acS
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Recipe for Crème Brûlée

Serves 4

Ingredients:

• 3 Egg Yolks
• 35 g Sugar
• 250 ml Whipping Cream
• 1 Vanilla Bean or 1 tsp Vanilla Extract
• Extra sugar (brown/white/vanilla) for caramelized topping.

Directions:

1. Preheat oven to 150°C.
2. Scrape seeds out from vanilla bean. (ignore this step if you are using extract.)
3. Pour cream in a small saucepan and put over low heat.
4. Add in vanilla seeds/extract.
5. Stir constantly until the mixture comes to a simmer. Then remove from heat.
6. Whisk egg yolks and sugar in a separate bowl until mixture becomes pale yellow.
7. Pour in 1/3 of the cream through a sieve to get rid of any lumps or foam. Repeat twice.
8. Mix to make everything incorporated.
9. Pour mixture into ramekins.
10. Place ramekins onto a baking tray and pour hot water into the tray.
11. Bake for 20 - 25 minutes.
12. Remove from oven and let cool in water bath for 15 minutes.
13. Refrigerate for at least two hours. (or freeze for 20 minutes.)
14. Prior to serving, sprinkle an even amount of sugar on top of the custard.
15. Using a blow torch, "burn" to caramelize the top.
16. Let cool for two minutes. The top will be hard and crispy now!

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Hokkaido Milk Pudding

Hokkaido Milk Puddings are delicious and creamy treats made from Hokkaido 3.6 milk that are very popular in Hong Kong and Japan. 

They require only three ingredients and are really easy to make.

Click to view a demonstration video of this recipe.

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Recipe for Hokkaido Milk Pudding 

Makes 7-8 small bottles/pots

Ingredients:

• 500 ml Hokkaido 3.6 Milk (or any full fat milk) 
• 3 Tbsp Sugar 
• 3 sheets (2.5g@) Gelatin (or 2.5 tsp Gelatin Powder)
• 50 ml Cream (optional) 

~ if you choose to add in cream, use 450ml of milk.

Directions:

1. Soak gelatin sheets in a bowl of ice water. (or melt gelatin powder in a little bit of warm water.)
2. Pour milk, sugar and cream (it you are using it) in a small saucepan and put over low heat.
3. Stir every 30 seconds until all the sugar is dissolved. But do not let the mixture come to a boil.
4. Remove from heat and add in gelatin sheets/powder. Stir until melted.
5. Pour mixture into mini milk bottles or any container of your choice.
6. Use toothpicks to pop the bubbles on the top. (just to make them look prettier.)
7. Refrigerate for at least 6 hours.

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Berries Baked Oatmeal

Baked oatmeals are a great way to enjoy the health benefits of this superfood, 

especially if you're not a fan of the sogginess of usual porridges. 
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Recipe for Berries Baked Oatmeal

Serves 1 - 2

Ingredients:

• 1/2 C Steel-cut Oatmeal
• 1/3 C Almond Milk (or any milk)
• 1 Tbsp Agave Syrup/Honey 
• 1 Tbsp Coconut Oil 
• 1/4 tsp Vanilla Extract
• Pinch of Cinnamon
• Handful of berries (I used raspberries and blueberries)

Directions:

1. Preheat oven to 170°C
2. Put oatmeal and berries in a baking dish.
3. In a separate bowl, mix the remaining ingredients together.
4. Pour mixture over oatmeal evenly.
5. Bake for 30 - 35 minutes

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Japanese Soufflé Cheesecake

Learn to make a light, moist and soft cheesecake that is very popular in Japanese-style bakeries!

View the recipe video on Youtube!
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Recipe for Japanese Soufflé Cheesecake 

Makes a 7-inch cake.

Ingredients:

(A)

• 200 g of Cream Cheese
• 50 ml Milk
• 50 ml Cream
• 10 g of Sugar
• 2 Egg Yolks
• 15 g of Flour
• 2 tsp of Lemon Juice

(B)

• 2 Egg Whites
• 30 g of Sugar
• 1 tsp of Lemon Juice

Directions:

1. Combine cream cheese, milk and cream in a large and heat-proof bowl.
2. Bring to a simmer over low heat. Stir constantly until all the cream cheese has melted.
3. Remove mixture from heat and add in sugar and lemon juice in (A).
4. Sift in flour and mix until there are no lumps in the mixture.
5. In a separate bowl, beat egg whites on low speed with an electric mixer. (Whisking by hand will take 10 minutes longer. You can treat it as a work out! :P )
6. When little bubbles appear in the egg white, add in half of the sugar in (B). Continue to whisk until there are no lumps of sugar.
7. Add in the remaining sugar and lemon juice. Beat on high speed for 3 - 4 minutes until soft peak forms (egg whites appear fluffy and shiny on top, there will be a "tail" when whisk is lifted up.)
8. Gently mix 1/3 egg whites into the egg yolk mixture. Pour the mixture back into the egg whites and fold in. Remember to be very gentle!
9. Pour batter into baking pan, place onto a baking tray and add hot water into the baking tray.
10. Bake in preheated oven for 10 minutes or until golden brown on top. Lower oven temperature to 110°C and continue to bake for 25 - 30 minutes. (Cake is don when a toothpick inserted comes out clean.)
11. Remove from oven and let cool for a few minutes.
12. (Optional) Add a small amount of hot water to jam and brush it on top of the cake for a glossy finish.

Now you have a homemade Japanese Soufflé Cheesecake! :))

   13. Take a photo of your cake, upload to Instagram/Facebook and #peachybunnybakes.

This cake can be served warm or cool, both tastes really good.

Store in an air-tight container in room temperature (overnight) or in the refrigerator (2 - 3 days).

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Chocolate Lava Cake Recipe

Molten chocolate cakes never fail to arouse the chocolate maniac that lives in every single one of us.

Yes. I believe that deep down, we all love chocolate.

'Cause why would you not love something that is smooth, sweet and mood-lifting?

And sometimes I feel like an exorbitant amount of chocolate. 

Well, by "sometimes" I mean every day.

So let's indulge in this classic french dessert - moelleux au chocolat, at the comfort of your own home!

Served with berries, cream and/or ice-cream, this cake is luscious.

Honestly, it should be illegal.

Click me to view the recipe on Youtube!

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Recipe for Chocolate Lava Cake 

Makes 2 small cakes (approx. 3 inches diameter).

Ingredients:

• 75 g Chocolate (I used bittersweet chocolate!)
• 60 g Unsalted Butter
• 2 Eggs
• 70 g Sugar
• 50 g All-purpose Flour
• 1 tsp Rum*
• 1/2 tsp Coffee Powder*

(*optional)

Directions:

1. Preheat oven to 200°C; Grease ramekins with cooking spray/butter.
2. Melt chocolate and unsalted butter in a water bath. Set aside to melt.
3. In a separate bowl, whisk eggs, sugar and rum together.
4. Stir to help chocolate and butter melt completely. Then add into the egg mixture and mix well.
5. Combine coffee powder and all-purpose flour. Add to the egg and chocolate mixture in one go. Mix until well incorporated, do not over-mix. 
6. Pour batter into the greased ramekins and bake for 10 - 12 minutes.
7. Check to see if the cakes are ready at 10 minutes by pressing them gently. If they spring back a little, they're done!
8. Remove cake from oven and let them cool for at least 3 minutes.
9. Run a knife/spatula round the ramekin and flip the cake onto a plate.

Enjoy with someone you love, OR indulge on your own (why not?).

“All you need is love. But a little chocolate now and then doesn't hurt.” 
― Charles M. Schulz

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