Thai Tea Creme Brulee
3 egg yolks
250 ml cream
1 1/2 TBSP Chatramue Thai Tea Leaves
2 TBSP Sugar
2 TBSP Sugar
- Preheat oven at 300F
- Heat 1 cup of cream on low-med heat until you see the edges slightly bubble
- Take the cream off the heat and add the tea leaves. Steep for 5 mins
- Whisk egg yolks with sugar until sugar has dissolved (best indicator: when mixture has turned pale yellow)
- Boil 300 ml of hot water for the water bath
- Strain the tea leaves out of the cream. Slowly pour the cream into the egg yolk mixture to avoid scrabbling the eggs. Stir the mixture well.
- Pour the mixture into 3 ramekins.
- Place the ramekins in a medium roasting or cake pan to create a water bath. Fill the pan with hot water until the water level reaches half of the ramekin’s height.
- Bake the creme brulee for 35-40 mins until there is small jiggle in the middle. The top should not be wet.
- Let the creme brulee return to room temperature before putting it in the refrigerator to rest overnight.
- Sprinkle 1/2 TSBP of sugar on top of each creme brulee. Use a blowtorch or broil setting on the oven to caramelize the sugar
- Take a spoon and dig in!
1/2 cup of steamed and mashed ube
1 tbsp of sugar / honey
1 cup of milk
(You can add as much milk to your liking – mine was on the thicker side)
Dalgona Coffee Whip
2 tbsp Instant Coffee
2 tbsp Hot Water
2 tbsp Sugar (I only used 1/2 tsp of sugar b/c I don’t like sweet coffee)
1) Blend the ube with milk till smooth
2) Pour it in a cup
3) Combine instant coffee, hot water and sugar into a medium bowl
4) Whisk the coffee mixture till it becomes golden light brown and resembles the texture of soft peaks or meringue
5) Pour the dalgona on top of the ube latte
Viola ~ Another dalgona coffee!
DIY Mochi Set
1/2 Cup Glutinous Rice Flour
1) Put flour and water in a bowl and mix to combine
2) Cover bowl with plastic food wrap
3) Microwave for 2 min then uncover the wrap to stir the mixture. Cover again then microwave for 2 mins
4) Spread 1/4 cup of cornstarch on a cutting board. Pour the mochi on to the board. Let it cool.
5) Once mochi is cool to touch, roll it out to desired thickness.
6) Cut mochi into squares
7) Pair mochi with red bean paste and strawberries
215g Cake Flour
75g Cold butter
12 g Matcha
8g Baking Powder
1 tsp salt
25g Cold Milk
Follow the steps from the Youtube video below. The only difference is that I omitted the white chocolate and soybean flour crumble and make my scones into circles.
195g Cake flour
135g Cold unsalted butter
45g Cold water
3 Egg yolks
10g Corn starch
300g Half & Half
1/8ts Vanilla bean paste
Tip: Do not overfill the custard when you are pouring into the tart. The custard will overflow and create burnt edges.
I followed the Youtube Video below and used half & half instead of milk and whipped cream.