Caramel Croissant Pudding

Today, son is done with his examination for the year.  Looking back, time seriously just flew past in the blink of an eye.

He will very soon embark on a challenging year next and I believe a stressful year for the parents too.  I am praying hard now that he will “wake up” from his slumber and give his 100% by then.   Was told that by 16, maturity will starts to set in and hopefully he will be more self motivated and able to find his goal in life.

Next year, I predict will be a very tough year for me as well.  Son is sitting for his “O” level and daughter is adjusting to Primary 5 life.  Was told by all her tutors that they are expecting a tough year and we have to prepare our kids in order for them to be comfortable with PSLE!  Yikes! 

In fact they are all taking this Nov and Dec to prepare the kids as the difficulty level jumped tremendous from primary 4 to primary 5.  All of them frowned upon my year end plan.  It is like “you must be kidding to do this?”  When we get back, we will have to work doubly hard or more to catch up. 

Nevertheless, I am focusing on my girl now.  Every encouragement will give her that confidence level to do her best.

Two more weeks to go and we will be free!  Yes!

Now let’s me share with you this absolutely delicious dessert that we will be having later.  Caramel Croissant Pudding.  Believe me it is finger lickin good!

I bet you never see such a flat pudding before, since this is my first time baking such pudding, I didn't know it will deflat upon cooled.  I should have used a smaller and deeper baking casserole instead.  

Helper and I totally agree that this is delicious.  Now I will wait for my man and kids to judge later.

I'm submitting this post to Aspiring Bakers #24 (October 2012): Jellies and Puddings hosted by Charmaine of MiMi Bakery House

Source: Modified slightly from Nigella Lawson's

What you need:

10 mini croissant
100g sugar
3 tbsp water
1 cup cream
2 tbsp rum
1 cup milk
3 eggs beaten

Method:

Melt sugar and water and continue to simmer till it turns amber.  

Slowly pour in the cream.  Stirring constantly till sugar is fully incorporated into the cream.

Add in rum and milk.  Stir well.

Add in beaten egg and continue to heat till semi thicken.

Pour into the croissant and let it sit for 10 mins.

Bake in 180 deg for 20 mins or till golden brown.

Cinnamon Apple Walnut Torte

I have never been good in this field that is, looking for a good tutor for my kids. Actually I am not even sure how you classified good tutors?
 
Grade producer or motivation encourager?
 
For my son's primary education, I went through two Chinese tutors for him before I decided to give up Chinese. Both just couldn't handle my son and both walked out on us on the eve of a test.
 
Then came Prelim and I was worried when I saw the result. Got another that charged me S$100 per hour and while he was here, he will be texting away or having toilet break (big business) while my son is doing assessment. I tolerated for a few lesson and in the end I told him that I am expecting him to help my son to attain As.  I fired him after when he said it takes two hands to clap?  If you didn't even put in effort to see whether you can motivate my son further how do you know that my child will not respond?
 
Then I had another that is constantly on medical leave. So in the end, I should say that my son's PSLE result was 100% son's effort. He could have done better as all the teachers' expected but we have no complains about his aggregate. He did get into the school of our choice.
 
5 years down the road, for my little one, we had no choice as she was falling behind all her peers and her started feeling insecure.   I even got the school special need teacher to examine her but the result was negative. Some how some where, she just couldn't comprehend the syllabus being taught in school.
 
I blame the inefficient teachers thus I had to outsource as the syllabus is way past what I know during son's time. It is not that I cannot derive the answers but the method in approaching how it is being solved is different.
 
Anyway, I am glad that I found a Chinese tutor that can motivate my girl and now she is enjoying this subject that was her weakest.
 
Her English also seems to be slight improvement but unfortunately the class size is so big that the tutor has problem focusing on individual. So I am really not too sure whether I need to seek out another.
 
As for her Math and Science tutor, this one is totally out. If you are telling me that my girl lacks the foundation or basic, then why are you still pushing her to do past year papers and not helping her to comprehend those topics that you said she lacks?
 
Now I am on the path once again, seeking help from experienced mom that knows actually what is good and bad tutors.
 
Let's hope the Ministry will do something about tutors who obviously are out to earn big money and trying to help a child to gain knowledge.
 
Enough of this housewife's ranting, see what I baked today .... a Cinnamon Apple Walnut Torte. A mouthful isn't it?
 
Initially I had no plan to join this round of Aspiring Baker as I was busy with my project.
 
Pause. 

Let's have some story time. I bought 5 Granny Smith apples with the intension of making apple pie. The day I wanted to bake it, I found only two remaining so there goes my plan.
 
I know my girl and I don't like green apples unless they are cooked, hubby is not a big fan of green apple and son is way too lazy to dig into the fruit compartment. Now you tell me where is the missing link? Well, she denied so what can I do with two apples left but to make Cinnamon Apple Walnut Torte.  If not, it will go into the bin again (as I said before, for these past few months, I have been throwing food away way too often)
 

I saw THB is hosting this recipe from Coffee Cakes by Lou Seibert Pappas, and it fitted perfectly to my two green apples!  yea no wastage!

I have eaten chocolate torte but not one with fruit base. It tasted like a pudding without sauce.  Thus I made some caramel sauce and as girl requested for vanilla ice cream last week, I had some still in the freezer.
 
So this is how I pair it off.
 

Will I make this again? ehhh... I doubt so.

I'm submitting this post to :

Aspiring Bakers #23: Desserts On A Plate (September 2012)

What you need:

2 eggs
1/2 cup brown sugar
1 tsp vanilla extract
36g cake flour
1/2 tsp salt
2 tsp ground cinnamon
120g roughly chopped walnuts
2 Granny Smith apple, peeled, cored and thinly sliced
1/2 cup dried cranberries
1  tbsp caster sugar

Method:

Preheat the oven to 170 deg.  Greased and lined baking pan.

Beat eggs until frothy and beat in brown sugar and vanilla until light.

In another bowl, stir the flour, salt and 1/2 tsp cinnamon to blend. Stir the flour mixture into the egg mixture.

Reserve a handful of walnuts for the topping. Mix the remaining nuts, apples and cranberries into the batter, spread into the prepared pan.

Bake for 25 mins or until the cake is set and golden brown. Let cool slightly and serve warm.

Caramel Sauce

Heat pan and add in 4 tbsp sugar.  Melt till it become golden. 

Add in a tbsp of butter and stir till it melts.

Vanilla Ice Cream (Adapted from The Perfect Scoop )

Vanilla Ice Cream

1 cup milk
A pinch of  salt
150g sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract

Method:

Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Green Tea Macaroons with red bean fillings

I have been sick since last week and thus explained no movement in this little blog of mine.

Last Thursday, I brought my son to the Polyclinic for the referral letter to get his heart tested. All the preliminary tests done there came out negative, so this is really a good blessing.

I was so upset by his behaviour at the clinic that I actually had an asthma attack there. I was put on 13 puffs and 6 tablets of Prednisolone (my usual is 2 puffs and 2 tablet of Prednisolone) and after that, I had many sleepless nights. It seems that the side effect from the tablets.

I am still not really well yet, been having breathlessness and a tight chest.

Anyway, on a happier note, my son came home feeling chirpy. Though he failed his Maths but he came home with 4As on four other subjects! I am so proud of him. Let's hope the other 2 more subjects is just as good.

A happy son = to a happy household. Everyone is happy.

So I rewarded him with no studies for the night and Green Tea Macaroons with red bean fillings. I actually baked these before I fell ill. So tonight, I took the easy way out, I filled it with home made red bean paste, too exhausted to make red bean buttercream.

Good job boy! I hope you will continue with this. I know you can do it!

In the mood for ....

I am finally done with my sugar crafting. Thus I am in the mood for some baking.

I have been craving for tarts for quite some time. Each time I hold up a recipe, I put it down again. Making tarts really test your patience.

If you wanted something quick, tarts are definitely not for you. I have yet to come by a tart recipe that don't have to pre baked. Have you?

I have yearned for a tart with bananas for nearly a week. After seeing Piggy's Banana Cream Pie, my interest renewed.

Guess now I have a little time to spare after since I completed my sugar dough projects. With a bunch of banana calling out to finish up and a packet of puff pastry that needed my attention.

Yes, puff pastry is something I have yet to master thus I have no choice but to buy pre-packed.

This wonderful Banana and Chocolate Tarte Tatin looks easy to do and I can whip it out just in time for our dessert for tonight.

How can you go wrong with banana and chocolate? It never failed to taste absolutely delicious, don't they?

My photo definitely didn’t do justice.



Note: Go for the ripest banana you can get your hands on. Also once the toffee has come together, do not cook further. I did wrap my springform pan with foil to prevent leaking.

Baked Tapioca Kueh, Banana Flambe

Yesterday, my hubby and son went to help me pick up some wild tapioca. I reckon if I don't do it now, when the bull dozers come along. The whole patch of greenery will be gone.

I wanted to try my hand at Baked Tapioca Kueh. I read with interest that some are baked and some are steamed. The reason why I wanted to try was last year, my aunt bought me some from a stall near her home. It was really nice. It has some bites to it.

So after browsing through my "library", I settle for Mrs Leong Yee Soo's recipe but I twisted it alittle. Instead of golden yellow, mine came out a darker shade. Perhaps it is the gula melaka that caused it. Mine was some homemade source that was given to me.

What you need

1.4kg tapioca, finely grated
100g castor sugar
100g gula melaka (palm sugar)- grated
1 tbsp melted butter
3 tsp cornflour
3 eggs, lightly beaten
1 1/2 tsp salt
1 pack of coconut milk (divide into two types, thick and thin)

Method

Preheat oven to 177 degree celcius. Grease a 20 X 20 tray. Line the side with grease proof paper and dust with flour.

Set the grated tapioca over a sieve and drain out the water. Allow the water to stand to settle the starch (approx half hour).

Collect the starch and mix with the grated tapioca.

Pour 400ml of coconut milk to a bowl and set aside.

Pour the remaining coconut milk and add water to form 100ml of thin coconut milk

Combine all ingredients and the thin coconut milk. Bring to boil and simmer then sugar is melted.

Add in the thick coconut milk and cook for another min.

Pour the hot egg/coconut mixture into the grated tapioca and mix well.

Pour into prepared tray and smooth out the surface.

Baked for 15 min till light brown and reduce heat and bake at 135 degree celcius for another 1 - 1.5 hours till golden brown.

Cool slightly and then remove from pan to cool completely.

***********************

To continue my second part of my wilderness find. Outside my backyard, an old neighbour turned the place into a little banana plantation. Since they moved out early this year.

The "plantation" is basically left to nature to nurture.

Recently, we saw one of them "given birth" to a bunch of babies. Patiently we waited till harvest time.

Voila, it is sweet and nice. We have so many that we need to give them away to son's taekwondo teacher.

So here we are, going banana soon!!!

I wanted to find out how a Banana Flambe taste like. I tried to give that "fire" experience but with no success.

In actual fact, I gave more than a doze of alcohol but only managed a fraction of the banana being flambe. No wonder it takes skill to create this dramatic effect.

What you need:

6 bananas (mine are small)
2 tbsp brown sugar
2 tbsp cognac
2 tbsp butter
2 tbsp sugar
2 tbsp Cointreau
Juice of 1/2 lemon
Juice of 2 oranges
Rind of 1 lemon, sliced
Whipped cream Cinnamon/Nutmeg

Method:

Place bananas, brown sugar, cognac and lemon juice. Marinate 15 minutes.

Heat butter and sugar, cook until caramelized.

When golden brown pour in orange juice; mix well.

Cook 2 or 3 minutes. Stir constantly.

Add banana mix to orange mix; add lemon rind and cook 1 minute.

Pour in Cointreau and flambe. Cook 1 minute on high. Add whipped cream and cinnamon.

So much to do so little left

I haven't been feeling well at all for nearly a whole week. First it was the eye infection which is still not recovering. The redness has subsided tremendously, the pain has mellowed alot but my eyes are still swollen and the blur vision is still here. Luckily the body ache banished after a couple of days and the fever no longer in sight. According to doctor, this is might be a viral and bacteria infection, if the symptom persist for a week, it might be herpes! Gee sounds scary isn't it? Trying another dose of medicine and hopefully it works this time. Still coping with that, I am down with flu like symptom. My throat was like having someone rubbing sand down my throat, starting a nasty dry cough and though tired but couldn't sleep. I feel so shitty. But my poor princess hasn't been easy for her too. Though she is up and running but her eyes redness still didn't go away completely. I don't think it is wise for her to be in school despite her wanting so much. I know she is getting really bored. After my parents dropped by this early morning to give me a dose of herbal drink. I felt much better. I sum up some strength and got her involved in making our little chocolate waffles for tea time. She had hers with macadamia nuts ice cream and for me, I just had it plain to keep her company. Though I haven't much appetite lately, the wonderful smell of the chocolate waffles filling the kitchen was really nice and comforting I better find back my energy by tomorrow morning Recipe adapted from Chocolate Holidays by Alice Medrich What you need:

3/4 cup plain flour
2 tbsp castor sugar
2 tsp baking powder
1/4 tsp salt
8 tbsp butter
1/4 cup cocoa powder
1/2 cup milk
1/4 cup brown sugar (packed)
1 egg
1/2 tsp vanilla essence


Method

Mix the flour, sugar, baking powder and salt. Set aside.

Melt the butter over low heat and stir in the cocoa until smooth and hot. Gradually stir in the milk. Off the heat and whisk in the brown sugar and vanilla until the mixture is completely smooth.

Pour over the flour mixture and stir until the dry ingredients are completely moistened.

Preheat the waffle iron. Pour enough batter to fit the waffle maker.

Place the cooked waffles on a rack to cool.

Serve either with ice cream or plain.

Where have I gone wrong?

I was craving for something chocolatey and saw a recipe that mentioned a basic moist and delicious cake. This tempted me to give it a try as it looks really easy and definitely won't require me to spend more than half hour getting the cake into the oven. Went about it merrily but with a nagging thought why the amount of liquid is so different from the other recipes that I tried and read before. The final batter was really runny, I added some banana to give it more flavour. Imagine chocolate and banana, this won't go wrong right? Anyway, it didn't mentioned how long I should bake it for so I went by instinct. I am very sure it is cooked as the skewer came out clean. The result was disappointing as the texture is very much kueh like. It does promised moist but somehow the texture isn't a cake. It is more kueh like. Gee how do I explain kueh texture? I don't know where I have gone wrong. Over beating, over mixing or was it that I have cut down the sugar by half that resulted in this? Now I am still craving for a nice chocolatey cake :( I am posting this recipe so that perhaps someone can throw some lights to my mistake. Greatly appreciated. What you need 1 cup water 1 cup castor sugar 125g butter 1/6 cup cocoa powder 1 tsp bicarbonate of soda 1.5 cup self raising flour (sifted) 2 eggs slightly beaten (70g) 4 small bananas (cut to cubes) Method Preheat oven to 180 degree. Melt butter, water, sugar and cocoa powder in a large microwavable bowl for 2 minutes on high with 30 second intervals for stirring. Beat till smooth and well combined. Add in sifted bicarbonate of soda, flour and eggs. Alternating in 3 portions. Beat with a mixer on high till smooth, pale and well incorporated. Add in bananas. Bake for 20 - 25 mins till skewer comes out clean.