Caramel Crème Brulee

Remember the last time I post on an experiment? -- Experimenting: Chocolate Pasta with Vanilla Sauce because I have some leftover egg yolks? Well, I googled for some recipes that use egg yolk and found this recipe of Caramel Crème Brulee from Foodnetwork.ca. The ingredients was really simple and I just couldn't resist to try this recipe. The creme brulee was really soft! But I think the next time I made this, I should really reduce the amount of sugar. It was a bit too sweet for me.

Caramel Crème Brulee (from Foodnetwork.ca Courtesy of Michael Smith, Chef at Home)

Print this recipe

1 cup plus 6 tbsp of sugar

1/2 cup of water

2 cups of milk

1 cup of 35% whipping cream

1 tablespoon vanilla

pinch of salt

8 egg yolks

1. Preheat oven to 325 degrees.
2. Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. 
3. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
4. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
5. Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
6. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch (Because I didn't have any blowtorch, I caramelized the sugar under a broiler.

Please share with me if you have any recipe which use egg yolk :)

Baked Mushroom with Eggs

Good morning dear readers!

I love watching Mrs.Hoshizawa in Dosanko Cooking. In fact, I always watched her show while having my breakfast in the morning. Mrs. Hoshizawa had lots of simple and good looking recipes. And it was good to learn a few cooking tips from her.

So, when I saw this baked mushroom with egg recipes from her, I was determined to try them. I love mushrooms! And that melted cheese on top tempted me to try this. So, I made this baked mushroom with egg with a bit of adjustment for the recipe to suit my available ingredients.

Baked Mushroom with Eggs

2 cups of any fresh mushroom (you can use two types of mushroom)

1 large onion, sliced thinly

1 tbsp butter

2 large eggs

2 tbsp mayonnaise

2 tbsp milk

2tbsp soy sauce

Salt and Pepper to taste (don't use too much salt as you can get that saltiness from soy sauce)

1 cup shredded cheese, any type (I used mozzarella and cheddar)

1. Cut the roots off the bottom of the mushroom. Give them a good shake to remove any dirt. Separate the mushroom from clumps, and wash them with water. Set aside.

2. Heat up butter in a non-stick pan. Add in onion and stir fry until translucent. Add in mushrooms and stir fry for about 2 minutes. Mix them evenly and remove from heat. 

3. In a bowl, beat eggs. Mix in mayonnaise, milk, soy sauce and salt and pepper.

4. In a heat proof dish, put in the mushroom-onion stir fry. Then, pour the egg mixture on top of mushroom-onion.

5. Top with shredded cheese and bake in an oven for 10 to 15 minutes at 170 degrees Celsius. Or until cheese turned brown, and egg mixture is no longer runny.

6. Serve hot.

Poached Egg

The first time I learn how to poach an egg is when I was six years ago - when I was in my basic western class. Eggs was our first lesson. We have to prepare five dishes with eggs - poached, sunny side up and over easy. That's all I remembered.

I made these for breakfast. Poached egg with toast and basil. Look at the runny egg yolk. Aren't you tempted?

Poached Egg

1 eggs
400ml water (for boiling)
1 tbsp of white vinegar

1. Bring water to a boil in a sauce pan. Add a tbsp of white vinegar.
2. Crack an egg into a bowl. Stir the boiling water with a spoon in clockwise. Gently pour the egg into the center of simmering water.
3. Let the egg cook for 2 to 3 minutes depending on how runny you prefer your egg yolk to be.
4. Remove the egg with strainer.
5. Serve hot with toast. Sprinkle some pepper on egg and top with basil.

Experimenting: Kimchi Omelet

I still have some kimchi left in my jar. I thought it would be good if I try and experimenting something in my kitchen again using kimchi. I thought that kimchi omelet would be nice.

First, I beat an egg with some salt and pepper. Then, I beat in some kimchi in the egg batter. Then, I melt some butter into a frying pan. Then, I pour the egg mixture into the center of the pan. It's not good. It's not easy to flip the the egg and kimchi mixture. And I am not really good in flipping my omelet too. In the end, the omelet became a kimchi scramble egg. I think, the kimchi let its juice out. Thus, making it hard for me to flip them. But the good thing is that the spiciness of kimchi is reduced when I beat the egg and kimchi together.

The inside of the kimchi omelet

Second, I beat an egg with some salt and pepper. Then, I melt a knob of butter into a frying pan, and pour the egg into the center of the pan. I flip the omelet to cook them on both side, and flip them again. Then, I scoop a spoonful of kimchi, and add it on the center of the egg, and fold them. It's much more easier than the first experiment :) Serve them in a plate, and pour some kimchi's juice on top of the egg. It taste good with hot steamed rice too!

Happy Experimenting!

P.S - I didn't have the picture of the first experiment. It doesn't look really good

Kimchi