Sunday, August 01, 2010

Creme Brulee

One of those ultimate comfort puddings.

3 egg yolks
2 eggs
250 ml cream
250 ml milk
150 g sugar
1 vanilla pod

1. Heat milk and cream with the vanilla pod. Bring it to boiling point and then let the pod infuse for ten mins.
2. Beat eggs and sugar until pale and creamy.
3. Bring the cream and milk to boiling point again. Remove from heat and pour in the egg mixture, mixing as you do so. You now have a custard.
4. Sieve the custard into ramekins that are submerged in water (up to halfway) in a baking tin.
5. Bake for forty mins at middle shelf.
6. When done (wobbly in the middle), add sugar on top and grill for 5 mins.
7. Cool and serve.

Thai Yellow Curry with Chicken and Potatoes

Thai yellow curry is an inspiration from Indian cooking and is rich with spices like coriander, cumin and Indian curry powder.

2 tbs yellow curry paste (see recipe in 2009 archive)
2 potatoes quartered
200 g chicken cubed
2 fresh red chillies
2 sprigs coriander chopped
50 g spinach chopped
1 tbs fish sauce
2 tbs palm sugar
pinch of salt
1 packet coconut milk
100 g coconut cream

1. Heat oil and fry curry paste until fragrant.
2. Add 2 cups water and cook potatoes for 10 mins.
3. Add chicken and cook until potatoes are tender and chicken is cooked.
4. Wait until water nearly evaporates before adding the rest of the vegetables.
5. Add coconut milk, cream, fish sauce and sugar. Stir well.
6. Simmer for five mins before removing from heat.
7. Serve with rice.