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Ingredients (makes 6): Caramel: 40g sugar 10ml hot water Custard: 200ml fresh milk 10g sugar ½ tsp vanilla essence 1 whole egg 2 egg yolks 30g sugar Methods: 1. Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat. 2. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use. 3. Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use. 4. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended. 5. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake ...

Yield: 6 puddings Ingredients: 2 cups milk 2/3 cup sugar 4 eggs 1 tsp vanilla extract butter *for sauce 6 Tbsp sugar 2 Tbsp water Preparation: Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.

Ingredients for Egg Custard: (makes 6, 3" Tarts) =================================================== 15g Caster Sugar 40ml Water 1 Large Egg 20ml Fresh Milk 1 Teaspoon Condensed Milk Method: ============= 1. Boil water with sugar till melted and keep aside till cool. (you can dissolved the sugar in hot boiling water too) 2. Crack the egg in a small mixing bowl, add in fresh milk and condensed milk then gently stir with a whisk till well mixed.(becareful not to over whisk) 3. Add in cooled sugar syrup and stir well. 4. Sift the entire mixture through finest sieve twice to get ride of any egg clusters. 5. Carefully fill the prepared tart shells with egg mixture till the rim. 6. Bake in preheat 140 degree oven for about 20 minutes or till egg custard achieve the pudding like texture. Ingredients Pastry Dough: ============================= 150g Plain Flour 20g Milk Powder 1/2 Tablespoon Icing Sugar 125g Cold Butter, cubed 1/2 Egg Yolk, lightly beaten 1/4 ...

Ingredients: ====================== For the dough: ---------------- 1 plus 1/3 stick of butter 1/3 cup of sugar 1 egg 1 Pinch of salt 2 cups flour Butter to grease the pan Foil paper Raw beans (any kind) to prevent pastry to rise For the vanilla cream: ------------------------- 2 cups milk 1/3 cups sugar 1 tbsp vanilla extract 5 egg yolks 1/3 cup flour 4 tbsp melted butter To finish tart: ----------------- Fresh strawberries, blueberries, blackberries and raspberries =============== Directions: =============== DOUGH ---------- * In the stand mixer place all ingredients except the flour. Make sure the butter is cold. Once all ingredients are incorporated, add the flour to the dough. * When all ingredients are incorporated and dough is smooth, set aside and refrigerate for at least 2 hours so the dough is easy to handle (if it’s warm or not cold enough it will get very sticky and hard to handle to make the crust) * Place a sheet of parch...

========= Crust ========= 8 Tbsp (1 stick) butter, room temperature ¼ cup sugar 1 egg yolk 1½ cups flour ½ tsp vanilla ========= Method ========= Cream butter and sugar, add egg yolk and vanilla, incorporate thoroughly. Stir in the flour half cup at a time. Mixture will be crumbly. The recipe states to shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes, then roll out and place in the tin. This all seemed like a lot of work when I could just as easily press it into the tart pan straight away, (the dough is similar to that of sugar cookie dough) so do whichever you prefer. When the crust is in the pan, poke a few holes in the bottom with a fork. Bake at 400 for about 15 minutes, until just slightly browned, it should not get overbaked or it will be too crunchy and fall apart. Allow to cool while you make the pastry cream. ======================== Pastry Cream Filling ======================== 2 cups mi...

(To make the Sweet Pastry) =============== INGREDIENTS =============== 200 g plain flour, sifted 4 tablespoons caster sugar 3/4 teaspoon salt 100 g cold butter, cubed 3 egg yolks 1 teaspoon vanilla essence 2 tablespoons ice cold water (To make the Filling) ==================== INGREDIENTS ==================== 300 ml milk 5 tablespoons caster sugar 4 tablespoons custard powder 1 tablespoon cornflour 1/2 teaspoons salt 100 ml milk 1 teaspoon vanilla essence 5 tablespoons apricot jam 3 tablespoons water ============= METHOD ============= 1 Put flour, sugar and salt into a mixing bowl. 2 Rub in butter until mixture resembles fine breadcrumbs. Add lightly beaten egg yolks, vanilla essence and combine well. 3 Add in water to combine the mixture into a firm dough and knead the pastry until smooth. 4 Roll dough out into 3mm thickness and cut into 7.5cm circles with a pastry cutter. Line greased tartlet moulds with pastry and refrigerate for 30 minutes. 5 ...

======================= Ingredients (Crust) : ======================= ----- (A) ----- 200g butter 100g icing sugar 1/4 teaspoon vanilla essence ----- (B) ----- 1 egg ----- (C) ----- 420g flour 1 tablespoon milk powder ============ Method : ============ 1. Beat (A) till soft. Add in B and continue beating till well mixed. 2. Add in (C) to form a soft and smooth dough. 3. Take a bit of dough and press it onto the tart casing. 4. Poke the base with a fork. Bake for 12 minutes or till golden brown. Remove from oven and let it cool. Note : Tart shells must be kept in an airtight container. =================================== Ingredients (CUSTARD FILLING) : =================================== 2 tablespoons flour 2 tablespoons custard powder or cornflour 8 tablespoons sugar 2 cups (500ml) fresh milk 2 eggs 2 tablespoons butter =========== Method : =========== 1. Mix flour and custard powder/cornflour in a pot and add 2 tablespoons fresh milk. Stir ...