Cream Caramel

Recipe Name : Cream Caramel

Ingredients

Weight

Measure

Procedure

Cream Caramel:

Cream Caramel:

Castor Sugar

120g

1. Melt the sugar in a pan until become caramel.

Castor Sugar

120g

2. Put the caramel in a mould.

Egg

45g

3. Warm up the milk in a pan.

UHT Milk

250ml

4. Mix egg and castor sugar in a bowl, stir it until fine.

5. Put the warm milk in an egg mixture.

6. Put the mixture in a mould contain caramel.

7. Put the mould in a chiller.

8. Serve it cool.




Cream Puff/Choux Pastry

Recipe Name : Cream Puff/Choux Pastry

Ingredients

Weight

Measure

Procedure

Cream Puff:

Cream Puff:

Soft Flour

125g

  1. Boil water, margarine, salt and sugar.

Egg

45g

  1. Add flour.

Margarine

100g

  1. Cold down and put in the mixer.

Castor Sugar

30g

  1. Mix the dough and add egg gradually.

Water

250ml

  1. Put in piping bag.

Salt

30g

  1. Pipe in a tray.

  1. Baked in an oven.

Pastry Cream

Pastry Cream:

Milk

500ml

  1. Divide the milk into two. One in a boil and one in a pan.

Whole Egg

1nos

  1. Put the castor sugar in a pan with milk and heat it.

Egg York

1nos

  1. Put half milk in a bowl and mix it with other ingredient.

Castor Sugar

100g

  1. Pour ingredient in the bowl into the pan and stir it until thick.

Custard Powder

20g

Vanilla Essence

1/8tsp

Corn Flour

30






About Me

My photo
It is enjoyable to eat something delicious, but the greatest joy is the time spent waiting for it.