Step by step recipe - CREME BRULEE

Crème Brulee means “burn cream” in French. The popularity of Crème Brulee in today’s food culture is evidenced. The classic dish of smooth custard with caramelized sugar topping has became an all time favourite in restaurants. You can almost see it appear in every menu.

Why pay RM15-20 for a dessert you can easily make at home? Impress your guest with these sweet little treats and be ready to be showered with praises. It’s probably one of the easiest and stress-free desserts around.

STEP BY STEP GUIDE- the making of creme brulee

Ingredients:

2 Cups of full cream

4 egg yolks

1/3 cup castor sugar

Whole Vanilla Bean

brown sugar for caramelizing

Kitchen Tools:

4 Ramekins

Blow torch (i got mine for RM40+ only)

Strainer

 Baking dish (or similar)

Kitchen Towel

1/ Slice Vanilla Beans lengthwise, scrape seeds from half the bean

2/ Place the seeds inside a saucer with the other half of the bean

3/ Add full cream

4/ Scald in low heat, making sure that it is not boiling.

5/ While your cream is warming, whisk egg yolk and sugar together, make sure u just stir gently to minimize air to enter.

Whisk whisk whisk =)

6/ When cream is hot (not boiling!) ladle 1/2 cup into the yolk mix (remember to use the strainer)

Mix Mix Mix, careful not to whip the air into mixture

7/ Remove bubbles with a spoon or even better (torch it away!)

8/ Place a wet towel into the shallow baking dish, this is to stabilise the ramekins to ensure that it doesnt move around.

9/ Pour mixture into ramkins slowly, fill it up almost to the top

10/ Place three ramkins into the baking dish

11/ VERY slowly Add boiling water half way to the top of baking dish, careful not to get any water drips into the ramekins

12/ Add last ramekin

13/ Pop it into the oven and bake for 40 mins at 375 degrees"F / equaivalent to 165"C (as with all bakings, remember to preheat your oven before putting the dish in)

Test doneness by tapping the side of ramekins, custard should jiggle a bit like jelly

14/ Chill the custard for 4 hours in refrigerator. Remove and prepare for caramelizing! Here's the fun part of the whole process! Fill top of each with brown sugar, and shake off any excessive sugar.

15/ Use blowtorch to burn the sugar off each ramekins. Careful on the fingers.

16/ slice up some strawberries for decor. You can also use blueberries, raspberries. Visually appealing colors.

Enjoy digging in with spoonful of sinfully tasty "burn cream" =)

p.s. Some changes i'll try out next time, instead of 40 mins, i'll drag on my baking for longer period- say 1 hour. I'll have to lower down my temperature to approx 140 degrees to avoid browning the custard.

Recipe credit to: http://www.howdini.com/

CRAZIEAPPLE finally posted her penang review. *roll eyes* such lazy bum, for all those craving for CKT, ASAM LAKSA and in need for some food porn, click here

Chilling Out @ La Casa, Desa Parkcity

La Casa is a neighbourhood italian cafe that is located in the award winning development, Desa Parkcity. It has its steady stream of cliente as the lady boss, May is known to be very friendly.

Probably one of the few dog friendly cafes around, you are allowed to sit outside the terrace overlooking the lake with your dogs as long as they are well behaved.

My love for Sparkling water is unexplainable, i remember disliking it one year ago and now i just cant get enough of it. It's like a healthier substitute for soft drinks.

The Baileys souffle is delicious (not in the menu), light and fluffy with a distinct baileys flavour. Most souffles tends to fall quickly as it is difficult to stay out of the oven for long, but this one manage to stay perfectly shaped and i wonder how.

Ms. Jazz Reviews: Sassorosso, Lorong Yap Kwan Seng

When I first read of Sassorosso from Sean's, i knew that this is one restaurant that i simply cannot miss. And i was right, our dining experience was exceptionally good.

Being just a short distance away from the busy buzz of KLCC, the bungalow-converted-restaurant is a good place for a good dine and wine session after a stressful day of work (also a perfect lepak place for those who wants to avoid the city jam!)

I made reservation prior visiting Sassorosso, and was surprise that the waiters were waiting out front of the restaurant and has greeted me by name. This is probably one of the few restaurant that actually does that in Malaysia (sadly), my only other experience of such personal service was in Four seasons hotel, Langkawi. I was rest assured that my evening will be an enjoyable one.

Guest can choose to dine either outside the beautiful garden overlooking the sensational nightlights of KL tower or dine in the stylish, sassy quiet environment indoor

Sassorosso is probably not far off from serving one of the best Authentic Italian Cuisine in KL. Their ala carte menu is simple yet extensive enough for us to WANT to come back for a second visit.

Complementary assorted bread is one of the better ones we've had.

Woodfire Pizza Sassorosso (RM42) was filled with Mozzarella Cheese, Escargots, Marinated Mushrooms, Prawns and fresh basils. We had blings in our eyes when we saw the word "Escargots" and knew it was a MUST order. The pizza was served as fast as those of PIZZA HUT, *not in a bad way as we were famished* it was cheesy, aromatic BUT perhaps a bit soggy. Improve on the sogginess and i'll grade it an "A"

My favourite of the night would be the Seafood penne in light Tomato Sauce (RM46). The mixed seafood of Mussels, Clams, and prawns were served fresh and HUGE. But for the price we're paying, im not expecting anything lesser. The sauce is very well blended and its tomato sauce does not taste overpowering  Definitely homemade. *thumbs up*

 

Pale in comparison is the Duck Ravioli with Mushroom sauce and sliced duck breast (RM48). We had great expectations on the ravioli dishes here, and expectations have not been met. Although this dish taste pleasant and has interesting use of ingredients, it is quite a forgettable dish.

Sandy and Jane loved Sassorosso's Live Sri Lankan Crab Penne with Olive Oil, Garlic, Fresh Basil Leaves, and Prawn Bisque (RM38) There is no doubt that the prawn bisque is working its magic in this dish. Perfect combinations of ingredients.

Spaghetti Aglio Olio with Jumbo Tiger Prawns.(RM56). True to its name, the prawns are mambo jumbo! The spaghetti was tossed with olive oil, herbs and chilli flakes, ahh no complains there.

Our waiters made sure our glass were never left dry, and plates were removed soonest we finished. They cater comfortably to our camwhore urge, and offers to take numerous pictures subject to our strict scrutiny. (what! we are girls after all) :D

Warm double chocolate flan with frozen wild berries (RM22) was a real treat, We love the warm chocolate oozing from the flan.

Tiramisu (RM18) has nothing to shout about. It looked like a 5 minutes preparation (or the lackof) dessert that has oversoaked espresso sponge at the bottom layer.

Millefeuille (RM18) that tasted normal and forgettable

When my Cappucinno (RM9) arrived, i looked at it in half-horror. The foam looked overwhisked.

My dear diners of the night:

Wine of the night: Moscato d'Asti (RM168) , a sweet flavour that satisfy our tastebuds

The boss of Sassorosso, Mr. Giovanni was a wine lover himself.

He told me that he imported most of the Italian wine, all carefully handpicked to ensure customer has a wide choice variety to complement different type of food. Sassorosso also does some wine retailing, so if you see any particular ones that you like to bring home, i was told that discount up to 30% or more for take away wines is possible (but pls recheck with the boss)*

Our bill came up to RM674 between 5
(approx RM80 just for still and sparkling water itself)

Ratings:

Food: 7.5/10

Service: 9/10

Ambience: 8.5/10

Presentation of food: 7/10

Overall: 8/10

~*~*~*~*~*~*~

Sassorosso

9, Lorong Yap Kwan Seng,

50450, Kuala Lumpur

Tel: 03-21666428

P.s. Little birdie told me that Sassorosso will open another outlet in Bukit Changkat soon, so keep your eyes and ears wide open. =)