Cream Caramel Pudding

Dropped by Phoon Huat today and boyfriend wanted to try making Cream Caramel Pudding. Previous trip we went, they were out of stock of the conutsu which is the syrup for the pudding. It’s really simple to make and cost only $9 in total (conutsu, pudding mix and 1L UHT milk).

Filled 6 of the mould  and another bigger container with a layer of conutsu first, while cooking the UHT with the pudding mix. The moulds are only $2 each from Daiso!! So proud of myself. Didn’t went to spend on those expensive type.

Moulds filled with the pudding mix. It gave an eggy fragrant.

Left it to cool before placing them into the fridge. Took about 2 hours to solidify and cooled then we placed them into the fridge to chilled and it kind of get more solid.

The end product! Looks super nice, but a tad too sweet. Lesser conutsu would be better. But nonetheless, pretty good. But not my favorite. Good for gatherings since it’s pretty easy to make. Simply boil the UHT, add the pudding mix and pour into mould filled with a layer of conutsu. Simple!!

Like the recipe
It stated a layer
But how much is that ‘layer’
It wasn’t specify
Just like life
Not everything are specified clearly

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Custard Cream Puff (Recreation of Recipe I)

I was wondering whether to post this up. My not-really-successful Custard Cream Puff. The custard was good, but the puff was only 50% successful. A rather disappointment but at least it’s edible! =X Here goes….

The puffs looks fine on the surface, but the ‘inside’ wasn’t as soft as it should be. This is actually the second batch I made and it’s still unsuccessful. The mixture became too watery after I added the eggs in. So depressing. Not wanting to throw everything away, I added some flour. So I guess that resulted in my ‘not-o-so-soft’ puffs. But they still looks OK!!! That’s the only comforting part.

The custard was pretty successful though it’s my first try. Used my mum’s recipe rather than the instruction on the package. Taste pretty good, and it turn into this jelly like form after chilling it in the fridge. But I should have sifted the flour instead.

Managed to make them look presentable *points above*.

Not going to share the recipe till I next try and succeed in them. Need to find out what went wrong first. It was a rather depressing day, especially since I had successfully made these on my first try years ago. O well, I will just try again next time.

Baking is like life
You might not succeed even after giving it your best
Not even when you followed the recipe to the T
Not even when it’s not your first time

But unlike life
There’s a second chance in baking

Mr Oven misses ME!

I meant to post about my Chinese New Year bakes but the cookies were ushered very fast into the containers once cooled and off to someone’s stomach thereafter!

This year I was pretty hardworking, I did the usual almond cookies, cornflakes cookies and something exciting this year, I did EGG ROLL!! The old-style.

It was really HARD WORK! 2 of us ‘baking’ the egg roll, 1 rolling and after hours of sweat and body aching, we only managed to get 4 bottles! Those with just a layer of egg rolls, which isn’t really a lot. But the DIY egg rolls seems to taste better! Lighter in texture and carries a strong scent of coconut. Mr Boyfriend and I did this for a weekend (sunday+saturday) to earn ourselves 2 bottles each and his auntie who helped/ taught us, another 2 bottles.

Super proud of ourselves to be able to produce this traditional snacks the traditional-way – sitting on a small stool in front of the charcoal stove.

This the likely the most interesting thing I did this CNY, besides the usual baking.

Mr Boyfriend suggested we shall challenge the baked-style Kueh Lapis next year. I’m IN!

Till time allows, I think Mr Oven will continue to miss me. Had already bookmarked tons of recipe to try… I’m missing Mr Oven too!

鸡蛋卷
Simply just egg, flour, sugar and coconut. But each individual roll are made with sweat, pain and patient.
Simple to eat but making it is pure hard work.
This is the wonder of homemade snacks.