Chocolate Souffle

I had baked probably 1 month or more back. Keep sitting on it, didn't post it up. I can't remember if I did any changes to the original recipe. I took it from dessert magazine online. That's the problem, if I delay in posting, I will tend to have forget it. Anyway here is the version that I used. It was airy and not overly rich. "Doesn't make you feel fat." Haha. I ate it with ice-cream, nice!

60g bittersweet chocolate
30g unsalted butter
2 large egg separated
3tbsp sugar
1/8tsp salt
1/4cup icing sugar

1. Preheat oven to 190 degree. Grease 4 ramekin(small) with butter and dust with granulated sugar.
2. Melt butter and chocolate together. Whisk till smooth.
3. Stir in salt.
4. Beat egg yolk till thick and pale. Beat in the chocolate mixture.
5. Beat egg whites till soft peaks. Add in the icing sugar and continue to beat till stiff peak.
6. Fold in 1/4 of the egg whites, mix slight and then add int the remainging of the egg white.
7. Divide equally in the ramekins and bake for about 18 mins. It will puffed up and exterior will look set.

Crème Brulee

I have been quite lazy to post anything. Even though I am taking a break from my studies, yet my life is still so busy every single day. But nevertheless this is definitely more fruitful this way than to live a life without life.

Was enthu about creme brulee for a while. It was only the 2nd attempt then I got it right. During the first attempt, I was trying to be smart, thinking probably I can sift the mixture a few more times to get a smoother texture but the mixture started to clump up. Hence, failed! (-.-'')

2nd attempt was not completely successful either, I was too greedy then. I filled up the ramekins till completely FULL to the brim. End up the bottom was not so cooked and top was a little overcooked. But its still tasty. Find it a little on the sweet side, will be reducing the sugar the next time. Am looking forward to have an occassion to make this soon. As nobody at home will know how to appreciate this. Hubby don't like... he's a typical chin-na guy. Hmm...

Anyway this is actually very easy to make, you need to have the temperature and baking right and that is, the delicious creme brulee is out. I got this recipe from Chubby Hubby. He adapted from Justin Quek book. Thanks thanks thanks.

This is for 2 portion of ramekins.

2 egg yolks
150 millilitres fresh cream (I used whipping cream)
25 millilitres milk
25 grams sugar ( I will reduced to 15 grams)
Fine brown sugar (for caramelizing)

Preheat the oven to 100 degrees Celsius.

Combine the egg yolks, cream, milk and sugar in a mixing bowl. Whisk and pass through a fine sieve into a jug. Pour the egg mixture into ramekins.

Bake in the oven for 1 hour. Remove, cool and refrigerate for a minimum of 3 hours.

Just before serving, sprinkle the top of each portion with a thin layer of brown sugar. Caramelise the sugar with a blowtorch and serve immediately.