Hi there!!  My name is Onie Panjaitan and I think baking is just awesome!! I am originally from Jakarta, Indonesia and I moved to the states when I got married. I live in Dallas, Texas with my husband and my 3 boys.   If you ask me what my favorite items in my house, I would say it’s my KitchenAid Mixer and my oven.

I always tell my friends, I cook for necessity, I bake for fun!  Whenever I have to bake for something or for someone, it just makes me feel alive and excited. I love trying new recipes and I like to put my own spin in them.  I also love the feeling of loving others through food. The smile that they have when you give them your baked goods, oh it’s priceless!  I really do believe that baking is my love language.

How it all started

I didn’t grow up baking but I love dessert and pastries. When I actually started baking, I just did the really simple recipes. My definition of baking was to “add eggs, milk and water” but it really limits what you can bake!  So in 2016, I made a challenge to myself to try baking a new recipe each week and that means finding 52 new recipes to try before the end of the year.  I’ll be honest with you, it was really hard (looking for recipes, having some flops, having to go to the grocery store 2x because I forgot an ingredient) but at the end it was worth it!  I started with easy recipes and then gradually started a more difficult one like creme brûlée.  Sometimes I want to throw in the towel, but then I tell myself,”If you don’t bake it, you can’t eat it!!” 🙂

Where I get my inspiration

I get my inspiration from many sources.  My main source is Pinterest, watching Food Network and reading cookbooks and magazines. I am such a visual person that if I want to try a recipe, I need to see what it will looks like when it’s done.  You do eat with your eyes first!

Why is it an adventure

Instead of baking the same thing again and again or just looking at a dessert and thinking of how hard it would be to make it, I think of baking as an adventure.  Some people climb mountains for their adventure, I make a mountain of creme puffs also known as Croquembouche!  Thinking this way makes it fun for me and this adventure takes me all over the world.  You can see the recipes in International section.

So welcome again to my adventures in baking!  I hope you can find recipes that you’ll try and love!

Happy Baking!!

Photo Credit : Sam Rippin Photography

How fun are these Meringue Heart Cookies for MERINGUE month? Very easy to make, you can color for any holiday, and it’s a great snack!! For the heart, I used a 1M piping tip. Hearts to you all!!

Once you know how to make meringue, you can’t stop making all kinds of creations!!! This next one is simple but memorable. Heart Meringue Cookie. You can make it any size or any color. All kinds of holiday and celebration can be sweeten with this dessert. So put this in you repertoire whenever you’re going to have a party!

To make meringues, there are a few things that we need to pay attention to. The egg temperature, the bowl, the sugar, and patience.

The recommended egg temperature for making meringue is room temperature. Why use room-temperature eggs? Well when eggs are cold, the egg whites tend to reduce meringue volume. We want the meringue to be light, and fluffy and rise up.

The bowl has to be clean of any oils. There’s a science behind this and it’s way to complicated for me to even try to explain it, but the simple answer is oils or fat is going to make it harder for the egg whites to rise.

The sugar. When mixing the egg white with the sugar, you want to make sure that all the sugar are fully dissolved. I noticed that it takes me a lot longer when using regular sugar that super fine sugar. So my solution is to make my own super fine sugar by blending regular sugar in my blender like the picture below.

Last but not least is patience. But I’ll explain more at the end.

You can make meringue by whisking by hand, but I have to warn you it’s gonna be a workout!! I like to use my stand mixer because there’s going to be long time of mixing. In the stand mixer, combine eggs, cream of tartar, salt and vanilla extract in a grease free bowl .

nce the eggs are at soft peak, add the sugar one tablespoon at a time. Now this is what I mean by patience. You cannot add all the sugar at the same time. It will make it a lot harder for the egg white to rise. So add a tablespoon of sugar, wait for 15 seconds (I actually did One Mississippi, Two Mississippi ..), then add another tablespoon of sugar until all the sugar are out.

How do you know if you’re meringue is ready? Pinch a little bit of the meringue and rub it in between your fingers. if you can still feel the sugar, mix it a little bit more. The meringue should also look glossy.

After you color the meringue, spoon the meringue in a piping bag with a 1M tip. Do one side.

Then add the other side to make a heart!! Now here comes the heart part. You have to bake it in a 225 degrees oven for 1 hour then cool it in the oven for another hour.

But your patience will pay be paid off by a delicious and beautiful treat!!

Happy Baking!!

 

Print Recipe

• 4 large egg whites room temperature
• ½ teaspoon cream of tartar
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup super fine sugar (Add sugar into a blender to make super fine sugar)
• Pink gel coloring

2

In a grease-free stand mixer bowl, whisk the egg whites, cream of tartar, salt, and vanilla extract until soft peak.

3

With the mixer on high, gradually add 1 tablespoon of sugar and wait for about 15 seconds before adding another tablespoon. Keep doing it until all the sugars are mixed in.

4

Beat until the mixture is thick, glossy, and has increased in volume. The mixture should have stiff peaks and the sugar should be completely dissolved. Rub the mixture between your fingers to see if it’s dissolved. If it’s not completely dissolved, mix it again. Be careful not to over-mix.

5

If using food coloring, add the food coloring to the meringue. Put it inside a piping bag fitted with a 1M attachment.

6

Put a dot of meringue at the bottom of each corner of the parchment paper so the parchment will not move around. Pipe the heart shaped meringue cookies on top of the parchment.

7

Bake for 1 hour. Turn off the oven once the baking time has passed and do not open the oven. Let the cookies cool completely in the oven (1-2 hours) before taking it out.

Store the meringue cookies into an airtight container.

Happy New Year!!!  Here’s a great winter’s cookies to enjoy with your hot cup of tea!! Cranberry cookies sandwiched with gooey gooey Nutella.  Talk about a great combination!  The first month of 2022 is filled with NUTELLA recipes!!  It’s going to be great year!!

     

Here’s the first post of 2022!!!  I am so excited to share this cookie with you!!!   I’m calling this a great winter’s cookies because the cranberries is fitting as a winter’s dessert.  It’s so tart and the Nutella gives it another sweetness to it.  And is it hard to make?  Oh not at all!!  Most of the ingredient is probably already in your pantry and you can make this before your afternoon tea.

First cream the butter and the powdered sugar until it’s light and fluffy.  It usually takes about 5-7 minutes to get all the butter and powdered sugar mixed together.  Remember to always scrape the sides and bottom of the bowl so that it’s really mixed in.  Gently add in the flour and mix it altogether.

Then add in the finely chopped cranberries.  Not cut in half but really finely chopped.  I think it took me a few minutes to cut them this small so really take your time.  And I would not just dump the cranberries because then you’d have clumps.  I would sprinkle the cranberries as the mixer is in low speed.

After you roll out the cookies and cut it into 2 inch circles, bake it for about 12-14 minutes, just until the sides are lightly browned.  Let it cool completely before spreading the Nutella on the cookie.

Here’s the best part!!!  Nutella!!!  Raise your hand if you ALWAYS have Nutella in your cabinet!  🙋🏻‍♀️ We always have it in our cabinet because it’s my son’s favorite spread.    So when I was about to make this recipe, I just find it in my cabinet et voila!!  Cookie Sandwich making is commencing!!!

Spread the bottom of one cookie with the Nutella.  However much is up to you!!  Then put another cookie on top to make it a sandwich.

Look at this beauty!!!  Oh I can’t wait to drink it with tea!!

Happy Baking!!

CRANBERRY NUTELLA SANDWICH COOKIES These rich and delicious cookies are a great winter’s treat!! The dried cranberries gives it some tang and the Nutella gives it the sweetness to balance it out. Heat up the kettle and make your tea!!

1. In a stand mixer bowl, cream butter and confectioners’ sugar on high speed until light and fluffy, 5-7 minutes. Add in vanilla and mix it well.
2. In medium bowl, whisk flour and salt. Gradually add into creamed mixture.
3. While the mixer is on low speed, sprinkle in the cranberries to separate it. Mix it again until it comes together.
4. Divide dough in half and shape each half into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll.
5. Preheat oven to 325°. Line baking sheets with parchment paper.
6. Place one half of the disc in between 2 parchment paper. Roll each portion of dough to 1/4-in. thickness. Use a 2 in round cookie cutter to cut the cookies
7. Place the cookies 2 in. apart and bake until edges begin to brown, 10-12 minutes.
8. Remove from pans to wire racks to cool completely.
9. When the cookies are cooled, spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.

Adapted from : Taste of Home

It’s the BIRTHDAY month!!!  I’m baking all of my favorite things and this month I am doing dessert towers!!!  Here’s a One-bowl Brownie Tower!!

I love birthday month!!!  It’s one of my favorite month to bake besides Christmas (This year’s “12 Days of Christmas” will be a fun one!!) because I like celebrating my birthday.  For some people, baking their own birthday cake might not be so fun, but there are people (like me!) who loves to bake for their birthday.

For this BIRTHDAY month, here’s a few facts about me!

• My favorite bake to eat is bread!  Especially dinner rolls!  They are my Kryptonite.  I can even eat dinner rolls for dessert!!
• The one city that I want to visit again is Paris! Oui oui!!  The patisserie!!  The viennoiserie!!
• My dream bake is a dessert bar.   I would love to bake 100 cupcakes, 100 brownies, 100 cookies, just a bunch of desserts!!  Especially dessert towers!!

With that said, this month, it’s all about tower desserts.  I’ve been looking at so many inspiration at weddings especially of all the different dessert towers that they have.  It might just something as simple as Brownies, but if you are serving a bunch of people, dessert tower is very eye catching and can feed lots of people.

This recipe is a recipe that I found at Tasty.  Very easy, very fast to whip up and very fast to eat because it’s made in mini muffin pans!!!  And you really only need one bowl!!

The first step is to microwave or melt the chocolate chips and the butter.   It smells sooooooooo good!!!

Then add the sugar, brown sugar, vanilla and salt.  Whisk away.

Add the eggs and whisk until all the eggs are mixed in.

Sift the flour into the bowl.

Sift the cocoa powder into the bowl.

Then mix the flour until it’s blended.  The batter should look dark, thick and also smells deeeeeeelicious!!!

Spray the mini muffin pan, then with fill the pan using an ice cream scoop.

Once it’s baked, the best way to take it out, is to put it upside down on a wire rack like so.

Then tap it so that each Brownie will pop out!!

I had to try on (for quality reason ?) and mmmmm ….  deee.. liiiii… cious!!!!

Make a tower by piling the brownies together, then top it with your favorite cake topper, like what I have here!!!  I used my initial of course!  ?

Happy birthday to me and all the September babies!!!  Here’s to us!!

Happy baking!!

Brownie Tower 3 cups butter 3 cups semi-sweet chocolate chips, or dark chocolate chips, divided 4 ½ cups granulated sugar 2 1/4 cups cup brown sugar 3 tbsp vanilla extract 3 tsp salt 9 large eggs 3 3/4 cups all-purpose flour 1 cup cocoa powder Nonstick cooking spray, for greasing

1. Preheat the oven to 350˚F. Spray the mini muffin pans with cooking spray.
2. In a large microwave safe bowl, melt the butter and chocolate chips for 3 minutes. Set it aside for another 3 minutes then whisk it all together.
3. Add the granulated and brown sugars, vanilla, and salt. Whisk again.
4. Whisk in the eggs until fully combined.
5. Sift the flour and cocoa powder into the bowl and fold in with a spatula. Since this is a large batch, use two spatulas, as if you are mixing a large bowl of salad.
6. Use a mini ice cream scoop and fill in the muffin pan.
7. Bake for 15-17 minutes. Be careful not to overbake.
8. To take it out of the pan, put a wire rack on top and turn the pan upside down. Tap on a surface a few times and the brownies should pop right out.
9. Arrange into a tower and put a cake topper on top.

Creme brûlée is one of those dessert that looks complicated but it is so easy to make!  It’s a dish that you can make ahead and it will for sure impress all your family and friends!!  Oui Oui!!

I am having a blast in my BIRTHDAY MONTH!!   I get to bake all of my favorite desserts!  It makes me so happy and now I just need to run more to burn all the calories!! :):):)

So when I go to restaurants and they offer the dessert menu, the one thing that I can’t resist is creme brûlée.  It’s crunchy sugar top, silky smooth creme and vanilla essence is just one the best thing I’ve ever tasted.  This dessert looks so fancy that I thought it was so hard to make.  But you never know until you try making it.  So off to Pinterest we go!!!

This recipe by Alton Brown is great because it is very simple and easy to understand.  Just a little heads up, you want to make this dessert in advance because it does take some refrigeration.  The longer it is, the better!!

After you make the creme, you need to do a water bath.  Put the filled ramekins in a baking pan and fill the sides up to 1 inch with hot water.  I measured my water with a ruler. 😛  Some people do put the water bath in after they put it in the oven, but I just feel that it would be more awkward.

BE EVERY CAREFUL WHEN CARRYING THE HOT BAKING PAN INTO THE OVEN!!

After it’s done baking and it cools, you need to put the creme brûlée in the refrigerator for at least 2 hours or even 3 days. This is awesome because it means if you are having this for a dinner party, you can make them ahead and not worry about dessert!!

About 30 minutes before you are going to eat it, bring to room temperature for that amount of time.   The first time I made this, I was so eager to eat it that I didn’t bring it to room temperature first.  The sugar didn’t melt because the creme brûlée was too cold.  Lesson learned!!

Here comes the fun part!!!  The torch!!  You can this mini torch in many places like Bed bath and Beyond and Sur La Table.  Oh, and don’t forget to buy the butane fuel if it does not come with the torch.

When you are torching the sugar, you want to move around so that it will get an even crisp.  You want to take your time because it does take a little while before it browns.

Go around and around and around and around and around until you get this…

WHOOP WHOOP!!!!  HIP HIP HOORAY!!!!  YUUUUUUUMYYYYY!!!!!  Ok, now that I got that out of me system, here is the beauty shot!! 🙂

Here are some tips on making the Creme Brûlée :

• Make the dessert ahead of time because of the refrigeration period.
• Before you start baking, get the hot water ready for the water bath.
• Put the creme brûlée at room temperature for about 30 minutes before serving.
• Serve the creme brûlée about 5 minutes after you torch the sugar so the top will still be crunchy.

Happy baking !!

CREME BRULEE A spoonful of this silky smooth Creme Brûlée is just the perfect ending to a great meal!

1. Preheat the oven to 325 degrees Fahrenheit.
2. In a medium saucepan, put the cream, vanilla bean and bring to a boil. Remove from heat, cover, and set aside for 15 minutes. Strain the creme into a a medium bowl and take out the vanilla bean.
3. In a 2 quart measuring glass, whisk together the egg yolk and sugar. Slowly pour the creme into the egg a little at a time. Pour the mixture into the ramekins.
4. Place the ramekins in a baking pan. Pour hot water up to 1 inch into the pan. Bake for about 40 to 50 minutes, until it is set but the center is still jiggly.
5. Remove ramekins from the baking pan. Refrigerate for at least 2 hours and up to 3 days.

1. Remove the ramekin from the refrigerator 30 minutes before serving
2. Pour 1 tbsp of sugar on each of the ramekin and spread evenly. Using a torch, in a circular motion, melt the sugar until it becomes brown. Let it for 5 minutes before serving so the sugar can harden.

Adapted from : Food Network

A single layer chocolate sponge cake with the unique Matcha Buttercream!!!  Our final recipe for MATCHA month is really easy to make!!  Enjoy!!!

I don’t know about you but I’ve always thought that chocolate goes really well with matcha!!  So when I was searching for another adventures in baking, I thought why not matcha those 2!  See what I did?!?!  😂.  When you make the frosting, remember that matcha powder is very strong in taste.  As much as it makes dessert delicious, if you use too much, it can also be too bitter.  So before going gung ho on it, make sure to add little by little.  Let’s make something delicious!!

In a stand mixer bowl, mix together the eggs and sugar for 15 minutes.  If you are still debating on whether to buy a stand mixer or not, here’s one of those recipe that will give you a great reason to buy one!!  It was so easy to make this because you just set it and forget it!  Well not forget but you can leave it while you do other things.  😜

Gently sift the flour and cocoa powder into the bowl.  Add little by little instead of dumping.  And mix in between addition.

After sifting all the dry mixture, gently keep mixing together the dry mixture with the eggs.  It will take awhile because you are gently and slowly mixing it. The slower it is, the eggs will stay fluffy.  You don’t want to deflate the wonderful eggs that you’ve beaten for 15 minutes!!

Pour into the prepared pan.  Do not smooth it, do not bang it.  Just leave it as is and it will smooth out naturally!

After the cake is baked and cooled, cut the top so that it will be flat.

Add the wonderful matcha frosting and frost the whole cake with it.

Here’s what the cake looks like.  A single layer of delicious chocolate cake that is surrounded by an amazing matcha buttercream!!  Yum!!!

Happy Baking!!!

CHOCOLATE SPONGE CAKE WITH MATCHA BUTTERCREAM  

Imagine waking up to this!!  I like making this the night before so I can be excited for a great breakfast in the morning!! It’s Blueberry Lemon Bread!!!  So fragrant with the lemons and the tartness in the blueberry will surely wake you up!!!  The BREAKFAST BREAD month is going to be delicious!!

Breakfast.  I am a huge fan of breakfast.  I always have to have breakfast or else I cannot function.  I know some friends who only drink coffee in the morning, but personally I think I’m going to faint if I don’t have breakfast!!  I usually eat toast or bagel in the morning but sometimes I like to change it up with other breakfast items.  So I was so happy that I can add a new recipe to my repertoire!

This is one of my favorite combination!!  Lemon and blueberries.  It’s a fun match just like peanut butter and jelly.   Every time I make anything with blueberry, even though the recipe doesn’t have lemons in it, I would always add it because it will bring the recipe to another level.  This recipe is really easy to make and most of the ingredients is probably in your pantry.  So get your loaf pan out and let’s make

 You can make this bread with either your stand mixer or just a regular bowl.  If you’re feeling of using your muscles, go ahead and use a medium size bowl!!  😜 Mix flour, sugar, baking powder, and salt in your mixing bowl.

Then add all the liquid ingredients into the dry ingredients

Add in the lemon zest into the batter.  Lemon zest is so much better if it’s fresh.  I wouldn’t recommend preparing until after the oven is on.  If you prepare way ahead of time, you  might loose the fragrance because it already dried out.

Add in the blueberry that’s dusted with flour.  Why do we do that?  The reason for doing this is so that the blueberry won’t sink to the bottom of the pan.  You want the blueberry to be easily spread out so each bite has a blueberry.

Pour it into your prepare batter and bake it for about 55 to 60 minutes, or until a toothpick or a skewer inserted into the enter comes out clean.  Let cool in the pan for about 10 minutes, then take it out on the pan.   But don’t slice it yet!!  let it cool for about 1 hour so that

Look at this beauty!!  So go ahead and brew you cup of tea!!  It’s going to be a wonderful day!!!

Happy Baking!!

BLUEBERRY LEMON BREAD Once you make this bread, you will never buy another blueberry bread anymore! So easy, so fresh and the blueberries is just a great pick me up for breakfast!

1. Preheat oven to 350° F (175° C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
2. Combine halved blueberries with 1 tbsp of flour. Set aside.
3. In a stand mixer, combine flour, sugar, baking powder, and salt.
4. Add in milk, oil, egg, and vanilla extract into flour mixture. Scrape the sides and mix it again.
5. Add the lemon juice and lemon zest and mix until batter is just blended.
6. Gently fold the blueberries into the batter. Pour batter into prepared loaf pan. Sprinkle one tablespoon of sugar over the batter.
7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
8. Let cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely. Slice with a bread knife and serve

Adapted from : Plated Cravings

Good Morning to all the coffee lovers!!  Isn’t this a beautiful sight?!?!  Delicious coffee with Triple Chocolate Biscotti.  What a great way to start your morning!!!  Another delicious recipe for BISCOTTI month!!

Triple Chocolate Biscotti!!  Not just one chocolate, not just 2 chocolate, but 3 chocolate!!  First, it’s the cocoa powder, then the chocolate chips, then the chocolate melt.  How fun!!!  Then when you dip it in the coffee, it’s just an explosion of flavors!  This is why making fun to make biscotti is!  You can have any flavors, add any add-ins, and also dip or drizzle with any flavor of chocolate.

With all the biscotti recipe, you start with the dry mixture.  Stir together all the dry mixture and set it aside.

Cream the butter and sugar until fluffy then add the eggs and vanilla extract.  When you’re adding the eggs, make sure that you add one at a time, mix until everything is combined then add the next one.

After you add the dry mixture, add the chocolate chips.  If you’re counting, that’s 2 chocolate!!

Scrape out the dough onto a lightly floured  surface.  It’s a sticky dough so you want to lightly dust the top of the dough with flour and rub your hands with flour too.

Shape it into a log and then place it onto the lined baking sheet.  Bake it for about 30 minutes in a 350 degrees oven.

Let the log cool for about 10 minutes.  Cut the log diagonally.  You should be able to get about 12 biscottis.

Then prepare the chocolate melt.  I melt my chocolate in a bowl then I transfer it into a glass.  It’s way easier to dip in a glass!!  And if you’re still counting, this is 3 chocolates!!  Thus the name Triple Chocolate Biscotti!!  So dip away!!

Once you dip, set it on a piece of wax paper let it dry.

   

So what do you think?  A biscotti with a cup of joe.  What a great combination!!

Happy Baking!!

TRIPLE CHOCOLATE BISCOTTI So chocolatey!! With 3 types of chocolates, the chocoholics will be very happy!!! Enjoy with a nice cup of joe!

1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. This is the dry mixture.
3. In the stand mixer bowl, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
4. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition.
5. Add the vanilla and mix again.
6. Add the dry mixture and mix until everything is combined.
7. On low speed, add the chocolate chips until just combined.
8. Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface. Dust the top of the dough and rub the flour on your hands. Using your hands, shape the dough into a rough ball.
9. Form the dough pieces into logs by rolling back and forth. Place the log onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide.
10. Bake for about 30 minutes, until firm to the touch.
11. Let the biscotti logs cool on the pan for about 10 minutes. Move it onto a cutting board.
12. Using a serrated knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet).
13. Place it back on the baking sheet that what use to bake the first bake, cut side up.
14. Bake for 10 minutes. Then flip the biscotti and bake again for 10 minutes.
15. Move the biscotti to wire rack and let cool and dry.
16. Microwave the chocolate wafer in a bowl for 30 seconds. Stir with a spoon then microwave it again for another 30 seconds. Stir to make sure everything is smooth.
17. Dip one end of the biscotti into the chocolate and let cool on a wax paper. Let dry before storing in an airtight container.

Adapted from : Once upon a chef

Key Lime Creme Brûlée!!!   So rich, so tart and so delicious.  You only need 5 ingredients!  Oh, and don’t forget the blow torch!  I am loving CREME BRULEE month!!

This is one month of baking that I will always remember!!  So this week in Texas, we had snow.  I mean real snow.  Not like flurry and it goes away, but 3-5 inches of snow.  Now the snow is not too bad, but the problem is lots of people lost power or doesn’t have water.  But the amazing thing is we help each other.  Strangers helping strangers, friends helping friends, and Texans are strong and generous in their heart.  It’s amazing the kindness that I see all over the city.

I’m glad that everything is starting to get back to normal.  I hope all of you who are having lots of snow or just recovering from the snow are safe and warm!!

Now to the delicious part of the post, Key Lime Creme Brûlée!!  I think Creme Brûlée is going to be my go-to dessert for get togethers.  It’s easy to make, does not need a lot of ingredients, and I can make it ahead of time.  It’s the trio of awesomeness!!  Now the one thing that you have to remember is creme brûlée needs some refrigerator time.  So make sure you have some time allotted for it to be cooled in room temperature and for it to go into the fridge.  Now let’s make this Key Lime Creme Brûlée!!

In a medium bowl, whisk together the egg yolks and sugar.

Put in 2 tablespoons of the warm heavy cream into the bowl and mix vigorously so the eggs wouldn’t scramble.

Then, slowly pour in the rest of the cream while whisking constantly, until combined.

Add the lime juice … 

Then add the vanilla extract and whisk.

    

Strain the custard through a fine mesh sieve.

Then divide the custard into the mini ramekins.  I used this one and I can fill 6 mini creme brûlée.  

 

Put it on a baking pan then add hot water to the baking pan until about 1/2 the height of the ramekin.

   

Once it’s baked and cooled, pour 1/2 tsp of sugar on the top of the custard and use the blow torch to burn the sugar.  

I topped this key lime creme brulee with key lime whipped cream and some lime zest.  It is so rich and luscious!  I hope you will enjoy making them and eating them!!  

   

Happy Baking!!

Key Lime Creme Brûlée What a unique creme brûlée!! This Key Lime Creme Brûlée is really delicious and tart and rich at the same time!! And so easy to make !!

1. Preheat oven to 325 degrees. Heat up 7 cups of water.
2. In a small saucepan, heat the heavy cream over medium heat until it starts to get bubbles along the edges.
3. In a small bowl, whisk together the egg yolks and sugar.
4. Add 2 tbsp of the cream into the egg mixture while whisking constantly.
5. Then, slowly pour in the rest of the cream while whisking constantly, until combined.
6. Whisk in the key lime juice and vanilla.
7. Strain the custard through a fine mesh sieve into a measuring cup.
8. Place 6 of the 2-oz ramekins into a baking pan and divide the custard between them.
9. Carefully pour enough hot water into the roasting pan until it comes halfway up the sides of the ramekins.
10. Bake at 325 degrees for 40-45 minutes, until the creme brûlée is set but still jiggles in the center.
11. Let cool in room temperature then place the creme brûlée in the fridge to cool for 2 hours (or up to 3 days, covered).
12. Before serving, remove from the fridge and sprinkle each ramekin with 1/2 tsp of sugar.
13. Caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
14. Decorate with key lime whipped cream and key lime zest.

Adapted from : The Gunny Sack

Here’s a great date night dessert for you Valentine’s Day!!!  Creme Brûlée!!  And what’s even better than Creme Brûlée??  White Chocolate Creme Brûlée!!  This month we are celebrating love and all things CREME BRULEE!!

Whenever you see the dessert menu of fancy restaurant, creme brûlée is usually one of the dessert that you’ll find in the menu.  But just because it’s fancy, it doesn’t have to be complicated!!  This dessert only needs heavy cream, sugar, egg yolks, vanilla extract and especially for this recipe, white chocolate.  The white chocolate will bring the creme brûlée to another level!!

So this recipe only needs a bowl and not a stand mixer.  Your mixer can have a rest day!  In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.

In a medium saucepan, bring the cream to a simmer over medium-high heat.   You don’t want to boil the milk but you want just the sides to have little bubbles.

Add the white chocolate to the heavy cream.   Take it off the heat and whisk until the white chocolate is melted.

At first, while whisking, only add 2 tablespoons of the white chocolate mixture to the egg yolk mixture.  You have to whisk and pour so that the egg doesn’t scramble.

Then, once it’s mixed in, add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth.

Add the vanilla extract and mix again.

Divide the mixture into the ramekin cups.  Then pour the hot water, be careful no to spill into the cups, into the baking pan until it’s about 1 to 1 1/2 inch of water.   Bake for about 45 minutes in a 300 degrees F oven.  It’s low and slow.

  

Once it’s cooled and refrigerated, it’s brûlée time!!  Sprinkle 2 tsps of sugar onto each custard.

Then torch it with brûlée torch until it’s nice and caramelized.

Oui, oui!!  Get your spoon!!

 

Crack the top with a spoon and spoon that delicious goodness into your mouth!  One of favorite dessert, for sure!!  And if you want, berries goes really good with it.  Enjoy!!

   

Happy Baking!

White Chocolate Creme Brûlée So smooth, so rich and so delicious!!! Creme Brûlée is so easy to make and with not a lot of ingredients! Go ahead and impress your friends and family!!

1. Preheat the oven to 300 degrees F. Boil 7 cups of water for the water bath.
2. In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth. This is the egg yolk mixture.
3. In a medium saucepan, bring the cream to a simmer over medium-high heat.
4. Take it off the heat, add the white chocolate and whisk until the chocolate is melted. This it the white chocolate mixture.
5. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Then add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth.
6. Add the vanilla and mix again.
7. Divide evenly into into 6 4-inch ramekins. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.
8. Bake for about 45 minutes, until set. Cool on a wire rack.
9. Once it’s cooled, put a plastic wrap on top of the ramekins. Refrigerate the custard for 4 hours or overnight.
10. Before serving, sprinkle the tops of each ramekin with 2 tsps of sugar and caramelize it using a blow torch.
11. Rechill in refrigerator for 5 minutes before serving.

Adapted from : All Recipes