Creme Brule (Instant Pot pressure cooker)

This is not my first time making Creme Brulee. But it is my first time trying this recipe and make it using Instant Pot instead of oven bake method. The result is very consistent and very moist. Worth the try!

Ingredients:

• 1 1/2 C heavy cream
• 4 egg yolks
• 1/4 C maple syrup
• 1 tsp vanilla extract
• pinch of salt
• sugar* for topping

Directions:

1. Whisk together all ingredients, except the sugar. Whisk until smooth and completely blended. Pour into six 4oz ramekins and cover each with a small piece of foil.
2. Place a trivet in the Instant Pot and pour in 1 C of water. Place the ramekins in the Instant Pot on top of the trivet– 3 on the trivet, then 3 stacked on top of the first 3 ramekins. Cover and cook on high pressure for 5 minutes.
3. When the cook time is complete, let the Instant Pot naturally release pressure for ten minutes, then manually release the remaining pressure (there won’t be much). Use a potholder to carefully remove the ramekins from the Instant Pot. Discard the foil and refrigerate the crème brûlée for at least 2 hours.
4. After the custard is set, take the ramekins out of the refrigerator. Sprinkle the tops of each crème brûlée with 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar so that it forms a crispy, browned crust over the custard. Refrigerate or serve immediately.

Notes:

*The quickest sugar to use is regular granulated sugar. Superfine sugar is often recommended for the best crust, and unrefined sugar are cautioned against because they tend to burn more quickly. I used organic granulated sugar with great results.

Recipe sources: Healthier instant pot creme brulee

KARPATKA - Polish custard cake

My whole family love this dessert very much. They ALL like anything with custard. Once you know how to make this custard, you will be able to make good cream puff or napoleon cake type of dessert. This is dessert will need to make ahead. And it has two main steps, one is to prepare custard ahead of time. Second is to bake puff pastry. Both steps require cooling time. You cannot make this dessert when you are in a rush. It is just time consuming, but it is not hard to make it. When you finished preparing both main ingredients (Puff Pastry and Custard), you simply just need to assemble it.

Ingredients:

• 1 cup of butter (230 grams)
• 2 cups of milk (500 ml)
• 2/3 cup of sugar (150 grams)
• 1/3 cup of white flour (85 grams)
• 5 egg yolks
• vanilla bean
• puff pastry
• icing sugar for decorating

Instructions:

1. Flour your surface and roll out your puff pastry to 2 mm thick. Cut out two the same size rectangles. (I use letter size sheet of paper for guidance). Transfer the pastry onto the baking sheet covered with parchment paper. Cover with a tea towel and let it rest for at least one hour.
2. After one hour preheat your oven to 200 degrees Celsius and bake your pastry for around 20 minutes or until is nice and golden.  Set aside to cool down completely.
3. Pour your milk into the saucepan. Cut your vanilla bean and remove seeds. Add the seeds and the bean into your milk and bring almost to boil.
4. In a mixing bowl put your egg yolks and sugar and beat until it is light yellow and fluffy. Add your flour and mix until all is well combined. Slowly add your hot milk, constantly mixing. Transfer the mixture back into the saucepan and bring back on the stove.
5. Reduce heat and continue to cook and stir until thickened like pudding, at least 2 minutes. Let it cool to room temperature, covered with plastic wrap not to form the crust. Make sure filling is completely cool before 
6. beating in softened butter. 
7. Place one of the baked puff pastry and spread the cream evenly on top. Cover with the second puff pastry and gently press. Even out the sides with spatula and refrigerate overnight.
8. The next day cut into rectangles.
9.  When ready to serve, dust heavily with icing sugar.

Recipe source from: Napoleons cake or papal cream cake

Papaya with coconut jelly 木瓜椰奶凍

Today I bought a very nice but expensive Papaya. It's $7.99/lb. This dessert need to make ahead but it is easy to make. I simply follow the instructions in YouTube video and Voila! I used a can of coconut milk which is about 400ml, I add a bit more gelatine to make sure it will stay it's shape after it was set.  I used 10g (1 and an half pack of gelatine envelop). 

Ingredients:

1 papaya (I use 2 papayas which is 2 lb each) 350g coconut milk (1 can of coconut milk ~400ml) 8g gelatine (10g ~ 1 1/2 envelop of gelatine) 40g white sugar

1. Heat the coconut milk until you see some bubbles at the edge. Pour sugar and gelatine to it. Use a whisker to whisk until sugar and gelatine fully dissolved. Set aside until it cool off a bit.
2. Take the papaya out and peel the skin using a peeler. Place it in a container or bowl in upright position. Then cut out the top part and use a spoon to scoop all the seeds out. 
3. While the coconut milk mixture cool off a bit. Pour it into the papaya.
4. Cover the whole papaya with cling wrap and place in refrigerator for at least 3 hours. Or until the coconut milk jelly is set.
5. Then bring it out and cut in half. (Like the picture below)

          6. Then cut it in half again. Slice them and serve cold. 

Recipe source from You Tube: https://youtu.be/uZFSmInCsvw