Leftover Egg yolks: Baked Egg Custard Dessert

After I made the egg white cake for my friend's birthday. I had 9 egg yolks left. I decided to use the leftover yolks to make Egg Custard. This is my older's daughter and my favourite too! Egg custard is a bit different than creme brulee. It is just less cream than creme brulee and it serves without flaming extra sugar on top. This recipe is actually the recipe that I use for making portugese egg tart. I don't like pastry alot, but I love eating the egg custard instead.

Ingredients: Serves 6
Egg Yolks 9
Sugar 75g
Milk  270g
whipping cream 210g
Vanilla essence oil 6g

Directions:

1. preheated oven to 300F degrees 
2. Heat cream, milk and sugar in a sauce pan until it just heated up and all sugar dissolved (not boiled).
3. While waiting for the cream, whisk together egg yolks and vanilla essence oil.
4. When cream mixture is hot, pour it in the yolk mixture steadily while whisking continuously. Do not cook the yolk mixture.
5. Strain and transfer to ramekins.
6. Bake bain marie (pour hot water to cover half of the ramekinss) in preheated 300F degrees oven for approximately 30-35 minutes or until center is just wiggly.
7. Cool to room temperature then refrigerate for at least 2 hours.

Cake with buttercream flower decorations 牛油忌廉花裝飾

Noticed that tomorrow is one of our Mom's group member's birthday. I decided to make her a cake so that we can share, pray and EAT! The cake is black sesame egg white cake which I made that before. Here is the link to the recipe:

http://winniemsfong.blogspot.com/2012/08/black-sesame-egg-white-cake-with-black.html

This cake doesn't have a mousse layer. It only has a thin whipped cream layer. I want to serve a "not too sweet" cake. Therefore, cake itself reduced sugar and only use whipped cream as cake covered. Only the buttercream flower decoration is very sweet. I guess no one will eat it. It is solely for decoration purpose.

Not very good at autographing the cake. It looks like mis-spell the word birthday. But it is hard to write a lower case "r" there. Oops!

Tiramisu cake 意大利芝士蛋糕 (提拉米蘇)

(7x7" square pan)

Step 1: You will need:

• 3 egg yolks
• 100 g sugar ( I use light brown sugar instead)
• 250 g mascarpone cheese
• 400 g cream, whipped
• 250 ml strong espresso, or 3 tsp of strong instant coffee in 250 ml water
• 2 tbsp  KAHLÚA (or other coffee liqueur drink)
• 20 lady fingers
• 50 g cocoa powder

Step 2: Cook the egg yolks

Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

Step 3: Add the cheese and cream

Next, spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

Step 4: Build the tiramisu

Start by combining the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Then place the first layer of cake by 10 fingers each horizontally until the first layer filled. Next, pipe over the cream mixture to all sides and between fingers first. Then fill the layer with cream mixture. Use spatula knife to flatten the layer. Again, dip the whole body of the lady fingers into the espresso/brandy mix and place 10 fingers horizontally until the whole layer filled, Finally, pipe over the cream mixture to all sides and between fingers first. Then fill the layer with remaining cream mixture. Again, use spatula knife to flatten the top.

Step 5: Cool & Serve

Place it into the fridge for a few hours to set. Before serving, dust with a little cocoa powder.

3 cheeses Meat Sauce Lasagna 芝士肉醬千層麵



Right out from the oven (9x13).



This is just taken out from the refridgerator. Therefore it is not as juicy as it used to be.



Layers of noodles, meat sauce, cottage cheese + Mozzarella cheese, and Parmesan Cheese. And bottom right picture shows Lasagna on the go tote for potluck dinner at friend's house.

Ingredients:
1 1/2 lbs ground beef
1 large onions, chopped
2 garlic cloves, minced
1 tsp salt (or to taste)
1 tbsp dried parsley flakes
1 tbsp dried oregano
1 tbsp dried basil
860ml of tomato pasta sauce
24 oz (750g) cottage cheese or ricotta cheese
2 eggs, beaten
1/2 tsp pepper
2 tbsp parsley
1/2 cup grated parmesan cheese
1 lb (~380g 1 pack) mozzarella cheese, divided
12-15 lasagna noodle

Directions:

1. Brown ground beef, onionand garlic
2. Add salt and next 5 ingr edients; stirring until well mixed
3. Simmer for 20 mins
4. Cook lasagna noodles according to package directions; drain and set aside
5. Spray a 13x9" baking pan with cooking spray
6. Combine cottage cheese, eggs, pepper, 2 tbsp parsley, parmesan cheese and 1/2 of mozzarella cheese/ In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat
7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese
8. Bake at 375F for 30-40 mins, or until cheese mixture is thoroughly melted. (I cover the pan with foil for first 15 mins. Then boil to brown the top layer of cheese for the last 5 mins. Remember to spray the foil as well)

Mango cheesecake 芒果免焗芝士蛋糕

Crust

Ingredients: 

1/4 cup melted butter

1 cup graham cracker crumbs

Method:

Mix thoroughly. Press down at the bottom of a spring form pan. Refrigerate while working with the filling.

Mango Cheese filling

Ingredients:

250g cream cheese, room temperature or slightly warm in the microwave until pliable

60g sugar

220g heavy cream

1 envelop of gelatin powder

3 tbsp water

100g mango puree

1 ripe mango or 100 g frozen mango chunks ( chopped into small pieces)

rind and juice of 1/2 lime

Directions:

• Soak gelatin in cold water. Melt in the microwave or hot water bath. Set aside.
• Whip heavy cream to 60% stage. * Set aside.
• Mix cream cheese until there are no lumps. Add sugar and mix thoroughly.
• Add mango puree, lime rind and juice to the cream cheese mixture. Add melted gelatin. 

Fold in the whipped cream until just combined. Add mango pieces. Stir gently. Pour mixture over prepared graham cracker base. Refrigerate until set, at least 2 hours.

Mango Jelly top

Ingredients
Mango jello powder
1 envelop of gelatin

Methods

Dissolved mango jello powder and gelatin in 250ml (1 cup)boiling water. After all powder fully dissolved, pour in 250ml (1 cup) cold water. Stir well.

Pour jelly to cover cake top. Just apply to a thin layer. Put it back to refrigerator for another hours until set.

* Note: 60% stage is when you start forming ripples but not quite forming soft peaks.  I would say soft peaks stage is about 80%. If you over whip the cream in this recipe the cheesecake filling will be too foamy and you will get bubbles in your cheesecake.