The Final oNe, or is it a Two??

okay, so here's the deal...

this is going to be the LAST cooking/baking/steaming dessert for me!!!

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until the end of PROFESSIONAL EXAM that is.

so guys, do enjoy the lemon-y caramel.

and here's the recipe (reka sendiri nie):

1 lemon (rind + juice)
120g castor sugar (or anysugar for that matter)
6 eggs
1 can evaporated milk
150ml whipping cream (saje je nak abiskan bahan)
water

firstly, peel half of the lemon (actually you can just grate it) and cut it to small cubes.
then squeeze the lemon juice out.

beat the castor sugar and the eggs until pale and fluffy. (aku agak2 aje gule tuh, da rase manis tuh, cukup ah) add in the evaporated milk.

pour the whipping cream into the evaporated tin can, then add more plain water and the lemon juice (you only need half of the lemon juice, I've learned it the hard way ;P)until it fill up the whole can. Add this concoction into the egg mixture.

beat until you are tired (if you are using a whisk) or use the mixer for 5 minutes.

pour into the ramekins/serving dish of your choice.
(mangkuk nie gune untuk semua bende including masak meggi, huhu)

you have two ways of cooking it:
a) steam the whole thing for 20 minutes, where you'll get this result.

(this one actually had the caramel before I took the pictures, so...)

b) bake it at 180 C for 40 minutes, in a bain marie.



the baked custard (it is a basic custard recipe) have a softer texture with crispy edges while the steamed custard will have a more fluffier and lighter texture.

and since I forgot to line the dish with a layer of caramel sugar, I just sprinkle some sugar on top of the custard and bake it with only the upper heat and alternatively, make the caramelized sugar on the stove, then pour it onto the custard before it cools down.

Eat it while it's piping hot or chilled...

so,

here's a toast to concentrate on studying for now. Cheers!
Bye-bye Shima's Oven, you will be missed after this!



tata~~