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Wednesday, July 7, 2010

A Night in the Kitchen

@ Sin Ming Cook House / Bakery / Whateva

What to do when you’ve had a crappy day?  Some people go shopping, for me I get back my sanity in the kitchen.  The lights in the living blew to top everything else.  Oh well yesterday I set out cooking myself dinner and desert.  Here’s what I managed to come up with:

  • Seared Lamb Cutlets with a Balsamic Reduction
  • Crème Caramel

Lamb Cutlets Ba-ba-black sheep gimme your lamb!  I just simply love the simplicity of combining butter and balsamic vinegar together to make the sauce, it really adds character to the dish.

While many of you out there keep requesting me to cook all the food that you see here (and on facebook) I sadly cannot cook for you all; but not to worry I aim to please in other ways; I’ve been posting the recipes here for you all to try yourself.  You know how the saying goes: “Give the man a fish, he eats for a day.  Teach him how to fish and he’ll eat forever!”

Anyways here’s the recipe for the crème caramel.. enjoy!


  • 2/3 cup sugar
  • 1/3 cup water
  • 1 cup milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/2 cup caster or fine sugar
  • 1 1/2 teaspoons vanilla extract


  1. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius)
  2. Place the sugar and water in a heavy-bottomed saucepan over low heat.
  3. Increase the heat to medium-high and boil until the syrup turns golden brown.
  4. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Allow to cool.
  5. In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat.
  6. Mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl.
  7. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture.
  8. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
  9. Pour mixture into each caramel-coated ramekin. Place on the extended middle rack of the oven.
  10. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins.
  11. Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack.
  12. Bake for about 35 minutes, or until the custards are almost fully set.
  13. Remove from the oven. Use tongs to remove the ramekins from the hot water bath.
  14. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

Creme Caramel Bon Appétit – Sidney

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