KBB#21: Creme Brulee

amazing is the challenge of KBB. i kept wondering why each KBB's challenge that comes up every month always match my baking-plan. when they gave me macarons' challenge, i was in a really curious thought of macarons. and also the bangket's challenge, that time i was also planning to make bangket. and now, Creme Brulee. you know that's my favorite dessert of all time and i've made a twist with it before but i haven't got the chance to post the original one on my blog for you. when i was thinking of making it and show it to you, the KBB's challenge came.

this Creme Brulee's recipe comes from the mighty Jamie Oliver, it must be a very nice one. however, this recipe still isn't the original of creme brulee. it still bottomed with strawberry coulis. the original part of this recipe is that it really has the real custard mixture not like the previous one with creme fraiche. if you look at my previous brulee post and compare it to the brulee i made this time, you'll see that i was pretty generous sprinkling the sugar this time. a thick layer of granulated sugar on top. ha ha. at first i thought it would be more beautiful to burn but i think i was wrong. maybe it would be more beautiful when it's burnt using a blowtorch but not using a preheated grill. but, due to the thicker layer of sugar, the burnt sugar become crispier and i love the contrast of it with the custard. see the picture below, marvelous isn't it?!

i tried modifying this recipe by adding matcha powder to the custard mixture too and it was sensational. green tea and cream never fail me. it tastes like green tea latte, i love it. too bad, i just don't have it pictured for you. but in the end, i like the vanilla more than the green tea. i think the smell of vanilla and gooey custard i first tasted before still lingers and stays in my mind clearly and i just couldn't fall for another taste. interested on making some? come come, it's Jamie Oliver's recipe!

pink cheesecake with meringue

festive title, isn't it? actually what i made is a strawberry cheesecake with meringue topping, but this is quite different than the usual. what makes it different? keep reading and you'll find. :)

guess what! i have a confession to make. i am a person who easily-obsessed with something new and wonderful. and do you know what's my obsession right now? masterchef, junior masterchef to be precise. i'm a tv-series addict and this show just became a hit in my life recently. it's late though, i've known who's the winner before i finished watching the show. i keep streaming and streaming instead of studying for my upcoming exams. it's just so fantastic, too fantastic. those children must be born with a natural talent on cooking. they're so little, so young, but they all can create wonderful many type of dishes. i am older than them but no better than them, what a shame! i should learn so much from them.

this show is very inspiring for me, all the type of test: invention taste, pressure test, taste test; i wish i could join all of it. i keep wondering will i survive during the test, haha. so i was like putting my self in that sort of game right lately. i did the invention taste on my own. i couldn't do the pressure test because i'm the only one cooking here. taste test, well, not yet. as the result of my own invention taste, i made this strawberry cheesecake. this turns out good, real good, my little brother likes it so much. i think he loves meringue. back to the junior masterchef topic, i visited its site and found so many wonderful recipes there. i think i'll start copying them one by one asap. or maybe i should post them under 'Junior Masterchef' label. i really should think about it. 

now about this cheesecake, what makes this strawberry cheesecake different from the usual strawberry cheesecake is because i pureed the strawberries and add it to my cheesecake batter. because of the puree, the cheesecake turns pink. i topped it with baked meringue and base it with biscuit base. this is a chilled cheesecake, so it is easier to make. simply delicious.

carrot cupcakes

hello again, it seems so long from my last post. here i am again, trapped in a crazy college-thingy, from final projects to exams. well, my theoretical exams will start from Jan 28 but the practical starts tomorrow. ha ha. from the beginning of January up to yesterday, i've been struggling with 2 of my hectic projects. fortunately, i could still find some spare time to waste in the kitchen.

i have a very deary bestfriend, K., she's having her 20th birthday last Saturday and she's a very huge fan of my cakes. any cakes! that's why i really love making anything for her, she knows how to appreciate it the best. however, sometimes i feel a little confuse whether she really likes the cake i made or she's just complimenting me because she doesn't want to let me down, she still gives some critics though.

K. loves carrot cakes, her aunt lives in Maryland and K. often visits her. K. said that she couldn't find carrot cakes that tastes like the one she usually eats in Maryland. i once took her to a pastry shop here in Jakarta and we had a slice of carrot cake but she wasn't a big fan of it. at first, i couldn't stand the idea of putting carrots into a cakes batter, how will it tastes? but when i ate it, i like it. so i decided to make it twice, first one to taste and the second is for K.'s birthday presents. it turns out soooo good, even better than the one i had with her on that pastry shop. here's the recipe..