Coconut Crème Brûlée

Ingredients:

10 large egg yolks
4 large eggs
1 cup of white sugar
2 cup full-fat coconut milk
4 teaspoons vanilla extract (or 1 vanilla bean, scraped) 

Equipment:
6 7.5oz ramekins
1 large ceramic bowl
1 kitchen torch

Garnish
1 box of fresh strawberries.

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Instructions:
1. Preheat the oven to 300° F.
2. In a medium bowl, mix in eggs, egg yolk, sugar and vanilla until it becomes a creamy mixture.
3. Add coconut milk and mix it until smooth. 
4. Pour into ramekins.
5. Place the ramekins in the large ceramic bowl and fill hot water into the ceramic bowl until it covers the ramekins half-way. 
6. Bake for 40 minutes or until the middle is jiggles slightly. 
7. Cool until ready to serve or chill until cold. 

Serve: When ready to serve, sprinkle two teaspoons of sugar on top of each ramekin and torch until golden brown. 

Enjoy!

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"Better on your hips than ours!"
❤ The Midnight Bakers  ❤

Korean Style Summer Rolls w. Peanut Sauce

Ingredients:
16 round rice paper wrappers
24 medium shrimp (peeled)
4   ounces dried rice vermicelli/rice noodles
1   box alfafa 
1   medium cucumber, peeled and cut into strips
2   large carrots, cut into strips
1   red pepper, cut into strips
1   yellow pepper, cut into strips
1   green pepper, cut into strips
1   small package of hot dogs
1   box of spinach
1   box of lettuce, shredded

Peanut Sauce Ingredients:
3/4 cup creamy peanut butter
1/3 cup water
1    tablespoon sugar
3    tablespoons Hoisin sauce
2    tablespoons freshly squeezed lime juice (1.5 limes)
4.5 teaspoons soy sauce
0.5 teaspoon toasted sesame oil
2 1/4 teaspoons chile-garlic sauce

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Peanut Sauce
Whisk together all of the ingredients and store in the fridge before using. Whisk again just before use. 

Summer Rolls
1. Bring a medium saucepan of water to boil. Add shrimp and cook until bright pink and opaque. Run the shrimp under cold water, drain and pat dry with a paper towel. Cut into horizontal halves. 

2. Empty the saucepan and bring another batch of water to a boil. Add hot dogs until cooked. Cut the hot dogs into horizontal halves and set asides. 

3. Cook the rice noodles as per the directions on the packaging. Drain and set asides in a bowl. 

4. Set aside the chopped vegetables on various plates and place on the table. 

5. Fill a large flat bowl or saucepan with boiling hot water. Let water cool just enough to be able to stick your fingers in without burning yourself. Take a sheet of rice paper and gently dip it into the water until it is submerged enough to soak in some water. Once the paper is soft enough, lay it on a plate to prepare adding ingredients. 

6. Working very quickly with rice paper, line 2 tablespoons of peanut sauce down the middle of the rice paper. Add in the ingredients you would like in the roll, distributing evenly. 

7. Roll the wrap over once and fold in on the outside edges. Set on a plate and enjoy!

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This recipe was learned from a very talented friend who surprised us with this, this past weekend. Thank you Moa! I will now forever record this in my blog so our familia can refer back to it when we can't make it together. :) 

Matcha Green Tea Cheesecake

Cake Crust Ingredients:

Add Matcha to Cheesecake Mixture

1 cup vanilla Nilla cookies (crushed)
3 tablespoons butter or margarine (melted)

Cake Ingredients:
2 packages of cream cheese (8 oz packs)
1 tub of sour cream
3/4 cups white sugar
4 large eggs
5 tablespoons green tea powder/matcha powder
3 tablespoon of honey

Garnish
1 box of fresh red raspberries
1 box of fresh gooseberries

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Instructions:
1. Preheat the oven to 275 degrees.

Crust. Crush Nilla cookies into crumbs and mix 3 tablespoons of melted butter to allow crumbs to hold together. Press the crumb and butter mixture firmly onto the bottom of the 18 paper-lined muffin cup baking pan or a 9" round pan. 

Cake: In a large bowl, beat the cream cheese with the sugar until smooth. Add eggs one (1) at a time, beating it into the mixture until smooth before adding the next. Add in green tea powder and beat the mixture until smooth. Pour the batter evenly over the prepared crusts in each of the paper-lined muffin cups. Bake for approximately 45 minutes, or until cake is set but the center moves slightly when shaken. Remove the cake from oven and let cool at room temperature for 60 minutes. 

Refrigerate uncovered overnight before adding garnish. Enjoy!

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"Better on your hips than ours!"
❤ The Midnight Bakers  ❤

   7 weekends left. One more round of rotating weekend chef-ing which means there will only be 7 more dessert recipes to be posted before I go on a hiatus from baking. 

Indira brought over some matcha-powder but since my kitchen has been down-sized, I no longer have all the baking needs stocked in the cupboards, we ran out to grab a baking pan to prepare tonight's dessert ... Mini Green Tea Cheesecakes to go with whatever meal Moa had prepared for us tonight. All we knew was it was going to be something Japanese or Korean. 

Sou-chef Indira.

Since the cheesecakes were in it's batter form, I was already chasing Indira out of more than just taste-testing the flavour for the right amount of ingredients. Everyone else dropped by the kitchen just as the cakes were coming out of the oven and I had to chase them out of the kitchen ... the cheesecakes still needed to be refrigerated overnight!! 

Seriously, this is one of the most difficult desserts to keep from being devoured before they're even ready. 

 

Dessert Monsters.