Portuguese Crème Caramel Recipe

This smooth, sweet dessert can be even better than ice cream on a warm summer day. It combines the comforting flavors of caramel and vanilla, with a refreshing hint of zesty orange. Try making this treat for this weekend’s Memorial Day barbecues- we are sure it will be a hit!
Portuguese Crème Caramel presented by guest blogger Michelle Tchea

 

Ingredients & Recipe

Sweetened condensed milk 1 can, about 375 ml (12 fl oz / 11/2 cups)

Evaporated milk 1 can, about 375 ml (12 fl oz / 11/2 cups)

Milk 125 ml (4 fl oz / 1/2 cup)

Eggs 3

Vanilla seeds from 1 pod

Orange zest from 1 orange

 

Caramel:

Castor sugar 160 g (52/3 oz)

Water 1 Tbsp

 

  1. Preheat oven to 160˚C (325˚F).
  2. Combine caramel ingredients in a pan. Melt sugar over low heat until it becomes a nice toffee color. This should take about 7 minutes. Don’t leave the pan unattended. Do not stir, but swirl occasionally to prevent burning or seizing. Remove from heat and divide among serving ramekins.
  3. Whisk ingredients for the custard. Pour into caramel-lined ramekins.
  4. Pour boiling water into a deep baking tray to create a water bath. Place ramekins in the water bath and bake for at least 30 minutes. This should give a soft flan. If you prefer a firmer texture, bake for another 5–10 minutes.
  5. Leave to cool before refrigerating for at least 3 hours before serving.
  6. To serve, place each ramekin in a hot water bath for about 20 seconds. Invert ramekin and tip flan onto a serving plate.

Enjoy! And be sure to let us know how your Portuguese Crème Caramel  turns out in the comments section below.

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Recipe by Michelle Tchea‘s My Little Soho Kitchen

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Crab Rice with Egg Ribbons

Tired of an unchanged dinner menu week in and week out? Enhance your cookbook repertoire with this delicious recipe for crab rice with egg ribbons. It is rather simple to prepare, yet full of tremendous taste. Your family and friends will think you spent hours slaving over this delicious meal. Enjoy!

Crab Rice with Egg Ribbons presented by guest blogger Michelle Tchea

Ingredients & Recipe

Eggs  2

Cooking oil  1 Tbsp

Fresh crab  1

Highquality white rice  200 g (7 oz), washed and rinsed

Rice wine vinegar 4 Tbsp mixed with 1 tsp of sugar

 

Lightly beat eggs with 1 tsp sugar.

Heat 1 Tbsp oil in a saucepan. When oil is hot, add beaten eggs and make a rolled omelette by moving the pan away from you and back again in quick successive motions. If the omelette doesn’t roll to the center of the pan, use a spatula to do so. Leave to cool before cutting into thin strips. Set aside.

Rinse and clean the crab in cold water. Separate the legs and claws from the body. Lightly crack the shell on the crab pieces with a mallet, and remove visible gills. This will help to release the crab juices to flavor the rice. Arrange crab on top of rice in the rice cooker.

Add sufficient amount of water for 200 g (7 oz) rice. If using a rice cooker, add water to the line before putting the crab on top of the rice. If cooking the rice on the stove, make sure the water is about ½ cm above the rice before topping with the crap.

When rice is cooked, remove the crab and let it cool for about 5 minutes before cracking the shell and scooping out the meat. Sprinkle crab meat over the rice and pour vinegar over, fluffing a little before letting it rest for at least 5 minutes with the lid on.

Top with egg ribbons and leave to cool before serving.

 

Gyoza with Pickled Cucumbers

What else is there to say about gyoza beside, “Yum!?” Turning this delicious recipe into a staple at your dining table will certainly elevate your chef status to the next level. And the pickled cucumber salad? The perfect side! Give this delicious recipe a try and let us know how much you liked (loved) it.

Gyoza with Pickled Cucumbers  presented by guest blogger Michelle Tchea

Gyoza shown on Anmut dinnerware

Presented on Anmut Dinnerware

 

Makes at least 24 gyozas

 

Gyozas

Ground pork 150 g (51/3 oz)

Ginger 2.5-cm (1-in) knob, peeled and finely grated

Spring onions (scallions) 1 tsp, finely chopped

Cold water 2 Tbsp + more for sealing

Light soy sauce 1 tsp + more for dipping

Fresh prawns (shrimps) 150 g (51/3 oz), shelled

and diced

Cabbage a handful, finely shredded

Gyoza wrappers at least 24

Olive oil for pan-frying

 

1. Mix pork with ginger and spring onions. Add cold water and soy sauce, followed by prawns and cabbage. Mix well and refrigerate for about 15 minutes to let it steep in the marinade.

2. Spoon about 2 tsps filling into a gyoza wrapper. Ensure filling is compact before folding the wrapper over. Moisten the edges of the wrapper with some cold water. Seal one end of the gyoza first, then form pleats from the sealed end until filling is securely enclosed. Repeat until pork mix is used up. These dumplings can be kept frozen for about a month.

3. Heat oil a large non-stick pan. When hot, add dumplings. Add enough water so that the liquid is less than halfway up the gyozas. Cover and cook for 10–15 minutes. Once the water has evaporated, continue to cook until the base of of the gyozas turn a golden brown colour.

4. Serve with pickled cucumber and soy sauce.

 

 

Pickled Cucumbers

Cucumber 1

Salt to taste

Garlic 2 cloves, peeled and pounded

Red chilli 1, thinly sliced

Vinegar to taste

 

1. Wash cucumber and remove alternating strips of peel.

2. Thinly slice cucumber. Sprinkle salt all over and leave in a colander to marinate for about 30 minutes.

3. Rinse off residual salt under cold running water and drain well.

4. Mix cucumber slices with garlic and chilli. Top with vinegar.

5. Let it sit for at least 6 hours, preferably overnight, before serving.

 

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Recipe by Michelle Tchea‘s My Little Soho Kitchen

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