Sago Pudding with Lotus Seed Paste 蓮蓉西米布甸

This is a fusion dessert because its ingredients originate from different countries or culture.

Custard powder--English
Lotus seed paste filling--Chinese
Sago or tapioca pearls--Thai or Southeast Asian

No matter what its origin, it is a yummy and delicious dessert!

Custard Mooncake Class 奶黃月餅班

Custard mooncake class is back by popular demand. 

Date: 9/23, 2:30-4:30pm in Diamond bar, California. 

Fee $50, include all the ingredients, one set of mold and a box of six cakes to take home.

Email to :phoebechow@morethanbread.net if you are interested. Class limited to 6 people.

徇眾要求，奶黃月餅班加開

日期：9月23, 2:30-4:30pm. 

地點：Diamond bar, California.

費用$50, 包所有材料，一套月餅模，一盒六個月餅。如有興趣，請盡快給我電郵：

phoebechow@morethanbread.net。只收六個學生。

Crème brûlée 法式燉蛋

Three simple ingredients--egg, cream and sugar--make this an incredible popular and yummy dessert. The addition of vanilla bean or extract (and liqueur, like rum or Grand Marnier ) makes it more flavorful. Just in time to make it for your Valentine!

Another aspect which makes this a welcome dessert is that it can be made ahead of time. Just add sugar and burn with a torch, then a caramelized crunchy top and silky custard is ready to be enjoyed!

Magic Chocolate Custard Layers Cake 奇妙多層朱古力蛋糕

The original name of this cake is prajitura desteapta which means "smart cake" in Romanian. This cake is also often referred to as magic cake because there are different layers and textures baked from one single batter. As you bite into the cake, you will be amazed by the different textures. I was intrigued by it and started to search for the rationale behind it.

The way it is prepared is basically the same as any chiffon or sponge cake. The eggs are separated from the yolks, which are mixed with the sugar, fat, liquid and flour while the whites are beaten to stiff peaks. Then the two are reunited and baked.

What makes it different from ordinary cake is the temperature of the oven and the amount of liquid. I am always amazed by how understanding the science can make one a better baker.

Knowledge is power!!

Custard Moon Cake 奶黃月餅

These exquisite moon cakes are created by innovative bakers from Hong Kong. A box of eight reportedly fetches almost HK$500 (~USD$65-70)!! The cake is filled with moist and rich custard with a nice coconut flavor. The recipe is straight forward but it takes some tricks and a lot of practice to create a nice and distinctive look.

I tried different recipes and finally came up with this one with modifications.

這款近年風靡香港的奶黃月餅，身價越來越貴，據報一盒八個要港幣近五百大元 !!
不過又真是很好食，奶黃餡香滑，加上一杯熱茶，真是一絕。

Lava Custard Bao 流沙包

Dim Sum Series, part 5:

This is another classic steamed bao in dim sum restaurants. I think it is a rather recent addition because I do not recall having it before I immigrated to the US. I still remember my embarrassing moment when I first encountered it. It was quite messy because the custard just burst out like lava from an volcano. The salted duck yolk in the custard adds a different dimension of flavor. It is an amazing and wonderful experience.

Hong Kong Egg Tart 蛋撻

I admit that making egg tart in puff pastry is quite a challenge, especially in the summer. Roll out the dough, fold, refrigerate, repeat... it requires not just skill but a lot of patience, but making it in butter dough is a lot easier. I usually make a big batch of the dough and keep it in the freezer. Whenever my family feels like having egg tart for a snack or dessert, then I will beat up some eggs and it will be ready in a very short time.

Egg Tart in Puff Pastry 酥皮蛋撻

Egg tart is one of my all time favorite pastries. It is best to have it right out of the oven (maybe after a few minutes to cool ^_^). The egg custard is sweet and soft while the crust is buttery and crisp. I prefer puff pastry crust to cookie crust. Those layers of crust are just superb and irresistible. The way to make the crust is the same as other puff pastries in which a slab of butter is sandwiched in between a dough and rolled out. But for this type of crust, the slab of butter is mixed with some flour before rolling out with the flour dough.