Stir-fry dofu with luncheon meat and button mushroom

Usually for weekdays, I would take-away (打包 packet) food home for dinner and seldom cook. By the time I reach home would be between 6:00pm to 6:30pm (if I don’t have to work late).

But I would at least try to make 1 homecooked dinner on any of the weekdays. Quick and easy simple 1-dish meal and ready within 20 - 30 minutes.

Here's sharing one of my quick and easy stir-fry dishes (preparation about 5 mins, cooking time about 10 - 12 mins)

Stir-fry dofu with luncheon meat and button mushroom
Ingredients: serves 4
1 box of silken cold dofu (cut into big squares)
1 small can of button mushroom about 115g, drain away the water and rinse once.
(variation : shiitake mushroom)
3 - 4 thin slices of luncheon meat cut in cubes
Some onions, diced
2 tablespoons cooking oil
3 - 4 tablespoons of oyster sauce (I used vegetarian mushroom oyster sauce)
Some water (about 60 - 80ml)
Dash of pepper and some sesame oil.

Method:
1) Heat wok/pan with medium heat, pour cooking oil.
2) Pan fry the luncheon meat till fragrant (about 2 mins), add in the onions.
3) Add in the button mushroom, tossing a little.
4) Pour in the dofu, stir fry about 1 min.
5) Pour in some water, oyster sauce and continue to stir fry for another 5 mins.
6) Dash of pepper and pour some sesame oil (about 1 tablespoon), quick few stirring just before turning off the flame.

Serve with rice.

Could substitute luncheon meat with ham or sausages and variation of your choice and adjust the taste to your preference. If you prefer to use fresh meat like sliced/minced chicken or pork, do marinate them with some seasoning for at least 30 minutes. Alternatively,  prepare the seasoned meat, chill in fridge the night before.

Magic Custard Cake

Finally ...yes finally ! I pick up the courage to bake this Magic Custard Cake !

I read the recipe & video tutorial shared by Cheryl of Bakingtaitai (thanks Cheryl) and I also found another similar recipe by whiteonricecouple .

There's not much difference except a few drops of vinegar used to help stabilize the egg whites after they've whipped to stiff peak in the recipe of White on Rice Couple. 

I attempted this Magic cake in 2 different baking pans. 1 baked with a small 750ML rectangle Pyrex dish and another 1 in a square 8"x8" baking pan lined with baking paper. I just fill the square baking pan the remaining batter after I've poured batter on the Pyrex dish. I wanted to see which baking pan yields better texture. Also thinking that in case 1 failed,  I have the other 1 to fall back on (LOL), here's the results:
Pyrex dish : the 3 layers are visible ... However the top flour cake layer is fluffy and thicker than custard. The middle layer custard is slightly softer.

Square pan :  Gosh ! Ahrgg!! I realised that I didn't grease the baking paper with butter and the whole piece of cake got stuck onto it ! Haiz! How could I have forgotten !!! Unable to cut a nice piece for photo :(  But I could see the 3 distinguished layers are almost in equal proportion.

It tasted better when chilled. After this bake, I really got the 'hang of it' to try other flavour like chocolate,  pandan etc. Hope will do better 'Magic' the next round. ^-^

Magic Custard Cake
(Recipe adapted from White on Rice Couple)

Ingredients:

113g unsalted Butter
480ml Milk
4 Eggs, separated
4 drops White Vinegar
150g Confectioner's Sugar
(I used 145g)
1 Tablespoon Water
115g Flour (Plain flour)
1 teaspoon (5ml) Vanilla Extract
Extra confectioner's sugar for dusting

Prepared ingredients

Method:
1) Preheat the oven to 325°F (160°C)
2) Lightly butter or grease a 8"x8" baking dish.
3) Melt the butter and set aside to slightly cool.
4) Warm the milk to lukewarm and set aside.
5) Whip the egg whites and vinegar to stiff peaks. Set aside.
6) Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
7) Mix in the sift flour until evenly incorporated. Use a hand whisk and slowly beat in the milk and vanilla extract until everything is well mixed.

Big curds

8) Fold in the egg whites, 1/3 at a time.
Repeat until all of the egg whites are folded in. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. (I used spatula to fold the egg whites).
9) Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden.
10) Allow cake to completely cool before cutting and then dust with confectioner's sugar.

Linky another milk post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Dango (Japanese Sweet Dumplings)

I have some left over Anko (Japanese sweet red bean paste) 'hibernating' in the fridge and not sure what to do with them.

Saw this easy to make Dango Japanese sweet dumplings from the video tutorial of Ochikeron. I enjoyed watching her videos ... she's so cheerful ... most of her delicious and creative bakes/cookings are rather easy to follow.
Dango

I couldn't find Shiratamako in the neighbourhood Cold Storage supermarket ... opps ... so I decided to use the glutinous rice flour that I still have in the kitchen cabinet. I reckon that there may be difference in taste and texture slightly. I just wanna finish that few tablespoons of Anko.

Dango
Ingredients :
100g Shiratamako (I used glutinous rice flour)
150g Kinugoshi-dofu (lightly drained)
1 teaspoon sugar

Method:
1) Put flour,  sugar and dofu in a big bowl. Mix and knead the dough until smooth (adjust the texture by adding more flour or water), until the dough turns soft.

2) Divide the dough into 12 small pieces. Roll each piece into small balls. {I couldn't divide into 12 equal portion.  At first 8, then reshaped and divided again ... got 10 ... haiz!}

3) Boil a pot of water. Gently drop the Dango in the boiling water.

4) After a few minutes, Dango will float to the surface. Boil for another 1 - 2 minutes.

5) Drain and transfer the Dango into a big bowl of cold water. After a minute, drain well.

6) Put 3 Dango on bamboo skewers.

7) Pan fry the Dango on a non-stick pan or a pan greased lightly with oil until sides are nicely browned.

8) Put the Dango onto plate, put Anko on top and serve while still warm.

The texture ... hmm ... rather soft and chewy.  Quick and easy sweet snacks.

Bread And Sultana Custard

Still have half loaf of sliced whole meal bread and will be expired tomorrow. With the recipe to use 3 slices of bread,  I decided to bake this bread custard. I supposed this is also bread pudding. All the more to "zoom" in whenever I spotted dessert recipes with low-fat ingredients ...

I realised that to serve this dish as our after meal dessert is too much for us. 3 slices of bread immersed with milk made this custard very milky and dense. Perhaps I should have redued the milk to 300ml.

BREAD AND SULTANA CUSTARD
Recipe adapted from Martha Day cookbook, with slight modifications made in blue.

Ingredients (serves 4) :
1 tablespoon low-fat spread
3 thin slices of bread, crusts removed
475ml skimmed milk (used 400ml)
1/2 teaspoon mixed spice
3 tablespoons demerara sugar
2 eggs, whisked
75g sultanas (50g mixed craisins)
Freshly grated nutmeg (omitted as I don’t have any)
A little icing sugar,  for dusting.

Method:
1) Preheat the oven to180°C. Lightly grease an ovenproof dish. Spread the bread with low-fat spread and cut into small pieces.

2) Place the bread in several layers in the prepared dish.

3) Whisk the skimmed milk, mixed spice, demerara sugar and eggs in a large mixing bowl. Pour the mixture over the bread, to cover. Sprinkle over the sultanas and stand for 30 minutes.

4) Grate a little nutmeg over the top and bake for 30-40 minutes until the custard is just set and golden.  Serve sprinkled with icing sugar.

Served with some blueberries ... yummy piping hot bread custard as my teens enjoyed it. But for me ... well, perhaps just toast bread with a cup of hot coffee ^-^!

Linky another milk post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Durian Muffins

Do you like durian?  Durian is most famously known as the 'King of fruits'. Yet in Singapore (or perhaps most Southeast Asia countries as well) this fruit is banned in most hotels and on all public transports. We can find durians in the supermarkets, but they must be sealed with cling wrap / ready-packed containers.

Why ? Durian is also most famously known for its distinctive strong unique odour. For some people who have never encountered the fruit before are disgusted by the pungent and overpowering smell ... it's "smelly and stinks".  Enthusiasts will describe this as ‘fragrant'. The fruit is silky smooth and creamy in texture, sweet or bittersweet in taste. So, it's either you hate it or love it.

I love durians. There are different grades of durians whereby the stringent criteria involve taste, smell and texture and countries of breed. D24 ... 猫山王 ... XO ... Hongxia ... to name some.  Of course the price tags varies according to the grades. I'm not an expert in these durian grades, I just love the bittersweet or bitter ones whilst my family prefers the sweet ones.

My usual muffin bakes are berries, fruits, raisins & some chocolate chips / nutty muffins.  Hmm... how about durian muffins?

Recipe adapted from Happy Home Baking http://happyhomebaking.blogspot.sg/2007/04/durian-muffins.html?m=1

With slight changes made in blue.
Ingredients:
(Makes 9 muffins *note :I could filled up all 12 muffin cups)
300g all-purpose flour
100g caster sugar
2 teaspoons baking powder (1.5 teaspoon)
1/2 teaspoon baking soda
1/2 teaspoon salt
75g butter, melted
1 egg, lightly beaten  (used 1 large egg)
160 ml milk (180 ml)
300g durian pulp

Method:
1) Preheat oven to 190 degC (180 degC). Position rack in center of oven. Line muffin pan with paper liners.

2) Melt butter over low heat in a saucepan. Set aside.

3) Separate durian pulp from seeds, mash slightly with a fork and set aside.

4) Add egg to the melted butter. Stir till combine. Add in milk and half of the durian pulp. Stir to combine.

5) In another bowl, combine the flour, sugar, baking powder, baking soda and salt. Use a spatula or whisk to mix the dry ingredients completely (to prevent having lumps of baking powder/soda). Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. The mixture will appear very lumpy. Do not over mix the batter otherwise the muffins will become tough.

6) Spoon batter into the muffin cups, filling half full. Add 1 teaspoon of durian pulp to each, top with remaining batter. Fill up with the remaining batter to about two thirds full. Fill any unused muffin cups halfway with water to prevent warping of the pan or uneven browning of the muffins.

7) Bake for 25 to 30 minutes or until a tester inserted in the center of a muffin comes out clean. Let the muffins cool for 10mins in the muffin pan, then transfer to a wire rack to cool. Do not leave the muffins in the muffin pan otherwise the base will be soggy.

Oh yes ! The strong durian fragrance dominated the kitchen as soon as the oven door was opened. Left them on the cooling rack while I attended some household chores. After some 10 mins when I pass-by the dining area, noticed 11 muffins instead of 12. Haa ha ... 'hijacked' by my big boy ... These warm freshly baked durian muffins are so yummy!

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Summer Berries Crêpes

What's the difference between a crêpe and a pancake ?

Answer (from wiki.answers.com)

Crepes are trickier to make than regular pancakes. With pancakes, you basically just mix the batter and then simply plop half-cups of it onto a hot pan. And unlike pancake batter where some lumps are of no consequence, crepe batter has to be smooth and more fluid sort of like heavy cream.
In terms how they are served, crepes aren't usually served plain or in a stack-- they are rolled. Lighter and thinner, they are used to create both sweet and savory dishes. Crepes can be topped or filled and rolled with fruit or cheese, or even with meat, cheese, or vegetables. They are often accompanied by some kind of sauce and form the basis of an appetizer or main course. 

Honestly, I could hardly remember how was the crêpe texture like other than it was much thinner than a pancake. I could use my five fingers to count the number of times I've eaten crêpes in all my life ... twice the filled and rolled with some sweet fillings type and once that served in sauce.

Well, with some oranges and some big sweet strawberries, blueberries in the fridge, I decided my 1st attempt on crêpes. 

Adapted from the cookbook 'Desserts All Around The Year' by Martha Day :

Summer Berries Crêpes 
Ingredients (serves 4)
115g self-raising flour
1 large egg
300ml skimmed milk
A few drops of pure vanilla essence
Spray oil, for greasing
Icing sugar, for dusting

For the fruits mixture
1 tablespoon low-fat spread
50g caster sugar (I used 35g)
Juice of 2 oranges (almost 200ml on my measuring jar)
Thinly pared rind of 1/2 orange
350g mixed summer berries such as sliced strawberries, raspberries,  blueberries and redcurrants.
3 tablespoons Grand Marnier or other orange - flavoured liqueur. (May omit this if children are taking this dessert)

Method:
Step 1) To make the crêpes,  sift the flour into a large bowl and make a well in the centre.  Break in the egg and gradually whisk in the milk to make a smooth batter. Stir in the vanilla essence. Set the batter aside in a cool place for up to half an hour. 

Step 2) Apply a light, even coat of spray oil to an 18cm non-stick pan. Whisk the batter, then pour a little of it into the hot pan, swirling to cover the base evenly. Cook until the mixture comes away from the sides and the crêpe is golden underneath.
{Note: My non-stick pan is 28cm, I folded kitchen towel and dap with some unsalted butter and greased thinly on pan. I transferred the batter into a big jug for easy pouring}. 

Step 3) Flip the crêpe over with a large palette knife and cook the other side briefly until golden.  Slide the crêpe onto a heatproof plate. Make seven more crêpes in the same way. Cover the crêpes with foil or another plate and keep them hot in a warm oven (preheat the oven to 150°C)

Slide them onto big plate .. looks like roti prata?

Step 4) To make the fruits mixture. Melt the spread in a heavy-based frying pan, stir in the sugar and cook gently. Add the orange juice and rind and cook until syrupy. Then add the fruits and warm through (reserve some for decoration), add the liqueur and set it alight. Shake the pan until the flame dies down. {I skipped setting it alight as not skillful in doing this}.

Step 5) Fold the pancakes into quarters and arrange two on each plate.  Spoon over the fruit mixture and dust with icing sugar. Serve the remaining fruits separately. 

I've got 7 big crêpes as mine was a 28cm pan (I don't have a smaller size frying pan either) Also, I've poured too much batter on making the first 3 pieces as they were slightly thicker than the last few.

We served this as our appetizer (eager to taste them). My girl was so engrossed with the sauce and dusting the icing sugar that she'd forgotten to reserve a piece to make rolled crêpe with Nutella spread. 

In the mood of love ... with Crêpes

The fruits mixture is really appetizing with sweet, fruity and citrus taste.

So, will I make another round of crêpes?  Oh yes definitely ... will try the rolled Crêpes with different fillings ... spread with Nutella,  jam with some dried raisins & apricots, whipped cream with fruits and the famous Crêpes Suzette!!^-^ 
With so many variations to enjoy Crêpes ... should I purchase a right pan size to make Crêpes ? :D

Linky another milk post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

And I'm linking this post to Cook Your Books Event #12  hosted by

 Joyce of Kitchen Flavours  

Baked Egg Cake - 烤鸡蛋糕

Like fashion, this Baked Egg Cake is an 'In thing' and I also joined the fun to follow the trend "跟风" ... seeing some fellow bloggers baked this so nicely / perfectly done :
Zoe
http://www.bakeforhappykids.com/2014/05/baked-ji-dan-gao-chinese-baked-sponge.html?m=1

Ann of http://www.anncoojournal.com/2014/03/baked-egg-cake.html?m=1

Esther of http://copycakekitchen.blogspot.sg/2014/03/zebra-cakebaked-ji-dan-gao.html?m=1

Thanks to all for the sharing. So, here's my first attempt, I followed Ann's recipe.

Ingredients:
      3 Egg whites
      65g Icing sugar
      3 Egg yolks
      1 Whole Egg
      50g Corn oil
      65g Self raising flour
      5g Cocoa powder + 1 tbsp hot water

Method:
In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil till combined.

Sieve in self raising flour and mix well, set aside.

Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peak.

Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well.

Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan) (I used a 7" round cake pan) leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.

Bake in preheated oven at 170°C for 35 minutes. (I covered a piece of loose foil over the pan in the last 10 mins into baking to avoid cake top being burnt too much)

Overturn the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.

Out from the oven

Ta da ! Freshly baked ... strong eggy aroma! Lucky no crack ^-^ !

Invert the cake on to rack for cooling

Looks ok

Here were the reactions from my teens when they saw the cake :

Girl "mom, you baked marble cake?"
Boy "the pattern looks nice, marble cake?"
Nope ! It's Baked Egg Cake !

Once cooled completely,  I sliced the cake and so glad to see the soft and spongy appearance of each piece.  I liked the soft fluffy texture, quite light as no butter in the recipe and enjoyed few slices at one serving. Of course with a cup of hot coffee!  Enjoy!

Mother's Day dinner with lots of love

This post is not about recipe sharing on the food I've cooked or attempted.

Last year, for the first time my teens offered to cook sumptuous dinner on Mother's Day. Sure, why not as I could get a rest .. so 'Mom's not cooking'. Recalled that when they were preparing and cooking the food, I was walking in and out of the kitchen. Of course I was afraid that they might cut their fingers while cutting the meat, they would burn down the kitchen etc. etc ... ha haa ! Until I got chased out ... so I "waited patiently" at the dining area for dinner to be served. Yes, yummy dinner in remembrance.

Since then I looked forward to a hearty sumptuous Mother's Day dinner celebration at home ... specially cooked by my lovely teens.

Same for this year ... we shopped and bought the ingredients in the supermarket after lunch. He spent the evening in the kitchen... busy with the preparation.
My big boy was the chef ... Here's a picture of him "chef in action"

Here's the dinner menu:
Shepherd's Pie
Pan fried pork chops & sausages
Salad with toasted walnuts
Dessert - canned longan with strawberries

My girl had an event to attend, so she helped to prepare dessert when she reached home. Canned longan in heavy syrup added some fresh strawberries.

I was surprised to see a small cake box in the fridge.  On her way home, my girl bought this cake from The Icing Room. Customers could make their cake designs and decor.

Yes a homely yummy dinner with lots of love.

Wishing all mothers who dropped by this blog a Blessed and Happy Mother's Day ! Best wishes from Karen.

Chocolate and Orange Scotch Pancakes

When my teens were in their kiddies, they kinda looked forward to having breakfast at the nearest McDonald's outlet on most weekends. Ha ha ! Kids surely love to have meals in Mcdonald's, don't they? ... comfortably plus attractive toys for every kids meal. Well ... pampered them once or twice monthly indulgence in those days. Hot Cakes with maple syrup were their favourite.

Occasionally I do make pancakes on weekends for our breakfast ... the plain ones, Dorayaki etc. Warm pancakes really taste well on its own or with any of these ... served with just maple or chocolate syrup, butter, honey or some fruits to start the day.

Saw the recipe of Chocolate and Orange Scotch Pancakes in one of my cookbooks.

Pancakes in rich creamy orange liqueur sauce, which is something I have yet to make ... hmm must be delicious ... so "Just Do It" !

Some of the prepared ingredients

Chocolate and Orange Scotch Pancakes (cookbook : Martha Day)
Ingredients:
115g self-raising flour
2 tablespoons cocoa powder
2 eggs
50g plain chocolate, broken into squares
200ml milk
Finely grated rind of 1 orange
2 tablespoons orange juice
Butter or oil for frying
4 tablespoons chocolate curls, for sprinkle

For the sauce:
2 large oranges
2 tablespoons unsalted butter
3 tablespoons light muscovado sugar (I used 2 tablespoons)
250ml crème fraîche
2 tablespoons Grand Marnier or Cointreau
Some chocolate curls to decorate

Method:
Step 1) Sift the flour and cocoa into a bowl and make a well in the centre.  Add eggs and beat well, gradually incorporating the surrounding dry ingredients to make a smooth batter.

Step 2) Mix the chocolate and milk in a saucepan.  Heat gently until the chocolate has melted,  then beat into the batter (step 1) until smooth and bubbly. Stir in the grated orange rind and juice. {note: I did step 2 first and set aside the saucepan of melted chocolate and milk}

Step 3) Heat a large heavy-based frying pan or griddle. Grease with a little butter or oil. Drop large spoonfuls of batter on the hot surface {I used an ice cream scoop}.  Cook over a moderate heat. When the pancakes are lightly browned underneath and bubbly on the top, flip them over to the other side. Slide on to a plate and keep hot, make more in the same way.

Bubbly on the top

Step 4) Make the sauce. Grate the rind of 1 of the oranges into a bowl and set aside. Peel both oranges, remove all the pith,  then slice the flesh fairy thinly.

Step 5) Heat the butter and sugar in a wide, shallow pan over a low hear, stirring until sugar dissolved.  Stir in the crème fraîche and heat gently.

Step 6) Add the pancakes and orange slices to the sauce, heat gently for 1-2 minutes, then spoon over the liqueur.

Sprinkle with the reserved orange rind. Scatter over the chocolate curls and serve the pancakes at once.

Dished out onto big serving plate.

Topped with a spoonful of whipped cream or yogurt if you like.

I didn't make any chocolate curls as I do not have enough chunky dark chocolate in the fridge.

So, while having breakfast together with my big boy (my girl was still in bed), I asked him for his comments.  He said "tasted different as the pancakes are not the fluffy type, but like the chocolate flavour with creamy orange sauce."

Ironically, the texture of the pancakes tasted soft but not mushy as I thought it might since cooked in the sauce for 1 - 2 minutes. Nonetheless, the chocolate pancakes absorbed the creamy orange sauce tasted uniquely yummy with complement of the slices orange. As the saying goes "chocolate & orange combo = awesomely delicious" :)

Linky another milk post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

And for the first time, I'm  linking this post to Cook Your Books Event #12  hosted by
 Joyce of Kitchen Flavours  

Cappuccino Coffee Cups

Almost every morning, I'm so used to having a cup of hot coffee for breakfast (be it freshly brew, instant mix or kopitiam kopi siew dai <coffee with reduced sugar and evaporated milk> as my "pick me up". Occasionally I would go with a glass of juice, chocolate milk or hot Milo. But still, can't kick off the habit of drinking coffee as my preferred beverage.

Flipping through the cookbook and found this recipe Cappuccino Coffee Cups dessert. These phrases caught my attention 'coffee-lovers will love this one - and it tastes rich and creamy,  even though it's very light"
Since I have coffee and left over crème fraîche, so decided to try out this creamy dessert.

Cappuccino Coffee Cups (adapted from Martha Day cookbook, with modifications in blue)
Ingredients (serves 4)
2 eggs
215ml evaporated semi skimmed milk (used evaporated full cream milk)
1.5 tablespoons instant coffee granules or powder
2 tablespoons caster sugar
2 teaspoons powdered gelatine
4 tablespoons light crème fraîche
Cocoa powder or ground cinnamon to decorate.

Method:
1) Separate one egg and reserve the white. Beat the yolk with the whole of the remaining egg.

2) Put the evaporated milk, coffee granules, sugar and beaten eggs in a pan; whisk until evenly combined.

3) Put the pan over a low heat/flame and stir constantly until the mixture is hot but not boiling.  Cook, stirring constantly without boiling until the mixture is slightly thickened and smooth.

4) Remove the pan from heat. Sprinkle the gelatine powder the pan and whisk until the gelatine has completely dissolved. (I should have dissolved the gelatine powder in 2 tablespoons of water instead of sprinkle directly in the pan cos could taste some lumps).

5) Spoon the coffee custard into 4 individual dishes or glasses and chill them until set.

6) Whisk the reserved egg white until stiff.  Whisk in the crème fraîche and then spoon the mixture over the desserts. (I don't prefer raw egg, I used whip cream 250ml, whisk till stiff peak, whisk in the crème fraîche). Sprinkle with cocoa or cinnamon and serve.

I could barely fill upto half the glass of coffee custard in each glass (about 7cm in diameter ) Gosh ! Only 3 glasses. When my girl saw these,  she commented "so little?

The three of us can't wait to have a glass of Cappuccino and we didn't realised that it was almost 9pm. We finished these in less than 5 minutes. Immediately we could feel our fullest.  The texture was really rich and creamy. Oh ! Realised we had "drank coffee" at this late hours when my boy commented "could taste the coffee".

Well, perhaps I should use the small Expresso glasses or much smaller cups ... Enjoy a glass of Cappuccino!

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House