My daughter was not so convinced when hubby informed her that we were having Nasi Lemak for Iftar last Saturday as in home made nasi lemak, to be prepared by yours truly! Ha!ha! I don't blame her really, if I can remember correctly, she has ever only tasted home made Nasi Lemak prepared by my mother for the simple fact that I have never prepared Nasi Lemak ever apart from for my final Form 3, Home Science (Seni Rumah Tangga) exams which question that I chose happened to be: Prepare food to be taken for a picnic.
Luckily (for everyone), my Nasi Lemak turned out like how a Nasi Lemak should, phew! Though I did not quite managed to do the 2 step way i.e to cook in the rice cooker half way then to steam the rest of the way cause my steamer is way too small, plus I was not so confident to move the half-cooked rice for fear of ... the unknown... ha!ha!ha! Next time perhaps. Ok, so here's what I cooked...
Prawn Sambal with Petai.
To accompany, the sambal there were boiled eggs, lightly boiled kangkung,
fried peanuts and achovies and cucumber.
Plated.
For dessert, I tried this easy looking recipe that I found in the internet the week before. I have never prepared Cream Caramel before. I used to help my mother prepare them all the time, but her recipe calls for Evaporated Milk, I wanted something simpler, something that I would have in my kitchen. I was happy to have found this recipe which uses only fresh milk, this I have plenty. So, ladies, a tried and tested recipe here, and I must say it works! Don't just take my word for it, my hubby (who is not into sweet stuff, takes his coffee without sugar at all) loved it, so do my children and my mother. So, there... it's worth a try...
My Cream Caramel.
The Recipe Cut n Pasted.
Crème renversée au caramel
• 1 1/3 cup sugar, divided
• 3 cups whole milk
• 1 teaspoon vanilla
• 4 large eggs
Preparation Time: 20 minutes
Cooking Time: 40 minutes to 1 hour
1. To make the caramel, place 2/3 cup of sugar in a small saucepan and wet with just enough water to dissolve it (about 1 tablespoon). Heat on medium heat, shaking the pan occasionally, but don't stir. The syrup will boil for a while until it starts to turn brown. Once it has turned brown, remove it from the heat and immediately pour the caramel into 6 ramekins.
2. In another saucepan, heat the milk with the other 2/3 cup sugar until it reaches a boil. Stir in vanilla. In a sturdy bowl, whisk the eggs for a minute or two. Whisk in the hot milk, slowly at first to avoid coagulating the eggs. Whisk to completely mix.
3. Pour (or ladle if that works better for you) the milk mixture into the ramekins on top of the caramel. Place all 6 ramekins in a large oven proof dish. Fill the dish with water to about 2/3 the height of the ramekins.
4. Carefully place in 300° F oven. Bake for 40 minutes to an hour (baking time can depend on the dishes used). The water should not boil during baking. The custard is done when it has set, which you can verify by inserting a knife.
5. Allow the custard to cool completely, then cover with plastic wrap and refrigerate in their ramekins until serving time.
6. To serve, run a knife along the outside of each creme, than turn over onto a dessert plate.
Makes 6 - 8 servings (6 ounce ramekins).
