Bread Pudding

As I mentioned in my Fleuri post, I attempted to make the chocolate croissant bread pudding after having it at the chocolate buffet in Sutton Place Hotel.

The recipe I used came from Bread Pudding Recipe.

I tweaked the recipe up a bit so that it would fit into one loaf pan. I basically halved the recipe, but added extra milk and egg into the pudding mixture. I didn’t add any raisins nor cinnamon. I also sprinkled in some semi-sweet chocolate chips into the bread, then topped it all off with a croissant (broke it into pieces) and more chocolate chips. I personally don’t like it when bread pudding is too sweet, so I added a bit less sugar.

The product:

Chocolate Croissant Bread Pudding

Yum! :) Success!

The result was a bread pudding that smelled like buttery croissants, swirled with melted semi-sweet chocolate chips, and tasted moist and eggy. Mmm~

Creme Caramel

Creme caramel.. A combination of sweet caramel and soft, egg-y pudding. The flavors are smooth and rich; you cannot have one without the other! What more can you ask for from a pudding?

I forgot where I found this recipe.. Possibly on allrecipes? It is a very good recipe and not too difficult to make. The most challenging part is the caramel. It only takes a few seconds for caramel to go from great to burnt so you have to watch it carefully.

Creme caramel baked in ramekins

The caramel on the bottom

Creme Caramel (Serves 6)

For the custard:
2 cups heavy cream
1 cup milk
1/2 vanilla bean or 1 tsp. vanilla extract
1/2 cup sugar
3 egg yolks
2 eggs
Pinch of salt

For the caramel:
1/2 cup sugar



For the custard:

1. Heat the oven to 325F.
2. Heat the cream and milk in a medium saucepan over medium heat until scaled (small bubbles will form on the sides of the pan).
3. Split the vanilla bean in half (if using) and scrape the seeds into the cream.
4. In a medium bowl, slowly whisk the sugar into the egg yolks and eggs.
5. Slowly whisk the hot cream mixture into the egg mixture.
6. Strain the mixture through a fine sieve.
7. Stir in the salt and vanilla extract (if using).

For the caramel:

1. Arrange six 6-oz. ramekins in a baking dish with deep sides and set aside.
2. Put the sugar into a saucepan and add enough water to dissolve the sugar. Set the pot over high heat.
3. The mixture will come to a furious boil after a few minutes. It will start to colour. Swirl the pan to even out the caramelization. When the caramel is an even dark brown, pour it into the ramekins.

Be careful!! The caramel at this stage is over 300F. If the caramel cools in the pot at this stage, it will become a sticky mess..

To bake:

Pour the custard into the caramel-lined ramekins. Fill the baking dish with water to come halfway up the sides of the ramekins. Cover the dish with foil (to prevent the tops from drying out). Bake for 25-50 minutes until just set. Remove. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days. To eat, invert the custard onto a dessert plate by running a thin knife around the edge.

My own personal notes:

– I don’t brown the caramel until a dark brown because I find that it ends up burning since the pot is still very hot after being removed from the heat. I stop heating when a lighter brown colour has been achieved.

– 25 minutes to 50 minutes is a very broad time range.. I bake mine for 35 minutes.

That’s all I have to say for now. Happy baking~

Chocolate Cupcakes

Last night I made some more cupcakes~ This time it’s a modified version of the red velvet cupcakes from my last post. (Please see the full recipe in the link provided)

This time I didn’t add any red food coloring and I doubled the cocoa for a more chocolate-y cake. I added some red food coloring to the frosting to make it light pink but apparently I did not add enough as the frosting was still really white.

Yummy~ : )

Chocolate cupcake with pink cream cheese frosting topped with sprinkles

Red Velvet Cupcakes

On Saturday night I needed a little break from final exam studying, so I decided to bake some cupcake with my sister. My favorite cupcakes are red velvet cupcakes. I love the cream cheese frosting and the red of the cupcakes is very pretty. I usually buy red velvet cupcakes from the Original cupcakes store by Heather and Lori, but there are a couple of problems with that: 1. They are a bit expensive. 2. They always run out of red velvet cupcakes.. It’s one of their most popular flavors.

I found the recipe from Joy of Baking, a wonderful website that offers a lot of great recipes.

Red Velvet Cupcakes

The texture is soft and moist!

Red Velvet Cupcakes (Recipe courtesy of

(Yield: 12 cupcakes)

1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:

4 ounces (113 grams) cream cheese, room temperature
1/4 teaspoon pure vanilla extract
1/4 cup (30 grams) confectioners’ (icing or powdered) sugar, sifted
1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat)



1. Preheat the oven to 350 degrees F (175C) and line 12 muffin tins with paper cupcake liners.

2. In a large bowl, sift together flour, salt and cocoa powder.

3. Using an electric mixer (or by hand, which is a lot more tedious), beat the butter until soft (1-2 mins). Add the sugar and beat until light and fluffy (2-3 mins). Beat in the egg. Finally, beat in the vanilla extract.

4. In a separate cup, whisk the buttermilk with the red food colouring. Then add half the flour mixture into the butter mixture, mix. Add in the buttermilk mixture, mix. Finally, add in the rest of the flour mixture and mix.

5. In a small cup, combine vinegar and baking soda. The mixture should start fizzing immediately. Add that to the batter and quickly fold it in.

6. Quickly pour the batter into the muffin cups, smooth the tops with the back of  a spoon and bake in the oven for around 18-23 minutes.

Cool completely before frosting.

For the Frosting:

Beat the cream cheese until smooth, then add in the vanilla and confectioner’s sugar (icing sugar) and beat until smooth. Gradually add in the heavy cream and mix until the frosting is thick enough to pipe. Add more cream and/or sugar as needed until the right consistency is achieved.

I didn’t follow this recipe exactly to the dot. I used artificial vanilla extract instead of the real thing and I didn’t have butter so I opted margarine instead. Also, sis and I made our own buttermilk from whole milk. To do this, just add white vinegar to milk. The ratio is 1 cup milk to 1 tbsp white vinegar. Set it aside for 5 minutes before using.

In the end, the final product turned out pretty well! The frosting was a bit runny for my liking but it hardened after it had cooled for some time in the fridge. The frosting was the tastiest part, but the cupcakes themselves aren’t too bad either! I don’t think it’s worse than the store. Next time I’ll make my own red velvet cupcakes at home instead of buying out. When I can find the time, of course. That shouldn’t be too much of a problem since summer term will not be as stressful as winter.. At least I hope not.

It kind of scared me though while making the cupcakes just how much red food colouring goes into these delicious cupcakes. Next time I might opt to skip the food colouring if I’m baking them for myself at home..

Red velvet cupcake batter

Korean Mochi Bread

今天我想要教大家怎麽做韓式麻糬麵包~ 我第一次吃這種麵包時,是一個朋友帶麻糬麵包來學校當午飯吃,但是不喜歡,所以跟我交換。(是的,你知道你是誰~)

Today I am going to teach everyone how to make Korean mochi bread~ (Yes, I am translating some stuff into English today for the readers out there who can’t understand Chinese) I first tried this bread when a friend brought it to school for lunch but didn’t like it, so traded lunches with me. (Yes, you know who you are~)


It is actually really easy to make because it’s from a mix.


This mix can be purchased from Korean markets. I went to H-mart. It was on sale at the time, so I decided to buy it and try making it at home.


The back of the package actually has all of the instructions, but they are in Korean so we couldn’t understand. In the end, sis went online to find the English instructions so we would know how to get started.


- 預拌粉一包 (250g)
- 蛋一顆 (50g)
- 水 (70mL)



– 1 Package mix (250g)
– 1 large egg (50g)
– water (70mL)

(I substituted milk for the water)


1/ 把烤箱溫度調到180C
2/ 準備一個大碗,將蛋跟水在裏面攪拌均勻。
3/ 倒進一點預拌粉,攪拌均勻。再倒一點,攪拌,直到倒完爲止。
4/ 用手把麵糰和平均。
5/ 把麵糰分成8粒,放在烤槃上。
6/ 在麵糰上噴一點水。
7/ 放進烤箱裏烤35分鐘。


1. Preheat the oven to 180C.
2. Mix the egg and milk together in a large mixing bowl.
3. Pour in some of the mix, stir thoroughly, pour some more, mix, until all of the mix has been poured in.
4. Using your hands, knead the dough a bit until it’s firm
5. Divide the dough into 8 balls.
6. Spray some water on the dough balls. Place onto baking pans
7. Place into the oven and bake for 35 minutes.




The sesame in this bread was already part of the mix. Some places sell the original mix, so you can add things inside according to what you like, for example cheese.