It has become a habit of me to peek at the chiller at Chateraise Singapore whenever I am nearby. You see, I am constantly checking if they have a new cream puff 🧆 flavour. And today, they have not one but two new flavours waiting for me to buy them home.
The first one being the Meteor Puff (S$2.80) a cream puff 🧆 packed with fresh cream and custard, cloaked in rich chocolate 🍫 (and rugged like a space rock)! One bite, and you're toast. The other new puff is this Double Fantasy Sicilian Lemon (S$2) filled with lemon custard fresh cream. The custard is made with Sicilian lemon juice and has a crisp, refreshingly tangy flavour. This cream puff balances the tartness of the lemon 🍋 custard with the gentle sweetness of whipped cream and the rich flavour of milk, creating a harmonious taste. For an ice cream style dessert, try freezing it.
Mil Hojas as the 87th bake from the 2016 Great British Bakeoff cookbook. I used ready made pastry as the book suggested. The lemon custard was nothi special to make. The challenge was to get the pastry cut into the same sized pieces and then to eat the whole sliding crumbling cake. Taste amazing, maybe even better the next day.
My latest fairly successful attempt at yummy, fairly nutrient-dense things I can actually swallow right now. With an appropriately springy presentation! 😁 Plus a spoon I must have accidentally slung coffee on, oops.
Enjoy this recipe from Lisa Prince at Local Dish on WRAL featuring North Carolina eggs and dairy in an easy and delicious lemon custard.
Following an experiment kindly shared by @hrhthebirthdayprincess , I did go ahead and stick those in a water bath to bake. (Thank you! 💜)
The silicone cupcake cup that I had enough of to hold all the custard mixture approach worked out pretty well! I was going to just put those in a muffin pan to hold them steady, but turned out that it wouldn't set all the way down in the biggest suitable baking dish we had for the outer pan.
But, these cups are sturdy enough that they stood up fine on their own in there. They were also small enough that it took 9, which wouldn't have all fit in the muffin pan anyway! It was a little trickier to pull them out of the water bath pan to cool, but a little careful slotted spoon action saved the day. 😅
I did overbake these by about 5 minutes, and there were a couple of other things I would tweak about that recipe to my own taste. Including doubling the 1/2 tsp. of lemon extract that I used instead of zest.
But, very satisfying overall!
Maybe especially given that I'm down to protein shakes and thinner blended soups again, in terms of swallowing ability. 😩 Something like this makes for a welcome bit of variety.
Next up, I think: a lemony version of this! Because I have some coconut yogurt to finish up, and the lemon is really hitting the spot right now. 😊
The is the easiest, no-cook, low-carb coconut panna cotta with dairy-free yoghurt, vanilla and gelatin for a nutritious and tasty dessert.
(Probably made with at least part sugar, because I do need the extra energy right now! May also play around with some maple syrup for flavor, before too long.)
An easy recipe for homemade lemon cupcakes with vanilla frosting.
I made some Lemon curd filled lemon cupcakes with vanilla buttercream for me and my roomies little birthday party tonight UwU We're celebrating me and a friend of ours' 23rd birthday ^^
