French egg pudding tart with maple sirop

French egg pudding tart

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Preparation: 10 minutes

Baking: 35 minutes in oven

Ingredients for 6 large servings:

1 Liter of milk or 4 cups

70 g of corn starch or 2.4 ounces

90 g of brown sugar or 3.2 ounces

2 table spoon of maple sirup

4 eggs

1/2 vanilla bean or 1 table spoon of vanilla extract

1 pie dough*

*To make pie dough:

Mix 100 g of flour + 50 g of room temperature melted butter + 2 table spoon of cold water + a pinch of salt mix well. Make a ball, cover with a plastic film and let set 30 minutes in the fridge.*

Preparation:

Preheat oven at 180 degrees celsius or 356 degrees Fahrenheit.

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Take the pie dough out and roll it out on a lightly floured surfaced then put it in a pie pan covered with wax paper.

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Set aside one cup of milk.

In a sauce pan over medium heat pour the rest of the milk with the sugar and the vanilla bean cut in half length wise. leave it until it starts boiling.

Meanwhile in a big bowl mix the corn starch with the cup of milk, the eggs and the maple sirop. whisk the mixture.

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When the milk mixture is boiling remove the vanilla beans scape them with a knife to get all the seeds into the milk. Pour the hot milk into the bowl with the egg mixture and whisk well.

Pour into the pie crust and put it in the oven for 35 to 40 minutes.

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Once golden brown, dark brown on the top it means it’s all done. remove from the oven and let in cool down.

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Serve it cold as dessert with fresh grapes of a few slices of apples.

« Chao cai » Stir-fried vegetables and cashew nuts

« Chao cai » Stir-fried vegetables and cashew nuts

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Preparation: 25 minutes

Cooking: 20 minutes

Can be modified to accommodate vegetarian diet (without shrimps)

Ingredients for 4 servings:

16 to 20 shrimps cleaned & peeled

2 handful of cashew nuts roasted or not.

2 handful of green beans

1/2 of a carrot

1/2 of a broccoli

1/2 of an onion

1 green pepper

1/4 of a small butternut squash

4 to 5 garlic cloves

A small piece of fresh ginger or a tea spoon of dried ginger

1 table spoon of brown sugar

1/2 tea spoon of Chinese five spice

2 table spoon of olive oil or vegetable oil

2 table spoons of soy sauce

1/3 cup of water

1/2 table spoon of all purpose flour

4 servings of rice

Preparation:

Place the cashews in a small bowl and fill up with water. Let the cashew soak for 20 minutes.

Clean and cut the green beans in 2 to for pieces each. Cut the carrots, butternut squash, onion and green pepper into 1 inch pieces. Cut the broccoli in small pieces. Chop the garlic and the ginger.

Cut the shrimps in the middle length wise this will accelerate the cooking time. you can leave the heads or not it’s up to you. Personally I leave them, they add flavor to this dish.10981695_10155162381080497_6103255934912915302_n

Wash and cook the rice as you use to do. In water or steamed.

Drain the cashews and reserve the cashew water for later.

While the rice is cooking, in a wok or large skillet heat 1 tablespoon of the vegetable oil over medium heat. Add the cashew and fry until golden brown. Remove the cashew and set aside.

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Add the carrots, onions and green beans to the skillet. Let cook covered for about 2 minutes then add squash, about three table spoon of water and cover for 3 more minutes.

IMG_1511Add the broccoli and the green pepper let cook covered 3 to 4 minutes until all vegetables are cooked trough. Remove the vegetables and set them aside in a bowl or a plate.

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Mix the flour with the rest of the water and set aside.

Heat 1 table spoon of olive oil add the garlic and the ginger and cook until fragrant about 20 seconds.

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Then add the shrimps and cook for about 20 seconds stirring to cook both sides when then just turned pink add the five spices cook for 10 seconds then the cashews, the soy sauce, the brown sugar, the cashew water and the water flour mixture. Let the sauce thicken about 1 minute.

Pour the shrimps mixture on the top of the vegetables.

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Serve with rice.

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