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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Recipe: Strawberry pie

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For one 9 inches (23 cm) pie

300~500 g (10~17 ounces) of strawberries depending on the size of the strawberries. The small ones fit better and look better plus they often are tastier. You can substitue strawberries by blueberries raspberries kiwis (In that case would coat with sweet jam as kiwis are sour)

Dough
90 g (3 ounces) unsalted butter, cut into pieces
100 g (5oz, or 1 slightly-rounded cup) flour. I use all purpose flour
50 g roasted almond powder
1 tablespoon sugar. I always use brown sugar. Fine powder sugar is best for texture you can put the sugar in the blender and pulse it a few times to make it more powder like. 
1/8 teaspoon salt
1 tablespoons water 

Vanilla Pastry Cream
1 ¼ cups whole milk
3 egg yolks if small eggs or 2 yolks if eggs are big. At room temperature.
¼ cup granulated brown sugar. I put only 2 to 3 tablespoons because we don’t like too sweet at home.
1/8 cup (=2 tablespoons) all-purpose flour. 
1 teaspoon pure vanilla extract (not the chemical version) you can substitute with 1/3 of vanilla bean.

Preheat the oven to 320º F (160º C).
1. In a bowl, combine the butter, sugar, and salt and flour until flaky then add the almond powder and the water. The dough should hold together but still a bit crumbly. Wrap it and put it in the fridge for 20~30 minutes.
2. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it with your hands. You can also spread it on a working surface first by spreading a little of flour and working the dough flat making a disc like shape and then placing it in the tart mold. But be careful the dough is crumbly. 
3. Use a fork to prick the dough all over don’t forget the sides. This will avoid to have a crust with a giant bubbles of air after baking. Put the tart shell to bake in the oven for 15~20 minutes until golden brown. Remove from the oven and let it cool down.
4. Vanilla pastry cream. In a small saucepan, warm the milk over low heat until it starts to steam. If you used vanilla bean you should cut it length wise and put it in the milk before heating. While the milk is warming, whisk together the egg yolks, with two tablespoon of milk, sugar, and flour until the mixture is completely smooth.
5. when the milk is steaming, slowly pour it on the egg mixture, whisking constantly, pouring too fast would cook the egg yolk and create lumps. Once you have poured half of the milk, add the milk and eggs mixture back into the hot milk.
stir slowly, on the stove top at low heat until the custard thickens. It should cover a spoon thickly. Remove from the heat, stir in the vanilla extract. Let it chill before filling pastry crust. If in a rush you can cover it with plastic film and place it in the freezer or in the fridge for express of fast cooling.
6. Wash strawberries and cut them in half.
7. Assemble the pie. Carefully remove the tart shell -it brakes easily- and dispose it in a plate or dish of your choice. Spread the vanilla pastry cream -must be cool-. Arrange strawberries on the top of the cream.
8. Enjoy it! I suggest to accompany with a cold sparkling wine or sweet white wine.

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