Peach of Mind.

Some of you probably remember that one post in which I was going batshit nuts about cooking with dog.

Well, I STILL AM.

Actually, there is this Indonesian phrase “lapar mata” which roughly translates to “eye-hungry”— that is, if you crave something that pleases your eyes when you don’t actually need it. Well I went lapar mata on the custard pudding they did on cooking with dog.

BTW in class today we learned that when people look at things they find “cool” or things they want, not only the frontal lobe “light up” on MRI; the part of the brain that controls movement too! So in their mind, people are subconsciously reaching for that object. ISN’T THAT COOL?? #introPsyc

Back to caramel custard. You need:

• 4 tbsp sugar
• 1 tbsp water

turn the above ingredients into caramel by boiling them. Once it turns brown-ish, watch for it, it will turn dark quickly. Add 2 tbsp of hot water.

• 2 Eggs
• 250 ml/8.45 fl oz Milk (a cup and a bit)
• 5 tbsp Sugar
• unsalted butter to grease cups
• 4 mold/cups/ramekins (if you’re rich). For my teacups, the egg mixture somehow was only enough for 3 :(

Grease cups. Make caramel. Divide caramel into the cups. Break eggs, whisk lightly with a whisk, try to not make so many bubbles (so demanding, this dog). Heat milk with sugar just until the sugar dissolves, do not boil. Pour milk into whisked eggs. Pour into strainer at least 2 times to remove egg lumps. Divide egg mixture into the caramelized cups.

Cover cups with aluminium foil (no holes even just a little! I made this mistake). Boil water in the pan, put a cloth so the heat from the bottom is not too strong (the dog says so). Put cups in and reduce heat to just below boiling point. Cover and steam for 20 minutes.

Somehow my pan is hotter in some areas so the water was still boiling even when the heat was at the lowest :( this resulted in spongy pudding. When they are done, take it out and chill. I don’t want to destroy the fridge so I let them chill outside.

La la la :D

After they are chilled, run a rounded knife along the inside edge of the cup, tilt and bumpity bump several times so it’s not sticking to the sides.

My first try, I was impatient (per usual) and tried to remove it before it’s cool. Most of the caramel is still sticking to the cup o_O. I was like, nooooo, what did I do wrong? Is it because I don’t measure things correctly? Is it because I don’t have the right dog?

But the next one, now properly chilled, turned out fine.

Heheheh. I love this show.