So, I finally learnt to make crème brulee today, thanks to Nicole. We were saying this ages ago, and we made it today. =D She has this equipment which is useful enough and we made 4 crème brulee. We started baking at 2-ish and chit-chat mean while the crème brulee was baked in the oven. Nicole showed me her photos taken during her Europe trip via her dad’s ipad. This is also the first time I ‘touched’ ipad, well, I couldn’t deny that it is really stylish and useful. Nicole had a great trip in UK, France and Holland. Another friend of mine gone to Eiffel tower again, I am so jealous… ><…. Too bad Laduree was closed that time due to Mayday when Nicole was there in France, well she snapshoot the shop looks coincidently (she didn’t know this famous macaroon shop), and it is a fancy shop!! One of my wish, to visit this famous macaroon shop!
While waiting for the crème brulee set in the fridge, we headed to Rendezvous restaurant at Summer Hill for our dinner. The restaurant was recommended by Nicole, which has a comfortable environment, but quite pricy meal. 
We just ordered one entrée, the scallop not too pleasant for me.
However, my main tasted great!: TWICE COOKED BELLY OF PORK (Served on a bubble and squeak mash, steamed broccolini, roast red onion, baby spinach and pine nut salad, topped with a sundried tomato and olive chutney, apple reduction and crackling)
We skip dessert as we already have some in my fridge, tada, there u go!
Nicole is playing with the butane torch, and here come the caramelizing effect~
finally they are done! <3
Actually is a failure, as the crème brulee didn’t set nicely, it very liquid-ish…
However, they still tasted good.
留言列表
