goma

i have an ice cream maker now, and sesame ice cream was what i wanted to make first.
the cheating ingredient: instant sesame paste.
the sabayon is whisked up first, tempered with hot milk/cream, cooked until the custad thickens, cooled and whisked into the sesame paste, and finally cooled over an ice bath.
the last touch: ground and toasted sesame seeds.
the ice cream maker did it's magic! the custard base lightened and turned fluffy quickly enough in one hour. no more need to churm it myself every half-hour for fve hours.
i packed it into an island creamery tub and froze it overnight. and today i've been sneaking small scoops.

miss for the world

i cannot believe that it has really been almost three weeks since i wrote here. the weeks are passing very fast now, because on sundays it's west coast-choa chukang-harbourfront, mondays it's clementi, tuesdays it's harbourfront-redhill, wednesdays it's harbourfront-yew tee-redhill, thursdays it's commonwealth-kovan, fridays it's kembangan-marymount, saturdays it's bishan-yew tee-hillview, and then it's sunday all over again.

there's nothing much to write about.

bread and pudding

last weekend i made the challah from baking with julia. is it just me or do challah doughs seem to require more flour than what recipes usually say? because my past experience with challah has always been overly wet dough.
the result of overly wet dough? too much flour added. the bread was quite heavy, though it didn't feel that heavy when it was warm.

so, too much un-ideal bread means bread pudding! because soaking 'bad' bread in sweet custard then baking it makes it utterly soft and delicious.
i finally got down to using the vanilla paste that sonya sent over almost half a year ago. but i didn't use enough of it, so it was hard to see the speckles of vanilla by the end of the baking.