Spin-off from sweet corn pudding:  durian corn pudding as we have some leftover durians:

1 large can, 425g cream-style sweet corn

750g thin coconut milk, from half a coconut

pinch of salt

150g sugar

150g custard flour, to be diluted in some thin coconut milk for easier mixing

6 small durian pulp

Cook everything and leave to cool, forgot to take picture of the actual product made. Can give this recipe a try if you like sweet corn pudding and have leftover durians.

originally recipe specifies to use saltine crackers, but it is difficult to find here and crazy expensive, so substitute it with Jacob’s cream cracker which work out just fine

use a food processor to crumb it up. Here me without one will make do with pound it fine from outside a plastic bag. It has to be quite fine, mine is pretty coarse which cause the “pie crust” to “float” and not stick together properly.

Like so, this is a failed one, the cracker float up too much causing only one side of the pie with lemon curd visible. The taste is still there, but one side of the pie is more of mushy lemony paste.

The above is a better one when i made it the second time

Top with whipped cream and sea salt, yummy-creamy-crispy-salty-sweet-cold dessert

Recipe taken from Food52 Bill Smith Atlantic Beach Pie

Above is the tested of the recipe in metric, namely for 3 small tarts, we could use below recipe:

132g condensed milk

42g lemon juice

3 egg yolk

Double boil the whole mixture while beating with a whisk, if the mixture is not thick enough, add more egg yolk to thicken it, ie by beating the egg yolk separately, then adding some of the warm mixture to it, once the egg yolk is “tempered” to almost same temp as mixture, mix the egg yolk into the double-boil-mixture.

A tried and true recipes made numerous time, previously documented in year 2008 blogpost

done

perhaps too much batter, or need to get a bigger cake pan

for this try, i added about 4 small “segments” of durian pulp into the cheese-milk-butter mixture before mixing up everything else, looks fabulous

looks cottony

need to flip it out from cake pan to be cooled, else there will be much water condensation on cake bottom if left to cooled inside cake pan

peeled away the baking paper for better cooling

recipe i used from Ai Wei’s My Story

2nd time making it

overbaked 🙁 top part of cake is too near the oven top heat element

insides are fine, just outside slightly burnt

Recipe improvised from My Inner Foodie

175g egg white
175g sugar
2 tablespoon cornflour
2tsp white vinegar
Preheat 160celcius
Spread to 10cm diameter meringue and bake in 120 celcius for 90 mins or more

Tips:

1) Make the pavlova HIGH, but don’t pile too high, follow the diameter mentioned in recipe. MUST beat egg white till STIFF peak, else the meringue will flatten and widen during the baking/cooling process

2) A lot of recipe specifying to leave meringue to cool in oven to prevent pavlova shrinking due to cold air, i try to place a gap on the oven using a fork or something, then wait till the thermometer in oven showing oven temp to much lower temp

3) Once the meringue is cooled, must store somewhere “safe” and not on counter top, as ants will definitely come. This coming from experience. Experience the horror of looking at perfectly baked crispy meringue all covered with ants. Oh no!

4) Meringue will weep (watery-looking sugar crystal sweating/weeping down the side during baking process) caused by sugar not fully incorporated, remember the beaten meringue felt slight grainy with unincorporated sugar when I touched the whisk before shaping the beaten meringue into disk to be baked

5) Try putting the pavlova in the middle of oven. For meringue, i normally put the baking pan into lower end of the oven fearing the top of pavlova will brown too much, ending up, the bottom of pavlova become very much crispy (see the bottom most picture of this post), while top not yet became crispy. Just put in middle rack, and if the top become too brown, just top with some baking paper.

looks not bad

Above is 2nd try using below recipe: I used 4 egg whites and only 130g sugar, it turned out all marshmallowy and does not have crispy exterior 🙁 Looks good, tall, but it is actually sticky soft outside, and not nice! The outer is supposed to be crispy

For the above third try, i finally tested a good egg white to sugar ratio (ie same weight for egg white and sugar):  175g sugar, 175 egg white, bake 2 hours 120 celcius. The previous try of lowering the sugar use too much wasn’t working to well, anyway, this is easy to remember: same amount of egg white and sugar

The use of 4 egg whites stated in most recipe can be very vague, some eggs can be larger than others…

4th try: successful with crispy exterior and mashmallowy center, although it looks very crackly outside

looks pretty top with strawberry and blueberries

yummy

bottom too crispy as i baked in lower rack

Cringed listening to myself, couldn’t bring myself to do it 😛

Made these once before, and it were so good that warrant another session of making it since i have so much of ground almond leftover from my overzealous buying of it for macaron baking previously.

For this time of using ground almond, the cookie turn out quite chewy and sticky in the middle

For the third time making it, i double triple sift the ground almond and use only the coarser almond, and it turns out less sticky. For a healthier version, i reduced the sugar much as below:

3 egg white

280 ground almond (coarse)

60g sugar

dash of sea salt

recipe for 1st try, refer to earlier written one for 3 egg white (2nd try, with less sugar as well)

1st try

done

2nd try with coarser almond

egg white

mixed

before baking

after baked.

Both try doesn’t appeal to me so such, there is some chewy sticky nougat feeling which i not so fond of, 1st time making it still a charm, 2nd & 3rd not so. Don’t know why first time i made it was so nice