HoneyTree Profile - Allrecipes.com (1463661)

cook's profile


Home Town: North Region, Singapore
Living In: North Region, Singapore
Member Since: Dec. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Vegetarian, Quick & Easy
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Recipe Reviews 9 reviews
Salted Caramel Sauce
Amazing! I've made this many times now and I don't wait around for it to turn a darker shade of amber. That's because the first time I tried, I waited. And the sugar continued cooking after I removed it from heat and I got bitter caramel with the 30 seconds waiting. Usually by the time my sugar melts completely in my pan, it's a light amber. I kill the heat and grab the butter, and that 30 seconds seems enough to get it to the right state of caramelization. I guess different pans behave differently so watch the color carefully.

2 users found this review helpful
Reviewed On: Jan. 16, 2014
Pastry Cream
First time making home made custard. Omg, it was sooo good. I made it using 4-5 egg yolks, no whole egg. Great way to use up egg yolks after making macarons. Used this to fill custard puffs. Ate the leftovers as it is. =D

0 users found this review helpful
Reviewed On: Oct. 3, 2013
Gold Cake
I had 11 egg yolks leftover from making macaron shells and Swiss meringue buttercream, and decided to try this recipe for a birthday cake for our helper. My 11 egg yolks only came up to slightly pass 1/2 cup but I decided to go ahead anyway after reading some of the reviews. I beat the butter with sugar until pale and fluffy, and used a mixture of all-purpose and cake flour becos I was out of AP flour. The cake turned out soft and fluffy, and carried the chocolate ganache I poured over it proudly. Great way to use up egg yolks from my frequent macaron baking!

0 users found this review helpful
Reviewed On: Sep. 5, 2013

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