lemon curd

Lemon Curd
Yields about one cup

Ingredients:

  • 5 egg yolks
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1 tsp lemon zest
  • 8 tbsp [1 stick] butter, cut into cubes

Method:

In a medium saucepan over medium-high flame, whisk egg yolks and sugar until blended. Pour in the lemon juice and zest, and whisk. Continue whisking occasionally for 8-10 mins, until mixture has bubbled up and thickened some.

Remove pan from the heat and add butter, one cube at a time, until blended. Pour the hot lemon curd into a heatproof container and allow to cool to room temperature. The curd will thicken considerably as it cools. Seal the container and refrigerate curd until using. Curd lasts up to 5 days in the fridge, and up to 2 months in the freezer. Use curd in between cake layers, as filling for cupcakes, or straight out of the jar with a spoon.

salted caramel

Salted Caramel
Yields about 2 cups

Ingredients:

  • 1 1/2 cups sugar
  • 1 1/2 tsp salt
  • 8 tbsp [1 stick] butter, cut into cubes
  • 1 cup heavy cream

Method:

In a medium saucepan over medium flame, heat sugar until it begins to melt, whisking constantly. The sugar will turn a pale yellow, and then rapidly begin to darken. This will take 5-6 mins, and the sugar may form clumps (which is alright!).

Once it reaches a vibrant amber, quickly whisk in the salt, and then add the butter all at once. Whisk until all of the butter melts and the mixture is uniform. Remove the saucepan from the heat and slowly pour in the heavy cream, whisking vigorously. The syrup will foam up spectacularly, but is quick to calm. Return the pan to the stove, lower the flame, and continue whisking until most of the clumps have melted into the syrup.

Allow sauce to cool at least 15 mins before using. If storing, pour into glass mason jars (sauce should fit one pint- or two half-pint-sized jars). Don’t refrigerate until the syrup has cooled to room temperature. Syrup can be stored for up to 5 days, and can be poured over literally anything to up its deliciousness factor.

mango-lime curd

There are few things in life that I find comfortably stable. It comes, then, at no surprise to people when I tell them about the 8-odd times I moved around during my childhood, or that I routinely sign up for at least 19 or 20 courses every term before settling on a schedule I deem acceptable, or that I’m still trying to sort out the direction my life is going to take this time next year after I’ve graduated.

(For the record, I’m pretty sure that this time next year, I still won’t have an answer.)

But I find myself at ease when I consider some things that never change. The assurance of the sun rising in the morning, no matter how many philosophy courses attempt to persuade me otherwise; that 90+ degree weather is utterly atrocious, and more often than not will lead me to refuse leaving my apartment; that when it comes to good music to listen to on long, solitary drives, no school is better than old school.

And, of course, that my mum’s love of fruit curd brooks no argument.

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something old, something new

Yes, I have moved! Not that I did not love the old blog dearly, but I decided it was time for a little change; a bit more structure, a bit more polish, a bit less clutter. End of finals, end of a less-than-satisfactory semester, end of an old blog.

Kind of like cleaning out my life a bit, but with every bit of optimism for the future.

Hence, this new [old] thing. The original TheBakedBeen is still running, and I have transferred some old recipes and memories over to this thing, but all new updates will be done here. I apologize for those that have been following the old one; I hope this isn’t too inconvenient of a change for you!

And for those that are new to this thing, welcome and happy eating. 

I do hope you’ll stick around for dessert. :)