美食分享交流區

Steps: 1. Combine whole milk, heavy cream, and the seeds scraped from a split vanilla bean (along with the pod) in a saucepan. 2. Heat over low heat until tiny bubbles form around the edge, then remove from heat, cover, and let steep for 10-15 minutes to infuse the vanilla flavor. 3. In a large bowl, whisk together egg yolks and granulated sugar. Whisk gently until just combined (do not over-whisk, as this can create too many bubbles). 4. Slowly pour the slightly warm milk mixture into the egg yolk mixture while stirring gently to temper the eggs and prevent them from scrambling. 5. Strain the custard mixture through a fine-mesh sieve 1-2 times to remove any impurities or surface bubbles for a smoother texture. 6. Pour the custard into heatproof ramekins or custard cups. Preheat your oven to 140°C (285°F). Place the ramekins in a deep baking pan and fill the pan with hot water, about halfway up the sides of the ramekins. 7. Bake for about 30-40 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken. 8. Remove from the oven and let cool. Chill in the refrigerator for at least 6 hours or overnight for the best texture.

Ingredients • Whole milk: 150g • Heavy cream: 300g • Tahitian vanilla bean: 1 (or 1/4 tsp vanilla extract) • Egg yolks: 100g (about 5 yolks) • Granulated sugar: 50g (can be adjusted to 40g for less sweetness) • Granulated sugar for torching: as needed

Delicious egg tarts~~

Bagel lover Love fresh milk tea, salad, chicken thigh steak, hash browns, bagels Perfect breakfast Breakfast must be eaten like an emperor🔱👑

I love fish and seafood so much, so I'm posting two parts. Squid and smelt are perfect with drinks.

About tables Delicious Italian food in Changhua Seafood risotto, the ingredients are super rich 🥣🦪🦐🐙

Cooking Steps 1. Pat the steak dry and season evenly with salt. 2. Spread coarsely ground black pepper on a plate, and firmly press both sides and edges of the steak into the pepper to coat it thickly with crushed peppercorns. 3. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until it just begins to smoke. 4. Place the steak in the skillet and sear until the surface is browned and caramelized, and the fat edges are rendered, according to thickness and desired doneness (e.g., about 4 minutes per side for medium-rare). 5. Remove the steak and place it on a warm plate, loosely tent with aluminum foil, and let it rest for 5 to 10 minutes. 6. Keep the drippings and fat from searing the steak in the same pan. Add the remaining butter, then add chopped onions and sauté until golden brown and caramelized. 7. Add green peppercorns (if using), remove the skillet from the heat temporarily, pour in the brandy (be cautious of direct flame ignition), then return to the stove over medium-low heat to let the alcohol evaporate. 8. Pour in the stock and bring to a boil, then add heavy cream and simmer over low heat until the sauce thickens slightly. Season with salt. 9. Pour the juices released from the steak during resting back into the sauce and mix well. 10. Ladle the brandy peppercorn sauce over the steak and serve.

Ingredients Preparation 1 thick-cut filet or ribeye steak (about 1 inch thick) 2 tbsp whole black peppercorns (coarsely ground, can mix with green peppercorns) 1 tsp olive oil 2 tbsp butter 1/4 onion or shallots (finely chopped) 1/3 cup brandy (Cognac) 1/2 cup beef broth 1/2 to 1 cup heavy cream Salt to taste

Cooking Steps 1. Pat the chicken dry and season both sides generously with salt and black pepper. Heat butter and olive oil in a Dutch oven over medium heat. Place the chicken skin-side down and sear until golden brown (about 5-8 minutes), then flip and sear for another 2 minutes. Remove and set aside (the chicken does not need to be fully cooked at this point). 2. Using the remaining fat in the pot, add the minced shallots and garlic. Sauté over medium-low heat until softened and fragrant (about 2-3 minutes). If adding mushrooms, sauté them at this stage. 3. Pour in the white wine, bring to a boil over high heat, and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half. 4. Add the chicken stock and return the seared chicken to the pot. Add half of the tarragon leaves and the reserved coarse stems. Cover, reduce heat to low, and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender. 5. Remove the chicken and plate it, keeping it warm. Discard the coarse tarragon stems from the pot. Turn the heat to high and reduce the remaining sauce slightly. Reduce heat to low, stir in the crème fraîche, Dijon mustard, and the remaining half of the fresh tarragon leaves. Cook, stirring, until the sauce thickens slightly (do not boil vigorously, as this can cause the cream to separate). 6. Pour the rich tarragon cream sauce over the chicken. Garnish with a few fresh tarragon leaves.

Ingredients Preparation • Whole chicken or bone-in chicken thighs: 1 kg (cut into large pieces) • Fresh tarragon: 1 bunch (leaves picked, thick stems reserved for broth) • Shallots: 3 (minced) • Garlic: 2 cloves (minced) • White mushrooms: 150g (sliced, optional) • Dry White Wine: 150ml • Chicken broth: 150ml • Crème Fraîche: 150ml • Unsalted butter: 20g • Olive oil: 1 tbsp • Salt, black pepper: to taste • Dijon Mustard: 1 tbsp