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HOUJICHA Créme Brûlèe

MASAK - MASAK
B.I.G
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NIKO NEKO


"I’ve learnt culinary arts at UiTM Penang and undergone industrial training. I had practiced the arts of culinary through rigid training . It has been physically and mentally strangling but I realized I am very passionate about cooking and I am excited to learn more .  I enjoy best when I’m working and interacting with customers as they open up opportunities and room for improvement. I also value the customers’ opinions.  I became an instructor for Masak-Masak and have loved it ever since."

Syaza Qistina

Masak-Masak Instructor cum R&D Executive

Website: big.com.my/masak-masak/



Interview with Chef Qistina of MASAK-MASAK B.I.G


The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

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The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

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The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.

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How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

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Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.

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What do you think of TSUBAKI / Houjicha? How does TSUBAKI / Houjicha work with your pastries?

I loved how the roasty aroma of TSUBAKI / Houjicha is when I incorporate it in my desserts. I can smell it when it bakes and the flavor just explodes in my mouth!

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Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.

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The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.


How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

Image
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Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.


What do you think of TSUBAKI / Houjicha? How does TSUBAKI / Houjicha work with your pastries?

I loved how the roasty aroma of TSUBAKI / Houjicha is when I incorporate it in my desserts. I can smell it when it bakes and the flavour just explodes in my mouth!

Image
Image

Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.



Recipe

Houjicha Crème Brûlée

by Masak-Masak, B.I.G



Prep Time: 10 minutes
Baking Time: 30 minutes
Yield: 4



Ingredients

125 mL heavy cream
1 ½ tsp TSUBAKI / Houjicha Powder
13 g caster sugar
4 nos egg yolk
125 g caster sugar, for topping



Method To Assemble

  1. Preheat oven at 150˚C.
  2. In a sauce pot, bring heavy cream to a light simmer. Remove from heat and let it cool slightly.
  3. In a bowl, whisk egg yolk and sugar till pale. Add in TSUBAKI / Houjicha Powder and whisk till incorporated. Working quickly and carefully, add in heavy cream to egg mixture gradually.
  4. Pour the batter into ramekins until it is ¾ full.
  5. Place the ramekins in a deep baking tray and fill half of it with hot water.
  6. Bake for 30 minutes or until the custard has set.
  7. Remove from oven and let it cool.
  8. Upon serving, sprinkle caster sugar evenly over custard and torch it until the sugar has melted and form a crispy top.



SHOP TSUBAKI / HOUJICHA POWDER HERE



TSUBAKI / HOUJICHA POWDER


Start Baking Your Houjicha Crème Brûlée Today With TSUBAKI / Houjicha Powder.


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Start Baking Your Houjicha Crème Brûlée Today With TSUBAKI / Houjicha Powder.


SHOP NOW