Saturday, April 11, 2009

Baking Lesson: Quiche

Not too sure if instructor got distracted by the many questions of a new student. The quiche taste on the salty side, other wise it taste yummy. Need to reduce the amount of salt added in the Dairy cream filling.

4 comments:

Eileen said...

Hi Fatmum
Nice Quiche! My friend just email me the recipe for this Quiche. Can I check can I use the Nestle Dairy Cream (170g) instead of fresh cream? Then subsitute the balance with fresh milk? Thanks!

FATMUM said...

Hi Eileen,

The recipe your friend fwd u is also frm Richard? Cos for this recipe, he have made some alteration during the class. He replaced the original amt of milk to 400gm Dairy cream. Alternatively He suggested to used 300gm Dairy cream + 100 gm fresh milk. The latter need longer baking time for it to coagulate. No FRESH Cream use. On the part u uses more fresh milk then dairy cream then you may need even longer time for it to coagulate. Correct Ratio is 3 Dairy cream: 1 Milk. Hope it helps.

Eileen said...

Hi Fatmum
ya, my friend learned from Richard few yrs ago. Her recipe is 150g milk and 250g fresh cream. But she omit the milk and use 400g of Phoon Huat Millac Cream. You have any idea of dairy cream Richard use? I have 1 can of Nestle Dairy cream at home so wonder can use or not. Thanks!

FATMUM said...

Eileen, he uses Greenfields UHT milk cream. He suggested using Emborg too. Are u referring to the Nestle can type. He did mention this will not work for quiche.