Christmas Crack (& failed creme brulee matcha cake)

Let's catch up on some of my last bakes in 2016, beginning with this highly addictive Christmas Crack! This is an ingenious and simple treat to make, and it's really customizable to your liking. I obviously went for a nutty version and topped it with almonds. A sprinkle of sea salt helped to balance and highlight the sweet toffee and chocolate really well!

The possibilities are endless (pistachios, pecans, pretzels, coconut, etc), and I highly recommend trying them out if you haven't. Top it with pink sprinkles and gift them to your valentines this year!

Christmas Crack (a.k.a. Saltine Toffee)
recipe adapted from Dessert for Two
makes about 24 pieces

24 saltine crackers
1/2 cup (100g) brown sugar
5 Tbsp (71g) unsalted butter
1 cup (180g) chocolate, chopped
1/2 cup (70g) almonds, chopped
sea salt, optional

1. Preheat oven to 350. Line quarter sheet pan with parchment paper or foil.
2. Line up one layer of saltine crackers on the pan, leaving no space between crackers. (If using salted saltine, place salted side down)
3. In a pot, add butter and brown sugar and heat on medium-high heat until boiling. Continue boiling for 3 minutes.
4. Remove from heat and immediately pour brown sugar mixture evenly over crackers.
5. Bake for about 5 minutes until toffee is boiling all over.
6. Remove from oven and sprinkle chocolate chips over toffee. Let them sit for a minute until they are melted.With a knife, spread chocolate evenly over toffee.
7. Sprinkled chopped almonds and sea salt if using over the top of the chocolate.
8. Refrigerate for 20 minutes to set.
9. Break or cut into pieces and serve.

Chop up some almonds or nuts of your choice.

Chop up a bar of chocolate.

Bring sugar and butter to a boil.

Line your crackers.

Pour the boiling sugar/butter mixture over crackers.

Bake for 5 minutes until sugar bubbles and hardens.

Sprinkle chopped chocolate on top.

Let it sit for a minute and spread evenly.

Top with nuts.

Set and break it into pieces.

Chewy and crisp - Enjoy!

Crème Brûlée

Crème Brûlée happens to ALWAYS be the first thing I go after for in the dessert aisle of a casino/vegas buffet! The sweet silky creaminess balanced perfectly with a crunchy slight bitter burnt top. MMMMMM.. 9: Absolute heaven.

On my daily hunt for good recipes, I came across this one. I love how this recipes requires just a few basic ingredients and steps.

I could not have imagined that such a fancy delicate looking dessert is THIS easy(:

Crème Brûlée
recipe adapted and translated from Dessert & Baking DIY
-makes 2-3 servings

125g cream
125g milk
35g sugar
2 yolk



1. Preheat oven to 180C/ 356F.
2. Combine cream and yolk. Lightly beat and mix.
3. Add a little milk (~2tbsp) to the cream/yolk mixture.
4. Heat remaining milk and bring it to an almost boiling point. *Keep stirring
5. Add sugar to the boiling milk. Continue heating till sugar dissolves and milk comes to a boil again.
6. Lightly beat the cream/ yolk mixture to make sure everything it's evenly mixed. Add the boiling milk/sugar a little at a time to the cream/yolk. *Keep stirring to avoid cooking the yolk
7. Pour everything back into the pot and heat for about 10 seconds so that everything it's well- combined and smooth.
8. Strain and pour into ramekins. Use knife to poke bubbles/foams on surface.
9. Put the ramekins on a tray and fill the tray with water that covers 1/6th of the base of ramekins.
10. Bake for 25 minutes.
*When ready, the rim of the Crème Brûlée should be of a slightly darker color.
11. Cool in room temperature or put in fridge for about 10 minutes until the surface is cooled.
12. Sprinkle sugar on top of the Crème Brûlée.
13. Using a torch, melt the sugar and form a crispy top.



Taste: 4 stars out of 5 (will reduce sugar next time)
Texture: 5 stars out of 5 (silky almost liquid center with my absolute favorite crunchy sugary top!) ♥