The Saintess of Another World Is a Pâtissière - Vol. 1 Ch. 2
- Thread starter MangaDex
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Dex-chan lover
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Holy fuck, that flan you guys made are fucking beautiful, especially that last one. I've never seen one so clean like that!
Dex-chan lover
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>MC: "Prince Cannele"
If she hadnt says "Prince", i would be a victim again of a trap.....
Even the knight, if wearing such formal attire, would like be a trap....
> When it comes to Josei manga, it was always jealousy and insecurity the main cause of MC's struggles.
> Pharmaceutical companies will like this MC.
To think spreading the sweetness to everyone, they will likely to get diabetes on it.
Metformin and insulin will be the fastest selling drug related product over there....
If she hadnt says "Prince", i would be a victim again of a trap.....
Even the knight, if wearing such formal attire, would like be a trap....
> When it comes to Josei manga, it was always jealousy and insecurity the main cause of MC's struggles.
> Pharmaceutical companies will like this MC.
To think spreading the sweetness to everyone, they will likely to get diabetes on it.
Metformin and insulin will be the fastest selling drug related product over there....
Fed-Kun's army
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- Aug 6, 2018
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I have two recipes to make a smooth pure creme caramel/Flan/pudding
1. Milk pudding/jelly(Japanese style)
Ingredients:
1 cup milk or heavy cream (can be both by using half of each)
1/4 cup milk for blooming
1/2 cup sugar
1/4 cup sugar for the caramel
1/8 cup water for the caramel
1 pack gelatin (can use 2 depending on the amount/type of gelatin used and preferred consistency)
1 tsp vanilla extract (can use vanilla paste or vanilla bean if you feel fancy)
Procedure:
bloom the gelatin in a 1/4 cup of milk. set aside.
In a saucepan, melt sugar with water until light brown. pour in a cup/mold.
In another saucepan (don't use the one with melted sugar. it will scorch the milk)
heat the milk/cream/mixture until just before it boils.
Turn off the heat and mix in the gelatin, remaining sugar, and vanilla until all the sugar and gelatin is dissolved
pour the mixture into the molds/cups with the caramel and cool until room temperature then refrigerate.
Unmold then Enjoy.
2. Leche Flan (Filipino style)
Ingredients:
1/2 can condensed milk (can add more if you want it sweeter)
1 cup milk (heavy cream if you want it even creamier)
1/4 cup sugar (for caramel)
1/8 cup water (for caramel)
1tsp vanilla(can use vanilla paste or vanilla bean if you feel fancy)
8 egg yolks (yes just the yolks. this gives it the smooth and creamy consistency)
Optional: Lemon zest or Calamansi Zest.
Procedure:
In a bowl, mix the egg yolks, cream, condensed milk, and vanilla carefully until homogenous
but not too vigorously as it will add bubbles. add in lemon zest or calamansi zest for extra flavor.
In a pan, melt sugar together with the water until light brown and pour into molds.
once the caramel cools, pour in the egg mixture then cover with foil
steam the flan for about 50 minutes then cool to room temperature then refrigerate
serve chilled.
1. Milk pudding/jelly(Japanese style)
Ingredients:
1 cup milk or heavy cream (can be both by using half of each)
1/4 cup milk for blooming
1/2 cup sugar
1/4 cup sugar for the caramel
1/8 cup water for the caramel
1 pack gelatin (can use 2 depending on the amount/type of gelatin used and preferred consistency)
1 tsp vanilla extract (can use vanilla paste or vanilla bean if you feel fancy)
Procedure:
bloom the gelatin in a 1/4 cup of milk. set aside.
In a saucepan, melt sugar with water until light brown. pour in a cup/mold.
In another saucepan (don't use the one with melted sugar. it will scorch the milk)
heat the milk/cream/mixture until just before it boils.
Turn off the heat and mix in the gelatin, remaining sugar, and vanilla until all the sugar and gelatin is dissolved
pour the mixture into the molds/cups with the caramel and cool until room temperature then refrigerate.
Unmold then Enjoy.
2. Leche Flan (Filipino style)
Ingredients:
1/2 can condensed milk (can add more if you want it sweeter)
1 cup milk (heavy cream if you want it even creamier)
1/4 cup sugar (for caramel)
1/8 cup water (for caramel)
1tsp vanilla(can use vanilla paste or vanilla bean if you feel fancy)
8 egg yolks (yes just the yolks. this gives it the smooth and creamy consistency)
Optional: Lemon zest or Calamansi Zest.
Procedure:
In a bowl, mix the egg yolks, cream, condensed milk, and vanilla carefully until homogenous
but not too vigorously as it will add bubbles. add in lemon zest or calamansi zest for extra flavor.
In a pan, melt sugar together with the water until light brown and pour into molds.
once the caramel cools, pour in the egg mixture then cover with foil
steam the flan for about 50 minutes then cool to room temperature then refrigerate
serve chilled.
Member
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- Oct 22, 2020
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POOFY LION. Thanks for the chapter!
@martinren123 The Filipino Flan is really similar to one in my Puerto rican cookbook though that recipe uses 2 cans of sweetened condensed milk and no regular milk. Though I usually like making the Evaporated Milk Flan and Queso Flan recipes in the cook book more
Double-page supporter
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- Mar 5, 2019
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@Nk9bjP4A It's likely just an oversight from the artist/author, but I'd like to give the story the benefit of the doubt. Either there is a type of paper that is transparent enough to see through, or a type of fabric, perhaps silk, is used instead. Lots of types of silk are transparent, and depending on the country it could be that such transparent silk is easy or at least inexpensive to produce and thus is easy to come by, hence why it's used to hold sweets rather than line the room of royalty.
- Joined
- Jun 20, 2020
- Messages
- 195
Ignoring the chapter I have some flan tips!
When mixing the ingredients always add the sugar to the eggs and not the milk, the milk has to be pretty hot when you’re mixing it into the eggs, always strain the mixture twice, and making pudding in the oven is easier than steaming on the stove. Adding too much oil to the molds also cause holes.
Good job with the translation!
When mixing the ingredients always add the sugar to the eggs and not the milk, the milk has to be pretty hot when you’re mixing it into the eggs, always strain the mixture twice, and making pudding in the oven is easier than steaming on the stove. Adding too much oil to the molds also cause holes.
Good job with the translation!
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