I don’t know why but this seemed easy to me. I was set on making Choux au Craquelin (Cracked Cream Puffs)!
I mixed 1/4 tsp of Salt with 1/2 Cup Sugar and 1/4 Cup Corn Starch and 2 Egg Yolks and 1 Large Egg. I whisked it until the Yellow Mixture turned into a Light Beige (it’s noticeable).
Then, I heated 2 Cups of Milk in a Sauce Pan and added 1 tsp of Vanilla Essence and let it simmer for a few minutes. Next, I poured some of the Milk into the Egg Mix (gradually, so the Egg wouldn’t cook).
Next, I placed the Egg + Milk Mix back on the fire for 5 minutes. Afterwards, I added 4 tbs of Buttah! With the fire off, I stirred the Butter in.
Initially, I started off with the boxed stuff, like Betty Crocker Cake Mix and Betty Crocker Brownies and so on, except I’d try little hacks on them, for example, poking holes in the Cake and pouring Condensed Milk over top, while it was still fresh out of the Oven, to create a Poke Cake. You can find a ton of other Cake Mix Hacks on YouTube, if you’re interested.
I didn’t like how metallic the boxed Brownies tasted, so I learned how to make them from scratch, tweaking the recipe a little more each time, until I perfected it. I also enjoyed baking regular ol’ Chocolate Chip Cookies from scratch.
Aside from our Oven proving to be very problematic (full deets here), I couldn’t get my hands on a lot of ingredients (reasons mentioned here), for example Brown Sugar (which was needed to be mixed with regular White Sugar) for Cookies and things like that. I ended up having to mix Syrup with White Sugar to create a substitute for Brown Sugar.