What a conference!I attended the Childhood Trauma Conference for the past 2 days and was delighted by the future plans that Western Australia has for children who experienced or are experiencing trauma. Since leaving my last placement couple of months ago, I can’t help but feel slightly lost. Or perhaps the best way to describe it is that for the last few months, I didn’t feel the passion that I felt when I was working with children and family. It’s something that I know our Lord has guided me into and hopefully an opening will come up at the right timing. When I heard the children choir sang, it touched my heart. More so when the sang “Reach out and touch a hand” I’m sure many professionals had their hanky or tissues out!
The range of topics covered include how developing brain can be affected by trauma, massage therapy (The touch institute) and all sorts of techniques in working with children and family who experienced trauma.
Oops, I’m so fired up after attending the conference that I’m just rambling on.. dear me.
Singairishgirl asked about my recipe for creme caramel. I made this for a dinner party that I attended last month. The host was gracious and wanted to prepare dinner so I offered to bring dessert. Since the weather was getting warm, I thought creme caramel might be a cool end to a fine evening.
I actually made this before about 2 months back BUT the photos came up so poorly that I was too ashamed to post it up. Not to mention, the syrup tasted slightly burnt. I had to go back to the whiteboard… This time round, the photos aren’t any better but I figure out that u will forgive me since the recipe is really good and no I didn’t burn the syrup! I took so many photographs of this creme caramel and NONE came out as decent…argh. Why is it that it looked like it has been reflected?
I substituted cream with Carnation 98% fat free evaporated milk. I also used skim milk hence it’s a light, creamy yet delicious dessert. To be really honest, I was surprised by how well it turned out as well. I guess it is POSSIBLE to enjoy good food and lessen the calories at the same time.
Creme Caramel by Donna Hay Classics 2
2/3s cup caster sugar
1/3 cup of water
2/3 cup of skim mlk
3/4 cup of Carnation 98% fat free evaporated milk
4 egg yolks
1/3 cup of caster sugar
1 1/2 teaspoons vanilla extract
Preheat Oven to 150C. Place sugar and water in a sauce pan over low heat and stir till the sugar is dissolved. Increase the heat and boil for 8-10 minutes till the syrup is a deep golden color. DO NOT LEAVE YOUR EYES OFF THE POT AS THE SYRUP CAN BURN IN A FLASH! Pour syrup into 4 3/4 cup ramekins capacity. Set for 5 mins.
Custard: Place both types of milk in a saucepan over low heat. Heat till warm. Place the eggs, extra egg yolks, sugar and vanilla in a jar. Whisk till combine. Slowly pour over the milk mixture while whisking well to combine. Strain and pour over the caramel in the ramekins.
Place the ramekins in a baking tray and pour enough hot water to come three quarters of the way up the sides of the ramekins. Bake for 30-35 mins or till the custard is set. Remove from tray. Cool and refrigerate till cold.
To serve, dip the base of each ramekin into hot water for 10-15 seconds. Invert onto a plate and serve immediately.