What happens when you divide 1 1/4 by 3?

TWD: Japanese Roasted Green Tea Creme Brulee with Macha Almond Tuiles

What happens when you divide 1 1/4 by 3?
5/8?!?! what was i thinking? so i admit it was a stupid calculation error on my part. How in the world could i have gotten 5/8 when its supposed to be 5/12?!? by golly. that was so much of a difference.. I'm such a terrible role model for my tution kids. Bleah... *turning to them*..'now kids, that's why i say maths is important!'

towards the end of the incredibly long baking trip, i was faced with an uncanny seperation of two layers in my ramekin cups.. EWWW.. gross. isn't that fats? what in the world was going wrong? then i frantically stumbled through the Q&A section for this week's bakes only to find that no one else had encountered the same mishap as me.. hmph.. i begin to suspect that i had made a silly mistake somewhere down the line. And after a little investigation into the matter.. i found out that i had added excess cream!!! and quite a lot more since I had already reduced the portions to 2 servings instead of 6. ARGH!!!

dammit.. after all that inspiring thoughts of having a wonderful roasted green tea infused creme brulee. Still, I gently tipped the cup to remove the immiscible layer of oil into the sink and chuck them into the fridge for some hardcore chilling before i worked the sugar crust layer on top in time for after dinner dessert.

I accompanied the lovely dessert with a macha almond tuile which was essentially the star of the show. Crisp round the sides and moist in the centre, these thin cookies embodied the rich taste of macha as well as a gentle lingering of almond in the background. Lovely... plus they so conveniently made use of that extra egg white!! *woots* The creme brulee however had little taste of the roasted green tea. Too subtle for a large impact. and slippery as it was.. it was a little too sweet for my liking. Bless the small portions...*phew*.

Recipe for cookies as follows:

Macha Almond Tuiles
adapted from Martha Stewert Cookies
makes 1 1/2 dozen cookies

1 large egg white
1/4 cup superfine sugar
1/4 cup all purpose flour, sifted
Pinch of Coarse Salt
4 teaspoon unsalted butter, melted
2 tsp heavy cream
1/4 tsp pure almond extract
1/2 tsp Macha Powder

1. Preheat oven to 180 degrees celsius.
2. Line a baking sheet with Silpat or non stick baking mat
3. Whisk Egg white and sugar until combined. 30 seconds
4. Reduce speed to low and add flour, salt, macha powder until combines
5. Add butter, cream and almond extract; mix 30 seconds
6. Place stencil (optional) and spread batter in a thin layer in the desired shape.
7. Bake until golden brown 6 to 8 mins. Lift cookies with a offset spatula and drape over wooden rolling pin quickly to cool. Repeat with the remaining batter
8. Store cookies btw layers of parchment in an airtight container for up to 2 days.

Please go to the TWD blogroll to check out the other creme brulees and of course to a million thanks to the dearest hostess Mari of Mevrouw Cupcake for the recipe for the lovely creme brulee