I was standing in front of super market freezer, having an emotional break down , finding out that there was no whipping creme on the shelf. Oh my, I stopped by 3 different places and they were running out of this thing? The only one carton was the French creme, President, which costs twice as much. Um...may be they didn't carry them anymore, I thought. But this is an expat market, they usually don't have a merry-go-round merchandises (if you've lived in china, you know how fast things discontinued on the shelf , especially imported stuff. For instance, one day you surprisingly/happily find a bar of new zealand butter in the freezer, you plan to by them sometimes, one week later, it's replaced by a pack of frozen dumpling, as easy as that) Maybe they found out that this is not a money-maker (?) I don't think so. Nestle creme (yeah, this is what I'm looking for, I didnt' mention it earlier) , the swiss name-locally made is somewhat popular. I just had hoped that there was nothing to do with Melamine scandal in dairy industry. Anyway, heading home sadly, I bought a pack of salmon instead, need to cure my disappointment with fish congee, my comfort food.
I need to bake something, something doesn't require whipping creme. Flipping through my recipes collection and stopped at a Blueberry Flan. I wrote a remark that this was very good. I baked it in 1996 when I was in collage. oh gosh, That was so, 12 years ago....my my my. I was such a rooker. The book was my second cook book that I illegally copied from a friend because I couldn't afford it. I treasure it as my mentor. I love this book and would recommend anyone to have it. It's called "The Best of Baking" by Annette Wolter, Christian Teubner, 1991. There are only used version by now. Unlike some of recent cook books, every recipes are so reliable and worth trying.
The pie shell, was the use of cooking crumb (from fine cooking magazine) left from my previous baking. It was SO...o..o...o good that everyone was asking me what I used as the pie base. It was crunchy, caramel-liked and has little nutty flavor. Here is the recipe.
Smash them in the bowl and put in the removeable base pan. You dont' need butter as the cookies crumbs are butter-rich. Be sure to have a foil wrapped under the pan as butter will leak during baking. put this in the fridge while prepare filling