4hr · 8 servings INGREDIENTS Crepe: • 5 tbsp (70g) Unsalted Butter • 4 Eggs • 1/3 cup (70g) Sugar • 1 1/8 cup (150g) Cake Flour • 1/4 tsp Salt • 2 cups Milk Vanilla Cream: • 1 cup Milk • 2 Egg Yolks • 1/3 cup (70g) Sugar • 1 tbsp (8g) Cornstarch • Pinch of Salt • 1/2 tsp Vanilla Extract • 1 cup Heavy Cream 1. Prepare the custard by bringing the milk to a boil in a saucepan. Meanwhile, in a mixing bowl, whisk yolks, sugar, cornstarch and salt until combined. 2. Gradually pour the milk into the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook on low heat and keep stirring until the custard thickens. 3. Transfer the custard to a bowl and mix in the vanilla extract. Let it chill in the fridge. 4. To make the crepes, in a saucepan, heat butter on

10min · 1 serving INGREDIENTS French Toast: • 2 slices of Bread • 1 Egg • 2 tbsp Milk Milk Lava: • 1 tsp Butter • 1 tbsp Condensed Milk • 1/4 cup Milk + Ovaltine Powder (for dusting) 1. In a bowl, whisk 1 egg and 2 tbsp of milk. 2. Dip the bread in the egg mixture and fry in a buttered pan until both sides are golden brown. 3. To make the milk lava, heat butter, condensed milk and fresh milk. Mix them well. 4. To assemble, place a slice of toast on a plate. Spread some condensed milk on top of the toast. Top it with another slice of toast. 5. Using the back of a spoon, create a well in the centre. Pour the milk lava into the well. 6. Dust the whole toast with ovaltine and serve immediately.

1hr · 8 servings INGREDIENTS • Frozen Puff Pastry Sheets • 2 Medium Apples (peeled, cored and diced into small cubes) • 1 tbsp Butter • 2 tbsp Brown Sugar • 1/4 tsp Ground Cinnamon • Pinch of Salt • 1 tsp Lemon Juice • Cornstarch Slurry (Optional, mix 1 tsp cornstarch with 1 tsp cold water) • Egg Wash (Mix 1 Egg with 1 tbsp Water) • Powdered Sugar (for dusting) 1. Melt butter in a small pot over medium heat. Add diced apples, brown sugar, cinnamon, salt and lemon juice. Mix and cook until the apples become soft and have released their juice. 2. Add the slurry and cook until the mixture thickens and has a jammy consistency. Remove from the heat and set aside to cool. 3. Unfold the thawed puff pastry sheet on a lightly floured surface. Cut into 4 equal rectangles. This is op

30min · 3 servings INGREDIENTS Fillings: • 1 cup (120g) Cream Cheese, softened • 4 tsp (10g) Powdered Sugar Cookies: • 1/4 cup + 1 tbsp (70g) Unsalted Butter • 1/3 cup (65g) Brown Sugar • 1 small Egg • 1/2 tsp Vanilla Extract • 1 cup + 1 tbsp (140g) All-purpose Flour • 1/2 tsp (2g) Baking Powder • Pinch of Salt • 1 tsp (2g) Instant Coffee Powder 1. Beat softened cream cheese and sugar. Divide and scoop the cream cheese into 3 balls and freeze solid. 2. Using a hand mixer, beat the butter and sugar on high speed until it turns light and fluffy. Add the egg and vanilla. Mix again until well-combined. 3. Sift in the flour, baking powder, salt and coffee powder into the wet ingredients. Fold them together until just combined. 4. Wrap the dough with parchment paper and chill