Custard with heavy cream sure is delicious…but it's also high in calories. Plus, heavy cream is a pain to get rid of when there's some left over. So at some point, custard that doesn't use heavy cream became my go-to for dessert-making.Be sure to add the egg yolk after adding just a bit of the milk (if you add the yolk before that it'll get lumpy). I use a 700 W microwave. Please adjust the cooking time according to your microwave at home. Recipe by Yukiline

This is one of the cookies I made for this year's Valentine gift.I made 1/2 of the recipe amount for the ones in the picture. I used dark chocolate for that batch. Please use your preferred chocolate. For 36 cookies (3.5 cm [1.4 in] each). Recipe by Yukiline

These are my favorite muffins. Since you can really taste the brown cane sugar in these muffins, I recommend these for brown sugar lovers. My favorite part is eating them right out of the oven when the surface is still crunchy.Make sure to mix gently after adding the dry ingredients, and avoid over-mixing. They will keep in the refrigerator for 4-5 days. (They can be frozen, too). Warm in the microwave to get that just-baked taste. Recipe by Yukiline

This is cocoa version of my chiffon cake recipe. The bitter-sweet taste combines so well with heaps of heavy cream.Be careful not to over whip egg white. If you over whip, it is difficult to get past Step 5, and the cake won't turn out so good. It is also nice to add chocolate chips here. Recipe by Yukiline

I wanted to make a gateau au chocolat without heavy cream.In Step 3, I used the electric mixer I used in Step 2 as-is.Mix the meringue to a point where you can't see about half of it.If you're concerned, separate into 3 portions.Allow to cool, then refrigerate and eat - this is the most delicious. Recipe by -mimi-

I tried making these with milk because I heard that it makes them more fluffy! Recipe by Shizuchin

“Pai Bao” is a kind of Asian sweet buns, arranged and baked in long rows. Maxim’s Bakery Pai Bao in Hongkong has rich eggy and milky flavours, super soft and fluffy.Tangzhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.Resources from Christine blog.

This is the 4th version of my macaron recipe. These cute macarons are bittersweet petit fours. Chocolate macarons are often filled with ganache, but I fill them with buttercream. Ganache filling is delicious too, but it's a little too sweet for me, so I make them this way.This recipe is only a simple explanation of how to make macarons. Macarons are a delicate dessert, so if you want to know more details about how to make them, refer to my other macaron recipe (My Favorite Macarons (Matcha). Recipe by Yukiline

This is a home-adapted version of a pudding recipe I had seen somewhere. It's a simple recipe that doesn't use a flame torch, and produces just a few dirty dishes. Making the caramel in the small dish is really fun. Making a large one of these as opposed to a bunch of small cups is definitely much easier. It looks extravagant, too.The caramel sauce introduced here is extremely simple and uses only 1 dish.It will thicken even more in the residual heat, so once it has started to turn brown, open the microwave door briefly to check on it. Place it in the pudding mold while it is still hot. The bowl is hot so be careful. Do not worry if the pudding doesn't come out clean from the pan. The burnt caramel will come off if you soak it in water. Recipe by p85a.

This is the second version of my favorite macaron recipe. I like slightly sweetened macarons, so I filled these macaron sandwiches with a slightly sweetened kinako buttercream. When you bite into one of these, the kinako flavor is amazing.This recipe is only a simple explanation of how to make macarons. Macarons are a delicate dessert, so if you want to know more details about how to make them, refer to my other macaron recipe (My Favorite Macarons (Matcha). Recipe by Yukiline

It's hot every day, so I want to eat slightly bitter custard cream. This time I used it in a crepe.Make sure you add the egg yolk after stirring in a small amount of milk. (It will become lumpy if you add it first.) Adjust the cooking time according to your microwave. The finish will vary depending on the type of caramel sauce you use. Recipe by Yukiline