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Dec 18


We have missed our dedicated readers and we are so excited to connect again. We are back to complement and enrich your information and learning interests.

Our choice to reach you via our website and mobile application, is to ensure we stay together remotely across the globe; hoping that it is a better experience than our previous print version.

We want to reach you wherever you are, and look forward to your feedback, so we can learn and share from you as well.

Toyin Wura Oke


Yes, You Can Make a Dessert

Crème Caramel

½ l full fat milk

300 g sugar

4 egg yolk

1 whole egg

Vanilla essence

Nutmeg 5 cl Rum (optional, to taste)


Put 200 g sugar into a saucepan and add 3cl (2 table spoons) of water.

Heat until the sugar is melted and turning golden brown.

Pour 2 tablespoons of caramel in each of 4 small ramekins or soufflé dishes.

Allow to harden inside the ramekins.

Mix the 4 egg yolk and the whole egg with the milk, add 100 g of the sugar and whip until the sugar is fully dissolved in the mix. Pour the mix on top of the hardened caramel inside the ramekins.

Pre-heat the oven at 120 degrees Celsius. The ramekins have to stand in water on a hors d’oeuvre dish (or a deep baking tray); the water should cover the lower half of the ramekins.

Bake on the lower shelf of the oven for 30 minutes.

Remove and place in the refrigerator for 2 hours.

To serve, pass a knife around the inner edges of the ramekins and turn upside down, placing both crème and sauce on dessert plates.

Enjoy Your Home Made Dessert!

- Chef Victor


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