Sunday, January 30, 2011

KBB#21 Creme Brulee

It was like a dream when reading the challenge email sent by KBB#21 host Mira and Molly that chose crème Brulee as the daring task. I was curious about crème Brulee ever since I watch Whitney Miller making this dessert on one episode of Master Chef. I was wondering how's the taste, the textures and even how would those top caramel impress your tongue? Thus, really huge thanks to the host of #21 challenge... again without KBB maybe I would only keep wonder and wonder and wonder... it surely going to be an everlasting wonder... :P

After reading the recipe, I chose to remove Rhubarb and change it with Pineapple. Yep, as I live in tropical country I thought that it might be nice to have a tropical crème brulee, instead I will learn to peel this fruit on my own which I have never done before.

Here is the recipe, with some modification made by me... :) and I was only making half the recipe.

Creme Brulee
Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb – substitute with pineapple
3 Tbs caster sugar
2 vanilla pods
300ml double cream – 500 ml of whipcream
200ml full fat milk – no milk added... all cream (imagine the fat!!!!)
8 egg yolks
80g sugar

How to 
Preheat the oven to 140C.
Roughly slice up the pineapple and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between serving dishes which your brulee will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds.

Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. 

Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy.
When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. (I was using a mesh to separate pods from mixture at this stage) 
I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes. (you can remove it with the aid of kitchen blow torch or scoop big bubble with spoon manually)
Stand these in an appropriately sized roasting tray filled with water up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. 


And how does it taste? Incredibly yummy... tolerably sweet, and make your day feels even better.

How is the texture? Soft, creamy, simply irresistible, even my husband finish one and a half cup and left only a half cup for me... sigh.

How does the top burnt sugar touch your tongue? Amaaazing... I think I blew it perfectly as it still taste sweet with only a little bitterness, and looks beautiful.... what do you think?

The taste is just as good as I imagine when I saw Whitney made this and spell this dessert's name out of her mouth... wait... it's even better than I expected.

I dare you to try... and be generous... send me some... :)

1 comment:

  1. wow full pake double cream.. yummy.. lupakan nimbang badan :D