Creme Brulee
Source: Jamie Oliver: The Naked Chef 2
Serves 6
300g fresh rhubarb
3 Tbs caster sugar
2 vanilla pods
300ml double cream
200ml full fat milk
8 egg yolks
80g sugar
Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small 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 like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way 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.
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 like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way 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. Lovely.
Selain krn dessert yg satu ini sebelumnya cuma aku denger namanya di film2 atau yg terbaru yaitu wkt nonton reality show "MasterChef US".. Juga karena skrg jadi punya alasan untuk beli blow torch...hihihihi...;)
Bikinnya ga susah, tapi agak tricky...
Harus hati2 dalam mengatur suhu oven (suhu oven jangan smp kepanasan) dan juga dalam memadukannya dengan buah2an (klo ga yakin, mending polos aja deh.. ga usah pake buah...hehehe..)
Pertama bikin, gagal.. suhu ovenku kegedean jadi teksturnya msh cair tp permukaannya udah coklat.. ditambah lagi perpaduan buah yg kurang OK.. aku pakein black cherry kalengan sisa bikin Black Forest, ternyata ga enakkk (akhirnya cuma dimakan creme-nya ajah)..
Penasaran, bikin lagi... baca sharing temen2, sptnya enak juga nih klo dipakein sirsak.. dan inilah hasilnya...enyaaakkk...:P
