1.08.2011

KBB #21 : Creme Brulee



Creme Brulee? Siapa yang gak suka. Manis dan creamy, cucok banget buat makanan pencuci mulut. Apalagi kalo ditambah buah-buahan jenis berry-berry-an atau rhubarb. Manis,creamy, asem dan lembut membelai lidah.


(KBB #21) : Creme Brulee

Karena gak punya blow torch dan akhirnya memang mengurungkan niat untuk beli blow torch, jadinya efek gosongnya pake grill oven aja. Dan karena dulu pengalaman di grill sebentar aja gosong, akhirnya kali ini saya nungguin sampe didapet kegosongan yang pas *apa sih?:D*

Creme Brulee
gosong tapi tetep enak ;)

Buat saya, creme brulee yang enak itu emang musti pake double cream. Kalo diganti susu atau whipping cream hasilnya jauh dari creamy.

Creme Brulee
Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb (dita-saya ganti strawberries)
3 Tbs caster sugar
2 vanilla pods (krn keabisan stock vanilla pod, saya pake vanilla essence)
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.

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.

(KBB #21) : Creme Brulee

PS : maaf foto step by stepnya yang saya ambil pake iPhone rusak file-nya jadi gak layak diupload.

4 comments:

  1. hallo Dita, karamelnya cakep bgt rata. pake suhu berapa ?

    ReplyDelete
  2. hallo mba dita, gpp kok ga pake step by step hehehehe *soktau.. seperti biasa photo2nya selalu ciamik, cantik pisan!

    ReplyDelete
  3. uwoooo... sampe nelen ludah liatnya!

    ReplyDelete

thanks for dropping by :)