Trus jadi keinget salah satu episode reality show: Master Chef #1, Davis Miller diketawain ama juri gara - gara Creme Brulee nya nggak gosong. Jadi rupanya, ciri khas Creme Brulee ini memang adanya efek karamelisasi dari gula yang ditabur diatas Creme Brulee yang sudah set.
Surat Tjinta KBB memberi resep Creme Brulee dari Jamie Oliver, dengan pemakaian Rhubarb sebagai salah satu bahannya. Di bahas di milis KBB, pemakaian Rhubarb ini untuk memberi rasa asam, mengimbangi rasa manis dari Creme Brulee.
Setelah browsing sana sini mengenai Creme Brulee, maka jatuhlah pilihan pada resep Creme Brulee dari Women's Weekly.
INGREDIENTS
1 vanilla bean
3 cups (750ml) thickened cream
6 egg yolks
¼ cup (55g) caster sugar
1/3 cup (55g) pure icing sugar, approximately
NOTE: This recipe can be prepared a day ahead; grill the tops up to one hour before serving.
3 cups (750ml) thickened cream
6 egg yolks
¼ cup (55g) caster sugar
1/3 cup (55g) pure icing sugar, approximately
NOTE: This recipe can be prepared a day ahead; grill the tops up to one hour before serving.
METHOD
Preheat the oven to moderately slow (160°C). Split vanilla bean in half lengthways then, using the end of a sharp knife, scrape the seeds from the bean; reserve the seeds. Add the bean and cream to a medium saucepan, heat until just below boiling point.
Meanwhile, whisk the egg yolks, caster sugar and vanilla seeds in a medium heatproof bowl; gradually whisk in the hot cream mixture. Place the bowl over a saucepan of simmering water — do not have the water touching the base of the bowl. Stir over heat for about 10 minutes or until mixture thickens slightly and coats the back of a spoon.
Remove the bean — it can be washed, dried and kept for another use. Place six ½ cup (125ml) capacity ovenproof dishes in a baking dish, pour the cream mixture into the ovenproof dishes level with the top as they will shrink slightly. Add enough boiling water to come ¾ of the way up the side of the dishes. Bake in a moderately slow oven for about 20 minutes or until the custard is just set. Remove the dishes from the water; cool to room temperature. Cover; refrigerate several hours or overnight.
Place the dishes in a shallow baking dish filled with ice-cubes (the ice helps to keep custard firm while grilling). Sprinkle each custard evenly with about one heaped teaspoon of sifted icing sugar; wipe the edge of the dishes. Place under a hot grill until the sugar is just melted, not coloured. Sprinkle the custards again with a second layer of sifted icing sugar; place under hot grill until sugar is golden brown.
Not suitable to freeze. Not suitable to microwave.
Cook's note
Alternatively, use a small blow torch to melt and caramelise the sugar. Small blow torches are available from hardware stores, some kitchenware shops and professional cookware outlets.
Meanwhile, whisk the egg yolks, caster sugar and vanilla seeds in a medium heatproof bowl; gradually whisk in the hot cream mixture. Place the bowl over a saucepan of simmering water — do not have the water touching the base of the bowl. Stir over heat for about 10 minutes or until mixture thickens slightly and coats the back of a spoon.
Remove the bean — it can be washed, dried and kept for another use. Place six ½ cup (125ml) capacity ovenproof dishes in a baking dish, pour the cream mixture into the ovenproof dishes level with the top as they will shrink slightly. Add enough boiling water to come ¾ of the way up the side of the dishes. Bake in a moderately slow oven for about 20 minutes or until the custard is just set. Remove the dishes from the water; cool to room temperature. Cover; refrigerate several hours or overnight.
Place the dishes in a shallow baking dish filled with ice-cubes (the ice helps to keep custard firm while grilling). Sprinkle each custard evenly with about one heaped teaspoon of sifted icing sugar; wipe the edge of the dishes. Place under a hot grill until the sugar is just melted, not coloured. Sprinkle the custards again with a second layer of sifted icing sugar; place under hot grill until sugar is golden brown.
Not suitable to freeze. Not suitable to microwave.
Cook's note
Alternatively, use a small blow torch to melt and caramelise the sugar. Small blow torches are available from hardware stores, some kitchenware shops and professional cookware outlets.
Berhubung tidak punya blowtorch, semula efek karamelisasi akan kubuat dengan menaburkan icing sugar di atas Creme Brulee lalau memanaskannya dengan api atas oven. Tapi ternyata lama sekali, nggak sabar..hehehe, sudha penasaran mau ngerasain. akhirnya buat karamel cair dengan cara memanaskan gula di atas panci hingga mencair kecoklatan diberi air panas sedikit, lalu dituangkan di atas Creme Brulee. danrasanya? hhmmhmm...yummy. Kelewat manis rasanya dengan resep ini. Lain kali harus dikurangi nih gulanya.
Di waktu lain , nyobain Creme Brulee lagi dengan resep yang sama , tapi gulanya dikurangi hingga setengahnya (20 gram). Dimakan bersama syrup Markisa + Lemon serta buah Markisa yang asem - asem. Wah, ternyata lebih segar. Bisa untuk alternatif dessert saat menjamu tamu di rumah nih.
Mengerjakan tantangan ini, dapet ilmu baru dan sensasi baru di bidang kuliner. kKya gini toh dessert ala Prancia yang namanya Creme Brulee ini. :P
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