 |
Crème Brûlée (with Ginger, Mango, Blood Orange and Vietnamese Coffee)10 servings with four flavors each Peng S. Looi / Executive Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi |
| • | 4 tbsp. The Perfect Purée (Ginger Puree, Mango Puree or Blood Orange Concentrate), thawed |
| • | 1 qt. heavy cream |
| • | 1 cup sugar |
| • | 3 tbsp. brown sugar |
| • | 6 whole eggs |
| • | 4 tbsp. Vietnamese coffee |
| Method: | |
| 1. | Preheat oven to 350°F. |
| 2. | Whisk sugar and whole eggs to a thick consistency. |
| 3. | Bring heavy cream to a slight boil. |
| 4. | Slowly temper hot cream into sugar and egg mixture. |
| 5. | Strain two times. |
| 6. | Pour mixture into 4 separate containers with individual flavors. |
| 7. | Pour flavored liquids into 7-ounce ramekins. |
| 8. | Pour hot water into hotel pan to 1/3 ramekin level. |
| 9. | Cover with punctured foil paper. |
| 10. | Bake for 30-45 minutes depending used rotating pans every 15 minutes. |
| 11. | Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. |
| 12. | Remove the crème brûlée from the refrigerator at least 30 minutes prior to browning the sugar on top. |
| 13. | Sprinkle brown sugar onto brûlée. |
| 14. | Using a torch, melt the sugar to form a crispy top. |
| 15. | Allow the crème brûlée to sit for at least 5 minutes before serving. |