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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. |