Thursday, January 27, 2011

KBB # 21 Creme Brulee

I'm back ... KBB's Challenge this new year is the creme brulee.







In KBB's blog explained the creme brulee according to Wikipedia:: creme brulee (creme brulee in L'Orthographie 1990) (French for "burnt cream"; pronounced / bru ː ˌ krɛm leɪ / in Classic, [kʁɛm bʁyle] in French), also known as burnt cream, crema Catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla, but is also Sometimes flavored with lemon or orange (Zest), rosemary, chocolate, coffee, liqueurs, or other fruit.

-Wikipedia-


Rhubarb Creme Brulee Recipe
Source: Jamie Oliver: The Naked Chef 2

Serves 6

300 grams fresh rhubarb
3 Tbs caster sugar
2 vanilla pods
300 ml double cream
200 ml full fat milk
8 egg yolks (I use only 4 egg yolks)
80 grams 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 (I bake 1 hour).

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar (I use caster, powdered it with grinder) and caramelize under a very hot grill or using a kitchen blowtorch (I use oven broiler 180-200 degree Celcius). Lovely.



After taste this Rhubarb Creme Brulee, my tounge seemed to be spoiled by its luxurious softness. Lovely...It was a full, rich vanilla custard taste, refreshing from sourness of Rhubarb, and the bitterness of the caramel. What a great combination..

Unfortunately my dearest husband can not eat this lovely dessert. He must stick to his less salt, less fat, less cholesterol diet.

Anyway..have you seen the new photo badges up there? Yes, It's a badge of KBB FPI (Fantastic Photo Image).

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