KBB#21: Creme Brulee

Untuk posting ini aku buka dengan kata hiahhh.... sungguh terlalu. Blog ini jarang banget kutengok apalagi diupdate. Kadang lagi semangat baking tapi gak semangat moto, kadang lagi ngurangi makan jadi jarang bikin cemilan, kadang lagi rajin di dapur dan rajin moto tapi males meng-upload. Tapi begitu ada tugas KBB, wajib hukumnya. Bener-bener tipe yang bisa bekerja dibawah tekanan. Terima kasih KBB atas tekanan yang menyenangkan ini:)
KBB#21 melayangkan surat cinta yang berisi tantangan membuat creme brulee with rubarb. Bagus... belum pernah coba. Klo puding karamel sih udah tapi kan agak beda ama creme brulee. Untuk mengurangi "sedikit" lemak, aku pake double cream yang light. Emang sih ke-creamy-annya berkurang, tapi ketubuh lebih bersahabat. Tapi sebenarnya ga gitu ngaruh kali karena cuman bikin setengah resep, jadi 3 ramekin dan untungnya si krucils mau custardnya, tapi nggak mau rubarbnya jadi mengurangi porsi yang kumakan:)


Creme Brulee

Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb

3 Tbs caster sugar

2 vanilla pods

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.