KBB # 21 Creme Brulee

Awal tahun semangat begitu terima email untuk tantangan kali ini Creme Brulee...asssiikkk kebetulan belum pernah buat nich. Langsung hunting untuk beli bahan2nya. Biasanya sering liat rhubarb di ranch market (granindo) begitu ke sana ehh barang nya lagi kosong :0( untung boleh di skip jadi tenang deh. Lanjut untuk cari vanilla pods juga kosong disana gak putus asa cari kemchick (pacific place) ternyata sama barangnya kosong...akhirnya baru seminggu kemudian dapet di ranch market (PI). Bahan2 udah lengkap ehh ternyata mertua sakit jadi harus bolak balik ke rumah sakit. Begitu liat tanggal yaaa ampunnn udah mepet waktu nya nichhh.. Baru sabtu kemarin buat dan laporannya hari ini... maaff yaa untuk ibu2 host..
Ini dia hasilnya...

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.

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