Wadawww, jelang Tahun Baru ditantang baking Creme Brulee... Dengan senang hati sih sebetulnya... Dulu, mm... kira2 tahun 2004, nyobain dessert ini pertama kali wkt di Syd, pastinya di hotel, kalo nggak, saya keknya nggak mungkin nih makan beginian, hehehee... dan kalo di daerah sendiri juga belom tentu nyobain ini... Nggak kebayang loh suatu saat akan nge-baking si Brulee ini! Thanks to 'MakEmak Cantik' Mods yang udah milih Creme Brulee utk tantangan kali ini yaaa..
Niat submit sesegera mungkin sih besar banget, tapi ada beberapa kendala sampai akhirnya saya bikin dessert ini 3 kali (dan yang ke-3, bikin 2 resep sekaligus, hahahaaa). Yang pertama, bakingnya malam, so diinepin di kulkas buat dikaramelisasi besoknya. Ternyata kulkas yg di dapur kurang dingin, asisten lagi pulang kampung 10 hari dan gak pernah lapor kulkas agak rusak, alhasil basi deh, dan terpaksa dibuang...
Yang kedua, cantik, enak... tapi kelupaan difoto step-by-stepnya... ampuuuun deh, padahal bikinnya sambil sakit 'bengek yang lagi kumat'.
Akhirnya.... masih sambil bengek2, bikin lagi langsung 2 kali resep, wow, soalnya si gadis ternyata suka banget... dan juga mau dibagiin ke temen yg biasa jadi 'tukang icip'..
Nyoba yukk, ini resep aslinya:
Creme Brulee
Source: Jamie Oliver: The Naked Chef 2
Serves 6
300g fresh rhubarb *saya pakai strawberry 250g, atau kiwi 250g
3 Tbs caster sugar *saya hanya pakai 2Tbs caster sugar krn strawberry organik nggak masam blaas..
2 vanilla pods
300ml double cream *saya pakai whipping cream
200ml full fat milk *saya pakai full cream
8 egg yolks
80g sugar
Preheat the oven to 140C/275F/Gas 1.
1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water.
2. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.
1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water.
2. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.
3. 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.
4. 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.
5. 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.
4. 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.
5. 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.
6. 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.
Ini nih foto step-by-step nya..
Et voilaaaaaa..... creme brulee a la chef arie, hahahaaa...
