KBB #21: Crème Brûlée

Seneng banget waktu tau kalo tugas KBB kali ini bikin creme brulee, soalnya udah lama banget pengen nyoba bikin sendiri dessert yang creamy ini tapi belum keturutan juga padahal ramekin dan blowtorch-nya udah beli dari bertahun-tahun yang lalu...

Aku bikin sesuai dengan resep yang dikasih sama host KBB. Kebetulan semua bahan udah tersedia di rumah kecuali rhubarb. Karena penasaran pingin tahu rasa rhubarb, aku nyari-nyari ke berbagai supermarket dan alhamdulillah berhasil dapat di Ranch Market biarpun adanya cuma yang frozen.

Nggak ada kesulitan berarti saat membuatnya dan hasil akhirnya enak banget, custard yang lembut dan manis berpadu serasi dengan karamel yang renyah dan agak pahit ditambah dengan rasa rhubarb yang asem-asem segar. Paling enak dimakan dalam keadaan dingin.

Pokoknya recomended banget deh buat nyoba dessert yang satu ini, bahannya simpel, bikinnya gampang tapi hasilnya mewah dan yummy!!

Rhubarb Creme Brulee

Source: Jamie Oliver: The Naked Chef 2

Serves 6


Ingredients:

300g fresh rhubarb (aku pake yang frozen)

3 Tbs caster sugar

2 vanilla pods

300 ml double cream (pake whip cream)

200 ml full fat milk (pake susu full cream)

8 egg yolks

80g sugar (dikurangi jadi 70 gr)

Direction:

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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