Classic Creme Brulee KBB#21

Menyambut tahun baru 2011 ini, dapet tantangan yang sama sekali blom pernah denger apalagi nyicip 😀 *NDeso nee*

Baru kali ini denger sama yang namanya creme brulee trus di dalamnya ada sejenis rhubarb *aslee baru denger* tapi dari tampange kayanye pernah liat waktu di ranch market, tp ga ngerti mw diapaken….

Berhubung ga ada rhubarb n ga tau creme brulee, jadilah sayah coba classic cremee brulee, biar tau original rasa si cremee ini. Mengenai rhubarb rasanya kayak apah ya? manis, asam, pahit, lembut?? Nah, klo sdh tau, jd kan bs kira2 subtitute dg apa ya?? hehehe…. jadi sementara si classic sajah dulu yaaaaa 😀

 

Resep dari surat tjintah KBB#21
Creme Brulee

Source: Jamie Oliver: The Naked Chef 2
Serves 6
300g fresh rhubarb (apa itu Rhubarb bisa check disindang)
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.

Nah, yang ini si classic Creme Brulee, sama seperti si abang Jamie liver punya *taelaaaahhh abang euuuyy* , cma minus rhubarb n 2 eggs yolk 🙂

Classic Creme Brulee
 Bahan :
 300 ml double cream
200 ml full fat milk
6  kuning telur telur
80 gr gula
1/2 sdt vanili bubuk
2 sdm gula pasir

80 grgula pasir
6 kuning telu
double cream, ful fat milk, vanili

alat:
6 bh ramekin
blow torch

Cara membuat:
1. Panaskan oven 140C
2. kocok telur dan gula pasir menggunakan whisker hingga fluffy n ngembang

3. Campurkan double cream n full fat milk plus vanili, aduk rata, tim dalam panci, smbil diaduk hingga mendidih

4. Angkat dan campurkan ke dalam adonan telur, aduk rata
5. Masukkan ke dalam ramekin hingga penuh, panggang di oven menggunakan tehnik au bain marie (panggang dg di rendam air) hingga adonan creme brule di dalam ramekin tidak goyah saat di goncang2

6. Biarkan dingin, taburi gula pasir diatasnya, torch hingga timbul karamel

7. Sajikan 🙂 *menurutku dingin lebih nikmet 😀 

Selamat menimati
Happy Nu Year 2011 🙂
Semoga kita sll memperoleh keberkahan di tahun ini n seterusnya, aminnnn 



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