burn baby burn


This is me playing around with my new ramekins. Purchased from where else but Daiso! (yes, they have made a name for themselves here in Dubai as well).

After all the reckless acts of arson, I just realise that the whole deal could have been sweetened with a touch of brown sugar instead of the regular caster sugar I had used. Silly me. But all's well that ends well, beautiful cups of vanilla Crème Brûlée for the 3 of us. It's a shame we didn't have any fresh vanilla beans at hand either.


The ramekins chilling in their ice baths awaiting the arrival of the torch.


Torched and Scorched. Lovely...

Crème Brûlée
recipe by Donna Hay

200ml milk
250ml heavy cream
half of a vanilla bean
4 egg yolks
50g sugar

1. Preheat the oven to 160 degree celsius.

2. Cook cream, milk and vanilla bean (shell scraped out together with seeds) in a small pot and bring to boil. Remove from fire, cover and leave to infuse for 20mins.

3. Combine egg yolks and sugar and blend well using a whisk until the mix becomes pale and thick.

4. Warm up the cream/milk mixture till warm(not hot) and slowly add it to the egg mixure. Blend well. Return the mix to the pot and stir over low heat for 5-10 minutes, until custard coats the back of your wooden spoon, then remove from heat.

5. Pour in prepared ramekin dishes aligned in a deep baking dish. Add enough hot water to cover half the sides of the ramekins and bake at 160 degrees for 25-30 minutes.

6. When it has done baking, remove from oven and allow to cool to room temperature before chilling it in the refrigerator for at least 4 hours or overnight.

7. Just before serving, add a thin layer of white or brown (offers a more caramelised taste) sugar and caramelise it with your blow torch.

on a seperate note, I'm coming back soon for a short trip! Anyone wanna meet up

1 comment:

Zhiheng said...

Me! i wan to meet uP!!!