burn baby burn

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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.

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


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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!!!