Creme Brulee
To make make an attractive dessert, wrap chilled creme brulee in ready to eat cream cheese pastry made with toasted glutinous rice flour. Serve with a fruit sauce.
Creme Brulee
Adapted from Chubby Hubby
4 egg yolks (20 g each)
300 mL whipping cream
50 mL milk
50 g sugar
1 teaspoon water chestnut flour, optional, stablizer
1 teaspoon cocoa, optional for chocolate flavour
1 teaspoon wattleseed, optional for chocolate flavour
75 g fine brown sugar, optional, for crust
1. Combine everything except brown sugar. Whisk lightly to combine and dissolve the sugar.
2. Strain into a jug. The foam makes an attractive crust.
3. Pour into 6 small ramekins, or espresso cups. Use silicon bakeware for unmolded creme brulee.
4. Place in a hot water bath and bake at 110 degrees Celsius for 1-1.5 hours.
5. Remove from the oven and chill overnight. Freeze if using silicon bakeware to aid unmolding. If frozen, then thaw in the refrigerator 6 hours before serving.
6. To make the sugar crust, place the ramekins or espresso cup in an ice bath. Sprinkle the custard tops with brown sugar. Grill for 5 minutes in a preheated oven. Alternatively, use a brulee blowtorch. Omit this step if wrapping with pastry.
Cream Cheese Pastry
Adapted from Kuali
125 g toasted glutinous rice flour, available from oriental stores
180 ml milk
125 g icing sugar
60 g cream cheese
30 g melted butter (or 35 g whipping cream)
1/4 tsp salt
pinch ground lemon myrtle leave
1. Mix the ingredients to form a soft, pliable dough. Cover and rest for 20 minutes.
2. Divide into 30-40 gram portions depending on molds.
3. Roll out. Place a mound of filling and enclose before pushing into molds. If using pre-molded filling, wrap neatly and trim off excess.
4. Refrigerate or make close to serving. Best eaten within 2 hours, but can be refrigerated for up to 2 weeks.
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