1 quart of heavy cream
9 large egg yolks
6 T white sugar
6 oz durian fruit
3 T turbinado sugar (raw sugar)
4 C water
1) In a medium metal or glass bowl, whisk egg yolks and white sugar lightly together, set aside.
2) Heat the cream in a medium pot over medium high heat until just boiling, turn heat down to a simmer, stir occasionally for 5 minutes.
3) Preheat the oven to bake at 325 degrees F.
4) Boil a small kettle with water (for the water bath).
5) Temper the cream one ladle at a time to the bowl with egg yolks and sugar while constantly whisking the contents.
6) In a blender, add durian with 3 cups of the tempered cream-egg-sugar mixture, blend well.
7) Pour the blended mixture back into the bowl and whisk the mixture well.
8) Place the ramekins in a casserole dish, pour each ramekin with the mixture.
9) Place the casserole dish in the oven, add hot water to the casserole dish, avoid pouring hot water inside the ramekins or injuring yourself.
10) Bake at 325 degrees F for 35-40 minutes.
11) Remove each ramekin carefully and allow them to cool completely.
12) Wrap each ramekin in plastic and refrigerate for 4-6 hours or overnight (until the crème brûlée is set).
13) When ready to eat sprinkle the turbinado sugar into the ramekins (according to your taste) and blow torch the top to caramelize the sugar.
|separate egg yolks from|
the egg white
|pour the cream into|
|these are ready to be baked in the|
hot water bath
(best to put half of these ramekins
in to bake to prevent uneven baking
or use 2 ovens if you have available)
(remove them from the
oven and let cool)
| sprinkle the turbinado sugar on top|
(add as little or as much as you prefer,
I like mine with a little to no sugar)
|burn the sugar with a blow torch|
|durian fruits (Thailand, 2007)|