|burnt sugar using a toaster oven|
|burnt sugar using a blow torch|
1 C heavy cream or whipping cream
3 T lilikoi syrup (please see Lilikoi Syrup post)
2 1/2 - 3 T white sugar
4 large egg yolks
3 t of raw sugar
1) In a medium size bowl, gently whisk egg yolks, white sugar and lilikoi syrup until blended, set aside. Preheat the oven at 325 F.
2) In a medium size pan add cream and turn heat to medium. Once the cream is just boiling, turn heat down to a low simmer, stir frequently for 3-5 minutes.
3) Temper the cooked cream into the egg-sugar-lilikoi bowl, one ladle at a time until the cream is gone.
4) Boil 4-5 cups of water, place the ramekins in a heat proof casserole pan/dish, pour the hot water up to about 2/3 up to the ramekins (take care not to burn yourself).
5) Pour the tempered mixture in the ramekins.
6) Bake the ramekins for 35-40 minutes.
7) Remove the casserole pan/dish and let the ramekins cool completely.
8) Cover each ramekin with plastic, chill the creme in a refrigerator at least 4-6 hours or overnight.
9) Once chilled, sprinkle about 1/2 to 1 t of raw sugar on the top of each ramekin, blow torch the top to melt and caramelize the sugar.
10) Serve the crème brûlée immediately once the burned sugar has cooled.
|using a bamboo steamer and a wok|
to steam the crème brûlée
|my portable outdoor kitchen|
with the antique electric wok
(old but extremely useful!)
*If you do not have a blow torch you can use either a toaster oven or a regular oven and melt the sugar using the broiler. You need to watch your ramekins closely so they do not char.