|burnt sugar using a toaster oven|
|burnt sugar using a blow torch|
Lilikoi Crème Brûlée (makes 4 ramekins)
1 C heavy cream or whipping cream
3 Tbsp lilikoi syrup (please see Lilikoi Syrup post)
2 1/2 - 3 Tbsp white sugar
4 large egg yolks
3 tsp 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 teaspoon 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.