Durian Crème Brulee

 

Recipe courtesy of Sarah Benjamin

BROTH METHOD:

1. Preheat the oven to 150°C. Place 4 ramekins inside a deep roasting tin or baking dish.

2. Pour the cream, milk and durian puree into a large saucepan, and heat on medium heat until just below boiling point. Once small boiling bubbles start to appear on the surface, immediately turn off the heat.

3. Whisk the egg yolks, salt and 30g caster sugar together gently. You just want to evenly combine them, not make them fluffy.

4. Slowly pour the hot cream mixture into the egg yolks, while whisking the whole time to prevent scrambling.

5. Divide the mixture evenly between the ramekins, then pour enough warm water into the roasting tin or baking dish to come halfway up the sides of the ramekins.

6. If there are any small bubbles on top of the mix, just get rid of it by lightly running the flame of the blow-torch over the ramekins.

7. Bake for 30-40 minutes, until just set. The creme brulees should still wobble a little in the centre. Remove the creme brulees from the water and allow to cool, then transfer to the fridge to chill.

8. Before serving, top each creme brulee with a tablespoon of caster sugar. Swirl the sugar around so there’s an even layer stuck to the top of each creme brulee, then tip out the excess sugar.

9. Using a blowtorch, heat the sugary tops until they are golden brown and caramelised.

INGREDIENTS :

•   400ml Double or Heavy Cream
•   400ml Double or Heavy Cream
•   280ml Full Fat Milk
•   4 – 5 Egg yolks
•   30g + 6 tbs Caster Sugar
•   120g Durian Puree (or durian flesh that’s been blended until smooth)
•   Pinch of Salt