Durian Crème Brulee
Recipe courtesy of Sarah Benjamin
- Preheat the oven to 150°C. Place 4 ramekins inside a deep roasting tin or baking dish.
- 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.
- Whisk the egg yolks, salt and 30g caster sugar together gently. You just want to evenly combine them, not make them fluffy.
- Slowly pour the hot cream mixture into the egg yolks, while whisking the whole time to prevent scrambling.
- 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.
- 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.
- 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.
- 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.
- Using a blowtorch, heat the sugary tops until they are golden brown and caramelised.
- 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