Diawal tahun ini, tantangan KBB adalah Creme Brulee. Namanya koq kayak Bruce Lee yah.....hehehehe....ternyata Creme Brulee (French) atau Burnt Creme (Inggris) adalah semacam puding caramel custard. Setelah dibaca dengan teliti resep dari Bang Jamie Oliver, ternyata pake Vanila Pods (ciri khasnya jamie nih) dan pemakaian Blowtorch. Waduh, blowtorch ga punya, vanila pods nyari dimana? Tapi ada tips dari temen-temen KBB (maaf lupa dari siapa, terakhir tanya di respon oleh mba mira) mengenai blowtorch bisa disiasati oleh api atas di oven. Sedangkan Vanila Pods, akhirnya nemu di Hero Bintaro Plaza dengan harga 25rb (isi 3 batang, huhuhu mahal juga). Dengan semangat, aku mulai belajar membuat creme brulee.
Ternyata pembuatannya sangat mudah (belagu ihh). Tetapi yang bikin mangkel adalah pada saat melumerkan/caramelin gula. Api atas ovenku ga pernah kupakai, jadi agak tersumbat, ada sebagian api yang nyala, sebagian lagi tidak (huhuhuhu...stress). Makan waktu 1 jam utk mencaramelkan gula diatas creme bruleenya.....bener-bener stress. Tapi akhirnya lumer juga tuh gula. Akhirnya selesai juga Creme Brulee ku. Dan hasilnya adalah dibawah ini......
Creme Brulee
Source: Jamie Oliver: The Naked Chef 2
Serves 6
300g fresh rhubarb (aku pake strawberry)
3 Tbs caster sugar
2 vanilla pods
300ml double cream
200ml full fat milk
8 egg yolks
80g sugar
Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely.
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