Waktu tinggal di Jenewa, salah satu hidangan cuci mulut favorit adalah Crème Brûlée. Di Carrefour yang biasa kami singgahi ada yang jual pudingnya dan tinggal dikasih gula & dibakar gulanya pake blow torch. Tapi gak ngeh sampe beberapa kali beli kalau seharusnya ditambah gula. Tapi tetap enak kok rasanya. Lama-lama kami punya stok tempat Crème Brûlée (ramekin) cukup banyak. Akhirnya saya berpikir untuk mencoba bikin sendiri dan keinginan ini ditunjang dengan adanya blow torch baru hadiah ulang tahun perkawinan ke-7 dari Wira. Jadilah cari-cari resep yang gampang dan nonton cara bikinnya. Resep yang cocok didapat dari sini. Setelah beberapa kali coba, akhirnya berhasil juga bikin yang smooth pudingnya. Walaupun yang sebelum-sebelumnya tetap enak rasanya dan habis dalam sekejap 🙂

Sayang ramekin-ramekin yang sudah terkumpul tidak bisa dibawa pulang ke Jakarta, padahal ukurannya pas banget tuh.

Ingredients:

  • 4 eggs1/3 cup sugar
  • 2 cups heavy cream
  • Whole vanilla bean (usually called Bourbon vanilla beans) or 1 tsp vanilli extract
  • 1/3 cup brown sugar –> for the topping
  • Small blowtorch (these can be found in hardware stores, or in gourmet kitchen stores)

Directions:

  1. Slice vanilla bean lengthwise, scrape seeds and resin from half the bean, place in large sauce pan with the other half of the vanilla bean. 
  2. Add heavy cream and scald (cook) on low heat until hot, but not boiling.
  3. While cream is warming, whisk egg yolks and sugar thoroughly.
  4. When cream is hot, ladle 1/2 cup into the yolks and sugar, mix. 
  5. Then pour all the cream into the mixture.
  6. Mix, taking care not to whip air into the mixture.
  7. Pour through a strainer into a clean bowl.
  8. Remove bubbles (you have to see this).
  9. Place a wet towel on the bottom of a large shallow baking dish.
  10. Fill four ramekins almost to the top with the custard mixture.
  11. Place three ramekins in the baking dish. 
  12. Add boiling water half way to the top of the baking dish, do not get water in ramekins.
  13. Add last ramekin.
  14. Bake 35 minutes at 325 F degrees (165 C).
  15. Test for doneness by tapping the side of a ramekin. Custard should jiggle a bit. 
  16. Chill ramekins for four hours.
  17. Remove from refrigerator, fill top of each with brown sugar.
  18. Place on a clean baking sheet.
  19. Use blowtorch to burn the sugar on top of each ramekin.
  20. Make sure no one makes off with your portion; this stuff is heaven on a spoon.
  21. Assign someone else to clean up the kitchen.

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