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Crème Brulée (with Ginger, Mango, Blood Orange and Vietnamese Coffee)

Crème Brulée (with Ginger, Mango, Blood Orange and Vietnamese Coffee)

10 servings with four flavors each

Peng Looi, Executive Chef at Asiatique in Louisville, KY

    • 4 tbsp. The Perfect Purée (Ginger Puree, Mango Puree or Blood Orange Concentrate), thawed
    • 1 qt. heavy cream
    • 1 cup sugar
    • 3 tbsp. brown sugar
    • 6 whole eggs
    • 4 tbsp. Vietnamese coffee
Method:
1. Preheat oven to 350F
2. Whisk sugar and whole eggs to a thick consistency.
3. Bring heavy cream to a slight boil.
4. Slowly temper hot cream into sugar and egg mixture.
5. Strain two times.
6. Pour mixture into 4 separate containers with individual flavors.
7. Pour flavored liquids into 7-ounce ramekins.
8. Pour hot water into hotel pan to 1/3 ramekin level.
9. Cover with punctured foil paper.
10. Bake for 30-45 minutes depending used rotating pans every 15 minutes.
11. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
12. Remove the crème brulée from the refrigerator at least 30 minutes prior to browning the sugar on top.
13. Sprinkle brown sugar onto brulée.
14. Using a torch, melt the sugar to form a crispy top.
15. Allow the crème brulée to sit for at least 5 minutes before serving.