Muscovado Creme Brulee

Muscovado Cream Brulee

http://cookpad.com/

About Cream Brulee

Once again, I know you all have tried these famous and delicious dessert, but I still want to talk about it, consider to help to improve my writing skill. Creme Brulee was known as burnt cream as the "Brulee" means burnt in French, or trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel and it is normally served at room temperature. The custard base is traditionally flavored with vanilla but can have a variety of other flavorings such as green tea flavor.

Pudding

Source

Panna Cotta

Source

What is the different between the three brothers?

Do you know what is different between the Cream Brulee, the Pudding, and the Panna Cotta? They all look a likes to me, soft and sweet, shaking while you vibrate them. However, the ingredients are the main key which makes them different.

The Pudding is consist of Milk base+eggs+sugar, so the milk is the main liquid in the recipe.

The Creme Brulee consists ofCream base + eggs + sugar, so the cream will always use more cream in the recipe.

The Panna Cotta consists of Cream + Milk + sugar + Gelatin, the Panna Cotta doesn't have the egg so the Gelatin is used for its hardening.

I hope this will help :)

Muscovado Cream Brulee

Have you tried any cream Brulee before? Do you like it? Well, I can tell you very very sure that I love it so much. Even though I have worked in kitchen for so many years and yet I don't have any experience in pastry or dessert, but this cream Brulee is simple and easy to make at home, with its simple cooking method and easy ingredient, however, the ingredient at here is a bit hard to find, so maybe you could use something else to substitute like gula Melaka if you are from Malaysia, brown sugar and coffee if you are from another country, these are the best I could think off. As Muscovado sugar is the very pure sugar derived from sugar cane, without any refinement, it is dark and brown with its appearance, and of course, the sweetness is less sweet than the refine sugar, but the flavor of the Muscovado sugar is awesome.

Cook Time

Prep time: 20 min

Cook time: 30 min

Ready in: 50 min

Yields: 6 bowl

Ingredients

• 5 nos           Large egg yolk
• 60 grams     Muscovado Sugar, For the Brulee
• 160 ml         Milk, for the Brulee
• 280 ml         Cream, for the Brulee
• 2 teaspoons     Brandy, For the Brulee
• 100 grams        Muscovado sugar, For the jelly
• 8 grams            Agar Agar Powder, For the jelly
• 330 ml              Water, For the jelly
• as need           Sweetened Red Beans, For garnish
• as need           Chervil, For garnish
• as need           Ice, For ice bath the boiled jelly mixture

Let's cook!

1. Mix the milk, cream, and Muscovado sugar in a deep saucepan, then warm it over low heat while stirring it gently, reaching the temperature of 60~70°C or a tiny wisp of steam begin to escape, then remove the pan from the heat.
2. Place the egg yolk in the bowl which could fit the Brulee mixture, stir the Brulee mixture into the egg yolks in a stream.
3. Bring the mixture through a Strainer to remove any unseen impurities or the sugar particle, then add in the Brandy and mix them well.
4. Transfer the mixture into a jar then begin to flow the Brulee mixture into the bowl, or any pastry mold you have.
5. Flow the hot water into the baking tray until the center level of the bowl, then cover with a layer aluminum foil. Set the Brulee mixture to steam bake in the oven for 30 minutes with 180°C.
6. Meanwhile, make the Jelly by mixing well the Muscovado sugar and Agar powder, then add in the water continue stirring and mix them well.
7. Transfer the Jelly mixture into a deep saucepan, and apply heat to the mixture while stirring it gently.
8. Bring the mixture to a boil then remove from the heat, again sieve the mixture and to remove any stubborn jelly and sugar particles.
9. Ice bath the Jelly mixture to let it hardened quickly.
10. Scoop the Jelly with a tablespoon and arrange it on every steam baked cream Brulee.
11. Reheat the remaining of Muscovado jelly into liquid, warm it gently to about 60°C, or just melted.
12. Pour the Jelly liquid on the cream Brulee.
13. Arrange some sweet red bean on top and garnish with a sprig of chervil.

Cooking with picture

Making the Cream Brulee mixture | Source

Stir the mixture into the egg yolk

Sieve the content

Distribute the liquid.

Preparation for the steam bake.

Making the Jelly

Sieve and ice bath the jelly liquid.

Scoop the jelly.

Melt the remaining jelly back into a liquid again.

Garnish with sweet red bean and the chervil