Dan pepatah itu benar adanya. Ini bikinnya ga pake rencana sama sekali. Jadi bangun subuh, bingung mo ngapain. Punya peer mo bikin experimen lo cal cake buat penderita diabet, langsung buka kompie, ngeprint resep en nguplek deh didapur. Alhamdulillah, ga sampe 15 menit, adonan udah masuk oven. Hening sejenak, sampe akhirnya mendadak mutusin bikin brulee. Bahan bahan sih udah ready di kulkas karena sebagian besar bahan bahan untuk bikin kue jualan.
Sembari nunggu lo cal cakenya mateng, langsung nyiapin bahan si bule ga pake lama. Beneran aja bikinnya cepeeet banget. Begitu cake keluar oven, udah bisa langsung masukin si bule, jadi ga pake nganggur tuh oven, xixixixi....
Creme Brulee
Source: Jamie Oliver: The Naked Chef 2
Serves 6
300g fresh rhubarb (apa itu Rhubarb bisa check disindang) *skipped,.. mae*
3 Tbs caster sugar *skipped,.. mae*
2 vanilla pods *skipped,.. mae*
300ml double cream *pake Rich,..mae*
200ml full fat milk *pake Ultra plain,..mae*
8 egg yolks
80 gr sugar *too... sweeet, mae*
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.
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.
Waktu masih adonan, bulenya ga berbuih, bersih dan halus gitu, tp pas udah mateng, lha kok jadi banyak buihnya. Udah gitu mungkin karena kelamaan manggangnya *ditinggal mandi euy* tuh bule udah brownie aja atasnya. Hiakakakak.... ya udah deh malah enak ga pake di blowtorch, wekekek...
Tapi tetep kutaburin gula dan dioven api atas bentar sebagai finishing touch. Soalnya brulee gak apdol klo belom di bakar permukaannya.
Untuk rasanya, muaniiiiiiisssss buanget. Gak ukuran deh manisnya. Kalo mo nyoba sebaiknya dikurangin deh gulanya. Dan aku lupa klo Rich yg aku pake udah manis, jd ampyun deh, makan 2 sendok udah berasa 'full' .Tapi enyaaaaak kok. Mungkin lebih enak lagi klo ada buah buah asem untuk nyeimbangin rasa manisnya.
So, ga pake ramekin, ga pake blow torch, ga pake vanilla pods, en ga pake lama ! This is it, my Creme Brulee .... !
