Ube Crème Brulée
Prep Time: 15 mins | Cook Time: 30 mins | Yield: 2 servings
My favorite flavor is ube. I didn't realize it was a Filipino flavor until I moved to the States and no one knew what it was! Recently, Trader Joe's has come up with a bunch of products flavored with this colorful root, and I was inspired to bring the flavor to one of my favorite desserts. While the actual root is hard to come by where I live, dehydrated ube is pretty easy to get through your local Asian grocery store or even the internet! You will have to rehydrate the powder, but it's easy enough to incorporate into most recipes, like my basic, small batch crème brulée recipe.
Ingredients
For rehydrated ube:
· 4 tbsp dehydrated ube
· 1 cup water
For crème brulée:
· 3 egg yolks
· 6 tbsp sugar
· 1 cup heavy whipping cream
Instructions
First step is to rehydrate that ube powder! The ratio I used for this recipe is 4 tbsp of the powder with 1 cup of water. Pour the ube powder and water into a saucepan and put on medium heat. Stir constantly until you have a paste consistency. Let it cool. (This will make more than you need for the recipe, but you can save it!)
Preheat oven to 350˚ F and boil water for the water bath. Put aside.
Heat the heavy whipping cream in another saucepan. Once the cream simmers without boiling, it's ready for use.
In a medium mixing bowl, combine 3 tbsp of the cooled ube paste with the egg yolks and 5 tbsp of sugar (save 1 tbsp to sprinkle on top). Whisk together until thoroughly combined.
Temper the eggs by slowly pouring the heated cream into the egg yolk mixture. Stir constantly to ensure cream is incorporated thoroughly.
Ladle the mixture into ramekins and place in a deep baking pan. Pour prepared hot water into the baking pan until ramekins are covered halfway.
Bake for 30 mins, let cool, and refrigerate for at least 1 hour.
Sprinkle the remainder of sugar on top of cooked crème brulée.
Heat sugar with blow torch until caramelized.
Enjoy!
Comments