Creme brulee with dragon fruit pearls
Kim loves custard desserts so after our experience, she wanted to make something more rich, so a classic cr猫me br没l茅e it was! A classic cr猫me br没l茅e is smooth, creamy, and decadent so we opted not to fussy it up too much. However, we had a windfall of from Kim鈥檚 aunt鈥檚 garden which made for the perfect light and tropical fruit topping to contrast the richness of the creme brul茅e.
By coincidence, we also had a brand new kitchen gadget to play with as part of the Foodbuzz Tastemakers program. The . If you鈥檝e ever used a regular egg beater you know that cleaning can be a pain. So what鈥檚 so special about this one compared with your grandmother鈥檚? Well for one, the beaters are removable for quick clean up, but if a deeper cleaning is necessary, the entire base is removable and even dishwasher safe.
We love the fact that there鈥檚 a stable bridge slightly longer than the beaters that rests in the bowl, allowing for smooth, frictionless beating to our hearts content. It鈥檚 the perfect solution for light batters, eggs, whipping cream or whenever you don鈥檛 feel like lugging out the stand mixer.
Use a melon baller to make pearls of dragon fruit and finish the dish with a dollop of tangy cr猫me fraiche and bright mint and you鈥檝e got a classic yet elegant dessert.
Cr猫me Br没l茅e with Dragon Fruit Pearls
Inspired by听Alton Brown,
Yield: 4 medium size ramekins
Prep Time: 20 min
Cook Time: 35-40 min
1 quart heavy cream
听1 vanilla bean, split and scraped
听1/2 cup sugar + 4 tablespoons
听6 large egg yolks
听2 quarts hot water
听2 dragon fruit
听2 tablespoons confectioners sugar
听cr猫me fraiche or whipped cream
听mint or basil
In medium sauce pan on medium high, add cream and vanilla bean along with scrapings until it just begins to boil, then turn off heat and cover for about 15 minutes.
Preheat oven to 325 degrees F. Bring to boil 2 quart of hot water in a tea kettle.
In mixing bowl, combine the egg yolks and 1/2 cup of sugar and beat until it is smooth and turns light yellow. Then add your cream and continuously stir. Place your baking pan in the oven and pour the hot water around the ramekins covering about 1/2 the ramekin. Then pour in the creme brul茅e mixture and bake until set (firm but the center jiggles when nudged), about 35-40 minutes.
Remove from the oven and cool for at least 2-3 hours.
Using a melon baller, make "pearls" of dragon fruit and chiffonade the mint/basil. When ready to serve, evenly spread a layer of sugar with the remaining 4 tablespoons (use less if desired) over the creme brul茅e and torch (with heavy duty hardware store torch) until golden brown. Top the cr猫me br没l茅e听with dollop of cr猫me fraiche, dragon fruit pearls, and mints. Sift with a fine layer of confectioners sugar and enjoy.
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