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Five Spoons of Creme Brulee
Mark
Okumura from the "Great Chefs of Hawaii" cookbook.
Alan Wong's Restaurant
Honolulu, Oahu
Visit the Great Chefs web site.
This recipe is used by permission of Great Chefs ® Television, Div. GCI Inc.
"Great Chefs" is a registered trademark of Great Chefs Television &
Publishing, Div. GCI Inc., in the U.S. and worldwide.
The aromatic flavorings of each kind of brulee must infuse in the cream, so each
combination is brought to a very slow simmer before being added separately to egg yolks
and sugar. The reward is five exotic flavors and a stunning presentation of a much-loved
dessert. Lilikoi is the Hawaiian term for passion fruit; passion fruit puree can be found
frozen in many supermarkets. (See Resources belown)
Serves 8
Kona Mocha Creme Brulee:
1 1/2 cups heavy (whipping) cream
2 tablespoons moist leftover Kona espresso coffee grounds
3 egg yolks
2 tablespoons sugar
1 teaspoon unsalted butter
1/2 ounce milk chocolate
Thai Creme Brulee:
1 1/2 cups heavy (whipping) cream
1 lemongrass stalk, white part only, split lengthwise
One 2-inch piece fresh ginger, peeled and cut in 1/8 inch slices
6 Kaffir lime
leaves, minced
1 Hawaiian or Thai chili, halved and seeded
3 egg yolks
2 tablespoons sugar
1 teaspoon unsalted butter
Mango Creme Brulee:
1-1/2 cups heavy (whipping) cream
1/4 cup sliced mango, pureed
1 teaspoon fresh lemon juice
3 egg yolks
2 tablespoons sugar
1 teaspoon unsalted butter
Lilikoi Creme Brulee:
1-1/2 cups heavy (whipping) cream
1/4 cup lilikoi pulp with seeds, or passion fruit
juice or puree
3 egg yolks
2 tablespoons sugar
1 teaspoon unsalted butter
Hawaiian Vintage Chocolate Creme Brulee:
1 1/2 cups heavy (whipping) cream
2 ounces Hawaiian vintage or
other good- quality bittersweet chocolate
3 egg yolks
2 tablespoons sugar
1 teaspoon unsalted butter
Garnish:
1/2 cup granulated sugar
2 ounces chocolate, shaved
8 strips crystallized ginger
24 lilikoi seeds
1/4 cup diced raw mango
8 coffee beans
8 mint sprigs
To make the Kona mocha brulee: In a heavy, medium pan over very low heat, bring the cream
to a low simmer. Add the espresso grounds and simmer for 5 minutes. Remove from heat and
strain through 2 layers of cheesecloth into a small bowl, pressing down on the espresso
with the back of a spoon to extract all the flavor.
In a double boiler over simmering water, whisk yolks and sugar together and cook until
very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg
mixture. Stir in the infused cream, butter, and milk chocolate until the chocolate is
melted and the mixture is blended. Remove from the ice bath, place in a small bowl, cover,
and refrigerate.
To make the Thai brulee: In a heavy, medium pan over very low heat, bring the cream to a
low simmer. Add the lemongrass, ginger, lime leaves, and chili. Simmer for 15 minutes.
Remove from heat and strain through 2 layers of cheesecloth into a small bowl, pressing
down on the pulp with the back of a spoon to extract all the liquid.
In a double boiler over simmering water, whisk yolks and sugar together and cook until
very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg
mixture. Stir in the infused cream and butter until blended. Remove from the ice bath,
place in a small bowl, cover, and refrigerate.
To make the mango brulee: In a heavy, medium pan over very low heat, bring the cream to a
low simmer. Add the mango puree and lemon juice and simmer for 8 to 10 minutes. Remove
from heat and strain through 2 layers of cheesecloth into a small bowl, pressing down on
the pulp with the back of a spoon to extract all the liquid.
In a double boiler over simmering water, whisk yolks and sugar together and cook until
very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg
mixture. Stir in the infused cream and butter until blended. Remove from the ice bath,
place in a small bowl, cover, and refrigerate.
To make the lilikoi brulee: In a heavy, medium pan over very low heat, bring the cream to
a low simmer. Add the lilikoi pulp and seeds, juice, or puree and simmer for 8 to 10
minutes. Remove from heat and strain through 2 layers of cheesecloth into a small bowl,
pressing down on the pulp with the back of a spoon to extract all the liquid.
In a double boiler over simmering water, whisk yolks and sugar together and cook until
very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg
mixture. Stir in the infused cream and butter until blended. Remove from the ice bath,
place in a small bowl, cover, and refrigerate.
To make the chocolate brulee: In a heavy, medium pan over very low heat, bring the cream
to a low simmer. Remove from heat and stir in the chocolate. In the top of a double boiler
over simmering water, whisk together the egg yolks and sugar and cook together until very
thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the mixture.
Stir in the chocolate mixture and butter. Remove from the ice bath, place in a small bowl,
cover, and refrigerate.
To serve: Preheat the broiler. Spoon each flavor of brulee into 8 individual ceramic
Chinese soup spoons. Sprinkle 1/2 teaspoon sugar over each. Place under the broiler for 2
to 4 seconds, or until glazed. Top each flavor with the appropriate garnish: a coffee bean
on the Kona mocha, crystallized ginger on the Thai, the reserved lilikoi seeds on the
lilikoi, diced mango on the mango, and chocolate shavings on the chocolate. Arrange 5
spoons, one of each flavor, side by side on a long rectangular plate and garnish the plate
with mint. Repeat with remaining spoons. |
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Each person is served 5 separate chinese
porcelain soup spoons filled with a different flavor of creme brulee.
Debbie Puente's Elegantly Easy
Creme Brulee and Other Custards. "At last, crème brûlée has been demystified. It
really is easy to make crème brûlée"
Great Chefs of Hawaii
Cookbook
The companion book to the TV series
"Great Chefs of Hawaii". Fresh tastes, brilliant color, and more than 400
recipes are featured by great chefs like Sam Choy, Roy Yamaguchi, Alan Wong, OnJin Kim,
and 44 others. The book includes mail order sources, wines, luau dishes, and an extensive
glossary of Hawaiian ingredients.
Resources
Hawaiian Vintage Chocolate -
Buy this estate grown chocolate from their web site. Products also available at some
Whole Foods Grocery Stores.
Fruit Purees - A large variety of
frozen fruit purees can be purchased online from Pureesonline.com.
Lilikoi (Passion Fruit)
photo by: ECHO - Edible Landscape Catalog
The passion fruit got its name from the Jesuit
missionaries who used the passion flower to illustrate the crucifixion of Christ.
This spices of "Passiflora" are native to the Tropical Americas, SE Asia and
Australia. It is frequently grown in Australia, Africa, Hawaii, and New Zealand.
The passion fruit has a sweet, tart, and "perfumy" flavor.
Love Creme Brulee?
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