Kiwi Creme Brulee
Ingredients
1 large egg
4 large egg yolks
1/2 cup sugar, plus 1/2 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
2 Kiwis, finely chopped (brown fuzzy peel removed)
Preparation
1
Preheat the oven to 300 degrees F.
2
In a mixing bowl, add the egg, egg yolks, and 1/2 cup of the sugar and beat together on low speed until just combined.
3
Heat the cream in a small pot until it’s very hot to the touch but not boiling.
4
With the mixer on low speed, slowly add the cream to the eggs. I found using a ladle worked really well to add small amounts at a time.
5
Then, add the vanilla and chopped Kiwi and ladle into 6 to 8 ramekins until almost full.
6
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
7
Bake for 35 to 40 minutes, until the custards are set when gently shaken.
8
Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
9
When ready to serve, set your oven to Broil and place the rack all the way to the top.
10
Sprinkle 1/2 tablespoon of sugar evenly over the Custard and place evenly on a baking sheet.
11
Broil for 2-3 minutes and watch closely! It can burn really quickly. Allow to sit at room temperature for a minute or two until the caramelized sugar hardens.
12
I used Raw sugar for the topping and it tasted wonderful, but didn’t caramelize as evenly as regular white sugar would.
13
Enjoy!
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About
I was deciding how to use a few leftover kiwi, and realized why not make Kiwi Crème Brulee? The light, vanilla, custard is simple enough to let the tart flavor of the Kiwi shine through.
Added:
Monday, April 16, 2012 - 3:13pm
