Tantangan ke 21 ini KBB datang dengan mengusung tema creamy desserts :). Sebagai pecinta desserts, saya semangat sekali membuat tantangan kali ini, mungkin bisa dibilang rekor selama saya gabung klub baking tercintah ini .... yang kalau biasanya selalu bikin dan setor last minute kali ini saya bikinnya di awal bulan saudara2 setanah air ... hihihihi, tapi teteupppp setornya mendekati masa2 akhir *pake helm siap2 di lempar rolling pin ama @nengimol dan @mommykwink ... hihihihi*


Well, sebenernya beberapa bulan lalu saya sudah sempet bikin creme brulee ... the plain one .... jauhhh sebelum saya menerima surcin tantangan kali ini :). Nahhhh, yg asik, di resep kali ini, tuh brulee dicampurin ama sesuatu yg seger2 ... resep yg di pake referensi punya si akang jamie yg menggunakan rhubard untuk campuran. Berhubung udah kemecer pengen bikin, akhinya saya make yg ada aja deh di kulkas ... pilihannya fresh dark cherry - lagi banyak tuh di carefour ... makanya saya punya stoknya di kulkas :).


Anywayyy, tidak panjang lebar lagi .... berikut laporan saya ... resepnya persissss ama yg di-posting di blog  kbb, berikut copy-annya :).



Creme Brulee
Source: Jamie Oliver: The Naked Chef 2

Serves 6 - di ramekinku serve 8

300g fresh rhubarb - saya ganti fresh dark cherry, buang bijinya, belah dua
3 Tbs caster sugar
2 vanilla pods
300ml double cream
200ml full fat milk
8 egg yolks
80g sugar

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.

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.

Note:
1. Untuk pemanggangan, di oven saya, saya pake suhu 150C dan menambahkan waktu pemanggangannya, karena apabila sesuai resep masih runny banget hasilnya jadi saya tambahkan jadi sekitar 45-50 menitan, hampir sama seperti waktu panggang waktu saya bikin creme brulee versi plain yg ini.
2. Ternyata rhubard ada lohh di jakarta, buat yg penasaran coba ke ranch market grand indonesia ... aku beli satu ikat 3 batang 12rban, rasanya asyemmm ternyata ... hehehehe. Btw, apa sih yg gak ada di Jakarta sekarang2 inihhh ... hihihi.

Jadiiii, diakhir kata ... tsahhhhh ..... @nengimol dan @mommykwink .... lunas sudah hutang sayah ya ibu2 host, selamat berdjoang menyusun round up-nya ... mhuahhhhh :)

By the wayyyy, I got this Fantastic Photo Image award from KBB ... *blushing to the max*