when life gives you durians, make Durian Créme Brûlée!
if you’re living in Singapore or Malaysia and you have no idea that we’re in peak season for durians, where have you been?!
love it or hate it, the waft of durian in the air is at its most intense this time of the year and if you’re a durian lover like us, now’s the best time to come together to feast on MSW, Black Thorn, D24, Red Prawn, Musang King etc.
while we agree that durians are best eaten as they are, a recent trend of creme brûlées baked in the durian cavity itself changed our minds! therefore, we had to try making some for ourselves! these creme brûlées not only taste like HEAVEN, they look really cute baked in the durian shell itself.
yes, we know, you could simply bake these durian creme brûlées in a ramekin (like normal people). but seriously, where’s the fun in that??!
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Durian Creme Brûlée
400g durian pulp (extracted from ripe&sweet durians of choice)
300ml whipping cream
200ml full cream milk
5 egg yolks
50g sugar + 3 tbsp sugar for topping
2 tsp vanilla extract
4-5 durian wedges of empty durian shells / ramekins
directions:
preheat oven to 150 degrees Celsius.
combine all the ingredients (except the 3 tbsp sugar) in a blender and puree until smooth.
if using durian shells for the creme brûlée, crumple a few pieces of aluminium foil and arrange the durian shells on top so that the cavity is upright and can contain the mixture. if using ramekins, simply arrange it in the baking dish.
pour the creme brûlée mixture into the cavities/ramekins. pour hot water into the baking dish until it reaches halfway up the durian/ramekins.
bake creme brûlée for 20 minutes or until fully set but still slightly jiggly in the middle. take it out of the oven and cool the custards in the oven for at least 1 hour.
once the custard is nice and cold, sprinkle the remaining sugar to coat the surface of the custard evenly. using a blowtorch, caramelise the sugar evenly into a crust. enjoy!
Can make a day in advanced ? Okie to keep in the chiller till ready to eat??