I love how my friends rally around me for this 30-day challenge.
After the initial..."you're crazy" statements, they start sharing ideas and recipes.
Take for instance, LH whom I met last weekend over some Yemeni food.
She was raving on about a steamed creme brulee recipe she had just picked up in Singapore.
Sounded darn interesting, hence I decided to give it a try.
The original recipe had a rosemary flavour but I understand it was tweaked to a lavender version.
Since I didn't have any lavender buds, I decided that I'll raid my rosemary plant. It's strange as the rosemary is the only plant doing well.
Just goes to show how "green" my thumbs are when it comes to plants.
Despite the weird combination, I must admit the rosemary flavour is rather light and slightly floral.
I did love the creme brulee, a rich creamy one with a light texture. Thanks LH! You're the best.
And don't forget it works well with the pretty Royal Selangor pewter moulds holding it. Now I wonder what the Grey's Anatomy fans will say to its nickname.
Steamed Rosemary Creme Brulee (Makes for 2 moulds)
400ml cream
1 teaspoon rosemary
70g caster sugar
4 egg yolks
Bring the cream to boil over a low fire. Add rosemary and leave for 15 minutes to infuse. Meanwhile, beat the sugar and egg yolks together. Strain the hot milk and pour a little to egg yolk mixture to temper (whisk in). Add egg yolk mixture into hot milk and whisk to combine. Pour into moulds. Cover top with foil. Steam over low heat for 10 minutes or until the middle no longer wobbles. Cool. Chill for 4-5 hours. Remove from the refrigerator. Sprinkle a layer of sugar on top. Blow torch until it browns. Eat immediately.
Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website.
Glad it worked out for you my dear :). Definitely looks creamier and a lot better than the one I produced at the class haha. It's you who are the best - we just provide the moral support and get rewarded by fab pictures of the good results. Only 17 recipes to go, you can do it!
ReplyDeleteHehe I like the name.. maybe a McDreamy next.. or a McFlurry.. :P
ReplyDeleteBtw do u jus leave your rosemary plant in its pot? I've failed to grow rosemary 3x so far :( Seem to do fine with other herbs but not rosemary.
Gorgeous! I love creme brule, and the rosemary sounds like a lovely flavoring.
ReplyDeleteMy house can't grow any thing except for sugar cane. LOL. It's the problem with the soil.
ReplyDeleteHsian - it worked out well. The second one I made was even creamier. Yum yum. Thanks for the support.
ReplyDeleteBaby Sumo - LOL, names are thought out at the spur of the moment though. Yes, rosemary is in a pot. I should repot it as it is growing all over.
Sara - thanks. It was rather faint (I guess I should have chopped it a bit to release its oils) but nice.
Michelle - wow! What abt potted plants?
Lovely presentation using the mould.Can we assemble tiramisu using this aswell?
ReplyDeleteI've been seeing alot of RS's pewter cones in the blogosphere.. I wished to have joined the event too.. such a interesting one..
ReplyDeleteWow! Looks like a great success.
ReplyDeleteMmm, I do love creme brulee. And rosemary creme brulee sounds intriguing. I'm surprised that rosemary is doing well for you in Malaysia; I'd have thought it was too humid / rainy for rosemary here.
ReplyDeleteOoh. Flame on! Flame off! :P
ReplyDelete