CREME BRULEE with a Filipino Twist - UBE CREME BRULEE - Video

Ube Creme Brulee (Small Batch makes 3 large ramekins)

Ingredients
* 1 cup (250 ml) heavy cream
* 3 egg yolks
* 3 tbsp white sugar
* 1½ tbsp ube powder
* 2 tbsp warm milk (to bloom the ube powder)
* ½ tsp vanilla extract
* Pinch of salt

For the top:
• 1 tsp white sugar and 1 tsp muscovado sugar
per ramekin (for torching)


Instructions:

1 Bloom the Ube
Mix ube powder + warm milk.
Let sit 5 minutes until thick and smooth.

2 Heat the Cream
In a saucepan, warm the heavy cream over low heat until steaming.
! Do NOT boil.
Turn off heat and mix in:
* Bloomed ube
* Vanilla
* Salt

3 Make the Custard
Gently whisk egg yolks + sugar (avoid too much foam).
Slowly pour warm ube cream into yolks while whisking.
Strain for ultra-smooth texture.

4 Bake (Water Bath Method)
1. Divide into 3 ramekins.
2. Place in a baking dish.
3. Pour hot water around ramekins (halfway up sides).
4. Bake at 150°C (300°F) for 30-35 minutes.
Center should slightly jiggle like gelatin.

5 Chill
Cool at room temp → refrigerate at least 4 hours (overnight best).
Torch
Sprinkle thin, even sugar layer.
Torch until golden and glassy.
Let sit 1-2 minutes to harden.
Crack the top with a spoon

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