Petai Crème Brûlée
Petai Crème Brûlée
Try this quick and easy savory dessert recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 12 hours 30 minutes
  • Cooking Time 30 minutes
  • Yield 8 servings
As seen on Back to the Streets
Ingredients
  • 100 grams Brown sugar
  • 6 Egg yolks
  • 90 grams Caster sugar
  • 550 millilitres Cream
  • 200 millilitres Santan (Coconut milk)
  • 5 Petai
Method
  1. Boil the petai for 1 minutes in salted water.
  2. Remove and set aside
  3. Combine the egg yolks and castor sugar into a bowl and mix well until sugar has dissolved
  4. Heat up the cream and pour into the egg and sugar mixture
  5. Blend the mixture together with the petai and pour into ramekin moulds
  6. Bake at 175°C for 25-30 minutes on a tray with water half filled up
  7. Place in the chiller and allow to cool overnight
  8. Sprinkle brown sugar on the surface and caramelise using a blowtorch

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