{"id":1246,"date":"2020-08-14T13:30:49","date_gmt":"2020-08-14T04:00:49","guid":{"rendered":"https:\/\/ale.chenonetta.com\/blog\/?p=1246"},"modified":"2020-08-14T13:31:28","modified_gmt":"2020-08-14T04:01:28","slug":"yuzu-creme-brulee","status":"publish","type":"post","link":"https:\/\/ale.chenonetta.com\/blog\/2020\/08\/yuzu-creme-brulee\/","title":{"rendered":"Yuzu Cr\u00c3\u00a8me Br\u00c3\u00bbl\u00c3\u00a9e"},"content":{"rendered":"\n<p>I&#8217;ve been on a yuzu kick of late. This lovely citrus was introduced to us at our favourite <a href=\"https:\/\/ishiyastonegrill.com.au\/\">Melbourne restaurant<\/a>. With travel seemingly off the cards for a while, and the restaurant itself rotating various dessert items in and out, I decided to address my cravings for yuzu cr\u00c3\u00a8me br\u00c3\u00bbl\u00c3\u00a9e by making some of my own.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<p>3 egg yolks<br>300ml thickened cream<br>3 tablespoons yuzu syrup <br>Pinch salt<br>Sugar to top<\/p>\n\n\n\n<p><em>Note: my tablespoon was probably a little closer to 25ml than the 20ml Aussie standard&#8230;<\/em><\/p>\n\n\n\n<p>The recipe is designed to nicely scale &#8211; 1x egg yolk, 1 spoon yuzu for every 100ml cream. Feel free to experiment with the quantities to suit your own preferences!<\/p>\n\n\n\n<p>I don&#8217;t own ramekins so I made my cr\u00c3\u00a8me br\u00c3\u00bbl\u00c3\u00a9es in Chinese teacups. These quantities should fill 5 tea-sized serves. The recipe should work in ramekins but I haven\u00e2\u20ac\u2122t tested &#8211; these quantities would probably would fill 2 Ramekins, maybe use a x5 scale (5 eggs, etc) to fill 4 ramekins?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Preheat oven to 180\u00c2\u00b0C\/160\u00c2\u00b0C fan forced<\/li><li>Heat 300ml thickened cream in saucepan on the stove with a pinch of salt. As soon as it appears slightly frothy, remove from heat. Do not let the cream boil.<\/li><li>While the cream comes to heat, separate 3 egg yolks. Whisk together the egg yolks with 3 tablespoons yuzu syrup<\/li><li>Pour warm (not boiling!) cream into the yolk mix, stirring to combine. Take care to not cook the eggs! I recommend using a spatula to scrape up the yolk mix from the base and sides of the bowl so it can be entirely integrated.<\/li><li>Evenly portion the custard mixture between teacups\/ramekins, place the filled containers in a deep dish\/roasting tin<\/li><li>Pour boiling water into the outer dish until it is 1.5cm from tops of the teacups\/ramekins. The custards will be cooked in this water bath<\/li><li>Transfer the custards in the water bath to the oven &#8211; cook for 30 mins or until tops are slightly darkened<\/li><li>Remove the custards from the water bath and allow to cool before transferring to a fridge to set<\/li><li>Before serving, top custards with sugar. Spoon half a teaspoon of sugar over the top of the custard, and then rotate it gently to distribute the sugar over the surface. Caramelise the sugar with a kitchen blowtorch<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Where to get yuzu<\/h3>\n\n\n\n<p>I got my syrup from <a href=\"https:\/\/mountainyuzu.com.au\/product\/yuzu-syrup\/\">Mountain Yuzu<\/a> &#8211; they are an Australian grower of yuzu, and they also import a number of yuzu products. Using the syrup makes the recipe really easy &#8211; because there&#8217;s already beet sugar in the syrup I skip adding any sugar to the custard mix.<\/p>\n\n\n\n<p>My first experiments with this recipe used <a href=\"https:\/\/mountainyuzu.com.au\/product\/honey-citron-yuzu-tea\/\">Yuzu Tea<\/a> &#8211; I was lucky enough to snag the last jar they had in stock at the time. While I ended up deciding that the syrup was easier to use, the yuzu tea has proven itself a tasty accompaniment with toast, cereal and as a drink. I also finally decided to give this <a href=\"https:\/\/www.justonecookbook.com\/yuzu-ice-cream\">Yuzu Ice Cream<\/a> recipe a shot despite not owning an ice-cream machine, and it came out great!<\/p>\n\n\n\n<p>I&#8217;ll add some photos next time I make a batch!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been on a yuzu kick of late. This lovely citrus was introduced to us at our favourite Melbourne restaurant. With travel seemingly off the cards for a while, and the restaurant itself rotating various dessert items in and out, I decided to address my cravings for yuzu cr\u00c3\u00a8me br\u00c3\u00bbl\u00c3\u00a9e by making some of my &#8230; <a class=\"more-link\" href=\"https:\/\/ale.chenonetta.com\/blog\/2020\/08\/yuzu-creme-brulee\/\"><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[111],"tags":[190,480,479],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-1246","6":"format-standard","7":"category-food","8":"post_tag-blaugust","9":"post_tag-dessert","10":"post_tag-yuzu"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/1246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/comments?post=1246"}],"version-history":[{"count":0,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/1246\/revisions"}],"wp:attachment":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/media?parent=1246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/categories?post=1246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/tags?post=1246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}