In a fabulous example of fusion desserts, Asian spices meet classical French brulee to create a gourmet taste phenomenon.
The ingredient of Chocolate five-spice custards with brulee topping
- 1 cup (250ml) milk
- 1 cup (250ml) thickened cream
- 2 teaspoons finely grated orange rind
- 1/2 teaspoon Chinese five-spice
- 1/4 cup (55g) caster sugar
- 2 eggs, lightly whisked
- 4 egg yolks
- 150g dark chocolate, finely chopped
- 50g milk chocolate, finely chopped
- 1/4 cup (45g) icing sugar mixture
The instruction how to make Chocolate five-spice custards with brulee topping
- Combine the milk, cream, orange rind and Chinese five-spice in a medium saucepan over low heat. Bring to a simmer. Remove from heat and set aside for 15 minutes to infuse.
- Use a balloon whisk to whisk sugar, eggs and egg yolks together until well combined. While continually whisking, gradually add the milk mixture in a thin, steady stream. Strain mixture through a fine sieve into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until custard thickens and coats the back of the spoon (do not overcook as the custard will split).
- Place the chocolate in a heatproof bowl. Pour over the hot custard and gently stir until chocolate melts and mixture is smooth. Pour among six 2/3-cup (160ml) capacity cups or ramekins. Place on a tray in the fridge and set aside for 6 hours to chill and thicken.
- Sprinkle each brulee with icing sugar. Place under a hot grill for 1-2 minutes or until sugar caramelises (alternatively, use a brulee gun). Serve immediately.
Nutritions of Chocolate five-spice custards with brulee toppingcalories: