PUDING ROTI

KBB #21: Creme Brulee

yipii...akhirnya tercapai juga bikin creme brulee..berkat KBB donk...siapa dulu...hehehe..

Tantangan kali ini bikin creme brulee, aku ganti rhubarbnya pake strawberry...kalo bikinnya sich lancar lancar aja, cuman pas ending ada sedikit gula pasir yang nggak meleleh padahal si creme brulee udah mau gosong...btw aku ga pake blow torch, pake oven api atas aja jadinya....soal rasa jangan ditanya lembuuut ...dan yang terpenting ga amis samsek...
thanks a lot mbak arfi..mira n teh molly....muaaaach...

Creme Brulee

Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb (optional)
3 Tbs caster sugar
2 vanilla pods
300ml double cream
200ml full fat milk
8 egg yolks
80g sugar

Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely.

SINGKONG THAILAND AKA CANDIL SINGKONG

Latbar OKers kemaren,aku bikin ini...kata temen2 sich enak..sampe ngotot nanya resep2 segala..haha ge-er ach soanya yg nanya bakul kue semua,jadi gimana gitu hehe

btw ceritanya ini singkong thailand tapi aku ganti gulanya pake gula aren..resepnya ga pake ukuran soalnya main cemplung, tapi aku jamin pasti berhasil berhasil (dora mode on)

-singkong mentega di kukus, panas panas haluskan sisihkan
-didihkan air jangan terlalu banyak, tambahkan gula aren + gula pasir + daun pandan angkat lalu saring, didihkan lagi masukan singkong halus + sedikit tepung sagu yg udah dicairkan.
-didihkan terus sampai agak kental angkat dinginkan (kalo udah dingin adonan akan kental banget)
-saat disajikan beri santan matang. hmmmm legit

ICE CREAM CAKE

Terinspirasi dari latbar di rumah mamajo, akhirnya aku berani bikin ice cream sendiri secara biasanya paling banter beli Haan ato Pondant hehe..tapiiii aku ga pake resep majo Coz males ngaduknya lama boo! ... so aku cari resep yg bikin ice creamnya gampang...taraaa..nemu deh....wah ternyata hasilnya enak juga lembut...silahkan di icip gambarnya...