Ube Creme Brulee

Vivbakez
by Vivbakez
5 servings
1 hr

This recipe puts a spin on a classic dessert. Instead of using vanilla, I’ve added ube extract which gives a sweet earthy flavour and this distinct purple colour. Ube, also known as purple yam is native to the Phillipines and is a very popular addition for desserts. It has a slightly sweet, almost coconut-like flavour. The recipe is simple with very few ingredients, it’s super creamy and silky. Definitely one of my favourite desserts. I also love any opportunity to get the blow torch out. These are great for dinner parties and easily prepared one or two days in advance.

Ube Creme Brulee
Recipe details
  • 5  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients
  • 400ml heavy cream
  • 100ml milk
  • 1 tsp ube extract
  • 6 egg yolks
  • 60g caster sugar, more for topping
Instructions
Preheat the oven to 160C. Sit 5 ramekins in a deep roasting pan.
Pour the cream and milk into a pot. Add ube extract and stir well.
Put the egg yolks and sugar in a large mixing bowl and whisk with an electric whisk for about 1 minute, until slightly pale and fluffy.
Put the pot with the cream on a medium heat. As soon as you see bubbles appear round the edge, take the pot off the heat.
Pour the hot cream into the beaten egg yolks, continuously stirring with a whisk
Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it and remove large bubbles.
Pour hot water into the roasting tin to come about half way up the sides of the ramekins.
Pour the hot cream mixture into the ramekins.
Put them in the oven and bake for 30-35 mins until the mixture is softly set. The centre of the mixture should still wobble a bit when you push the ramekins.
Take the ramekins out of the tray and allow them to cool on a rack for a few minutes, then put in the fridge to cool completely, you can leave them overnight.
When ready to serve, sprinkle 1/2 tsp of sugar over each ramekin. Tap gently to spread the sugar over the entire surface and then use a blow torch to caramelise it.
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