Durian Brûlée by @chefamirgani

≈ 55 min

8 servings

🍈

350 g

Durian flesh

🥛

400 ml

Whipping cream

🧂

5 ml

Salt

🍦

5 ml

Vanilla

🥚

5 count

Egg yolks

🍬

70 g

Brown sugar

  1. Preheat

    Preheat the oven to 160°C (320°F), using a temperature within the stated 150–170°C range.

  2. Place

    Place 350 g durian flesh in a mixing bowl and remove any seeds.

  3. Add

    Add 400 ml whipping cream, 1 tsp salt, and 1 tsp vanilla extract to a saucepan.

  4. Warm

    Warm the cream mixture over low heat while stirring. Do not let it boil.

  5. Whisk

    Whisk 5 egg yolks with 50 g of the brown sugar in a clean mixing bowl until evenly combined.

  6. Pour

    Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously. Continue until the custard is smooth.

  7. Fold

    Fold the 350 g durian flesh into the custard gently. Leave small pieces of durian for texture.

  8. Divide

    Divide the durian custard evenly among 6 ramekins. Place the ramekins in a deep baking dish.

  9. Pour

    Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30 min at 160°C (320°F).

  10. Cool

    Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate until fully chilled and set.

  11. Sprinkle

    Sprinkle the remaining 20 g brown sugar evenly over the chilled custards. Torch the sugar until deeply caramelized.

  12. Serve

    Let the caramelized sugar stand for 2 min until crisp. Serve the Durian Crème Brûlée immediately.

Durian Brûlée by @chefamirgani

≈ 55 min

8 servings

🍈

350 g

Durian flesh

🥛

400 ml

Whipping cream

🧂

5 ml

Salt

🍦

5 ml

Vanilla

🥚

5 count

Egg yolks

🍬

70 g

Brown sugar

Preparation Steps

  1. Step 1/12

    Preheat the oven to 160°C (320°F), using a temperature within the stated 150–170°C range.

  2. Step 2/12

    Place 350 g durian flesh in a mixing bowl and remove any seeds.

    🍈durian flesh
    🥣mixing bowl

  3. Step 3/12

    Add 400 ml whipping cream, 1 tsp salt, and 1 tsp vanilla extract to a saucepan.

    🥛whipping cream
    🧂salt
    🍦vanilla extract
    🍲saucepan
    🥄measuring spoon

  4. Step 4/12

    Warm the cream mixture over low heat while stirring. Do not let it boil.

    🥛whipping cream
    🧂salt
    🍦vanilla extract
    🍲saucepan
    🥄silicone spatula

  5. Step 5/12

    Whisk 5 egg yolks with 50 g of the brown sugar in a clean mixing bowl until evenly combined.

    🥚egg yolks
    🍬brown sugar
    🥣mixing bowl
    🥄whisk

  6. Step 6/12

    Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously. Continue until the custard is smooth.

    🥛whipping cream
    🧂salt
    🍦vanilla extract
    🥚egg yolks
    🍬brown sugar
    🥣mixing bowl
    🥄whisk
    🍲saucepan

  7. Step 7/12

    Fold the 350 g durian flesh into the custard gently. Leave small pieces of durian for texture.

    🍈durian flesh
    🥣mixing bowl
    🥄silicone spatula

  8. Step 8/12

    Divide the durian custard evenly among 6 ramekins. Place the ramekins in a deep baking dish.

    🍳ramekin
    🍳deep baking dish
    🥄silicone spatula

  9. Step 9/12

    Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30 min at 160°C (320°F).

    🍳deep baking dish
    🍳ramekin

  10. Step 10/12

    Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate until fully chilled and set.

    🍳ramekin
    🍳deep baking dish

  11. Step 11/12

    Sprinkle the remaining 20 g brown sugar evenly over the chilled custards. Torch the sugar until deeply caramelized.

    🍬brown sugar
    🍳ramekin
    🔥kitchen torch

  12. Step 12/12

    Let the caramelized sugar stand for 2 min until crisp. Serve the Durian Crème Brûlée immediately.

    🍳ramekin

Composition

Ingredients

Types

Fruit, Dairy, Seasoning, Eggs, Sweetener

Ingredients

Durian flesh, Whipping cream, Salt, Vanilla, Egg yolks, Brown sugar

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

435 kcal

Macro nutrients

Protein: 5.5g, Carbohydrates: 31g, Sugars: 28g, Fat: 33g, Saturated fat: 19g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 130mg, Potassium: 410mg, Sodium: 180mg, Iron: 0.8mg

Vitamins

Vitamin A: 270µg, Vitamin C: 10mg, Vitamin B12: 0.7µg, Vitamin D: 1.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, whisk, silicone spatula, saucepan, measuring spoon, ramekin, deep baking dish, kitchen torch

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Celebration, Festive meal, Durian season

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, French

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Creamy, Silky, Soft, Crunchy, Crackly

Flavors

Sweet, Rich, Fruity, Aromatic, Caramelized, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep below 32°C (90°F),Do not leave egg custard out longer than 2 hours,Caramelize immediately before serving), fridge : 3 days (Store covered at 4°C (40°F) or below,Store before adding the caramelized sugar topping,Add and torch brown sugar just before serving), freezer : 1 month (Freeze the baked custard without sugar topping,Wrap ramekins airtight,Thaw overnight in the refrigerator before caramelizing)