July 03, 2013

Japanese Cheese Fruits Cake

Caramelized Chocolate pots

The recipe is taken from Justin North from his book " French lessons "

Here are the ingredients :

500 ml milk
20 gr cocoa powder
100 gr liquid glucose
100 gr best quality dark chocolate, grated
4 egg yolks

Demerara sugar

Directions :

Preheat oven to 180 degree Celsius
Put the milk, cocoa and glucose in a heavy based saucepan and bring to boil. Remove the pan from the heat and stir in the chocolate until melted and smooth. Allow to cool. Stir in the egg yolks, then strain the mixture through a fine sieve.

Pour the mixture into the prepared  pots. pour enough cold water into the roasting pan to come halfway up the side of the pots. Cover loosely with foil and bake for 15 minutes. Lower the heat to 160 Celsius, remove  the foil and cook for further 20 minutes.

Remove from the oven and allow to cool for about 20 minutes, the creams will still be quite wobbly.  When ready to serve, sprinkle the surface of each chocolate pot with a thin, even layer of demerara sugar. Caramelize the surface with a small kitchen blowtorch until the sugar melts to shiny caramel glaze.

Creme Brulee

The recipe is taken from  Justin North from his book " French lessons "

Here are the ingredients :

350 gr heavy cream
125 gr milk
1 vanilla bean, split lengthwise
7 egg yolks
70 gr sugar
1/4 tsp salt


3/4 demerara sugar

Directions :

in a pot, heat milk, cream with vanilla pod, once milk start to boil, remove pot from heat and cool down to room temperature.

Whisk egg yolks and caster sugar together until light and thick, pour the milk slowly into egg yolks mixture, stir gently to combine. Put the mixture in the fridge over night to degas the air bubles which has formed during the whisking and stirring from.

Preheat oven to 110 degree Celsius, pour creme mixture into creme brulee ramekins and lay them in a bain marie. Pour in hot waters, bake for 45 minutes until set. Cool down and let the creme brulee rest  for 2 hours at room temperature. Store this overnight in the fridge, make sure you blot dry the surface with the kitchen towel before torching.

Sprinkle demerara sugar over surface of creme brulee, more sugar will give a thicker glassy and crunch caramel sheet.