Durian Creme Brulee
Durian Creme Brûlée, bittersweet durian and silky creme brûlée served with that perfect crackle sugar top. Simple, classy and oh-so-scrumptious 😊
Servings: 2 6-inch shallow ramekins
Ingredients
- 200 g durian flesh (I used red prawn durian)
- 2 egg yolks @room temperature
- 2 tsp vanilla extract
- 175 ml heavy cream
- 1/2 tbsp fine sugar (for the caramelized sugar top)
Instructions
Durian Puree
- Scrape off the durian flesh with a spoon and remove the seed. Using a hand whisk, whisk briskly to purée the durian.
- Spread the durian purée equally into 2 x 6-inch shallow ramekins. Set aside and make the creme brulee.
Easy Creme Brulee
- Combine the yolks, vanilla extract in a measuring cup and give it a quick mix. Then add heavy cream to the 1 CUP mark (~ 175ml) and whisk till just combined.
- Pour the creme mixture unto the durian base (each ramekin should take ~1/2 cup of the creme mixture). For a smooth silky creme brûlée, remove any air bubbles with a wooden skewer or alternatively use a clean pointy kitchen towel.
- Bake at the lowest rack @ 125C for ~ 40 minutes. Note: I like to check at the 30 minute mark as it is being baked so that the creme brûlée is not overdone. If the brûlée is almost firm with a slight wobble when lightly shaken, it is done.
- Cool completely and freeze overnight or for at least 4 hours.
Serving
- When it is time to serve, take out from the freezer and let it thaw for 5-10 minutes. Then sprinkle 1/2 tablespoon of sugar on the durian creme brûlée. Gently turn and tap the ramekin to spread out the sugar evenly. Using a mini torch, brûlée lavishly until the sugar is beautifully scorched and forms a hard candy layer. Serve immediately.
Video
Notes
If you like my recipe tutorial and would like to see more, subscribe to my YouTube channel here 😊
The Sugar Crumble had the honor and pleasure of collaborating with Mediacorp Channel 8 to demonstrate this Durian Creme Brûlée on Hello Singapore 《狮城有约 - 生活小学堂》For those who may like to watch this Durian Creme Brûlée recipe tutorial in Mandarin, check it out here (note: the Durian Creme Brulee recipe starts @3:05 minute)
#1 Let’s talk Durian
A word about Durian… among the fruits in tropical Asia, Durian has always reigned as King, especially in Singapore where I come from. And it is crowned the King of Fruits for a reason. Simply, no other fruit taste quite like it. It combines a range of flavour from bitter, sweet, savoury, creamy, to some .. even cheesy and pungent like a Stilton blue 😄
Peerless and unique, no other fruit quite captures the imagination like Durian. Perhaps that is why durian seasons are so celebrated by the countless durian lovers in Asia who simply cannot get enough! An infinite fruity love affair in a cacophony of flavours come every durian season with this multi-faceted King of Fruits!
For this Durian Creme Brulee, I used the Red Prawn variety of durian. Red Prawn durian (also known as Ang Hei or Udang Merah in Malay) is a pungently fruity sweet durian. Its texture is also beautifully creamy, perfect for Durian Creme Brulee. In fact, Red Prawn durian is so naturally sweet, except for the the half spoonful of sugar for the caramelized candy top, there is no further sugar added for this delectable durian dessert.
#2 Can sugar be added?
Yes, sugar can be added. Depending on the variety of durian used, some may be more bitter than sweet. If the preference is to switch up the sweetness, you can add to taste, a little fine granulated sugar (not coarse) in the creme mixture. As the creme mixture is not boiled or heated in any way, use fine sugar which can dissolve easily with a brisk whisk.
#3 Make the Creme Custard in a measuring cup
I am making the creme mixture for this Durian Creme Brulee using my Easy Creme Brûlée recipe, which I love. No need for any boiling cream or water bath. Everything comes together quickly and simply in a measuring cup. Creamy, silky and delicious creme brûlée with that perfect crackle sugar top every time. If you love this Easy Creme Brulee, you may also like to try my Asian fusion variation – Black Sticky Rice Creme Brûlée, check it out here.
#4 Watch for the Wobble!
Always check the creme brûlée as it bakes so that it’s not overdone (I usually check around the 30 minute mark for this Durian Creme Brulee). There should be a little wobble when it’s done which should set nicely after it is cooled completely and chilled.
If the creme brûlée is totally firm when baked, it’s overdone. To know what this looks like, watch the recipe tutorial and compare the watery jiggle before baking @3:30min vs the wobble @3:47min) when it’s done.
#5 Why frozen and not chilled?
I like to freeze my Durian Creme Brulee for one and only one reason – They remain nice and cold after the brûlée. Because this is made in a shallow ramekin, I find that a chilled creme brûlée quickly becomes warm after torching. No warm creme brûlées please! 🙅🏻♀️ 🙅🏻♀️ Freezing the durian creme brûlée and torching it frozen just before serving keeps it wonderfully icy …. like ice cream, says the daughters merry three who love desserts 😊 !
If you love creme brûlée like we do, I would recommend investing in a mini kitchen torch. These are easily available online and a good mini torch typically costs ~$15-20 – check here. Whilst you can always caramelize the sugar too in the oven before serving, again this means that the creme brûlée will be likely warm when served 🙅🏻♀️ 🙅🏻♀️ Using a mini torch allows a quick brûlée (~ 15-20 seconds) to scorch the sugar on top, without heating up the custard.
Quick note when using the mini torch – Don’t be heavy handed in the brûlée. Use a light flame and move constantly over the sugar surface to let it brown nicely. Go slow and always be careful when using the flame.
#6 Make ahead & storage
This Durian Creme Brûlée can be made ahead, kept well sealed in an airtight container and frozen for up to two weeks. When it is time to serve, take out from the freezer and let it sit for 5-10 minutes (this is to allow the durian to thaw out a little). Then brulee immediately and serve right away as the durian and the creme brûlée would be the perfect texture. Enjoy!