Berkali-kali bikin model bginian. Apple n Raisin Crème brulee –lah, pudding caramel kurma-lah..gagal mlulu..kayaknya pecah gitu deh.
Nah ga putus asa, nyoba lagi dengan resep ini. Thanks God, berhasil. Hmmm enyaakkk…gue doyaann bangett..perpaduan caramel yang manis dengan alpukat yang khas..nyam nyam deh..
Tapi, lapisan caramel-nya masih kurang golden yaa..?
Avocado Crème Caramel
Source : ‘The Complete Avocado Cookbook’ by Christine Heaslip
¾ cup raw sugar
1 cup water
2 egss yolks
1 teaspoon vanilla essence or vanilla bean
¼ cup raw sugar
1 ½ cups mashed avocado
2 cups milk
Stir sugar and water over low heat until sugar dissolves. Bring to boil, without stirring, and cook until a rich golden brown. Don’t stir.
Pour caramel evenly into individual soufflé dishes and, working very fast, revolve dishes in order to coat sides and base. Use an oven glove as dishes become quite hot when coating with caramel.
Place eggs, egg yols, vanilla, and sugar in a bowl and beat together lightly. Beat in mashed avocado until smooth and creamy.
Heat milk and bring to just below boiling point. (If using vanilla bean, heat bean with milk). Cool 10 minutes and add vanilla essence.
Pour milk over egg and avocado mixture, stirring constantly. Strain if any large lumps occur.
Place caramel-lined dishes in a baking tray. Add water to tray so that it is half-way up sides of dishes. Pour in custard and bake in 160 ºC (310 ºF) oven for about 30-35 minutes or until custard is set.
Cover each dish with foil and refrigerate several hours before serving.