Summer is a great season to challenge yourself with new things, my yoga teacher told me. I could not agree with him more. In the hot summer, it seems like I tend to be more open, brave, and confident. And I become more fearless towards failure. That’s why I decided to start learning baking – a project I’ve been wanting to do for years but kept procrastinating on. When traveling in Switzerland and Germany last month, I was sucked into a wonderland of pastries and desserts. When visiting a place where everyone is handing out free chocolate to accompany my coffee, where I can get freshly baked pastries in every neighborhood, and where the desserts are made with fresh ingredients and are not overly sweet, I didn’t even try to resist. I was so impressed when I saw the pastry kitchen in the Geneva airport. I could see through the bright window and watch the pastry chefs making baguettes and croissants from scratch. And I’m talking about inside the terminal! The chocolate croissant was crispy and flaky on the surface, light as a feather, with a buttery soft texture, filled with just the right amount of melted chocolate. I devoured two and almost ordered a third. After two weeks of indulging in great pastries and sweets, it’s a bit difficult to get out of the habit! So here I am, finally deciding to pick up my cookbooks and challenge myself with some of my favorite recipes at home.
But wait for a second, didn’t I just talk about cooking more healthy food a couple days ago? Yes, I did! But I don’t think it’s a contradictory statement. When I bake at home, I have total control over the ingredients and I know exactly how the dessert is made. I can create fresh desserts that contain way less sugar, use high-quality ingredients, do not contain preservatives, and still retain a rich texture. My belief is that when you have a sweet tooth to satisfy, always spend those calories wisely on the good stuff. OK, I just made an excuse to eat dessert. Judge me if you want! 😛
Creme brulee – Asian style
Today I’m sharing one of my favorite desserts of all time – a creme brulee with a bit of an Asian twist. The recipe is slightly adapted from Sam Leong: A Family Cookbook – Cooking Across Three Generations, with more detailed instructions based on learnings from various sources. The creamy custard is infused with a refreshing ginger flavor. Instead of using 100% heavy cream, this recipe blends in a lot of whole milk. It also contains half the amount of sugar of the average creme brulee recipe.
When you’ve finished cooking this, you will have a creamy custard that is slightly more structured, with a lighter texture, but a mouthfeel that remains rich and decadent. I love to top it with some summer berries, which also makes for a nicer presentation. My favorite part is when you crack the caramelized sugar with your spoon. That crisp sound alone is enough to make my day. I used mini mason jars to make these desserts, half the size of the typical creme brulee you get in the US. I call it “Asian size”, which is just the right amount of indulgence for dessert after a weekday dinner. One of the things I love about using these jars is that it is much easier to stack them in the fridge once you finish cooking them. They taste best fresh from the oven but hold up well in the fridge for three to four days.
What if I don’t have a blowtorch?
There are other approaches, such as using the broiler to caramelize the sugar. Or sprinkling sugar on a piece of aluminum foil and browning it under the broiler. I’ve tried all the methods, and the blowtorch wins, hands down. If you want to use the broiler method, be sure to chill the creme brulee overnight in the fridge. Then place the ramekins in a tray filled with ice water. So you won’t overheat the custard in the process I’ve tried sprinkling a thin layer of sugar on a piece of foil and cooking it under the broiler. It forms a thin crispy layer of sugar that you can peel off and place on top of the custard. But it is very difficult to brown the sugar evenly and you might end up with some burnt sugar.
This is the first project of my baking challenge. Do you like it? I’ll be searching for more delicious Asian-style desserts in my cookbooks and sharing them with you! Leave a comment below and share your favorite dessert. I’m looking forward to hearing your thoughts!
More Asian dessert
Salted Chocolate Chip Cookies (Using Miso Paste) Chinese Walnut Cookies Coconut Waffles No-Churn Black Sesame Ice Cream Traditional Mooncake (Cantonese Style)
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
