Goats Milk Creme Brûlée

Recipe By Haikal Johari, Executive Chef of Alma by Juan Amador

This is my take on a classic cream brûlée where we infuse local goats milk and pair it with Gula Melaka syrup, combine with cherries which are in season now with a granite of lemongrass and a hint of chilli.

INGREDIENTS

Prep: 30 minutes

Cook: 1 hr 30 minutes

For the Crème Brûlée

  • 250g heavy cream
  • 120g local Hay Dairies goat’s milk
  • 1 fresh vanilla bean
  • a pinch of salt
  • 200g egg yolks
  • 45g caster sugar

For the Lemongrass Granita

  • 250g water
  • 180 caster sugar
  • 4 stalks lemongrass
  • 20g fresh lemon juice

For the Gula Melaka Syrup

  • 100g gula melaka
  • 200g water
  • 3 coffee beans
  • a pinch of salt
  • 1 bunch pandan leaves
  • 1 bird’s eye red chilli, chopped

For the Fresh Cherry Compote

  • 250g fresh orange juice
  • 100g caster sugar
  • 300g fresh cherries, pitted

For the Caramelised Sugar

  • 25g caster sugar
  • 25g brown sugar
COOKING METHOD

For the Crème Brûlée

  1. Prepare the crème brûlée. Combine heavy cream, goat’s milk, vanilla bean seeds and salt in a pot and bring to the boil. Remove from heat and let the mixture infuse for about 20 minutes.
  2. Combine egg yolks and sugar in a mixing bowl and beat till creamy. Temper the egg yolk mixture by slowly whisking in some of the warm heavy cream-milk mixture. Be sure to whisk it gently to avoid causing too many air bubbles.
  3. Pour the mixture into desired mould or ramekins.
  4. Place mould or ramekins on a baking tray then pour hot water into the tray till the water covers about half of the mould or ramekins.
  5. Bake creme brûlée in a preheated oven at 160C for 20 to 25 minutes.
  6. Remove baked crème brûlée from the oven and chill in the refrigerator.

For the Lemongrass Granita

  1. Combine all the ingredients in a pot and bring to the boil. Remove from heat and let it infuse at room temperature for about 1 hour.
  2. Transfer mixture into a metal or plastic container and place in the freezer till frozen.

For the Gula Melaka Syrup

  1. Combine all the ingredients in a pot and bring to the boil. Let it cook till you achieve a syrup-like consistency. Set aside.

For the Fresh Cherry Compote

  1. Bring orange juice and sugar to the boil. Reduce it to a syrup-like consistency. Set aside and allow it to cool down slightly till warm before adding in the pitted cherries.

To Assemble

  1. To assemble, remove crème brûlée from the mould or ramekin and place on a plate. Sprinkle caster and brown sugar on top of crème brûlée and caramelise with a blow torch till the top is golden brown.
  2. Using a fork, scrape lemongrass granita and place desired amount next to the crème brûlée.
  3. Scoop some of the fresh cherry compote and serve beside the crème brûlée and finish off with some gula melaka syrup. Serve immediately.