Bag of Lilikoi
Anything to do with lilikoi has been one of the mostly highly popular topics of this blog. One reader (Kaleo) just sent this recipe for me to try. I’m not able to eat anything like it right now, so I’m passing it on for someone else to try it and let us know how it is. It sounds perfect for those of you who froze your lilikoi juice.
LILIKOI CRÈME BRULÉ
Ingredients
2 cups heavy cream
3 ounces egg yolk, about 4 large egg yolks
¼ cup sugar
1 tsp vanilla
Some baker’s or bar sugar, the superfine stuff.
3 ice cubes of lilikoi juice
Directions
Preheat Oven to 300º F. Use a thermometer to be accurate.
Whisk cream, sugar, egg yolks, lilikoi juice, and vanilla until smooth. Strain through tea strainer to remove egg crud.
Heat mixture to 165° F in saucepan. Transfer to baking bowls. Bake at 300° for exactly 20 minutes. Cool. (Kaleo says the secret is preheating the custard in a sauce pan to exactly 160-165 degrees.)
Sprinkle an even layer of baker’s sugar on top of chilled crème brulé after cooling and caramelize by using a chef’s blowtorch (or a pencil blowtorch available at Radio Shack for about 1/4 the price). Act quickly to ensure that the crème remains chilled and the top is crisp and brown.
Eat at once as this does not keep because the sugar crust will dissolve over time. It is okay to not put the crust on and keep a day or so, then put the crust on when you’re ready to serve.
All I can say is that this sounds absolutely heavenly!
Mahalo plenty, Kaleo!
A hui hou!
