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Hero Image Of DeZaan Creme Brulee

Cocoa Crme Brulee

Kaya, Mentega, Krim & Cokelat

Tingkat Kesulitan
Penyajian766g batch (sekitar 25 porsi masing-masing 30g atau sekitar 7 porsi masing-masing 110g)
Waktu memasak: 40-60 menit (tergantung ukuran ramekin)
Waktu selesai: 1 menit
Bubuk yang dipakai: Rich TerracottaCrimson Red
37 Talia Photo

's RESEP

Cocoa Crme Brulee
Bahan
Cara Buat
  1. Panaskan oven hingga 150ºC/300ºF.
  2. Hangatkan krim dan pasta vanila dalam panci.
  3. Campurkan kuning telur, gula dan bubuk kakao menjadi pasta halus. Sisihkan dalam mangkuk tahan panas hingga siap digunakan.
  4. Setelah krim mendidih, saring dan tuangkan campuran kuning telur secara bertahap.
  5. Blender dengan blender imersi.
  6. Isi ramekin hingga kira-kira. jalan penuh.
  7. Panggang dalam au bain-marie yang diisi tinggi ramekin.
  8. Pemanggangan tergantung ukuran. Sebaiknya panggang sampai set.
  9. Keluarkan dari oven dan pindahkan ke rak pendingin. Biarkan hingga benar-benar dingin sebelum disajikan.
  10. Ayak gula secara merata di atas crème dan beri karamel di atasnya. Karamel untuk memesan.
Pattern Image Of DeZaan Creme Brulee

RESEP LAINNYA DENGAN Rich Terracotta

Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

Cocoa Insights
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Quote

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
  • The story of cocoa powder from bean to shelf
  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how

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Bubuk Kakao di Dapur

Bagaimana bubuk kakao berperilaku sebagai bahan

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Manufaktur

Bagaimana biji kakao diubah menjadi bahan kakao

Cocoa Pod Graphic

Menanam

Bagaimana dan di mana kakao ditanam