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#MalaysianRecipes: Kaya Toast Crème Brûlée by Delectable By Su

Best of both worlds

#MalaysianRecipes: Kaya Toast Crème Brûlée by Delectable By Su
If you love both kaya toast and crème brûlée, Delectable by Su’s founder has a recipe for you

This month, we're celebrating everything Malaysian (then again, when are we not?) and the best association that comes hand in hand with our country's name is, of course, food. Hence, we asked popular Malaysian chefs/bakers to create and share their favourite Malaysian recipe, which we will be featuring one every week and we're off to a sweet start with Su-Yin Huen of Delectable by Su

 

Known for her delectable cakes and creations, Su has become a household name in the world of local bakers. Here's her interpretation of everyone's favourite Malaysian breakfast and a popular French dessert—as one delectable creation.

 

Delectable By Su's Kaya Toast Crème Brûlée recipe 

Makes 8 small ramekins

Kaya toast creme brulee recipe

Equipment

Oven

Small hand torch

 

Ingredients

250ml heavy cream

200ml fresh coconut cream (santan)

5 egg yolks

100g castor sugar (and more for sprinkling)

Salted butter, chilled and cut into little cubes

Good quality nyonya kaya  

1L boiling water

 

Method

1. Preheat oven to 180 degrees Celcius.

 

2. Stir both the heavy cream and santan in a small saucepan over medium heat until small bubbles appear. Remove from the fire and let it sit while you prepare the eggs.

 

3. In a large glass bowl, whisk the egg yolks and 100g of sugar by hand until it turns into a pale yellow colour. 

 

4. Add a small ladle of the cream mixture to the glass bowl and stir gently to mix it. Continue with the remaining cream mixture.

 

5. Divide the custard into your porcelain ramekins.

 

6. Place the ramekins in a baking pan and pour boiling water into the pan till it reaches half of the ramekins. Make sure none of the water drips into the mixture.

 

7. Bake the custards for 35 - 40 minutes until they set just around the edges.

 

8. Let the custards cool on a wire rack (Note: It should still be a little jiggly). Once cooled, cover each ramekin with plastic wrap and place them in the fridge to set overnight. 

 

9. Sprinkle a large amount of granulated sugar on top and using a small kitchen torch, carefully melt the sugar in a circular motion. Once the sugar bubbles and turns brown, add a small dollop of creamy nyonya kaya and a cube of salted butter on top. 

 

10. Serve with a stick of warm toasted Hailam toast on the side. 

Kaya toast creme brulee recipe served with toast

Delectable by Su is located at The Gardens Mall and Glasshouse at Seputeh. You can find them on Facebook for more information.

 

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