Bo Tat (Chinese/Portugese Style Creme Brule) Recipe
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Ingredients
1 1/2 Quarts whipping cream
15 Egg Yolks
1 1/2 Cups Sugar
2 Vanilla Beans
How to make Bo Tat (Chinese/Portugese Style Creme Brule)
I saw egg custard being served at a KFC in China when I was there. Like wow! right?! Then when I had actually bought some, I realized it was a Portugese style creme brule. I got this recipe from my host family but I've altered it a lot since then. So, this is my version now. Enjoy!
Here's how to do it:
- Heat cream in a saucepot with vanilla beans.
- Place egg yolks in a mixing bowl with sugar and mix well.
- When cream is hot, add a little into the yolks at a time until half of the cream is used. This is called tempering the yolks.
- Add the egg mixture back into the pot with the rest of the cream and mix well.
- Strain the mixture to remove the vanilla beans and any impurities.
- Place the mixture into a 9 x 13 pan and cook in a preheated 400-degree oven.
- Cook for about 50 minutes or until the brulee is firm.
To Finish
- After the brulee is cool, dust the top with sugar.
- Place the brulee under the oven broiler and cook until the sugar caramelizes, this doesn't take long so keep a close eye on it.
- Top with fresh berries.
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po tart! yummy ahhhh