Non-bake Crème Brûlée 焦糖奶油布丁

I'm not sure if you notice that the French dessert, Creme Brulee is very much like the Chinese Steamed Egg Custard 扽蛋. The difference I guess is the the layer of caramelised sugar on the top.

Few days back, inspired by the Chinese 扽蛋,  I decided to try making the French Creme Brulee the Chinese way. LOL I'm sure it can work even without using the oven. And you can tell from the pictures here that I have succeeded. ;)

So good news for those who loves Creme Brulee but do not have an oven to do it. Well, you don't need an oven after all.

Ingredients (for 2 cups):

• 3 Egg Yolk
• 200ml Whipping Cream
• 100ml Fresh Milk
• 1 1/2 tablespoon Sugar
• 1 teaspoon Vanilla Extract
• Additional 2 tablespoon Sugar (one tablespoon for each custard)

How to do it:

1. Mix all ingredients except for the additional sugar together.
2. Blend well to incorporate all ingredients.
3. Sieve mixture into deep dish.
4. Cover with foil.
5. Boil a pot of water and place dish in to steam for 15mins.
6. Cool completely before chilling in the fridge.
7. Sprinkle additional sugar on top of the custard.
8. Use a touch to burn the sugar to caramelise it.
9. You can serve immediately or return to the fridge and serve when ready.
10. To eat, use the back of a spoon to hit the caramelised sugar to break it.

Note:

• If you don't have a torch, the closest you can do is to make caramelised sugar.
• You will need to boil 1 part water to 4 part sugar (eg, 1 tablespoon water to 4 tablespoon sugar) till the solution turned light brown and slightly thick.
• You have to watch the heat as you only want to caramelised the sugar and not burn it.
• Please note that the lesser the quatity you use to make the caramelised sugar, the faster it will burn due to the wider cooking surface. So find the smallest pot you can to make this or increase the quantity of the water and sugar to avoid burning.
• As water is used to make the caramelised sugar, it may not as hard as torching the sugar directly. Hence return the custard to the fridge for chilling immediately pouring the caramelised sugar.