Recipe: Asian crème brûlée (with rum-marinated pineapple!) by BAUT
BAUT is a phenomenon, both in and far beyond Amsterdam. Chef-owner Michiel van der Eerde set the standard for pop-up restaurants in the Netherlands with his acclaimed BAUT concept. BAUT stands for: raw, rebellious, distinctive and above all: temporary. Because each time, BAUT moved to new, spectacular and temporary locations in the capital, such as the men’s department of the former V&D under the name BAUT & Dreesman, in the middle of the Rokin. Now, 8 years and 7 restaurants later, all BAUT classics and stories have been compiled in one unique cookbook. One of our personal favorites: this Asian crème brûlée with rum-marinated pineapple.
Michiel: “You can make the pineapple shine even more in this dish by serving the pineapple separately. Add some more flavors such as chili, cardamom, tarragon or even rum, serve it with a delicious scoop of ice cream, and you have a top dish.”
How to make crème brûlée with rum-marinated pineapple
- For the crème brûlée, bring the cream with the milk, granulated sugar, vanilla pod, lemon leaves, lemongrass and ginger to a boil in a saucepan. Remove the pan from the heat and place it in the refrigerator for 24 hours so that the flavors can blend well.
- For the ice cream, bring the heavy cream and sugar to a boil and add the vodka. Remove the pan from the heat and squeeze the lime over the cream mixture. Let it cool and stir in the lime zest and yogurt. Churn the ice cream mixture in an ice cream maker until frozen.
- Preheat the oven to 95 °C. Strain the chilled aromatic cream into a clean saucepan and bring it just to the boil, then let it cool to 60 °C. Loosen the egg yolks, stir them into the cream mixture and gently heat everything until it becomes a thick custard. Divide the custard among four ovenproof dessert dishes and cook it in the oven for 40 minutes au bain-marie (in a dish of water). Chill the dishes of custard.
- Peel the pineapple and cut it into four pieces for marinating. Remove the core and roast the pieces all over in a grill pan. Remove them and place them in a saucepan with the brown sugar. Heat everything until the sugar starts to melt, add the rum and flambé it. Add the water and bring the liquid to a boil. Turn off the heat and let the pineapple cool in the liquid. It tastes best if it is given a few hours.
- Preheat the oven to 180 °C. For the almond crumble, beat the butter and icing sugar until light. Mix the flour and almond flour and, in a mixing bowl, beat the butter-sugar mixture and the almond mixture into a smooth dough. Spread it out in a greased roasting tin and bake it in the oven for 10-15 minutes. Occasionally run a spatula or palette knife through the batter so that coarse dough crumbs form.
- Cover the crème brûlée with an evenly distributed thin layer of cane sugar and caramelize it with a brûlée torch.
- Serve the crème brûlée with the yogurt ice cream, the pineapple and almond crumble.
Title: BAUT
Author: Michiel van der Eerde
Price: €35
Publisher: Fontaine
Read also:
