Recipe Details

Preheat oven to 150deg C and put the kettle on for boiling water. Place a tea towel into a roasting tray, enough for 6 ramekins to be placed inside.

In a medium sized saucepan, heat heavy cream and sugar together until it starts to simmer gently. Bubbles should form at the edges. Give the mixture a stir to dissolve the sugar then turn off the flame once the sugar granules are not visible. Remove from stove and let it cool down for about 10 to 15 minutes.

Used a hand blender or food processor to purée the durian flesh. Set aside.

In a separate bowl, whisk eggs yolks gently. Add durian purée to the egg yolks then whisk to combine the two ingredients. Slowly add heavy cream and sugar mixture into the egg yolk mixture, whisking constantly while pouring.

Strain the batter into a jug, be sure to get rid of any durian flesh that has not puréed properly. Carefully pour the batter into the ramekins, ensuring that no big bubbles are forms. If there are any, use a satay stick to pop them.

Carefully and slowly pour hot water into the roasting tray, making sure not to get any water into the ramekins. Transfer tray of ramekins into the oven and bake for 20 mins, depending on your oven.

The creme brûlée should be ready when it has a slight jiggle to it. Remove from water bath then let cool to room temperature before placing in fridge for at least 4 hours or overnight.

Add one teaspoon of brown sugar to the each ramekin and spread the sugar by turning the ramekin around. Use a blow torch to caramelize sugar. Wait for a few minutes for the sugar to set before serving.