Créme Brûlée Ingredients:
Dairy Cream – 500g
Milk – 500g
Egg Yolk – 250g
Mamon Base Ingredients:
Group 1
Mauri Mamon Mix Code:100 – 500g
Whole egg – 300g
Egg White – 325g
Group 2
Corn Oil – 50g
Coconut milk – 125g
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Créme Brûlée Product Step:
- Weight all ingredients for the crème brulee in a bowl and mix well.
- Strain the mixture and set aside.
Mamon Base Method:
- Mix Group 1 ingredients for 1 minute at low speed.
- Scrape down sides to ensure no lumps sticking to the bowl.
- Change to high speed and mix for about 7 minutes.
- Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
- Fill in 30g of crème brulee mixture into each mamon mould.
- Then fill in 45g of mamon batter on top of the crème brulee mixture in the mould.
- Prepare a tray filled with water to level with the crème brulee mixture (about 600g).
- Place mamon moulds into the tray and steam bake at 180°C (top) and 190°C (bottom) for about 28 – 30 mins. Baking condition varies depending on batter scaling weight and oven characteristics.
