Crème Brulee Mamon

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 

Créme Brûlée Product Method:

  1. Weight all ingredients for the crème brulee in a bowl and mix well.
  2. Strain the mixture and set aside. 

Mamon Base Method:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down sides to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
  5. Fill in 30g of crème brulee mixture into each mamon mould.
  6. Then fill in 45g of mamon batter on top of the crème brulee mixture in the mould.
  7. Prepare a tray filled with water to level with the crème brulee mixture (about 600g).
  8. 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.