Patissiere Nga Tran, the baking queen at Sheraton Saigon Hotel & Towers. Photo courtesy of Sheraton Saigon Hotel & Towers
Chef Nga has been striking out on her own with an array of flour and sugar, as sweet as the love from a woman.
Being the soul of the hotel’s pastry kitchen, Nga has been leading a talented team for 20 years to satisfy all appetites with quality pastries and elegant plates.
Creme brulee, burnt cream or crema catalana refers to creamy, crunchy, silky and sweet desserts consisting of a rich, creamy baked custard topped with a layer of caramelized sugar.
Try the talented chef’s recipe to impress your beloved family this weekend.
Cream brulee. Photo courtesy of Sheraton Saigon Hotel & Towers.
Ingredients: for 10 portions
- Egg yolks: 10
- Whipping cream: one litre
- While sugar: 12gr
- Vanilla bean for vanilla extract: half
- Some brown sugar for garnishing
Preparation
- Mix well egg yolks, whipping cream and white sugar
- Strain for a smooth mixture
- Cut open the vanilla pod lengthwise, add the flesh into the mixture. Mix well
- Pour the mixture into containers
- Bake at 100C for 30min
- Sprinkle brown sugar on top of the custard, caramelize with a blow torch until melted and golden brown.
Notes:
Turn your crème brulee into a fruit version with strawberry, mango or passion fruit with just some slight changes in the recipe.
Reduce the whipped cream to 800ml and replace that with 200ml fruit juice.
Adjust the white sugar added in to your liking.
You now can enjoy this delicious dessert at Café Saigon, Sheraton Saigon Hotel & Towers in HCM City’s District 1. VNS
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