Ube Crème Brûlée

Ingredients

Custard

480ml heavy cream
5 large egg yolks
65g granulated sugar
80g ube halaya
1–1½ tsp ube extract
½ tsp vanilla extract
pinch fine salt

Finish

About 1 tsp granulated sugar per ramekin

Method

1. Heat cream and salt in a saucepan until just simmering at the edges; remove from heat. Whisk in halaya, ube extract and vanilla until uniform.
2. Whisk yolks and 65g sugar 1–2 minutes until thick and pale. Slowly temper with small ladles of warm purple cream while whisking, then whisk in remaining cream.
3. Strain through a fine sieve into a pouring jug. Heat oven to 325°F (163°C). Divide into 4-ounce ramekins, using as many as required by the actual volume.
4. Arrange ramekins in a deep roasting pan; pour hot water halfway up their sides. Bake approximately 30–35 minutes until edges are set and centers still wobble gently.
5. Remove from water bath, cool and refrigerate at least 4 hours or overnight. Immediately before serving, cover each top with a thin, even layer of sugar. Torch to deep amber and let harden 2–3 minutes.