After I ate creme brulee at Ivar's last few weeks, I found creme brulee is quite delicious, but the only problem is I dislike too sweet food. Unfortunately, creme brulee is a sweet dessert.
So, I think of making my own creme brulee. Then, I found this great recipe from my new favorite chef, Bubba *thanks Bubba for sharing those great and delicious recipes*. His recipe is different than other creme brulee recipe. When the usual creme brulee using whipped cream, this recipe is using mascarpone and yoghurt.
And for me, instead of using mango, I used strawberry for the fruit filling, and it turned more delicious :). The sour taste from the strawberry were mixed with the sweet from the sugar, also, the crunchy burned sugar topping made it tasted heavenly :).
Strawberry Creme Brulee
Source: Bubba Cookle (with a bit changes by me)
100 gr of fresh strawberries, rinsed and diced
250 gr of mascarpone
200 gr of yoghurt
1 tsp of ground ginger
1 piece of lime, squeezed the juice
1/4 tsp of lime zest
10 tbsps of brown sugar
Place strawberries in the heat proof bowl (aka ramekin), set aside.
In a bowl, combine mascarpone and yoghurt, whisk it thoroughly. Whisk in lime zest, lime juice, ground ginger and 2 tbsps of brown sugar, whisk it until all ingredients are well combined.
Spoon the batter into prepared ramekin, tap the ramekin a little so the batter can fill the bottom of ramekin.
Keep it in the refrigerator for 2 hours. After 2 hours, take all creme brulee out. Pour 1 to 2 tsp of brown sugar, make sure the sugar is covering the top of batter. Carmelized the sugar with a burner, or you can bake it in the oven with 400`F for 3 minutes by putting the ramekin on the upper rack.
Keep it in the refrigerator for 30 minutes or more before serving. Enjoy!