I usually order delivery on Meituan when I have my day off and stay home.
Instead of placing an order at a restaurant, I ordered some chicken wings from the supermarket. While making the chicken wings using my secret recipe, I thought of the chicken wings I had at Running Plus in January.
Honestly, my recipe is not as good as the one at Running Plus, but only by a little. I texted Leo, the chef and owner of the restaurant, to check how he was doing. While we were chatting, I told him he would be a good candidate for Billy in the Kitchen.
While setting up the date and time, Leo asked if I wanted to learn how to make a dessert. I felt like I hit the jackpot, because I had not covered desserts for Billy in the Kitchen. Leo and I talked more about the idea. He said the perfect dessert to learn is creme brulee.
When I arrived at Running Plus, Leo kept serving me food and drinks, including the creme brulee.
While making the dessert, I discovered the most challenging part was making sure the creme brulee cooked evenly in the oven. Leo helped a lot with this part. Both undercooked or overcooked creme brulee affects the taste.
Leo thought the sugar was not evenly spread on top of the creme brulee, and it was not evenly burnt, giving me 3.8 stars.
Make it Yourself
- Mix 250g of milk, 50g of cream, 40g of sugar and 15g of vanilla paste.
- Heat the mixture to about 80C to 90C. Keep stirring.
- Beat two eggs and pour the mixture into the eggs when it reaches the target temperature. Pour the mixture slowly and keep stirring.
- Pour the mixture into four small containers and put them on a baking tray. Put warm/hot water on the tray. Do not pour water into the small containers.
- Cover the tray with a piece of foil, put it in the oven and bake for 20 minutes under 150C.
- Take the tray out and let the creme brulee sit for 2 hours to cool.
- Put the creme brulee in the fridge and wait for another 2 hours.
- Take the creme brulee out of the fridge, and spread ¾ tbsp of sugar evenly on the surface.
- Heat up the sugar using a cooking torch until the sugar becomes brown and crispy.