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Coated U.S. Crinkle Cut Fries with U.S. Potatoes Creme Brûlée

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Print Recipe
Total Time70 Mins
Prep Time40 Mins
Cook Time30 Mins
ServingsServes 10
Potato Type: Russet
Prep Method: Fried

Dish

Breakfast/BrunchMain Dish

Prep Time

40 Mins

Cook Time

30 Mins

Serving

Serves 10

Ingredients

+

Crème Brulé

  • 500ml heavy cream
  • fine sea salt a pinch
  • 1 teaspoon vanilla extract
  • 125gm granulated white sugar, plus extra for topping
  • 5 large egg yolks
  • 1 no U.S. Russet Potatoes (cut into small cubes & boil in sugar syrup until soften)
  • 2 no. pandan leave (screw pines) – Blend with 100ml Water, strain
+

Cinnamon and Snow Powder coated U.S. Crinkle Cut Fries

  • 200gm U.S. Crinkle Cut Fries
  • Fine Sugar
  • Snow Powder
  • Cinnamon Powder

Preparation

Crème Brulé

  1. Heat oven to 162°C. Place 4 ramekins in a large baking dish with water bath.
  2. Add the cream and salt to a small saucepan. Add vanilla into the cream and briefly whisk to combine. Heat over low heat until the cream is hot but not simmering, then remove from heat.
  3. While the cream mixture is heating, combine the sugar and egg yolks in a separate mixing bowl. Whisk to combine. While whisking the egg mixture, slowly cream mixture. Add in the pandan juice. Strain the entire mixture through a fine mesh strainer to remove clumps. Add in the U.S. Russet Potatoes cubes
  4. Pour the mixture evenly into the ramekins so that they are nearly full.
  5. Bake for 30 to 40 minutes, or until the custard is still slightly jiggly but the centres are barely set. Put aside to cool down
  6. Once the custard is chilled, add a very thin layer of sugar on top of each custard, swirling it around so that the sugar is distributed evenly. Use a kitchen torch to caramelize the top of each custard, holding the torch 2-3 inches from the top of the custard and very slowly moving the flame across the surface until it is a deep amber color and bubbly. Let the custard rest for at least one minute.

Cinnamon and Snow Powder coated U.S. Crinkle Cut Fries

  1. Heat oil to 190°C. Fry the U.S. crinkle cut fries in small batches, till golden brown and crisp, Drain on smooth paper towels. Sprinkle with fine sugar, cinnamon & snow powder and serve immediately.

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Chef Audee Cheah PKT PJK

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