Fusion Recipe: Spekkoek Crème Brûlée

 Spekkoek Crème Brûlée

This recipe is a rich fusion that combines the creamy texture of classic French custard with the exotic, complex spice blend of Indonesian Spekkoek (Lapis Legit). The cream is deeply infused with warm spices before being set and caramelised.

📝 Ingredients (Serves 4-6)

1. For the Spiced Custard Base

Ingredient	Quantity	Notes
Heavy Cream (35% fat)	480 ml (2 cups)	Must be heavy cream, not half-and-half.
Egg Yolks	8 large	Save the whites for meringues!
Granulated Sugar	100 g (1/2 cup)	For the custard mix.
Spekkoek Spice Mix	2 tsp	See note below for blend.
Vanilla Extract	1 tsp	Optional, but enhances sweetness.
Salt	Pinch	Balances the flavour.

Spekkoek Spice Mix (Kruiden) Blend (If making from scratch):

Mix equal parts ground Cinnamon, Nutmeg, Cardamom, Clove, and Anise Seed (or substitute Mace).

2. For the Brûlée Topping

Ingredient	Quantity	Notes
Granulated Sugar or Light Brown Sugar	4-6 Tbsp	Needs 1 Tbsp per ramekin.

🔪 Method & Instructions

Stage 1: Infuse the Cream

1. Heat Cream: In a heavy-bottomed saucepan, combine the heavy cream, the Spekkoek Spice Mix, and the pinch of salt.
2. Infuse: Heat the mixture over medium-low heat, stirring constantly, until small bubbles form around the edges (do not boil). Remove from the heat, stir in the vanilla extract, cover, and let steep for 30 minutes to allow the spices to fully infuse the cream.
3. Strain: After steeping, pour the cream through a fine-mesh sieve into a clean bowl to remove all the spice solids and ensure a perfectly smooth custard.

Stage 2: Prepare and Bake the Custard

1. Preheat & Prep: Preheat your oven to 150 degree C (300 degree F). Arrange four to six ceramic ramekins in a large baking dish with high sides.
2. Mix Yolks and Sugar: In a separate large bowl, whisk the egg yolks and 100 g of granulated sugar together until they are just combined and pale yellow. Do not over-whisk (avoid creating excessive air bubbles).
3. Temper the Custard: Slowly drizzle the warm (but not hot) strained spice cream into the egg yolk mixture while continuously whisking. This is tempering and ensures the yolks don't scramble.
4. Fill Ramekins: Pour the smooth custard mixture evenly into the prepared ramekins.
5. Create Water Bath (Bain-Marie): Carefully pour boiling water into the large baking dish around the ramekins, ensuring the water level comes at least halfway up the sides of the ramekins.
6. Bake: Bake for 35-45 minutes. The custard is done when the edges are set and firm, but the centre is still slightly jiggly (like thick jelly).
7. Cool & Chill: Carefully remove the ramekins from the water bath (use tongs). Let them cool completely at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, until completely firm.

Stage 3: Brûlée the Topping

1. Dry Surface: Just before serving, blot the surface of the chilled custard gently with a paper towel to remove any moisture (this helps the sugar caramelise).
2. Sugar Coating: Sprinkle 1 tablespoon of sugar evenly over the top of each custard, forming a thin, complete layer.
3. Torch: Use a kitchen torch to melt the sugar, holding the flame a few inches away and moving it slowly and continuously until the sugar bubbles, melts, and turns into a deep amber crust.
4. Harden: Let the brûléed crust cool for 1-2 minutes until hard and brittle. Serve immediately.

✨ Tips for Success

• The Spice Infusion is Key: Don't skip the steeping time (30 minutes in Stage 1). This is how you get the deep, authentic Spekkoek flavour without a gritty texture. Straining is non-negotiable.
• The Perfect Texture: The water bath (bain-marie) is essential. It provides gentle, even heat, preventing the edges from overcooking before the centre sets. If the edges overcook, the custard will be grainy.
• Avoid Bubbles: Whisk the yolks and sugar gently. If you see bubbles on the surface of the custard before baking, skim them off with a spoon or gently pop them with the torch before putting them in the oven.
• Brûlée Timing: Always torch the sugar immediately before serving. If you torch it too early, the crust will soften from the moisture in the custard, and you'll lose that satisfying "crack."