Creme Brulee Mamon

Ingredients Weight

Group 1 (For Creme Brulee):

Dairy Cream 500g

Milk 500g

Egg Yolk 220g

Sugar 100g

Group 1 (For Mamon Base):

Mauri Mamon Cake Mix Code 100 500g

Whole Egg 300g

Egg White 325g

Group 2 (For Mamon Base):

Corn Oil 50g

Coconut Milk 125g

Product Method (For Creme Brulee)

  1. Weight all ingredients for the crème brulee in a bowl and mix well.
  2. Strain the mixture and set aside.

Product Method (For Mamon Base)

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down sides to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 7 minutes
  4. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
  5. Fill in 30g of crème brulee mixture into each mamon mould.
  6. Then fill in 40g of mamon batter on top of the crème brulee mixture in the mould.
  7. Prepare a tray filled with water to level with the crème brulee mixture (about 600g).
  8. Place mamon moulds into the tray and steam bake at 180°C for about 23 – 25 min. Baking condition varies depending on batter scalling weight and oven characteristics.).
  9. Remove from oven and let it cool before serving).