Kimchi & Tteokbokki Crème Brûlée

Instructions

1. 1

   Finely chop the fermented kimchi. Cut the tteokbokki into smaller, bite-sized pieces if they are large.

   ~5 min
2. 2

   In a saucepan, gently heat the heavy cream over medium-low heat. Do not boil. Stir in the chopped kimchi, gochugaru, and fish sauce. Simmer for 10 minutes to infuse the flavors.

   ~10 min
3. 3

   Strain the cream mixture through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids.

   ~3 min
4. 4

   In a separate medium bowl, whisk together the egg yolks and 100g of granulated sugar until pale and slightly thickened.

   ~5 min
5. 5

   Slowly temper the egg yolk mixture by gradually whisking in about half of the warm cream mixture. Once combined, pour the tempered egg mixture back into the saucepan with the remaining cream.

   ~5 min
6. 6

   Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil, or it will curdle. This usually takes about 8-10 minutes.

   ~10 min
7. 7

   Stir in the sesame oil. Gently fold in the prepared tteokbokki pieces.

   ~2 min
8. 8

   Pour the custard mixture evenly into four ramekins.

   ~2 min
9. 9

   Place the ramekins in a baking dish and fill the dish with hot water until it comes halfway up the sides of the ramekins. This is a water bath.

   ~5 min
10. 10

    Bake in a preheated oven at 300°F (150°C) for 35-45 minutes, or until the edges are set but the center is still slightly wobbly.

    ~40 min
11. 11

    Remove the ramekins from the water bath and let them cool at room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.

    ~10 min
12. 12

    Just before serving, sprinkle about 1 tablespoon of additional granulated sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbly, creating a hard crack.

    ~3 min