Coordination Mia Chenyze Photography Darren Chang Art Direction & Styling Nikki Ho
Ah Bong’s Italian #01-46, 56 Eng Hoon Street; and #01-02 Marison Hotel, 103 Beach Road (9650-6194)
FIVE-SPICE ORANGE CREME BRULEE
Recipe by Chris Ng, chef-owner of Ah Bong’s Italian
1 Preheat the oven to 150 deg C.
2 In a pan over medium heat, bring 100ml milk, 100g whipping cream, 20g brown sugar, zest of one orange and a pinch of fi ve-spice powder to the boil. Remove from heat.
3 Add the milk mixture slowly to 4 egg yolks, whisking constantly.
4 Pour into 4 ramekins. Place them on a deep baking tray, and fi ll it with water up to 3cm high. Bake for 25min. The custard should wobble a little when tapped. Chill overnight.
5 To make a glaze, cook 4 tbsp sugar and 4 tbsp water in a pan over medium heat until golden brown and caramelised. Spoon it over the custard and serve.