I like to experiment with traditional food from Zimbabwe and presenting it in different ways and trying new methods. I am not purist maybe expect with sadza but that may change when inspiration strikes.
One of the things I like to eat a lot is nhopi. It is one of those things that generally make happy. I make it a easy and straight forward way that I do not need to even think about it. I was watching TV and Lorraine Pascale made creme brulee. I have not made the creme brulee but it made me think, what if I could make a brulee with nhopi. That was one of the best ideas I came up with this year. I could not wait to even take a picture before I started to eat it.
It is to die for! If you like nhopi, then you are going to love this. Only it is like ten times better and the taste is surprisingly good. The top is nice and crisp and when you Technically I am not sure of I got the texture right but I think the flavours right.
Nhopi Brulee
Ingredients
- 3 large egg yolks
- 6 tablespoons heavy cream
- 1 1/2 cups nhopi
- ¼ cup sugar plus 4 teaspoons for later
Instructions
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Preheat the oven to 300 and put on a kettle of water to boil for your water bath. Make sure your 2 ramekins fit inside the dish you will be baking them in.
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In a medium bowl, whisk together all ingredients except the 4 teaspoons of sugar. Divide the mixture between 2 ramekins and place in the baking dish. Pour boiling water into the baking dish half way up the sides of the ramekins, being careful not to splash it inside the ramekins.
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Bake for 40 minutes for wide shallow ramekins and 50-55 minutes for regular ramekins.
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Let cool in water bath, then move to fridge to chill thoroughly, at least 8 hours.
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Right before serving (and only then), sprinkle 2 teaspoons of sugar over each and brulee with a kitchen torch until browned and crispy or you can broil on high until browned.