Samui Wining & Dining
Dessert Island

Learning the secrets behind two of The Farmer’s favourite desserts.

 

6Dessert can often be an afterthought when entertaining at home. But with a little planning you can round off your evening in spectacular style. This month we’re featuring two of the most popular desserts from The Farmer restaurant & bar in Maenam. Both are adaptations of French classics and in the first one owner and Executive Chef, Somroj Mepiern, gives a tropical twist making great use of the most abundant fruit on Samui.

 

Coconut Crème Brûlée

 

Ingredients (serves 6)

 

½ cup plus 6 teaspoons sugar

6 egg yolks

1 large egg

2 cups whipping cream

2/3 cup unsweetened canned coconut milk

2/3 cup flaked coconut

Method

1) Pre-heat the oven to 350°F and place six custard cups or ramekins in a large roasting pan.

2) Whisk ½ cup sugar, egg yolks and the whole egg in a large bowl to blend.

3) Combine cream, coconut milk and coconut in a medium saucepan. Bring to the boil and then whisk into the yolk mixture. Pour the custard into the cups, dividing equally.

4) Pour enough hot water into the roasting pan to come halfway up the sides of the cups. Bake until the custards are just set in the centre; about 35 minutes. Remove from the water, cool and chill overnight.

5) Pre-heat the grill and arrange the custard cups on a baking sheet. Sprinkle one teaspoon of sugar evenly over each of them and grill until the sugar browns. Rotate the baking sheet for even browning and watch closely for about two minutes. Chill the custards for at least one hour before serving.

 

 

Crêpes Suzette

 

Ingredients (for 12 crêpes)

1+1/4 cups milk

1 tbsp butter

3/4 cup all-purpose flour

2 eggs

Pinch of salt

 

 

Method

1) In a small saucepan, warm the milk and butter until the butter melts. Set the pan aside to cool.

2) Process the flour and salt together briefly in your food processor and with the motor running, pour in the milk mixture, then the eggs. Process until blended.

3) Scrape the batter into a bowl and let it rest for half an hour. The batter may be made up to a day ahead, but may need to be thinned with a tablespoon or two of milk to bring it back to the right consistency.

4) Add one tablespoon of vegetable oil to a hot non-stick pan. With a ladle or large spoon, add two tablespoons of batter to the pan. Quickly, use the bottom of the ladle to spread the batter to the edges.

5) As soon as the batter loses its sheen and the edges just begin to brown (30 seconds to a minute, depending on how hot the pan is), flip the crêpe with a non-metal spatula. The second side will cook very quickly, not even half the time as the first side.

6) Remove to a plate and cover with wax paper.

7) Repeat with the remaining batter, adding more oil to the skillet as necessary.

8) Use immediately or refrigerate, layered with wax paper.

 

Ingredients (for the sauce)

4 tbsp butter

½ cup sugar

1 orange, zest and juice of

1 lemon, zest and juice of

3+3 tbsp orange liqueur (Grand Marnier, Cointreau or Triple Sec)

3 tbsp brandy or cognac

 

Method

1) Melt the butter in a large pan over a medium-low heat. Stir in the sugar, zest and juice of the orange and lemon and three tablespoons of orange liqueur. Stir until the sugar is completely dissolved.

2) One at a time, add each crêpe to the pan to coat it with the sauce. Fold the crêpe into a triangle and arrange each one on a pre-heated serving platter. Keep them warm while you heat the brandy.

3) In a small saucepan over a medium flame, heat the brandy and the remaining three tablespoons of orange liqueur.

4) Remove the pan from the heat. Tilt the pan and carefully ignite the brandy. Pour over the crêpes and serve immediately.

 

Johnny Paterson

 


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