Adzuki (Red Bean) Crème Brulee

Published in Recipes

In June of 2009, Hapa Kitchen did a duck dinner with D’Artagnan and Sang Lee Farms. We started the meal withbeautiful cocktail created by Mayur Subbarao, the Huan-huan: Gin, rose syrup and lime. I wanted to finish the meal with something red, some Frenchy and an appropriate way to finish off a luxurious all duck dinner. The result was an amalgamation of Yokan, a sophisticated, not-too-sweet Japanese dessert made with red beans and the classic French Crème Brulee.


Heavy Cream
Egg Yolks
Red Beans


Soak the red beans in water overnight. Cook them to death the next day. In a real blender, with horsepower, puree with the liquid the beans were cooked in. Mix with the heavy cream.
In a bowl, whisk the eggs yolks and the sugar until it is light in color. Add the cream and bean mixture. Keep stirring! Otherwise you will scramble the eggs and the texture will be gross. Pour the mixture into ramekins. The ramekins are then cooked in a water bath until they are set, but the center is jiggly.
Here’s the thing about a ton of liquid: the less movement the better. So put the ramekins into a hotel pan, roasting pan, something big with a flat bottom BEFORE filling them. Then, put the pan in the oven BEFORE filling it halfway up with water.
Chill. Like for realz. Just kidding. Chill the dessert for a couple of hours. When you are ready to serve, sprinkle with sugar and light your torch!

(Photo by Jesse Chan Norris)

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