Gulab Jamun Crème Brûlée
A creamy gulab jamun-infused custard base topped with a caramelized sugar crust, perfect for a warm evening.
Ingredients
- ●1 cup Gulab jamun
- ●1 1/2 cups heavy cream
- ●1 cup whole milk
- ●1 cup granulated sugar
- ●4 large egg yolks
- ●1 tsp vanilla extract
- ●1 cup crumbs snappy biscotti
- ●1 cup icy cold water
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a blender, puree the gulab jamun until smooth.
- 3
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
- 4
Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- 5
In a large bowl, whisk together the egg yolks and vanilla extract.
- 6
Gradually add the warm cream mixture to the egg yolks, whisking continuously.
- 7
Stir in the gulab jamun puree and snappy biscotti crumbs.
- 8
Pour the mixture into 6 (1/2 cup) ramekins or custard cups.
- 9
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 10
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 11
Remove the ramekins from the water bath and let cool to room temperature.
- 12
Cover and refrigerate for at least 2 hours or overnight.
- 13
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
- 14
Caramelize the sugar with a kitchen torch or under the broiler.