Gulab Jamun Creme Brulee

About Gulab Jamun Creme Brulee

Ingredients

• Gulab jamuns 4
• Double cream 250 ml
• Full fat milk 75 ml
• Egg yolks 4
• Caster sugar 30 gms
• Vanilla extract 1 tsp
• Brown sugar 4 tbsps

How to Make Gulab Jamun Creme Brulee (Stepwise Photos)

Method

1. Preheat oven to 140º C.
2. Boil cream and milk together in a non-stick pan.
3. Mix egg yolks and caster sugar in a bowl.
4. Keep the bowl with egg yolks and caster sugar over a double boiler, add the cream-milk mixture and whisk well. Add vanilla essence and mix.
5. Strain this mixture through a sieve into another bowl. Blow out bubbles from top of the mixture with a blow torch.
6. Halve the gulab jamuns and line 4 ramekin moulds with them. Pour the crème mixture on top.
7. Put some water in a baking tray. Keep the ramekins in this tray. Cover the ramekins with aluminium foil. Bake in the preheated oven for about 20 minutes.
8. Bring the tray out of the oven, remove the foil and let it cool.
9. Sprinkle 1 tbsp brown sugar on top of each ramekin and caramelize it with a blow torch.
10. Serve immediately.

Additional Tips and Tricks

1. Serving Suggestion : Gulab Jamun Creme Brulee is a classic fusion dessert that is best had as it is.

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps