Rooh Afza Creme Brulee
Creme Brulee is a delicious custard-based dessert that has creamy custard as the base with a layer of caramelized sugar on top. That makes it rich and creamy but with a crunch. This recipe is an eggless Indian fusion version of creme Brulee. I added the beloved Rooh afza (famous Indian syrup) to it which added beautiful flavors and made it a stunning pink dessert perfect for Valentine’s Day! This dessert has all the romantic vibes so you can even make it for any date night. The flavors aren’t overwhelming and so yummy! You can make this dessert 2 days before and keep it as well.
Happy Baking!
Servings: 4-5 servings
Prep Time: 10 mins
Cooking Time: 20 mins
Chilling Time: 4-6 hours
Total Time: 4-6 hours
Ingredients:
50g (1/4 cup) castor sugar
35g (3.5tbsp) cornstarch
1/4 tsp black salt
1/4 tsp salt
610g (2.5 cups) whole milk
1 tsp rose water
3 tbsp Rooh afza
5-6 Cardamom pods crushed finely
2 tbsp butter
1/2 tsp vanilla extract/paste
Dried rose petals to garnish
Approx 1/4-1/3 cup sugar to Brulee
Directions:
In a pan add cornstarch, sugar, black salt, and salt. Whisk it together.
Crush cardamom to a fine powder using a motor pestle or a blender.
Start the flame on medium and add milk, rose water, and crushed cardamom. Whisk till no lumps. Keep whisking it so that no lumps form and it is smooth.
Add rooh afza and whisk together.
Cook for 6-10 mins as it thickens. Make sure it coats the back of the spoon.
Turn the flame off and add vanilla essence and butter. Whisk it together.
Let it cool for 4-5 mins and transfer to heat-resistant ramekins. Take cling wrap and press down on the surface of the custard to prevent skin from forming on top. let it come to room temperature.
Chill for 4-6 hours in the fridge till it is set. I like to chill it overnight.
Once it has chilled and set, take it out of the fridge. Take the cling wrap off the ramekins.
Sprinkle about 1-1.5 tbsp castor sugar over the set custard. Spread it out evenly.
Use a blow torch and evenly torch the sugar sprinkled on top till it’s torched and forms a caramel layer on top.
Let it set for 2-3 mins and then sprinkle some rose petals to garnish.
Crack and serve immediately.
Notes/Tips:
The vanilla paste gives a much better flavor than the extract.
Make sure the custard is well-cooked and thickened and coats the back of a spoon.
Make sure you top it with cling wrap to prevent the skin from forming on top.
If you don’t have a blow torch, brulee the sugar in an oven by placing it on the top rack of the oven and broil on high for 2-4 mins. Be VERY careful so it doesn’t burn.
If you don’t have a blow torch, melt sugar in a pan carefully and Caramelize it till it’s golden brown. Gently pour it on the top of the ramekin and let it set.
You can use store-bought cardamom powder if you want.
The black salt adds a lot of flavor to it and balances the sweetness, so don’t skip it.
