Gulab Jamun Creme Brulee

By Chef Ajay Chopra

From Hi Tea

Prep: 20 minutes

Cook: 40 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

Gulab jamuns add the Indian touch to this wonderful crème bluee

Short History: The Gulab Jamun was supposedly accidentally invented in Emperor Shah Jahan’s kitchen during his reign in India. However, Gulab Jamuns had similar preparations around the world already. The words Gulab Jamun are itself derived from the Persian words meaning, ‘Gul’ for flower, and ‘ab’ meaning water. While, Jamun is the Hindu-Urdu word for the Black Plum. Like there was the Persian sweet delight, ‘Bamieh’ and the Turkish ‘Tulumba’. Also, the Arab dessert ‘Luqmat al-Qadi’ also could have been the inspiration behind Gulab Jamun..

What is Gulab Jamun Creme Brulee: Gulab Jamun is a very popular milk-based Indian sweet. Gulab Jamuns are deep-fried balls of evaporated milk simmered in sugar syrup. Generally served warm with a garnish of slivered almonds or pistachios, they also make other interesting desserts such as, Gulab Jamun ice cream and Gulab Jamun cake..

Top ways to prepare: You can steam the basic pudding in a steamer for 10 minutes. However, the flambe process cannot be skipped even when you steam in steamer..

Cooking Tips: Cooking in a water bath will cook the brulee in the Gulab Jamun Creme Brulee recipe gently. You can use white sugar instead of brown sugar..

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

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

Methods

Preheat oven to 140º C.
Boil cream and milk together in a non-stick pan.
Mix egg yolks and caster sugar in a bowl.
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.
Strain this mixture through a sieve into another bowl. Blow out bubbles from top of the mixture with a blow torch.
Halve the gulab jamuns and line 4 ramekin moulds with them. Pour the crème mixture on top.
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.
Bring the tray out of the oven, remove the foil and let it cool.
Sprinkle 1 tbsp brown sugar on top of each ramekin and caramelize it with a blow torch.
Serve immediately.