A lot has changed since the time Lord Ram returned to Ayodhya; colourful lanterns have taken the place of handcrafted diyas, bursting firecrackers have become customary, and traditional Diwali sweets have been replaced by the newer ones. In an expanding global culture, we Indians have also embraced different clothing and cuisine as part of our everyday life, thus giving rise to new tastes and new ways. This Diwali, embrace the global citizen in you and try our French recipe called ‘Crème Brulee’ meaning burnt cream (in French).
This Diwali, surprise your guests with this French Brulee recipe accompanied with pistachio shortbread (which cuts through the richness of cream) and let them enjoy a wholesome experience in every mouthful.
Here’s how you can go about this recipe:
Saffron and Vanilla Crème Brulee
What makes this recipe stand out is the contrast between the richness of the cream and the hard layer of caramel formed on its surface due to the blow torch treatment.
PS: In the above recipe, agar agar is used as a replacement for egg yolks. But if you want to go with egg yolks, add the simmering milk and cream in the egg yolks (three) and sugar. Remember to add little at a time and keep stirring to avoid coagulation.
Lightly dust with caster sugar while still warm.
When completely cooled, store in an airtight container or serve immediately with Saffron and Vanilla Creme Brulee.
This Diwali, bring out the hidden Chef in you and use your creativity to prepare delicacies that are not only delectable but are truly a treat to your eyes.