The ultimate Indian fusion dessert is here to brighten up your special occasion! Isn't the thought of pairing sweet Gulab Jamuns with French Crème Brûlée enticing? These are flavor bombs in the form of Diwali crackers in a bowl. Every bite of this combination is an explosion of flavor and texture.
What is Gulab Jamun Brûlée?
Gulab Jamun Brûlée is a fusion dessert. It is an amalgamation of Indian sweet Gulab Jamun and a French classic Creme Brûlée. Made using a rich custard base topped with a layer of hardened caramelized sugar. Then, the authentic Indian milk balls mixed in saffron and cardamom make this crème brûlée twist so delicious!
Here is the recipe for Tabla's special Gulab Jamun Brûlée. Our Gulab Jamun Brulee is the most demanding and becoming a firm favorite of our guests.
How To Make Gulab Jamun Brûlée Step by Step?
Ingredients For Gulab Jamun
- Milk Powder - 9 tbsp
- All-purpose Flour - 3½ tbsp
- Rava/Semolina - 1 tbsp
- Ghee/Oil - 1 tsp
- Milk - 2 tbsp (use more as needed)
- Lemon Juice - ¾ tbsp
- Baking Soda - 1 large pinch
- Oil/Ghee - for deep frying
Ingredients For the Sugar Syrup
- Sugar - 1½ cups
- Water - 1½ cups
- Cardamom - 4 pods
- Rose Water - tsp
- Lemon Juice - ¾ tbsp
Ingredients For the brûlée
- Whipped cream - 1 L
- Milk - 500 ml
- Double cream - 500 ml
- Egg yolk - 430 gm
- Sugar - 280 gm
- Vanilla Essence - 8 ml
Step by Step Procedure
Gulab Jamun Preparation:
- Place the milk powder in a large mixing bowl. Add all-purpose flour and Rava, followed by a pinch of baking soda. Also, crumble in the ghee and lemon juice.
- Slowly add milk and knead thoroughly. Knead the dough until it is smooth and soft. Grease your hands with ghee and form small balls. Make sure the balls are free of cracks.
- Fry the jamuns in the ghee once it has reached a moderate temperature. Fry the balls on a low flame, stirring, until golden brown.
- Drop the hot jamuns into the hot sugar syrup right away. Rest for two hours with the lid closed. The jamuns should be more than double in size.
Sugar syrup preparation:
One cup of sugar in a large saucepan. Add one cup of water and bring to a boil. Simmer for four minutes or until the sugar syrup becomes slightly sticky. To stop the crystallization process, add cardamom powder and lemon juice. Set aside, covered.
- Preheat the oven to 350-degrees F.
- Set aside the whipping cream, double cream, milk, and vanilla extract in a saucepan.
- In a mixing bowl, whisk the egg yolk and caster sugar for one minute, or until pale and fluffy.
- Bring the cream to a boil in a saucepan over medium heat. Remove the pan from the heat as soon as you see bubbles around the edges. Pour the hot cream into the beaten egg yolk while whisking.
- Pour the hot mixture through a fine sieve into a large wide jug or bowl to strain out any lumps. Scoop off and discard all of the pale foam that is sitting on top of the liquid with a large spoon. Mix the ingredients together.
- Pour enough hot water into the roasting tin to come halfway up the sides of the ramekins. Fill the ramekins with hot cream. Bake the Gulab jamun in this for 30-35 minutes, or until the mixture is softly set.
- To test, gently sway the roasting tin; if the crème brulee is done, it will wobble in the middle like jelly. Don't let them become too rigid.
- With oven gloves, remove the ramekins from the roasting tin and place them on a wire rack to cool for 2-3 minutes before placing them in the fridge to cool completely. This can be done overnight and will not affect the texture.
- When ready to serve, wipe the tops of the dishes clean, then sprinkle one and a half teaspoons of caster sugar over each ramekin and spread it out evenly with the back of a spoon.
- Spray the sugar with a fine mist of water to dampen it, then caramelize it with a blow torch. Hold the flame just above the sugar and move it around until it caramelizes.
Frequently Asked Questions
What is crème brûlée made of?
Creme brulee is a baked custard with a brittle top of melted sugar that cracks when gently tapped with a spoon. Heavy cream, eggs, sugar, and vanilla are used to make the custard.
Are you supposed to eat crème brûlée hot or cold?
Creme brûlées are traditionally served cold. Place the ramekins back in the refrigerator if you prefer it cold. They can be chilled for 30 to 45 minutes before serving.