This crème brûlée is a great recipe to make for the fall season. The use of ginger and nutmeg along with pumpkin gives a twist to the classic crème brûlée. You can make this up to a week in advance and refrigerate. Just remember to torch it with a brûlée torch only when you are about to serve. I strongly suggest using a brûlée torch and not use your oven broiler. You can find a decent torch on Amazon, and it is a great way to impress your friends.
Flan is a rich sweet custard baked with caramelized sugar. It is a Latin American dessert and I am making this dessert with Indian alphonso mango pulp. Flavoring flan with mango makes a great summer dessert, served cold.
Here is a little bit of east meets west! Today, we take a popular french dessert and some spice. Chai is a tea that has become very popular in America and I wanted to show that there is so much more to do with tea than simply drinking it. Our Masala Chai blend has all the required spices to make a perfect cup of Indian Masala Chai. The combination of warm spices with cream and sugar makes this Creme Brulee is a delicious twist to the class French dessert. YouTube: https://www.youtube.com/watch?v=0D9i8G665T0&t=11s Ingredients 1 1/4 cup heavy whipping cream 1 Tablespoon Rupen's Masala Chai blend 6 egg yolks 1/4 cup sugar 1/4 teaspoon sea salt 4 teaspoons white granulated sugar, for brulee Appliance:...
A French classic dessert, Creme brulee translates to ‘burnt cream’ and is a custard topped with caramelized sugar. Although traditionally, it is made with vanilla bean, I enjoy various versions of creme brulee, and one of my versions includes infusing creme brulee with the warm scented flavor of saffron, and a hint of cardamom.. The first time I had this creme brulee, it was at Taj hotel in Mumbai, India. I have always been a fan of creme brulee, and this was an interesting twist. As time does its magic, the deep golden color of saffron beautifully infuses into the creme brulee. Saffron is a warm spice, and is an aphrodisiac, so this is a perfect recipe for your...
