Indian Gulab Jamun Crème Brûlée
A rich and creamy Indian-inspired dessert featuring gulab jamun, topped with a caramelized sugar crust.
Ingredients
- ●1 package gulab jamun
- ●2 cups heavy cream
- ●1 cup granulated sugar
- ●1 tsp vanilla extract
- ●1 cup, crushed snappy gingersnap cookies
- ●1 tsp, ground indian spices
- ●1 tsp vegetable oil
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a medium saucepan, combine heavy cream, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until sugar dissolves.
- 3
Remove from heat and let cool slightly. Stir in crushed gingersnap cookies and ground spices.
- 4
Chop gulab jamun into small pieces and add to cream mixture. Stir to combine.
- 5
Pour mixture into 4-6 ramekins or small baking dishes. Place ramekins in a large baking dish.
- 6
Pour hot water into the large baking dish to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
- 8
Remove from water bath and let cool to room temperature.
- 9
Cover and refrigerate for at least 2 hours or overnight.
- 10
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
- 11
Caramelize sugar with a kitchen torch or under the broiler.