Custard Apple Creme Brulee
Creamy Sitaphal Crème Brulee, a seasonal twist on a classic traditional vanilla crème brulee dessert. This delicious festive fall version has a custard apple in it and topped with caramelized sugar.
If you are looking for more custard-based recipes than look no further. This panna cotta, just change up the topping to go with seasonal idea in mind. Or this mango pots de creme that are the inspiration for this crème brulee.
Initially, I was planning to make a caramel sitaphal custard, but my ideas don’t stop at some point, more I thought I came with this idea of making crème brulee.
Custard Apple also known as Sitaphal in India, is one of my husband’s favorite fruits. We make Sitaphal basundi or kheer, its very known dessert. So, I wanted to customize it to some new and refreshing. Initially,
I didn’t know that it is actually season right now for custard apple. You can find fresh custard apple in stores. I went to look for frozen sitaphal as we hardly see any fresh ones in the stores here in USA. But guess what? I lucked out and found some fresh ones at Patel Brothers in Jersey City. How lucky? So, I had to make this happen. I somehow, found out that they stopped having frozen sitaphal. Not sure, if they will bring it back or not.
What is Sitaphal Crème Brulee?
This Custard apple crème brulee is a custard variation of the best well known vanilla flavored dessert. Ideally, Crème Brulee is made with eggs, cream, sugar, vanilla but this recipe was modified to keep it eggless as I know so many people would like to try it. You can make this with eggs too.
Brulee means burnt cream and therefore the caramelized topping. It’s the perfect creamy make ahead dessert. It has a creamy custard base that’s put into a ramekin (oven-safe) and baked to set. Then the best part, sprinkle sugar on the top and torch it to get that crunchy caramelized top!
This dessert makes the perfect dessert for a crowd or guests because it can be made ahead of time.
Ingredients Needed
This recipe needs just few ingredients to make delicious Sitaphal Crème Brulee. Impress your guests with this recipe.
Heavy Cream: Heavy Cream is a must for a creamy custard texture. So it cannot be substituted.
Cornstarch/Yogurt: To replace the eggs I have used yogurt and cornstarch. It works perfectly in this recipe because, its not a set custard like panna cotta. Its soft custard and so these replacement works fine.
Sugar/Condensed Milk: Either use sugar or condensed milk. I have used condensed milk in the recipe but ofcourse for the caramelized topping we must use granulated sugar for crispy top.
Sitaphal/Custard Apple Pulp: I used fresh custard apple without the seeds.
Flavoring: Used tiny amount of cardamom or use vanilla.
Unlike the actual version with eggs, this does not need any heating. Just mix everything and give it a good stir. Try not to over mix once you add custard apple pulp. I like the texture.
Important Tips and suggestions
If you like smooth custard, then strain it but I kept the texture of custard apple as the flavor is very delicate. If you choose not to strain it, the custard will have a little more texture.
The custard recipe is make ahead, but the bruleed topping will not stay crispy once you store it in the fridge. So, I suggest you brulee it few hours before serving.
Brulee: Brulee means caramelizing of sugar on the top of the custard.
Different ways to Brulee: The most known common way is to use a kitchen torch. If you don’t have one, just like me you can broil the top in the oven for a few minutes. You must set a timer and watch out, it can burn and set off fire alarm. Be careful with broiler method.
I tried another method, heat back of a spoon, and immediately place it on top of sugar. It will caramelize it. Then, before you heat it up again, wipe the spoon on a paper towel or kitchen napkin. As it will burn the sugar on the spoon.
Custard Apple Creme Brulee
Ingredients
- 1 cup heavy cream
- 1 cup yogurt
- 1/2 cup condensed milk
- 1/4 tsp cardamom powder optional
- 3/4 -1 cup custard apple pulp
- 3 tsp cornstarch
- 2 tbsp granulated sugar
Instructions
- Mix and Bake Custard: In a mixing bowl, add cream, yogurt, condensed milk, cardamom powder and give it a stir or mix it. Add custard apple pulp, lightly mix it.
- Pour the mixture in ramekins and equally divide it. Place the ramekins in a large baking dish or baking sheet with 1–2-inch sides. Place the pan in the oven and then add hot water to the pan, being careful to not splash water into the ramekins, until the water is halfway up the sides of the ramekins.
- Preheat the oven to 350 F and bake it at 350 F for about 40-50 mins until it’s mostly set but still has a little jiggle to it.
- Chill Ramekins: Remove from the oven, carefully remove from water bath, and let it cool down at room temperature. Once it has cooled down, chill it in the fridge for atleast an hour-2 hours.
- Caramelize Sugar: Just before ready to serve, sprinkle a 1-2 tsp of granulated sugar all over the top of the set custard. If you have torch, use it or a broil it in the oven to caramelize sugar. Serve immediately.