Custard Apple Creme Brulee
Creamy Sitaphal Crème Brulee, a seasonal twist on a classic traditional vanilla crème brulee dessert. This delicious festive and fall version of crème brûlée has a custard apple in it and is topped with caramelized sugar.
Servings: 4 servings
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.