Steamed Rasmalai Cremé Caramel
#aromasofthekitchen
#techniqueweek
This week's challenge was cooking method. My team decided steaming over frying. So I planned to make fusion in creme caramel and decided on rasmalai flavor. This dish is inspired from Farzi cafe's rasmalai tres leche which is owned by the great Chef Zorawar Kalra. I blend the milky rasmalai with popular French dessert creme caramel to make it rasmalai creme caramel. It was in my to do list since I visited Farzi Cafe in Gurugram. And from now on this rasmalai caramel custard is one of the yummiest dessert I ever had.
Steamed Rasmalai Cremé Caramel
#aromasofthekitchen
#techniqueweek
This week's challenge was cooking method. My team decided steaming over frying. So I planned to make fusion in creme caramel and decided on rasmalai flavor. This dish is inspired from Farzi cafe's rasmalai tres leche which is owned by the great Chef Zorawar Kalra. I blend the milky rasmalai with popular French dessert creme caramel to make it rasmalai creme caramel. It was in my to do list since I visited Farzi Cafe in Gurugram. And from now on this rasmalai caramel custard is one of the yummiest dessert I ever had.
Cooking Instructions
- 1
Brush the moulds/ramekins with butter and keep aside.
- 2
Put sugar and water in a non stick pan. Cover with lid and let it melt for 4-5 min on medium flame.
- 3
After 4 min the sugar syrup colour will change to light brown, let it reach to amber colour and then remove from heat.
- 4
Pour this caramel in greased moulds and put little crushed rasmalai balls on top of caramel and keep aside.
- 5
Method for custard
- 6
Pour milk, sugar, saffron and rasmalai essence in a pan and let it heat till sugar melts and remove from heat.
- 7
In a separate bowl add eggs and little essence and beat lightly.
- 8
Add warm milk mixture in beaten eggs stirring continuously.
- 9
Strain the mixture to remove any lumps.
- 10
Pour this mixture in ramekins/moulds with caramel and arrange in a tray.
- 11
For steaming:- Take water in a deep vessel. Place a wire stand and arrange moulds on stand. Cover moulds with aluminium foil or steel plate and close the vessel with lid.
- 12
Let it steam for 45 minutes on a medium flame.
- 13
In the meanwhile prepare sugar decoration such as caramel cage, spun sugar etc. and keep aside.
- 14
Take cream in a bowl add rasmalai essence and rasmalai milk and whip till it reaches firm peaks.
- 15
Check creme caramel with toothpick. If toothpick comes out clean then it's done and let it cool for 10 minutes before demoulding.
- 16
Demould the creme caramel on a plate, you will see a beautiful caramel layer over the custard.
- 17
Cover it with caramel cage and serve with rasmalai whipped cream and top with pistachios and serve.
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