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Kashmiri Brûlée

Mouthwatering Kashmiri Brûlée, prepared with National Strawberry Custard and fresh strawberries. A great solution for all your sweet cravings.

I Made It

Difficulty Level Moderate
Ready In 25 Mins
Servings 2-4 People

Ingredients

For National Strawberry Cream:

National Strawberry Custard 3 tbsp
Sugar 2 tbsp
Milk ½ cup
Strawberry 6-10

For Brûlée:

Egg Yolk 8 eggs
Brown Sugar 2 tbsp
Vanilla Essence 1 tsp
Milk 1 cup
Cream 2 cups

Directions

For Cream:

Boil 1 cup milk and mix National Strawberry Custard Powder in it.
Add in the vanilla essence.
Pour 3 tbsp of brown sugar and stir well.
Keep cooking the mixture until it is thick.
Set aside for ½ hour and allow it to chill.

For Brûlée:

In a separate bowl pour egg yolk, brown sugar, vanilla essence, milk and cream and mix well.
Take prepared cream from chiller, and mix with the Brûlée mixture.
Whip well.
Pour brown sugar and mix well.
Preheat oven to 150°C.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
Serve