Gulab Jamun Crème Brûlée

Gulab jamun crème brûlée brings the syrupy, rose-scented sweetness of Indian gulab jamun and the silky elegance of French crème brûlée. Each spoonful blends creamy vanilla custard with bits of jamun and a perfectly caramelized sugar top for the dreamiest texture contrast. It’s a show-stopping fusion dessert that’s surprisingly simple to make — ideal for Diwali, dinner parties, or any time you want to impress.

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Arrange 4 (7‑ounce) porcelain ramekins in a 9x13x2‑inch metal baking pan. Bring a kettle or pot of water to a boil for the water bath (about 8 cups).

2. 2

   Place the cream in a small saucepan, and warm over medium heat until just steaming but not boiling, 3-4 minutes. Remove from heat, and set aside.

3. 3

   Whisk together the egg yolks, salt, and ¼ cup of the sugar in a medium bowl until pale and slightly thickened, about 1 minute. Very slowly pour in the warm cream, whisking slowly to avoid bubbles. Whisk in the cardamon and vanilla. Pour the mixture through a fine‑mesh strainer into a bowl or large liquid measuring cup; discard the solids.

4. 4

   Place 5 gulab jamun halves in the bottom of each ramekin. Slowly pour the strained custard evenly over the gulab jamuns.

5. 5

   Carefully pour the boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Transfer to the oven, and bake for 50–60 minutes, until the custard edges are set and the centers still jiggle slightly when gently shaken. Remove from the oven.

6. 6

   Remove the ramekins from the water bath, and transfer to a wire rack. Let cool for 15 minutes. Transfer the ramekins to the refrigerator, and chill, uncovered, until fully set, at least 4 hours or up to 12 hours.

7. 7

   Remove the ramekins from the refrigerator. Sprinkle the remaining 8 teaspoons sugar evenly over the chilled custards. Using a kitchen torch held at a 45-degree angle, melt and caramelize the sugar until it forms a crisp, golden crust, about 1 minute per ramekin. Let the sugar stand until hardened, 1–2 minutes.

8. 8

   Serve immediately for the perfect contrast of creamy custard and crackly caramel top.

9. 9

   Enjoy!

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