If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have a soft spot for Pakistani desserts, their combination of sweet spice and floral essences captivates me, but I am always drawn by the simplicity of crème brûlée in my western repertoire. In this recipe, I have combined a basic crème brûlée with Pakistani dessert flavour. A creation from a sensory memory of my grandmotheri’s garden, her warm kitchen and her comforting kheer (rice pudding) that would entice me away from homework and chores and find me being pampered with her love, flavour and her wonderful cooking. —Sumayya Usmani
- 1 pint whole milk
- 3 green cardamoms, seeds removed and crushed
- 4 large egg yolks
- 130 grams caster sugar
- 2 tablespoons pink edible rose petals
- A few pink rose buds to garnish
- To make the rose sugar, add all the rose petals with sugar and keep in an air tight jar for about 3-6 days, allowing the fragrance of roses to infuse with the sugar.
- Set 6 ramekins in a roasting tin, add water to the baking tin so that it reaches halfway of the ramekin.
- Beat the egg yolks in a bowl with about 1-2 tbsp of the rose sugar and slowly add the infused cream in a thin stream into the beaten egg yolks until all combined. Add the rose water and stir slowly. Pour through a strainer into a jug. Pour the mixture into the ramekins equally.
- Bake in an oven at 150 degrees C for about 30-40 minutes.
- Once cooked, remove from oven and cool and then chill for 3-4 hours or overnight.
- Sprinkle remaining rose sugar over each crème brûlée t form a thin layer of sugar. Either place under hot girl for 2-3 minutes until sugar is caramelised or using a blow torch caramelise the sugar until brown and hard.
- Cool for another hour in the fridge until the top is hard. Decorate with rose buds and serve cool.