Bengal x France
Nolen gur crème brûlée
Bengal's winter jaggery meets a blowtorch. Crack the top and the whole table goes quiet.
240 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original350kcalsame
5 gproteinsame
0 gfibresame
240minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the cream and milk on low heat until steaming with tiny bubbles at the edge, about 5 minutes. Do not boil.
- 2Whisk the yolks with the nolen gur, salt and cardamom until smooth. Pour in the hot cream slowly, whisking all the time.
- 3Strain into a jug and skim the foam. Pour into 6 ramekins set in a deep tray.
- 4Pour hot water into the tray halfway up the ramekins. Bake in the oven at 150°C for 35 to 40 minutes.
- 5Cool the ramekins on a rack for 30 minutes, then chill at least 3 hours.
- 6Sprinkle 1 tsp sugar evenly on each. Melt with a kitchen torch, or under a very hot grill for 2 minutes, until amber. Rest 2 minutes.
Serve it like this
Set the ramekin on a small plate lined with a folded napkin. Add a quenelle of lightly whipped cream and a sliver of nolen gur sandesh on the side.
