These Kheer Creme Brûlées are the perfect, make ahead, end of the summer desserts. With the right amount of sweetness and creaminess of the Kheer, this Kheer Creme brûlée makes for an exquisite and delicious fusion dessert.
To enjoy this dessert, you simply take your spoon and tap into the crackly sugar top. I used a kitchen propane torch, but you can also turn your oven on high broil to melt and caramelize the sugar crystals. You can top with edible flowers, or even raspberries and mint leaves. Try it out, and enjoy!
Serving Size: 5 people
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients:
1/4 cup of basmati rice
4 cups whole milk
6 tbsp sugar
2 tsp of granulated sugar kept aside for brûlée
1/2 tsp cardamom powder
1 pinch saffron
1 tbsp chopped nuts (ideal: almonds and pistachios)
Instructions:
Rinse rice until water runs clear
Soak rice for 15 to 20 minutes
While rice is soaking, bring milk to a boil (keep stirring careful not to burn)
Take 1 spoon boiling milk from pan, keep in small bowl and add pinch of saffron to allow it to blossom
After milk is boiling, add rice, cover and cook on low film until it is half cooked
Add sugar, mix and continue to cook
When done, add cardamom powder, nuts, and cook on low heat until Kheer thickens
Allow it to cool, and refrigerate in small serving glasses. When ready to serve, sprinkle granulated sugar on top, and broil or use torch to caramelize sugar
Enjoy!
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