Gulab Jamun Creme Brulee

Gulab Jamun Creme Brulee

From   Hi Tea

Prep: 20 minutes

Cook: 40 minutes

Method: Easy

Course: Dessert

Type: Fusion

Gulab jamuns add the Indian touch to this wonderful crème bluee


  • Gulab jamuns 4
  • Double cream 250 ml
  • Full fat milk 75 ml
  • Egg yolks 4
  • Caster sugar 30 gms
  • Vanilla extract 1 tsp
  • Brown sugar 4 tbsps


  • Preheat oven to 140º C.
  • Boil cream and milk together in a non-stick pan.
  • Mix egg yolks and caster sugar in a bowl.
  • Keep the bowl with egg yolks and caster sugar over a double boiler, add the cream-milk mixture and whisk well. Add vanilla essence and mix.
  • Strain this mixture through a sieve into another bowl. Blow out bubbles from top of the mixture with a blow torch.
  • Halve the gulab jamuns and line 4 ramekin moulds with them. Pour the crème mixture on top.
  • Put some water in a baking tray. Keep the ramekins in this tray. Cover the ramekins with aluminium foil. Bake in the preheated oven for about 20 minutes.
  • Bring the tray out of the oven, remove the foil and let it cool.
  • Sprinkle 1 tbsp brown sugar on top of each ramekin and caramelize it with a blow torch.
  • Serve immediately.