Karak Chai Crème Brûlée in 10 Minutes
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Equipment
- Kitchen Torch https://amzn.to/46uiOi5
- 4-6 ramequins https://amzn.to/46FWBxN
Ingredients
- 2 cups milk
- 2 sachets instant crème caramel mix
- 2 Sachets instant karak tea, or sugar free
- ¼ cup clotted cream/cream cheese or qaymar
- 2 cardamom pods, lightly crushed
- ½ cinnamon stick
- 4-6 Tablespoons granulated white sugar
Instructions
- Infuse the milk: In a small saucepan, heat the milk, add the instant karak mix, saffron, cardamom, and cinnamon. Bring just to a simmer, then remove from heat. Let steep for 5 minutes to allow the flavors to infuse.
- Prepare the custard: Return the infused milk to the saucepan. Add the instant crème caramel mix and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Set the custard: Pour the mixture into 4–6 ramekins. Let cool slightly, then refrigerate for at least 2 hours or until firm.
- Caramelize the topping: Just before serving, sprinkle 1 teaspoon of white sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crackly crust. Alternatively, place the ramequins under the broiler for 1 minutes to caramelize the granulated sugar.
- Serve & celebrate: Allow the brûlée to rest for 1–2 minutes so the crust hardens. Crack through the sugar top and enjoy the creamy, feather-light custard infused with the flavors of Saudi Arabia.