Rasmalai in Minutes

One of my friends Sabrina wanted me to send her the recipe for Ras Malai as she wanted to try it out. Ras Malai literally translates to Syrupy Cream, and is a very famous Indian dessert. Ras Malai is basically sugary balls of paneer (fresh Indian cheese) soaked in a think cream flavored with cardamom and nuts. Since making the cheese balls is very time consuming, here is my quick and easy method of making it.

Ingredients

2 cups Milk Powder (any brand, but I prefer Nestle Carnation Dry Milk)
2 Cups Milk (Whole, if possible)
2 Tbsp Pistachios (crushed, can be mixed with almonds)
1 Teaspoon Saffron (approx)
1 Teaspoon cardamom powder
1 Can Haldiram Cham-Cham (or any rasgulla, available at any Indian Store)
Sugar, to taste (add gradually, around  1/4 cup)


Method

In a deep pan, whisk 2 cups of milk and milk powder together.
Add the sugar, crushed nuts, cardamom powder and saffron.
After it comes to a boil, cook the mixture on low heat, stirring occasionally until the mixture thickens a bit. Transfer it to a glass bowl.
On the side, drain the can of Cham-Cham, and squeeze out the sugar syrup out of each piece.
Add the drained Cham-Chams to the  mixture when its still warm (not real hot though).
Transfer to refrigerator once its at room temperature.
Sprinkle 1-2 pinches of crushed nuts for garnish before serving.

Copyright © vafoodster.com   2012

Crème Brulee

Anyone who knows me well knows that Crème Brulee is one of my favorite dessert. Being the holidays, I just had to make some. Crème Brulee is basically a rich custard with a layer of hard caramel. The caramel is formed just before serving. It takes less than 15 minutes to do the prep work, but 3-4 hours of patience before it can be devoured!

Ingredients

1 pint heavy cream (2 cups)
1/2 cup sugar
3 egg yolks
1 vanilla bean, split



Method

In a medium saucepan,  the heavy cream. Add the vanilla bean and pulp after scraping the vanilla bean into the cream. Bring to a boil over medium heat, stirring continuously. Remove from heat and set aside for around 10-15 minutes, to that the vanilla flavor can be infused into the cream.

Preheat oven to 325 degrees F

In a bowl, whisk the egg yolks and 1/4th cup sugar together, until they blend. Now slowly add cream to the mixture, whisking at a low speed.  You can spike the custard with 1 tbsp of an orange liqueur like Cointreau, if desired. Pour into 6 -8 small ramekins (mine are 4 ounce). 

 Place the ramekins in a baking pan and carefully pour water into the pan, enough  to come halfway up the sides of the ramekins. Bake for 35-40 minutes, until the Crème Brulee is set when gently shaken. Remove the ramekins from the pan and refrigerate them. They would need to be refrigerated  for a at least 2 hours, but can be refrigerated for up to 2-3 days.

To serve, remove Crème Brulee from refrigerator and sprinkle the remaining 1/4 th cup equally and evenly over each ramekin/dish.  Using a kitchen butane torch, melt the sugar until it caramelizes. Allow the dish  to sit for two minutes before serving.
Copyright © vafoodster.com   2012