Spiced Kashmiri Kahwa Crème Caramel

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The only difficult part about making this dessert is the 4 hours you need to wait while it sets in the fridge. Add an exotic touch to the classic crème caramel with Kashmiri Kahwa that’s fragranced with spicy notes of cinnamon, rose and saffron. Silky soft and darkly sweet, this dessert is a showstopper.

 

Notes:
*Makes 5-6 servings
*The Crème Caramel can be made a few days ahead and stored in the fridge in the ramekins, simply de-mould when ready to serve
*The Kashmiri Kahwa can be replaced with any loose-leaf tea you prefer such as Earl Grey or Masala Chai (adjust quantity as per taste)
*It is important to use whole milk in this recipe to ensure that the custard sets (this is a lighter version of traditional Crème Caramel which is usually made with cream or half-and-half)
*To de-mould use a very sharp knife and run it along the edge of the ramekin in one swift motion, it will eventually come out

 

Ingredients
For the caramel:
  1. 130 g granulated sugar
  2. 150 g water
For the custard:
  1. 480 g whole / full-cream milk
  2. 4 tablespoons of loose-leaf Kashmiri Kahwa
  3. 1 teaspoon cinnamon
  4. 1 teaspoon orange extract
  5. 1 tablespoon edible rose petals
  6. 100 g granulated 
  7. 2 large eggs
  8. 2 large egg yolks
  9. a pinch of salt
Method:
  1. Lightly grease 6 ramekins using oil and a paper towel.
  2. Place the sugar and water in a small saucepan over medium heat. Bring to a boil and continue to cook until all the sugar dissolves and turns a deep into amber colour.
  3. Carefully pour an equal amounts of the hot caramel into each of the prepared ramekins. If the caramel starts to set while you do this, re-heat over a low flame.
  4. Pre-heat the oven to 160°C.
  5. Place the milk in a small saucepan over medium-low heat, and bring to a light simmer. Do not boil.
  6. Turn off the heat and add the tea, rose petals and cinnamon.
  7. Set aside and allow to steep for 5 to 10 minutes, then strain the mixture.
  8. In a medium mixing bowl, whisk the sugar, eggs, yolks, orange extract and salt together until combined.
  9. Pour the warm milk into the egg mixture, a little at a time, whisking continuously.
  10. Place the ramekins in a large deep baking dish. Pour equal amounts of the custard into each of the prepared ramekins.
  11. Pour boiling water into the larger baking dish until it comes about an inch up the sides of the ramekins.
  12. Carefully place the dish in the oven and bake for 45 to 55 minutes, or until the custards are set around the edges but are still jiggly in the middle.
  13. Leave them on the counter to cool completely and then chill in the fridge for at least 4 hours or overnight.
  14. When ready to serve, run a thin sharp knife around the edge of each ramekin and place the bottom of the ramekin in a bowl of warm water for a few seconds. Then quickly invert onto a plate.

Orange and Chocolate Crème Caramel

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Chocolate and orange are both excellent flavour power-houses on their own and even better when put together. This crème caramel  has the richness of chocolate and the freshness from seasonal winter oranges to make a delightful treat. A dark just-set custard, fragranced with soft undertones of cardamom and cinnamon, served in a pool of bitter caramel. 

 

Makes about 4 servings

Ingredients:

For the caramel:

  1. 65 g sugar
  2. 1 tablespoon cold water
  3. ⅔ tablespoon hot water

For the chocolate custard:

  1. 1½ cups whole milk
  2. 1½ tablespoons sugar
  3. 1 vanilla bean, split
  4. 3 cardamom pods, crushed
  5. 2 teaspoons fresh ginger, grated
  6. 1 teaspoon orange extract
  7. 1 teaspoon orange zest
  8. 1 cinnamon stick
  9. 60 g dark chocolate
  10. 2 egg yolks

Method:

  1. Preheat the oven to 150°C. Coat the insides of 4 ramekins with cooking oil.
  2. To make the caramel, in a small saucepan, heat the sugar and cold water over low heat. Once the sugar has dissolved, swirl the pan occasionally until the caramel has reached a dark golden colour.
  3. Remove from heat and add in the cold water to stop the cooking.
  4. Pour the caramel equally into the 4 ramekins. Do this quickly as the caramel will start to set. In case the caramel has hardened, heat it again for a few seconds until it reaches a pouring consistency. Set the ramekins aside.
  5. In a larger saucepan, add the milk, vanilla bean + seeds, cardamom pods, and the cinnamon stick. Let the milk come to a light boil and remove from the heat.
  6. Add in the chopped chocolate and orange extract and whisk together.
  7. Cover and set aside for 30 minutes to let the flavours develop. Once cool, add in the ginger and orange zest and leave for another 15 minutes.
  8. Once cool, sieve the mixture.
  9. In a mixing bowl, beat the eggs and sugar until light and fluffy. Pour in the chocolate milk and mix until combined. If there is any foam on top, use a spoon to skim it.
  10. In a deep baking tray, place the ramekins and then pour in the chocolate mixture into the ramekins. Pour boiling water into the baking tray. Cooking these in a bath ensures even cooking.
  11. Bake for 50 minutes. A good way of testing if they are done is to giggle the ramekins. The centre should be almost set, not fully.
  12. Let the ramekins cool completely and then set in the fridge for at least 4 hours or overnight.
  13. To un-mould, dip the ramekins in hot water for a few seconds. Then run a knife along the edge of the custard and flip onto a plate.

 

Spiced Chocolate Crème Caramel

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This fall I have been loving everything warm and spicy. Everything that brings comfort – that warm, fuzzy feeling. And there’s something about this spiced chocolate crème caramel that makes it absolutely perfect for October’s stormy days. A dark just-set custard, fragranced with soft undertones of cardamom and cinnamon, served in a pool of bitter caramel. It’s a dessert that is rich and indulgent, yet mellow and light.

Makes about 4 servings

Ingredients:

For the caramel:

  1. 65 g sugar
  2. 1 tablespoon cold water
  3. ⅔ tablespoon hot water

For the chocolate custard:

  1. 1½ cups whole milk
  2. 1½ tablespoons sugar
  3. 1 vanilla bean, split
  4. 3 cardamom pods, crushed
  5. 2 black pepper pods, crushed
  6. 1 cinnamon stick
  7. 60 g dark chocolate
  8. 2 eggs

Method:

  1. Preheat the oven to 150°C. Coat the insides of 4 ramekins with cooking oil.
  2. To make the caramel, in a small saucepan, heat the sugar and cold water over low heat. Once the sugar has dissolved, swirl the pan occasionally until the caramel has reached a dark golden colour.
  3. Remove from heat and add in the cold water to stop the cooking.
  4. Pour the caramel equally into the 4 ramekins. Do this quickly as the caramel will start to set. In case the caramel has hardened, heat it again for a few seconds until it reaches a pouring consistency. Set the ramekins aside.
  5. In a larger saucepan, add the milk, vanilla bean + seeds, cardamom pods, black pepper pods and cinnamon stick. Let the milk come to a light boil and remove from the heat.
  6. Add in the chopped chocolate and whisk together.
  7. Cover and set aside for 30 minutes to let the flavours develop.
  8. Once cool, sieve the mixture.
  9. In a mixing bowl, beat the eggs and sugar until light and fluffy. Pour in the chocolate milk and mix until combined. If there is any foam on top, use a spoon to skim it.
  10. In a deep baking tray, place the ramekins and then pour in the chocolate mixture into the ramekins. Pour boiling water into the baking tray. Cooking these in a bath ensures even cooking.
  11. Bake for 50 minutes. A good way of testing if they are done is to giggle the ramekins. The centre should be almost set, not fully.
  12. Let the ramekins cool completely and then set in the fridge for at least 4 hours or overnight.
  13. To un-mould, dip the ramekins in hot water for a few seconds. Then run a knife along the edge of the custard and flip onto a plate.

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