
0 Comments
Phirni Crème Brûlée
By Chef Vikas Khanna
Preparation Time: 1 hour 45 minutes (includes cooking and chilling time).
Serves: 4-6
This delightful Phirni Crème Brûlée is a luxurious twist on traditional rice kheer, infused with aromatic rose petals, cardamom, and saffron, then topped with caramelized sugar for a crème brûlée effect. Perfectly rich, creamy, and fragrant, it’s an irresistible dessert that can be enjoyed warm or chilled.
Ingredients
• 1/4 cup rice, washed, rinsed, and soaked for 30 minutes
• 2 tablespoons ghee
• 1 litre whole milk
• 5-6 cardamom pods, lightly crushed
• 2 tablespoons rose petals
• 1 teaspoon saffron
• 10 tablespoons sugar, divided
• 1/4 – 1/2 cup cream (or half & half)
• Almonds for garnish
Preparation
- Cook Rice in Ghee
- Heat ghee in a heavy-bottom pan over medium heat.
- Add the soaked rice and cook for 1 minute, stirring frequently.
- Add Milk and Cook Rice
- Pour in the milk and bring it to a boil.
- Reduce the heat to low and cook until the rice becomes mushy, around 12-15 minutes.
- Infuse Flavors
- Lightly crush the cardamom, saffron, rose petals, and 1 tablespoon of sugar.
- Add this mixture to the rice and stir well.
- Sweeten and Simmer
- Add 3 more tablespoons of sugar.
- Mix and continue to cook on low heat, maintaining a gentle simmer for about an hour.
- Stir occasionally with a rubber spatula to prevent sticking.
- Add Cream and Final Reduction
- Once the kheer thickens and reduces significantly, add 1/4 cup cream.
- Continue cooking until the desired creamy consistency is reached.
- Cool and Chill
- Transfer the kheer to a serving dish.
- Allow it to cool to room temperature, then chill in the refrigerator.
- Caramelize Sugar
- Just before serving, sprinkle the remaining sugar evenly over the kheer.
- Caramelize using a kitchen blow torch until golden brown.
- Garnish and Serve
- Garnish with sliced almonds.
- Serve warm or chilled.