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From the Expert
Bhapa Doi Crème Brulee
Trained by the best chefs of the world, Vidushi has developed her skills in the niche of French technical pastry and makes delicacies like complex gateaux, entremets, &macarons. Combining unique flavours and experimenting with different techniques & produce, her work holds its own in front of the usual, but that’s not all! After her training at Cordon Bleu, Vidushi has designed and created her own atelier where she perfects her art and takes bespoke orders.
Ingredients
- 350g
- 200g
- 200g
- 2g
- 2ml
- 3g
- 5-10g
Method of Preparation
- Hang the yoghurt in a muslin cloth for about 45 minutes to remove excess liquid.
- Pre-heat the oven to 160’
- Whip the hung yoghurt with the condensed milk.
- Gradually add the full cream milk.
- Add the rose water & Cardamom Powder.
- Layer the base of the Ramekins with chopped Pistachio.
- Pour the Yoghurt mixture into the Ramekins to about 2/3rds of the way up.
- Place these Ramekins in an oven tray and pour 1 inch of water around the Ramekins
- Bake at 160’ for 40 minutes or until a toothpick comes out clean.
- Chill for four hours.
- Sprinkle some Caster sugar on top of the baked yoghurt and caramelise with a blow torch until the sugar is crisp. Serve Immediately.
- Alternately, You can also caramelise the sugar by broiling it or baking it in a salamander.
Bhapadoi is a staple dessert in Bengali weddings and special festivals. For Poila Boishak or during the family gatherings after Durga Pujo, this dessert seems absolutely perfect to serve! It is light & refreshing for your taste buds. I’ve tweaked the classic recipe a little bit and given it a French twist. A typically Bengali dense baked yogurt now has a crunchy brûlée top!
- 45 minutes
- 1 hr
- 6
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