Bhapa Doi Crème Brulee
From the Expert

Bhapa Doi Crème Brulee

  • 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
  • Not Rated Yet
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About Author
Chef de Pâtisserie|Gourmand​​ from Le Cordon Blue, London