Try out this Sheer Korma with a twist!
Heat ghee, add chopped almonds and saute for 3-4 minutes, stirring often. Remove and keep it aside
Roast the seviyan in the same wok with the remaining ghee
Heat milk and let it come to a boil. Lower the flame and simmer for 8-10 minutes till the milk slightly thickens. Add the saffron soaked in the milk along with the roasted seviyan and one half of the 1 cup sugar to the milk and simmer till the seviyan is cooked and have become soft for about 2-4 minutes
Switch off the fire and stir. Once it has cooled a little, add the fresh cream to the mix
In a medium bowl, whisk together the rest of the sugar and the egg yolks until they blend well and the mixture just starts to lighten in color. Add the cream and sheer korma mix in 3 parts
Pour the mixture in a ceramic bowl
Place the ceramic bowl in a roasting pan. Pour enough hot water into the pan such that it comes halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center - approximately 40 to 45 minutes in a pre-heated oven at 140°C
Remove the bowl from the roasting pan and refrigerate for at least 2 hours. and you can keep it up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top
Use the ¼ cup sugar and spread evenly on top. Using a blowtorch*, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5-10 minutes before serving
(Incase you don't have a blowtorch use a back of a big spoon and heat it directly on a gas flame for 2 minutes and place it on top of the sprinkled sugar. Repeat the process to caramelise all the sugar on top)
Your French style Sheer Korma is ready to be served!
Also read: Lucknowi Sheer Khurma- Eid Special
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