Eggless Rajgira Crème Brûlée Recipe
 
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Eggless Rajgira Crème Brûlée Recipe is super simple, creamy in texture and is such an amazingly delicious dessert. To eat this Crème Brûlée you need to break open the top hard sugar crust to find a creamy custard beneath. It tastes like pure bliss.
Author:
Recipe type: Dessert
Cuisine: Indian fusion
Serves: 4
Ingredients
  • Rajgira/Amranth Creme Brulee(eggless)
  • Popped rajgira seeds 1 cup
  • Milk ½ liter + 4 tsp cold milk
  • Amul Cream ½ cup
  • Sugar 2-3 tbsp
  • Vanilla Custard powder 2 tsp
  • Few strands of saffron soaked in warm milk
  • Grated fresh coconut 1 cup
  • Brown sugar 4 tsp
Instructions
  1. To make custard:
  2. Heat ½ liter milk in a non-stick pan, add half cup cream, mix well and heat for 2 minutes.
  3. Put 2 tsp custard powder in a bowl, add 4 tsp cold milk and mix well.
  4. Add this custard mix to the milk-cream mixture, mix and cook till the mixture thickens.
  5. Add 2 tbsp sugar, mix well and cook till the sugar dissolves completely.
  6. Strain the mixture so that there are no lumps.
  7. To pop Rajgira/Amaranth:
  8. Now to pop rajgira, heat a thick bottom kadai.
  9. To check the heat just sprinkle some drops of water on it and see if sizzling sound comes.
  10. The sizzling sound is the indication that pan/kadai is hot enough to pop rajgira.
  11. Add 1 tsp of rajgira seeds at a time. Toss it on high flame
  12. Cover the kadai with a lid and quickly slide the pot back and forth just above the burner.
  13. As soon as rajgira starts to pop switch off the flame and let it sit for few seconds. Take out in a bowl
  14. Now repeat the process to get more popped rajgira this way in small batches.
  15. Sieve the popped rajgira so that unpopped ones will be left on plate.
  16. And you can reuse by again popping it. Let it cool.
  17. To Assemble:
  18. Now take the strained custard and put it on flame again
  19. Add popped rajgira and mix well.
  20. Now add grated fresh coconut
  21. The custard mix will start to get thick
  22. Keep stirring continuously
  23. Switch off the flame after it reaches to desired consistency
  24. Pour the mixture into ramekin moulds and refrigerate till set.
  25. Add 1 tsp brown sugar on each moulds and spread it with spoon.
  26. Caramelize the sugar with a brulee torch OR take a metal spoon or a spatula,heat it on your stove burner.
  27. And press it on the sugar till brown. Works like a charm!’
  28. Your creme brulee is ready to serve
  29. Break open the hard sugar crust and enjoy the melt in the mouth rajgira pudding underneath.
Recipe by at https://yummytalesoftummy.com/eggless-rajgira-creme-brulee-recipe/