Steamed Rasmalai Cremé Caramel
Steamed Rasmalai Cremé Caramel

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, steamed rasmalai cremé caramel. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Steamed Rasmalai Cremé Caramel is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Steamed Rasmalai Cremé Caramel is something which I’ve loved my entire life. They’re fine and they look wonderful.

Heat on medium-low heat swirling the pan from time to time until the sugar has dissolved. Increase temperature to medium-high and cook until the sugar turns to an amber colour, swirling the pan occasionally. Beat together the egg yolks, condensed milk and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat.

To get started with this recipe, we must prepare a few ingredients. You can have steamed rasmalai cremé caramel using 18 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Steamed Rasmalai Cremé Caramel:
  1. Get For Caramel
  2. Take 60 gm Sugar
  3. Prepare 25 ml Water
  4. Make ready For Custard
  5. Get 250 ml Milk
  6. Take 3 Eggs
  7. Take 60 gm sugar
  8. Get 2-3 Strands Saffron
  9. Prepare 3 ml Rasmalai Essence
  10. Take 2 pc Rasmalai
  11. Get For Rasmalai Cream
  12. Get 50 gm Whipping Cream
  13. Make ready 2-3 Strands Saffron
  14. Get 10 gm chopped Pistachio
  15. Get 10 ml Rasmalai Milk
  16. Take For Topping
  17. Prepare 60 gm Sugar
  18. Prepare 25 ml Water

Caramel custard (pudding) is the Indian name of flan or creme caramel or caramel leche. It is also called caramel egg pudding in India. Crème brûlée has a hard caramel top created by sprinkling sugar on top of the cooked custard then broiling or torching the sugar to caramelize it. Crème caramel has a soft and gooey caramel topping.

Steps to make Steamed Rasmalai Cremé Caramel:
  1. Brush the moulds/ramekins with butter and keep aside.
  2. Put sugar and water in a non stick pan. Cover with lid and let it melt for 4-5 min on medium flame.
  3. After 4 min the sugar syrup colour will change to light brown, let it reach to amber colour and then remove from heat.
  4. Pour this caramel in greased moulds and put little crushed rasmalai balls on top of caramel and keep aside.
  5. Method for custard
  6. Pour milk, sugar, saffron and rasmalai essence in a pan and let it heat till sugar melts and remove from heat.
  7. In a separate bowl add eggs and little essence and beat lightly.
  8. Add warm milk mixture in beaten eggs stirring continuously.
  9. Strain the mixture to remove any lumps.
  10. Pour this mixture in ramekins/moulds with caramel and arrange in a tray.
  11. For steaming:- Take water in a deep vessel. Place a wire stand and arrange moulds on stand. Cover moulds with aluminium foil or steel plate and close the vessel with lid.
  12. Let it steam for 45 minutes on a medium flame.
  13. In the meanwhile prepare sugar decoration such as caramel cage, spun sugar etc. and keep aside.
  14. Take cream in a bowl add rasmalai essence and rasmalai milk and whip till it reaches firm peaks.
  15. Check creme caramel with toothpick. If toothpick comes out clean then it's done and let it cool for 10 minutes before demoulding.
  16. Demould the creme caramel on a plate, you will see a beautiful caramel layer over the custard.
  17. Cover it with caramel cage and serve with rasmalai whipped cream and top with pistachios and serve.

Crème brûlée has a hard caramel top created by sprinkling sugar on top of the cooked custard then broiling or torching the sugar to caramelize it. Crème caramel has a soft and gooey caramel topping. A second misconception about the leche flan is that it can only be cooked in the oval-shaped aluminum llanera. In a small sauce pan, prepare the caramel by blending the sugar and water in medium heat. Keep stirring it until it thickens and the syrup turns deep amber in color.

So that’s going to wrap it up for this exceptional food steamed rasmalai cremé caramel recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!