Kheer brûlée
Experience pure indulgence with our irresistibly creamy kheer brûlée. This delectable dessert has a crackly, caramelized sugar layer that adds a tantalizing crunch to every spoonful. Expertly crafted using the finest Tilda Pure Basmati rice.
- 31 - 60 Minutes
- Easy
- Serves 6
Method
Ingredients
Ingredients
- 1 cup of Tilda Pure Basmati rice
- 500ml water
- 500ml full fat milk
- 1 tbsp ghee
- 1 tin condensed milk (397g)
- ½ tsp ground cardamom
- ¼ tsp nutmeg
- Pinch of saffron
How to make Kheer brûlée
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Rinse rice well and allow to soak for 30 mins.
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Add rice to a pot along with water. Bring this to a boil.
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Once the water reduced, add the milk and simmer.
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Keep stirring until the milk reduces and the rice mixture is thick and creamy (porridge like consistency). Keep stirring to prevent the milk from burning.
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Mix in the condensed milk, ghee, cardamom, nutmeg and saffron.
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Allow to cool and the separate the mixture into individual ramekins.
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Place in the fridge and allow to chill for at least 30mins
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Once chilled, sprinkle some sugar over the tops of each kheer ramekin.
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Use a blow torch to caramelise the sugar (or place under the grill). Serve immediately.
