Saffron Mishti Doi Crème Brûlée

Ingredients

• 400 g yogurt

• 75 g palm jaggery         

• 2 g saffron

• 1 egg

• 100 ml cream 

• 5 g cardamom powder

• 4 tart shells     

• 20 g demerara sugar

Method

Take a thin sieve and keep the yogurt for an hour till the water drains out. Now, heat a pan and caramelise the palm jaggery, add the saffron and as the jaggery melts, add the cream and allow it to cool down. In a bowl, add this cream mixture and mix well with the egg and yogurt, and finish with cardamom powder. Fill this mixture in the tart mould and bake for 15 minutes at 160° C. Allow this to cool down.

Sprinkle the demerara sugar and caramelise with a blow torch till crunchy. It can be accompanied with dried fruits and aam papad.