Muhajir Caramel Custard

Ingredients

In this adaptation, the traditional French crème caramel is infused with Muhajir flavors. The addition of cardamom and rose water gives the custard a distinct aromatic taste, which is characteristic of Muhajir cuisine. This fusion of French and Muhajir influences creates a unique and delightful dessert that showcases the best of both culinary traditions. We alse have the original recipe for Crème caramel, so you can check it out.

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 4 large eggs 4 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1 teaspoon rose water 1 teaspoon rose water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 34g, 32g
• Protein: 7g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the sugar and water over medium heat. Cook until the sugar dissolves and turns into a golden caramel color.
3. 3.
   Pour the caramel into individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
4. 4.
   In a mixing bowl, whisk together the eggs, milk, cream, cardamom powder, and rose water until well combined.
5. 5.
   Pour the custard mixture into the prepared ramekins, filling them almost to the top.
6. 6.
   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7. 7.
   Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
8. 8.
   Remove the ramekins from the water bath and let them cool to room temperature.
9. 9.
   Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the custard to fully set.
10. 10.
    To serve, run a knife around the edges of the ramekins and invert them onto serving plates, allowing the caramel to drizzle over the custard.

Treat your ingredients with care...

• Cardamom — Use freshly ground cardamom for the best flavor.
• Rose water — Use a high-quality rose water to ensure a delicate and aromatic taste.

Tips & Tricks

• Be careful while making the caramel to avoid burning it. Stir the sugar and water mixture constantly until it reaches the desired golden color.
• To prevent the custard from curdling, make sure the oven temperature is not too high. A gentle and slow bake is key to achieving a smooth texture.
• For a decorative touch, garnish the custard with a sprinkle of crushed pistachios or edible rose petals before serving.

Serving advice

Serve the Muhajir Caramel Custard chilled for the best taste and texture. It can be enjoyed on its own or accompanied by a dollop of whipped cream and a sprinkle of ground cardamom.

Presentation advice

To enhance the visual appeal, drizzle some additional caramel sauce on the serving plate before placing the inverted custard on top. Garnish with a fresh mint leaf or a sprinkle of ground cardamom for an elegant touch.