Rice pudding creme brulee (Kheer brulee). Upgrade your favorite kheer or payasam to a delightful creme brulee. The heavenly combo of creamy pudding and caramelized cardamom sugar makes it the ultimate dessert for your special occasions.
Sure, it’s super easy to make the heavenly kheer or payasam (Indian style pudding). But, how about turning it into a fun and exciting dessert? I’m talking about your favorite kheer transformed into a delectable creme brulee.
I really love this idea of personalizing kheer to create a new fusion dessert. Absolutely divine!
This kheer creme brulee recipe calls for some very basic pantry ingredients. I decided to make this with pal payasam or Indian rice pudding. However, all of my favorite kheer recipes - adapradhaman, vermicelli pudding, moong dal payasam - all tastes amazing in this creme brulee.
To be honest, pal payasam or rice pudding is extremely easy to whip up making it one of my favorite choices. Simply fry the rice in a little ghee, cook in milk, stir in some sugar, sprinkle with ground cardamom, and top with plenty of ghee-fried cashews and raisins.
Caramelised sugar is obviously the unique characteristic of creme brulee. A light sprinkle of sugar is all that you need to create that beautiful color. However, I decided to upgrade this basic sugar into cardamom sugar. It’s basically a simple combo of granulated (caster) sugar and ground cardamom. Don’t you love that extra flavor?
To create this kheer brulee, transfer rice pudding to ramekins, and sprinkle with cardamom sugar. Using a blow torch, caramelize the sugar. If you don’t own a blow torch, don’t fret. Just pop it under the preheated grill to create that caramel color.
Finally, sprinkle them with plenty of cashew nuts. And enjoy!
More Fusion Dessert Recipes:
- Cheesecake Gujiya | Cheesecake Filled Pastries
- No Bake Gulab Jamun Cheesecake
- Gulab Jamun Cupcakes
- Coconut Burfi Ice Cream
- No-Churn Rabri Ice Cream
- Rabri Panna Cotta with Almond Brittle
- Mini Thandai Cheesecake - No Bake
- Carrot Halwa Rolls with Honey Syrup
Rice Pudding Creme Brulee | Kheer (Payasam) Brulee | Video
Ingredients
Indian rice pudding (pal payasam):
- 1 tablespoon ghee clarified butter
- ½ cup rice short or long grain, rinsed
- 5 cups milk
- ½ cup white sugar
- ½ teaspoon ground cardamom cardamom powder
Cardamom sugar:
- 4 tablespoons granulated sugar caster sugar
- ½ teaspoon ground cardamom cardamom powder
- Cashew nuts to garnish
- Dried rose petals to garnish (optional)
Instructions
Make rice pudding:
- Spread rinsed rice on a paper towel and allow to dry.Heat ghee in a large frying pan over medium heat. Add rice. Stir fry for 3-5 minutes. Add milk. Bring to a boil. Add sugar. Stir to dissolve sugar. Simmer, stirring occasionally, for 6-7 minutes or until rice is tender. Add ground cardamom. Stir to combine. Remove from heat. Allow to cool completely.
Make cardamom sugar:
- Combine together ground cardamom and sugar in a small bowl. Set aside.
Make rice pudding creme brulee:
- Divide rice pudding among 4 ramekins. Sprinkle each ramekin with 1 tablespoon cardamom sugar.Using a blow torch, caramelize sugar. You can also caramelize sugar by placing the ramekins under preheated grill.
Notes
Nutrition
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