Shreekandh Brûlée - Photo Credit : Greg Powers – a delicious recipe with yogurt, Sugar, Cardamom powder, Saffron, pistachio, Almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Strain yogurt in a colander over a muslin cloth. When some of the water has been drained out, tie all the ends of the muslin cloth tight and hang inside the refrigerator overnight. Remember to have several layers of muslin cloth or else all the yogurt is going to pass through the muslin.
2
Transfer the strained yogurt into a mixing bowl and gently whip with a hand held beater for less than a minute to make it a bit light and fluffy.Now add the cardamom powder, a pinch of saffron, chopped pistachio and almonds. Mix well.
3
Divide into four/ six portions into a ramekin/ creme brulee dish. Sprinkle with raw brown sugar evenly on top of each of these dishes and with a blow torch evenly caramelize the sugar and get a golden brown crust. Keep the flame to a medium high and rotate the dish evenly.
307
kcal
Calories
9
g
Fat
51
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 32 ounces Low fat yogurt, 3 tablespoons Sugar, 1/4 teaspoon Cardamom powder, a pinches Saffron, and more.
Yes, Shreekandh Brûlée - Photo Credit : Greg Powers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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