Kashmiri Brûlée

Mouthwatering Kashmiri Brûlée, prepared with National Strawberry Custard and fresh strawberries. A great solution for all your sweet cravings.

I Made It


For National Strawberry Cream:

For Brûlée:

  • Egg Yolk 8 eggs
  • Brown Sugar 2 tbsp
  • Vanilla Essence 1 tsp
  • Milk 1 cup
  • Cream 2 cups


For Cream:

  • Boil 1 cup milk and mix National Strawberry Custard Powder in it.
  • Add in the vanilla essence.
  • Pour 3 tbsp of brown sugar and stir well.
  • Keep cooking the mixture until it is thick.
  • Set aside for ½ hour and allow it to chill.

For Brûlée:

  • In a separate bowl pour egg yolk, brown sugar, vanilla essence, milk and cream and mix well.
  • Take prepared cream from chiller, and mix with the Brûlée mixture.
  • Whip well.
  • Pour brown sugar and mix well.
  • Preheat oven to 150°C.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • Serve