GUD ICE CREAM AND GUD CRÈME BRULEE
Ingredients
200 gms jaggery, 20 ml condensed milk, a bit of cinnamon powder, 6 egg yolks, 100 ml heavy cream, 30 gm castor sugar and a few drops of vanilla essence Method
■ Make a syrup of jaggery by dissolving 150 gm jaggery with water and cooking it. Once it assumes a syrupy consistency, add condensed milk and cinnamon powder. Blend well and freeze.
■ For crème brulee, mix egg yolks with remaining jaggery, sugar and cream.
■ Add vanilla essence and fill the mixture in a lined container, and steam it.
■ Torch the crème brulee with some bit of jaggery powder and top it with ice cream. Recipe by Chef Nishant Chaubey