Frozen Crème Caramel with Fruit Segments by Sanjana Banerjee

Crème Caramel is one of the most popular desserts that have the perfect balance of sweet and bitterness. The caramel forms a delicious crust, under which lies the soft and sweet custard dessert. The decadence of this dessert is among the toppers in the culinary world. It is a favourite in our home, as well. This is my take on the crème caramel. Not the typically baked dessert, it has the taste of crème caramel, but the look of an ice cream. The bitterness of the caramel, balances the sweetness of the custard perfectly. The fruit segments add freshness to the dessert and enhance the flavour!

Sanjana Banerjee, apart from being my sister, a lovely daughter, daughter-in-law  and wife, works independently as a content solution provider. She made this dessert for us the day we visited her new home.

 

 

Ingredients:

  • For the Caramel:
  • 1/3rd Cups of Sugar
  • 4 tablespoons of Water

 

  • For the Custard:
  • 400 ml of Milk
  • 2 Whole Eggs
  • 1and1/2 teaspoon of Sugar

 

  • For Decoration and Enhanced Flavour:
  • Black Grapes, cut lengthwise into four pieces.
  • Green Grapes, cut lengthwise into four pieces.
  • Orange Segments

 

Method:

  1. Use a food processor or a blender to blend together the milk, sugar and eggs.
  2. Next, microwave the sugar and water on high in a glass bowl for 6 to 8 minutes, or till the sugar caramelizes to form the caramel.
  3. Add the caramel to the blended mixture and pour into a bowl.
  4. Microwave this mixture on medium heat for 10 to 15 minutes; till the mixture thickens a bit and the egg taste or smell is no longer prominent.
  5. Cool down the mixture and place it in the freezer.
  6. When the mixture is lightly frozen, and place one or two quenelle (for a restaurant-like look) in separate dessert bowls.
  7. Before you serve, take it out of the freezer and place the fruit segments on the top.
  8. Serve chilled or cold.

 

Tips:

  • You could take it out of the freezer, some time, before serving, to get a creamy texture, instead of the solid frozen texture.

 

  • You could add apple pieces and pomegranate to the fruit segments mix.

 

  • Instead of forming a quenelle, you could use an ice cream scooper.

 

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