Last meal?
Punjabi kadhi.
Signature Recipe
Chococcino Creme Brulee
Ingredients
600 ml Fresh Cream
4 nos Eggs
60 gm Caster Sugar
½ tsp Vanilla Extract
½ cup Italian Espresso
¼ cup Marsala Wine
50 gms Demerara Sugar
Method
Preheat the oven to 300 degrees. Blend caster sugar, cream, eggs and vanilla in a large bowl. Add the espresso and the Marsala and gently blend it. Pour into a souffle dish or a ramekin. Stand dish in roasting tin containing 1 inch of hot water. Bake in the oven for about 60 minutes. Leave to cool and refrigerate for at least three hours. About an hour before serving remove it from the refrigerator. Generously sprinkle demerara sugar on the baked Chococcino Crème Brulee and blow torch it till a crisp crust is formed.
Note: In case you do not have a blow torch, place it under a grill till the sugar melts and then wait till the melted sugar forms a crust.
