Signature Hummus - Chef Recipe by Charlie Carrington
“On the streets of Jerusalem, at a stall open from 5am to 10am and run by a 15-year-old boy and h...
12 large egg yolks, beaten
1 cup granulated sugar
4 cups heavy cream
1 tsp freshly ground cardamom
1 cup light brown sugar
Extra caster sugar for caramelising the sugar crust
5 cups full cream milk
1/2 cup sugar
4-5 green cardamoms
12-15 blanched almonds, shredded
2 Tbs blanched pistachios, shredded
1 cup crushed rice
Pre-heat oven to 165 C (325 F).
In a large heat-proof mixing bowl, whisk together egg yolks and sugar.
Place the cream in a heavy bottomed saucepan over a medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
Pour the mixture through a very fine sieve into moulds, filling them only halfway and place in a baking dish on the middle rack of the oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water, so it comes halfway up the sides of the filled moulds.
Bake for about 25 minutes, or until the custard is set in the centre.
Remove the moulds to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard so it gives an even finish.
Use the extra caster sugar and a blow torch to caramelise the top of the custard.
Boil milk in a wide, heavy-based pan.
Add the crushed rice, sugar and cardamom and simmer over a low heat.
Do not stir too often, as a layer of cream should form over it.
After the layer is formed, push it away from the sides towards the centre, stir the milk below it gently to avoid scorching.
Repeat the process until 1/3 of the volume of milk is left. How long this takes will depend on the richness of the milk and size of the pan – the wider the pan and the richer the milk, the faster it will thicken.
When done, the colour changes to a creamy beige and the cream that was pushed to aside, collects in layers.
Remove from the heat. Let it cool on a wire rack.
Divide evenly into six bowls, larger than the crème brulee moulds, sprinkle with almonds and pistachios and refrigerate so it is nice and cold.
Gently remove the crème brulees from each mould and place on top of the rabri bowls. We have topped ours with a raspberry and chocolate leaf twig.
Recipe provided by Urban Tadka