Blog — dessert RSS

Pumpkin & Ginger Creme Brûlée May Become Your Fall Favorite

This crème brûlée is a great recipe to make for the fall season. The use of ginger and nutmeg along with pumpkin gives a twist to the classic crème brûlée. You can make this up to a week in advance and refrigerate. Just remember to torch it with a brûlée torch only when you are about to serve. I strongly suggest using a brûlée torch and not use your oven broiler. You can find a decent torch on Amazon, and it is a great way to impress your friends.

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Orange and Ginger Cheesecake

This is a twist to the classic New York Cheesecake. I am using an orange flavor for this recipe. Grand Marnier liqueur gives a good orange flavor throughout the year, especially in the fall season. You can serve this cheesecake after a meal or alongside tea/coffee. Baking orange slices and garnishing the cheesecake with these pieces give an extra oomph to this recipe. 

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Alphonso Canned Mango Pulp Is a Great Way To Make Your Indian Mango Desserts

Mango Pulp Alphonso is the king of all mangoes, and mangoes are the king of all fruits, which makes Alphonso the emperor of fruits! Ask any immigrant Indian here in the United States, and when it comes to food, we all miss our Indian mangoes. And no, the Latin American mangoes are no comparison.

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Creme Brûlée with Masala Chai

Here is a little bit of east meets west! Today, we take a popular french dessert and some spice. Chai is a tea that has become very popular in America and I wanted to show that there is so much more to do with tea than simply drinking it. Our Masala Chai blend has all the required spices to make a perfect cup of Indian Masala Chai. The combination of warm spices with cream and sugar makes this Creme Brulee is a delicious twist to the class French dessert.    YouTube: https://www.youtube.com/watch?v=0D9i8G665T0&t=11s   Ingredients 1 1/4 cup heavy whipping cream 1 Tablespoon Rupen's Masala Chai blend 6 egg yolks 1/4 cup sugar 1/4 teaspoon sea salt 4 teaspoons white granulated sugar, for brulee Appliance:...

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Mango Sawdust

 Sawdust is a layered vanilla cream and crumbled cookie dessert from Macau. Here's my take on this classic dessert. Since it is summer, I am using fresh mangoes and ginger snap cookies, which are my favorite. This light and airy dessert is everyone's favorite, and I hope you like it too. Serves: 4  Ingredients   2 champagne mangoes, peeled and chopped 1 cup heavy whipping cream, whipped 2 cups ginger snap cookies    Instructions  In a food processor, blitz ginger snap cookies for one minute. The cookies must reduce to a sawdust like consistency, which is beyond crumble. Remove and set aside. Now blitz chopped mangoes for one minute or until they reduce to a pulp. Remove and set aside. Mix...

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