Halwai June 25, 2018


• 2 – eggs
• 1 cup – Low fat Cream
• 1 cup – Milk
• 2 tbsp – Sugar
• 1 tbsp – Rose syrup
• For caramel syrup:
• 2 tbsp – Sugar
• 2 tbsp – Water


  1. In a heavy bottomed pan, mix the sugar and water, bring to boil and cook until the bubbles turn light brown in colour. Swirl the pan and don’t stir.
  2. Pour the caramel carefully into 4 ramekins.
  3. Preheat the oven to 350 degrees F.
  4. Whisk the eggs, milk, cream, sugar and rose syrup together well and pour into the ramekins.
  5. Take a large vessel, pour enough water and arrange the ramekins. Bake for 20-25 minutes in middle rack.
  6. Cool and keep the Bake creme caramel in fridge for 6 hours.
  7. Gently run a knife inside the mould, invert the ramekins over a dessert plate and serve immediately.
  8. You can top some chocolate vermicelli over the creme caramel. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya