I am a member of South Vs North Challenge, started by Divya of You Too Can Cook. Every month, a member from North team will challenge the South team with an authentic north Indian recipe, while a member of Southern team will challenge the North team with an authentic South Indian recipe. I try to participate every month, but once I skipped the challenge. It was on September and the challenge was hosted by Minnie. Falooda, being a rich north Indian dessert is a layered chilled dessert, the main ingredient being falooda noodle. The falooda noodles are readily available in market and it is easy breezy to make this dessert. But for me, it was tough as my fridge was giving so many problems and falooda noodles is not available at my place. I went through so many posts on making the noodles at home, but due to the lack of my fridge, I didn't attempt it. And one fine day, i.e my birthday, my hubby dear gifted me a fridge and the first thought which came to my mind was to try falooda. I didn't want to buy icecream and so made it at home.
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Crème Brûlée is an egg based custard topped with a crunchy caramel layer. The crunchy caramel layer is usually formed with sprinkling sugar and heating it with a blow torch to caramelize it. A caramel disc may also be prepared and the custard can be topped with this disc while serving. For Baking Eggless Group Challenge, Vimala Lakshmi of Cooking Club suggested this from Sanjeev Kapoor's website. The egg in the custard makes it a creamy pudding. And the caramel layer needed a blow torch. These were the challenges we had to face during the preparation. I successfully replaced the eggs with china grass and used a heated spoon instead of a blow torch ( the idea is not my own. I adapted it from here) and the custard turned out fabulous. Though the caramel layer was uneven, it's crunchiness was a perfect combination to the creamy pudding. The quantity made 6 small ramekins of crème brûlée and we both enjoyed them to the core. The Baking Eggless Group has completed two years successfully and we really had a great time converting twenty four egg based recipes into eggless ones. And I hope to continue it for this year also and you will see more interesting recipes in future...
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