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1 1/2 cups (355ml) heavy cream 1 1/2 cups (355ml) whole milk 1 vanilla bean, split lengthwise and scraped 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 7 large egg yolks (98g) 1/2 cup (100g) granulated sugar Just-boiled water, for the water bath Raw or granulated sugar, for topping (see note) In a 3-quart saucepan, combine heavy cream, whole milk, vanilla bean and seeds, and salt. Bring to a gentle simmer over medium-low heat, then remov

For the Crust: Cooking spray 160 g all-purpose flour (5.7 ounces; 1 1/4 cups) 50 g granulated sugar (1.8 ounces; 1/4 cup) 3 g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight 1/2 teaspoon ground cinnamon 85 g (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 5 tablespoons (80 ml) heavy cream 1 teaspoon (5 ml) vanilla extract 1 egg white, lightly beaten (save egg yolk for filling below) For the Filling: 425 g w

Milk – 2 litres Rice – 100 g Ghee – 2 tbsp (for rice) Bay leaves – 2 Cardamom pods – 6 Milk powder – 200 g Jaggery – 400 g Ghee – 2 tbsp Cashew nuts – 15 Raisins – 1 tbsp Heat 2 litres milk and bring it to a boil. Remove 1 cup of milk and keep it aside. Add bay leaves and cardamom pods to the boiling milk and let it simmer. Mix rice with 2 tablespoons ghee so it gets well coated. Add the rice to the milk and cook on a low flame till the rice is soft and fully cooked. In the r

Moong Dal - 1/2 cup (soaked for 4-5 hours) Ghee - 1/2 cup Mawa - 1/2 cup Water - 1/2 cup Sugar - 1/4 cup plus 2 tablespoons Green Cardamom seeds - 6 Saffron - to taste Nuts - as desired Roast soaked dal to a deep golden color and grind to a coarse paste. Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release. Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture. Cook down with mawa until it reaches a thic

Milk - 4 cups Lemon juice - 3 tbsp. Corn flour - 1 tsp Sugar - 1 cup Heat the milk in a heavy-bottomed pan. Once the milk comes to a rolling boil, turn off the heat and add 1/2 cup of water to bring down the temperature. Add lemon juice until the milk curdles. Drain the curdled milk using a cheesecloth. You are now left with soft paneer. Take the soft paneer on a plate and add corn flour to it. Mash the paneer with your hands until it is soft and smooth. Make small balls from

For the Simple Syrup: Granulated Sugar - 1 cup Water - ¾ cup Lemon - 1 to 2 slices Rose Water - 1 tablespoon For the Kunafeh: Shredded Phyllo Dough - ½ of a 16-ounce box (thawed) Whole-Milk Ricotta - ½ cup Shredded Mozzarella Cheese - 2 cups Granulated Sugar - ¼ cup Unsalted Butter - 1 stick (melted) Set the oven to 375°F and grease an 11-inch round pan. For the simple syrup, mix water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then r

Bun - 6 (day-old), cut into cubes Eggs - 7 Sugar - 1 cup Cinnamon Powder - ¾ tsp Vanilla - 2 tsp Heavy Cream - 1 cup Butter - 1 stick, melted Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set aside. In a large bowl, whisk together the eggs, sugar, cinnamon powder, vanilla, heavy cream, butter, and 1 ½ cups of water. Add the cubed bread, ensuring it absorbs the moisture. If the bread mixture seems dry, add an additional ½ cup of water. Pour this mixture into