‘Tis the official season of sinful indulgence. With Diwali and Christmas ready to greet us one after the other, it will be hard to resist mouth-watering sweets and desserts, especially when surrounded by our loved ones. Be it Indian sweets or classic English desserts, sweet indulgence during festive celebrations is a must. 
If you are someone who loves to host parties and have guests at home, you cannot go a day without serving them desserts. While confectioneries are easily available in stores, preparing them at home adds to the fun of the festivities. If you agree, you have to try these chef-special dessert recipes at home.  

Jalebi Creme Brulee

For making Jalebi
Ingredients
All-purpose flour - 1 cup
Yoghurt - 1 cup
Baking soda - 1/2 tsp
Turmeric powder (for colour) - 1/4 tsp
Sugar - 1 cup 
Water - 1 cup
Oil for frying

Method
1. In a mixing bowl, combine the all-purpose flour, yoghurt, baking soda, and turmeric powder. Mix until it forms a smooth, thick batter. Let it ferment for two hours in a warm place. 
2. In a separate saucepan, combine sugar and water. Heat over medium flame until the sugar dissolves and then let it simmer for a few minutes to create a syrup. Set it aside.
3. Heat oil in a deep frying pan. Fill a piping bag fitted with a narrow tip with the Jalebi batter.
4. Pipe small caviars of batter into the hot oil, forming jalebis. Fry until they are golden brown and crisp. Drain them on a paper towel.
5. Dip the hot jalebi caviars into the sugar syrup, making sure they are well coated. Let them soak for a minute and then remove and set aside.

For making Creme Brulee:
Ingredients: 
Large egg yolks - 4 
Granulated sugar - 1/2 cup 
Heavy cream - 2 cups 
Vanilla extract - 1 tsp 
Extra sugar for caramelising

Method: 
1. Preheat your oven to 160°C. 
2. In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened. 
3. In a saucepan, heat the heavy cream over medium heat until it's hot but not boiling. Gradually pour it into the egg mixture and keep whisking constantly. 
4. Add the vanilla extract and mix well. 
5. Strain the mixture through a fine-mesh sieve to ensure a smooth texture. 
6. Pour the custard mixture into ramekins and place them in a baking dish. Add hot water to the dish to create a water bath for even baking. 
7. Bake the mixture in the preheated oven for about 30-35 minutes or until the custard is set but still slightly jiggly in the centre. 
8. Remove from the oven and let them cool to room temperature. Then refrigerate for at least four hours or until chilled. 
For assembling the Jalebi Crème Brûlé 
1. Place a layer of jalebi caviars on top of the chilled crème brûlé.
2. Sprinkle a thin, even layer of granulated sugar on top of the jalebis. 
3. Using a kitchen torch, caramelise the sugar until it's golden brown and crisp.
4. Allow it to cool for a minute, and then serve. 

Enjoy your delicious Jalebi Creme Brulee. 

Recipe by Chef Abhijeet Bagwe, executive chef, Novotel Andheri International Airport

Dark Chocolate Tart with Berry Sorbet

For making the tart shell