Cardamom Crème Brûlées
This exquisite recipe combines the delicate flavors of vanilla and cardamom to create a luxurious and creamy dessert that is sure to impress your guests. The silky custard is baked to perfection and finished with a caramelized sugar topping, adding a delightful crunch to every spoonful. Indulge in this decadent treat for a special occasion or just to treat yourself to a truly lavish experience.
— Constant Cookbook
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 2 pods white cardamom, cracked open
- 6 egg yolks
- 10 Tbs. superfine (caster) sugar
- Pinch of salt
Instructions
- Preheat an oven to 325°F. Select a baking dish 2 to 2 1/2 inches deep and large enough to hold four 3/4-cup ramekins or other ovenproof dishes. Line the baking dish with a thin kitchen towel.
- In a saucepan over medium heat, combine the cream, vanilla bean, and cardamom pods and their seeds. Bring to a simmer and cook for 1 minute. Remove the vanilla bean and, using the tip of a knife, scrape the seeds into the cream. Continue to simmer the cream, stirring often, for 3 to 4 minutes more. Remove from the heat and let cool slightly.
- In a bowl, whisk together the egg yolks, 6 Tbs. of the sugar and the salt until thickened, about 2 minutes. Slowly add the warm (not hot) cream mixture, whisking constantly. Pour the custard through a fine-mesh sieve into a 2-cup measuring pitcher. Skim any bubbles off the surface. Divide the custard evenly among the prepared ramekins. Place the ramekins in the towel-lined dish and pour hot water into the dish to reach halfway up the sides of the ramekins. Cover the dish loosely with aluminum foil.
- Bake the custards until they are set but jiggle slightly in the center when shaken, 20 to 25 minutes. Transfer the baking dish to a wire rack and let the custards cool slightly, then lift the ramekins out of the water bath and set on the rack to cool for 1 hour. Cover tightly and refrigerate for at least 3 hours or up to overnight.
- Just before serving, preheat a broiler. Sprinkle each custard evenly with 1 Tbs. of the remaining sugar. Place the custards on a rimmed baking sheet and slide under the broiler about 4 inches from the heat source. Broil just until the sugar caramelizes, 1 to 2 minutes. Alternatively, use a kitchen torch to caramelize the sugar. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Two in the Kitchen</i>, by Christie Dufault &amp; Jordan Mackay (Weldon Owen, 2012).
Yield
Serves 4.
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