Last week I’ve been awarded Star Baker for my baguettes by Jenny at Mummy Mishaps for the GBBO bake along challenge. I was so happy as bread is one of my favourite bakes.
This week I’m making the signature challenge: Creme brulee. I love creme brulee, the texture of the sugar on top contrasting with the soft cream underneath.
Ingredients for 4 small servings of Creme brulee with cardamom:
– 300ml single cream
– 60g sugar and another 20g for the top
– 3 egg yolks
– cardamom, 7-8 pods
– 1/2 teaspoon vanilla paste
Beat the egg yolks with the sugar until it becomes pale and fluffy.
Pour the cream into a saucepan and put it on the hob at medium heat. Remove the cardamom husks and ground the seeds in a spice grinder and add it to the cream along with the vanilla paste.
When the cream is boiling, pour on top of the egg yolks stirring continuously for a minute. Pour the mixture into the ramekins. Place the ramekins in a baking tray and fill the tray with hot water. Bake the creme for 35-40 minute at 160C/140C fan.
Remove the ramekins from the oven and leave them to cool. Put them in the fridge. A few minutes before serving them, add 5g (1 teaspoon) of sugar on top of each ramekin. Be careful to cover all the creme with sugar and caramelize it with a blow torch. Leave it for a minute to harden.
I hope you liked my recipe.