Creme brulee with cardamom

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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.

01 Creme brulee

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.

11 thoughts on “Creme brulee with cardamom

  1. Check out the crunch to that hardened caramel! And I just love cardamom, a beautiful flavour. I’ll have one to go please 🙂
    Angela x

  2. oooh they look perfect and what a crunchy sugary topping! i bet the cardamom added a lovely flavour too
    thank you for linking up x

  3. Oh Anca.. I do love cardamom.. and combining it here was a super idea! I love the picture with the cracked brulee on top! Delicious! Hazel x

  4. Oh I love Creme Brûlée – I tried to make it this week but it was a disaster! Yours look perfect and the addition of cardamom must taste amazing 🙂

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