3 hrs 30 mins
Oh my, I found this on epicurious.com, and can't wait to try it. I love cardamom, and have a huge container of it downstairs that I need to use. I have never tried making creme brulee before. Prep time is chill time.
My Private Note
Units: US | Metric
- 1Preheat oven to 325°.
- 2In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- 3Place the cream in a heavy bottomed saucepan over medium heat.
- 4Warm just until little bubbles form around the edge.
- 5Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
- 6*caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
- 7Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- 8Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
- 9Place the dishes into a shallow baking dish large enough to hold them without crowding.
- 10Place the dish on the middle rack of oven.
- 11Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
- 12Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
- 13Bake for about 25 minutes, or until the custard is set in the center.
- 14Remove the custards to a wire rack to cool.
- 15Refrigerate for at least 3 hours, or until ready to use.
- 16When ready to serve, preheat the broiler.
- 17Pass the brown sugar through a fine sieve to eliminate all lumps.
- 18Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
- 19Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
- 20Remove from the broiler and serve immediately.
- 21Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.
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Nutritional Facts for Cardamom Creme Brulee
Serving Size: 1 (263 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 926.2
- Calories from Fat 609
- Total Fat 67.7 g
- Saturated Fat 39.7 g
- Cholesterol 586.2 mg
- Sodium 87.2 mg
- Total Carbohydrate 75.1 g
- Dietary Fiber 0.0 g
- Sugars 69.2 g
- Protein 8.7 g