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Prep 3 hrs
Cook 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.
- Preheat oven to 325°.
- In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- Place the cream in a heavy bottomed saucepan over medium heat.
- Warm just until little bubbles form around the edge.
- Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
- *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.
- Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
- Place the dishes into a shallow baking dish large enough to hold them without crowding.
- Place the dish on the middle rack of oven.
- Working 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.
- Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
- Bake for about 25 minutes, or until the custard is set in the center.
- Remove the custards to a wire rack to cool.
- Refrigerate for at least 3 hours, or until ready to use.
- When ready to serve, preheat the broiler.
- Pass the brown sugar through a fine sieve to eliminate all lumps.
- Generously 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.
- Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
- Remove from the broiler and serve immediately.
- Note: 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.
I made this recipe a couple of years ago on Valentine's Day. It was my first attempt at making any type of creme brulee, and it turned out great. It was really creamy and the taste of cardomom makes it very unique. My husband still says it's the best creme brulee he's ever had.
?A good recipe, but it makes far more than 6 servings. I made it as specified and only used half for 4 3oz ramekins and 4 4oz ramekins. Variations that have worked for me (independent of scaling back the quantities), are steeping whole black cardamom in the cream as it warms in a double boiler, and topping with a mix of brown sugar and jagagry (palm sugar) for an Indian emphasis. Also, 3 yolks per cup of cream is pushing it to get it to set. Most recipes suggest 4, though 3 is possible. I'd suggest something in between for the novice at first. Finally, it is all too easy to burn this if using a broiler. Invest in a culinary torch. Sets WITH ramekins can be had for as little as $20 if one shops around.
Served at a valentines dinner party . Most thought it was great buy some only average. It was easy to make but made double what the recipe said.. I am going to add a little coconut and coconut extract and try it tonight. I used splenda and that worked out fine. This is certainly a great desert so you should give it a try..