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    You are in: Home / Recipes / Cardamom Creme Brulee Recipe
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    Cardamom Creme Brulee

    Average Rating:

    3 Total Reviews

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    • on December 17, 2003

      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.

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    • on May 16, 2010

      ?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.

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    • on February 13, 2011

      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..

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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


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