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1. Video tutorial: How to brulée

1. Heat the oven to 150C/fan 130C/gas 2. Mix the egg yolks and 3 tbsp sugar. Heat the cream and cardamom pods to just below boiling then leave for 30 minutes to infuse. Reheat and whisk into the egg mixture. Strain the custard into 4 small ramekins. Sit the ramekins in a small roasting tin and pour hot water into the tin to come halfway up the ramekins. Bake for 20-30 minutes until custards are just set but still wobbly in the centre. Cool, then chill for at least 2 hours (preferably overnight).
2. To finish, sprinkle the top of each custard with a layer of caster sugar, about 1 tbsp per pot, then either slide under an extremely hot grill or melt with a blowtorch until the surface is dark gold and caramelised.

Per serving

978 kcalories, protein 10.3g, carbohydrate 30.4g, fat 91.4 g, saturated fat 47g, fibre 0g, salt 0.15 g

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• Fishface

  12 February 2009

  Fishface commented on this recipe

  green or black cardamoms ?

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Ingredients

• 6 egg yolks
• 3 tbsp golden caster sugar
• 568ml double cream carton
• 3 cardamom pods , crushed

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Difficulty and servings

Makes 4

Preparation and cooking times

Ready in 50 mins

Ingredients

• 6 egg yolks
• 3 tbsp golden caster sugar
• 568ml double cream carton
• 3 cardamom pods , crushed

Per serving

978 kcalories, protein 10.3g, carbohydrate 30.4g, fat 91.4 g, saturated fat 47g, fibre 0g, salt 0.15 g

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