Cardamom crème brûlée
Give an extra flavour kick to these fantastic classic desserts
0
ratings
Difficulty and servings
Makes 4
Preperation and cooking times
Ready in 50 mins
- 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).
- 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.
Know-how
Spices lose their pungency as they age and if you use something that has been knocking around in the cupboard for a couple of years, you won't get the same result as using spices that are fresher. Try to buy small quantities unless you are planning on using them quickly (months rather than years).
Per serving
978 kcalories, protein 10.3g, carbohydrate 30.4g, fat 91.4 g, saturated fat 47g, fibre 0g, salt 0.15 g
Recipe from olive magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/3529/
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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
Preperation and cooking times
Ready in 50 minsIngredients
- 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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