Orange & cardamom crème brûlée
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French food blogger Géraldine Leverd‘s version of this classic French dessert comes with a citrus twist – perfect as a refreshing dessert course (and you can even make it in advance).
Orange & cardamom crème brûlée
- 1 cup 240 ml whole milk
- 1 cup 240 ml heavy whipping cream
- ¼ tsp vanilla powder or 1
- tsp vanilla extract
- ½ tsp ground cardamom
- 1 large orange (for zesting)
- 5 medium egg yolks
- 3½ cup 50 g caster sugar
- ¼ cup 50 g brown or caster sugar
- In a small saucepan, combine the milk, cream, vanilla, and cardamom. Heat over medium heat until it starts to simmer. Remove from heat, then grate in the orange zest. Let sit for at least 30 minutes to infuse the flavours.
- Preheat the oven to 250°F (120°C, Gas 1) on the convection setting. Bring a kettle or pot of water to a boil.
- In a large bowl, whisk together the egg yolks and caster sugar until the mixture turns pale. Add the milk-cream mixture and mix well. Remove any pale foam from the top of the liquid.
- Pour the mixture into six 4 in (10 cm) ramekins that are 1 in (2.5 cm) tall, filling each one three quarters full. Place the ramekins on a baking tray or in a roasting pan and pour boiling water around them to cover three quarters of the ramekins and to create a water bath (bain-marie). Bake for 40 to 50 minutes, until the cream is set; shake the ramekins: if the cream slightly jiggles in the centre but not at the edges, they are done. Refrigerate for at least 4 hours.
- Right before serving, sprinkle brown sugar over the tops and caramelise the crèmes brûlées with a culinary torch or under the oven broiler for a few minutes.
You can prepare these crèmes brûlées a day or two in advance, but don’t caramelise the sugar topping until right before serving; otherwise, it will lose its crunch.
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