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Ingredients
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Crème Brulée
Method
Preparation
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, granulated sugar, cardamom pods, and the scraped seeds of the vanilla bean. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it steep for 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and a pinch of salt until pale and slightly thickened.
- 3
Combine and Strain
Slowly pour the warm cream mixture into the egg yolks, whisking continuously to prevent curdling. Strain the mixture through a fine mesh sieve to remove the cardamom pods and any solids.
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 5
Chill
Remove the ramekins from the baking dish and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. If you don't have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
