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Cardamom Crème Brulée    Veg  CD  DP   65mins plus cooling


Serves 4   Cold  Vegetarian   Dessert  Pudding  Gluten Wheat Free


6 Large Egg yolks
100g/4oz Granulated Sugar
480ml/16fl.oz. Double Cream
1 level teasp Freshly Ground Cardamom
2 tbsp Demerara Sugar



1.  Preheat the oven to 150C, 300F, Gas Mark 2.


2. In a large mixing bowl, whisk together the egg yolks and 50g/2oz of the sugar.  Set aside.


3. Place the cream, remaining 50g/2oz sugar and cardamom in a heavy medium –sized saucepan and bring to the simmer. Remove from the heat.


4. Gradually whisk the hot cream mixture into egg yolk mixture until well blended.


5. Pour the custard into four large heatproof ramekins (or creme brulee cups) then place dishes in large roasting tin and add enough hot water to pan to come halfway up sides of dishes. Bake for 45 minutes until custards are just set in centre. Very carefully remove the dishes from water and allow to cool. Cover and refrigerate for at least 3 hours.


6.  To serve - Preheat the grill to its hottest setting. Sprinkle 1/2 tablespoon sugar over each custard. Grill as close to the heat source as you can, until sugar caramelizes which will probably take  2-4 minutes, but keep an eye on it.  A more satisfactory result is obtained by either using a brulee iron or a blow torch and very carefully passing the flame over the sugar until it caramelizes.  Serve immediately, or refrigerate for up to 1 hour.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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