Cardamom Crème Brulée
Veg CD DP 65mins plus cooling
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
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.
Dessert Recipes |