Crème brûlée with Orange & Cardamom
- Preparation time
- 40 min
- Number of people
- 4 people
- Meal type
- dessert
A classic crème brûlée gets a surprisingly fresh twist with orange zest and cardamom. The velvety filling and crystal-clear caramel layer make it a festive dessert for any table.
Ingredients
- 500 mldouble cream
- 5egg yolks
- 60 gcaster sugar
- 1 tspvanilla extract
- 1orange
- ¼ tspground cardamom
- ¼ tspfine sea salt
- 40 gcaster sugar — for the caramel layer
Method
- 1
Preheat the oven to 150 °C top and bottom heat.
- 2
Grate about 1 tsp of the orange zest from the orange. Avoid the white pith.
- 3
Put the double cream with the orange zest, vanilla, and cardamom into a saucepan. Gently heat until the cream is very hot, but do not let it boil. Remove from the heat and let steep for 5 minutes.
- 4
Gently stir the egg yolks with 60 g caster sugar and the sea salt. Do not whisk the mixture until airy.
- 5
Pour the warm cream gradually into the egg yolk mixture while continuously stirring gently.
- 6
Strain the mixture through a fine sieve and divide it among 4 shallow ovenproof ramekins.
- 7
Place the ramekins in a deep baking dish and pour hot water around the ramekins until it reaches about halfway up their sides.
- 8
Bake for 30–35 minutes. The edges should be set, while the centre may still slightly wobble.
- 9
Carefully remove the ramekins from the water bath. Let them cool and then refrigerate for at least 2 hours.
- 10
Just before serving, divide 10 g caster sugar per ramekin in a thin, even layer.
- 11
Caramelise the sugar with a crème brûlée torch until a golden-brown, hard caramel layer forms.
- 12
Let stand for about 1 minute so the caramel becomes fully crisp and serve immediately.
—
Sagas House