Ingredients
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12
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1
-
4
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1
-
1
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-
-
-
-
-
-
-
-
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Directions
Cardamom Creme Brulee, Oh my, I found this on epicurious com, and can’t wait to try it I love cardamom, and have a huge container of it downstairs that I need to use I have never tried making creme brulee before Prep time is chill time , Served at a valentines dinner party Most thought it was great buy some only average It was easy to make but made double what the recipe said I am going to add a little coconut and coconut extract and try it tonight used splenda and that worked out fine This is certainly a great desert so you should give it a try , ?A good recipe, but it makes far more than 6 servings I made it as specified and only used half for 4 3oz ramekins and 4 4oz ramekins Variations that have worked for me (independent of scaling back the quantities), are steeping whole black cardamom in the cream as it warms in a double boiler, and topping with a mix of brown sugar and jagagry (palm sugar) for an Indian emphasis Also, 3 yolks per cup of cream is pushing it to get it to set Most recipes suggest 4, though 3 is possible I’d suggest something in between for the novice at first Finally, it is all too easy to burn this if using a broiler Invest in a culinary torch Sets WITH ramekins can be had for as little as $20 if one shops around
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Steps
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1
Done
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Preheat Oven to 325. |
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2
Done
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in a Large Heat-Proof Mixing Bowl, Whisk Together the Egg Yolks and Sugar. |
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3
Done
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Place the Cream in a Heavy Bottomed Saucepan Over Medium Heat. |
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4
Done
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Warm Just Until Little Bubbles Form Around the Edge. |
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5
Done
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Remove from the Heat and, Whisking Constantly, Pour Into the Egg and Sugar Mixture. |
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6
Done
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*caution* Temper the Egg's First. to Do This Pour a Little Bit of the Mixture in First and Mix It Together, Then Pour in the Rest of the Mixture. Otherwise You Might End Up With Scrambled Eggs. |
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7
Done
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Add the Cardamom and Continue Whisking Until the Sugar Has Dissolved and the Mixture Is Well Combined. |
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8
Done
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Pour the Mixture Through a Very Fine Sieve Into 6 Crme Brle Dishes, Filling Them Only Half Full. |
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9
Done
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Place the Dishes Into a Shallow Baking Dish Large Enough to Hold Them Without Crowding. |
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10
Done
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Place the Dish on the Middle Rack of Oven. |
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11
Done
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Working Quickly to Preserve the Heat, Finish Filling the Dishes With the Custard Mixture, Making Sure That It Comes Right to the Top of Each Dish. |
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12
Done
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Then Carefully Fill the Baking Dish With Very Hot Tap Water So It Comes Halfway Up the Sides of the Filled Dishes. |
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13
Done
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Bake For About 25 Minutes, or Until the Custard Is Set in the Center. |
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14
Done
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Remove the Custards to a Wire Rack to Cool. |
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15
Done
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Refrigerate For at Least 3 Hours, or Until Ready to Use. |
