Cardamom – Creme Brulee
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- Ice cubes
- 500 ml cream
- 5 egg yolks
- 75 grams sugar
- 1 teaspoon cardamom, ground (high quality, health food store)
- Sugar, for flaming
Print Recipe
Pin Recipe Instructions
- Important: prepare the ice cubes in good time!
- Beat the egg yolks with the cardamom until smooth and place on a bowl with ice.
- Bring the cream with the sugar to the boil and stir very slowly into the eggs in a thin stream. Pour the mixture back into the pot and peel it off at about 70 degrees to the rose (the liquid becomes thick, the egg binds).
- Pass through a sieve and put the bowl back on ice and let it cool down.
- Preheat the oven to 100 degrees.
- Pour the mixture into small bowls and place in the oven for about 60 minutes. The cream is ready when a skin forms on top. It does not solidify until it has cooled down.
- It is advisable to make the crème brûlée a day in advance. To serve, sprinkle evenly with sugar and flame with the Bunsen burner.
- I use very small bowls for this. For the large, round bowls, I guess there are four servings. The cooking time may then have to be extended.
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