Cardamom Creme Brulee Recipe

Indulge in the aromatic warmth of cardamom with this exquisite crème brûlée. This make-ahead dessert is perfect for impressing guests or treating yourself to a sophisticated sweet treat. The subtle spice of cardamom complements the rich, creamy custard beautifully. Easy to prepare and even easier to enjoy!

Prep Time 780 mins

Cook Time 1490 mins

Calories 598.1 kcal

Protein 12g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cardamom Creme Brulee

6 large egg yolks
1 cup granulated white sugar
1 tablespoon ground cardamom
2 cups heavy cream

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How to Make Cardamom Creme Brulee

Preheat oven to 350°F (175°C).
Place six 3/4-cup custard cups or ramekins in a large roasting pan.
In a large bowl, whisk together 1 cup granulated white sugar and 6 large egg yolks until pale and slightly thickened.
Whisk in 1 tablespoon of ground cardamom (or 1 1/2 teaspoons finely ground cardamom seeds).
In a medium saucepan, bring 2 cups of heavy cream to a gentle simmer over medium heat. Do not boil.
Slowly whisk the hot cream into the yolk mixture in a thin stream, whisking constantly to prevent the eggs from scrambling.
Strain the custard through a fine-mesh sieve into a pitcher to remove any lumps.
Pour the custard evenly into the prepared ramekins.
Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins (a kettle is helpful).
Carefully place the roasting pan in the preheated oven.
Bake for 40-45 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let cool completely on a wire rack.
Refrigerate for at least 4 hours, or preferably overnight, to allow the custards to set completely.
Preheat your broiler to high heat.
Arrange the chilled ramekins on a baking sheet.
Sprinkle 1 teaspoon of granulated white sugar evenly over the top of each custard.
Broil for 1-2 minutes, watching carefully, until the sugar is caramelized and golden brown. Rotate ramekins halfway through if needed for even browning.
Let the brûlée cool slightly before serving. Enjoy!