Ingredients for Cardamom Spiced Light Creme Brulee
- Evaporated Milk
- Cinnamon Stick
- Vanilla Bean
- Ground Cardamom
- Ground Nutmeg
- 6 large egg yolks
- Honey
- Brown Sugar
- Granulated Sugar
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How to Make Cardamom Spiced Light Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine heavy cream, ¾ cup granulated sugar, cardamom, and salt. Heat over medium heat, stirring until sugar dissolves completely. Bring to a simmer, then remove from heat.
- In a separate bowl, whisk together egg yolks and vanilla extract until light and frothy.
- Slowly whisk about 1 cup of the warm cream mixture into the egg yolks to temper them, then gradually whisk in the remaining cream mixture until well combined.
- Strain the mixture through a fine-mesh sieve into a bowl or pitcher to remove any lumps.
- Divide the mixture evenly among 6 (6-ounce) ramekins.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the baking dish and let cool completely on a wire rack.
- Once cool, cover and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, sprinkle each custard with ¼ cup of turbinado sugar.
- Carefully caramelize the sugar using a kitchen torch until golden brown. If you don't have a torch, you can broil them for 1-2 minutes, keeping a close eye to prevent burning.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
52g
Fat
20g
Carbs
6g
