No Torch Creme Brulee Infused with Cardamom
Updated: Aug 16, 2020
This French dessert, which translates to "burnt cream" is made from a layer of custard and a hard top of caramelized sugar. No, you do not need a blowtorch to brulee the sugar.
A broiler is more than enough for caramelizing sugar. This is the only method I've been doing, and it turns out great every time. This 5 ingredient dessert is sure to impress, and though this may seem hard, making a creme brulee is easy as pie.
3 large egg yolks
2 cups heavy cream
1/4 cup white sugar
1 tbsp brown sugar
1 vanilla bean or 2 tsp vanilla extract
2 cardamom pods, lightly crushed
Preheat oven to 325ºF
Heat heavy cream and crushed cardamom in a microwave or saucepan until hot, but not simmering.
Gradually whisk in white sugar into egg yolks.
Gradually whisk in hot cream. Be sure to do this gradually, to not curdle the egg yolks.
Fill custard into 4 6 oz ramekins.
Place in a casserole or any baking vessel that is at least 2 inches deep.
Add ramekins to casserole or baking dish and fill the casserole with hot water. The water should not cross halfway up on the ramekins.
Bake for 30 minutes, until custard is set, but a little jiggly.
Place covered in plastic wrap in the fridge overnight.
After 12-24 hours, let custard come to room temperature, and spread brown sugar over the top.
Place in a broiler for 1-2 minutes (depends on broiler) until sugar is caramelized, but not burnt.