When we were in Paris, we had a delicious crème brûlée that was served in a shallow dish rather than the pots we’re so used to seeing them in. We wanted to replicate the way they served it, but with a bit of a twist to the flavour. The addition of orange zest and crushed cardamom adds so much flavour to this creamy crème brûlée. Super easy to make and absolutely delicious.
Serves: 3 – 4
Ingredients
- 2 cups cream
- 1/2 cup milk
- 1 teaspoon vanilla
- peel of one orange
- 1 teaspoon cardamom pods, crushed
- 6 egg yolks
- 1/3 cup granulated sugar (plus extra for the top)
Method
- Preheat the oven to 300°F.
- In a medium saucepan over medium-high heat, add the cream, milk, vanilla, cardamom, and orange peel together and stir. Heat and let come to a simmer.
- In a separate bowl, whisk the egg yolks and sugar together.
- Temper the eggs, by slowly pouring about 2 small ladles of the cream mixture into the eggs. Whisk together. Use a sieve to pour the remaining cream mixture into the eggs. Whisk.
- Pour into a shallow pie dish or small ramekins. Bake in a water-bath for about 1 hour and 20 minutes, until barely firm. It should wiggle when tapped.
- Let cool in the fridge for about 4 hours or overnight. Before serving sprinkle the top evenly with sugar. Caramelize with a torch. Let cool for about 20 minutes so the sugar is set.
- Garnish with some grated orange.
