Cardamom Orange Crème Brûlée offers a sophisticated spin on the traditional crème brûlée, infusing it with the aromatic warmth of cardamom and the bright zest of orange. This luxurious dessert features a creamy, vanilla-infused custard with a crisp caramelized sugar top, making it an elegant choice for any special occasion or an indulgent treat.
Why You’ll Love This Recipe
- Exotic Flavor Combination: The blend of cardamom and orange adds a unique twist to the classic crème brûlée, enhancing its flavor profile.
- Elegant Presentation: The caramelized sugar topping and smooth custard create a visually stunning and delicious dessert.
- Make Ahead: This dessert can be prepared in advance, allowing the flavors to meld and the custard to set perfectly.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 1/2 teaspoon ground cardamom
- 1/2 cup granulated sugar
- 6 large egg yolks
- Zest of 1 orange
- 1/4 cup freshly squeezed orange juice
- Extra granulated sugar for caramelizing
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Place 4-6 ramekins (depending on size) in a baking dish or roasting pan.
- Heat the Cream Mixture:
- In a medium saucepan, combine the heavy cream, milk, vanilla bean and seeds (or vanilla extract), and ground cardamom. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let steep for 10 minutes to infuse the flavors.
- Prepare the Custard Base:
- In a large bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent curdling. Stir in the orange zest and orange juice.
- Strain the Mixture:
- Strain the custard mixture through a fine-mesh sieve into a large bowl or pitcher to remove any solids and ensure a smooth texture.
- Fill the Ramekins:
- Carefully pour the custard mixture into the prepared ramekins, filling them almost to the top.
- Bake the Crème Brûlée:
- Pour hot water into the baking dish or roasting pan to create a water bath, making sure the water reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center. A knife inserted into the custard should come out clean.
- Cool and Chill:
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or up to 2 days.
- Caramelize the Sugar:
- Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
- Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crisp, golden-brown layer. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- Serve:
- Allow the caramelized sugar to cool and harden for a few minutes before serving. Enjoy the contrast of the creamy custard and the crisp caramelized top with each spoonful.
Tips and Variations
- Adjust Sweetness: If you prefer a sweeter custard, you can increase the amount of granulated sugar in the custard mixture.
- Spice Variations: Experiment with other spices such as cinnamon or nutmeg for different flavor profiles.
- Flavor Additions: Add a splash of liqueur like Grand Marnier or Amaretto to the custard mixture for additional depth of flavor.
Storing the Dessert
- Store: Keep the crème brûlée in the refrigerator without the caramelized sugar topping for up to 2 days. Add the sugar topping and caramelize just before serving.
- Freeze: Crème brûlée can be frozen before caramelizing. Wrap the ramekins tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and then proceed with caramelizing the sugar.