CARDAMOM CREME BRULEE
Oh my, I found this on epicurious.com, and can't wait to try it. I love cardamom, and have a huge container of it downstairs that I need to use. I have never tried making creme brulee before. Prep time is chill time.
Provided by spatchcock
Categories Dessert
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°.
- In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- Place the cream in a heavy bottomed saucepan over medium heat.
- Warm just until little bubbles form around the edge.
- Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
- *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
- Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
- Place the dishes into a shallow baking dish large enough to hold them without crowding.
- Place the dish on the middle rack of oven.
- Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
- Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
- Bake for about 25 minutes, or until the custard is set in the center.
- Remove the custards to a wire rack to cool.
- Refrigerate for at least 3 hours, or until ready to use.
- When ready to serve, preheat the broiler.
- Pass the brown sugar through a fine sieve to eliminate all lumps.
- Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
- Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
- Remove from the broiler and serve immediately.
- Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.
Nutrition Facts : Calories 926.2, Fat 67.8, SaturatedFat 39.8, Cholesterol 586.3, Sodium 87.3, Carbohydrate 75.2, Fiber 0.1, Sugar 69.2, Protein 8.7
CARDAMOM CRèME BRûLéE
Provided by Raji Jallepalli
Categories Herb Dessert Bake Spice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 325°.
- 2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- 3. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- 4. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them withough crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.
- 5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
- 6. When ready to serve, preheat the broiler.
- 7. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.
- Wine Suggestion:
- Royal Tokaji Red
- This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.
ROSEMARY CREME BRULEE WITH VANILLA BEAN AND CARDAMOM
Steps:
- Place the cream, vanilla bean, and cardamom pod in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Set aside.
- Whisk the egg yolks and 2 tablespoons of the sugar in the top of a double boiler over simmering water until pale and thick. Do not overcook.
- Remove the vanilla bean and the cardamom pods from the cream. Add the cream to the eggs in the double boiler, whisking constantly. Cook slowly, stirring occasionally, until the mixture thickens and coats the back of a spoon, approximately 10 minutes.
- Remove from heat and whisk in the butter and rosemary. Pour the custard mixture into a porcelain dish and chill thoroughly.
- Just before serving, sprinkle the custard with remaining sugar and caramelize it with a kitchen torch. Fire quickly and evenly until the sugar is cooked but not burned. Put the creme brulee into the freezer for about 30 seconds and then serve immediately.
CHAI CREME BRULEE
Steps:
- Steep 1 cup Darjeeling tea leaves in 4 cups boiling water for 7 minutes. Strain tea leaves and reduce to 3/4 cup. Grind spice to powder. Preheat the oven to 325 degrees. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until bubbles form around the edge. Remove from heat and, whisking constantly, pour into the egg and sugar mixture. Add the spice powder and the reduced tea liquid. Continue whisking until the sugar has dissolved and the mixture is well combined. Pour the mixture through a very fine sieve into 6 flameproof creme brulee dishes, filling them only half full. Place the dishes into a shallow baking dish large to hold them without crowding. Place the dish on the middle rack oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use. When ready to serve, preheat the broiler. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled creme brulee dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.
CARDAMOM CREME BRULEE
Not everyone likes the taste of cardamom, but if you do, this make-ahead dessert is a real winner. Prep time includes all the chilling time.
Provided by Lennie
Categories Dessert
Time P1DT50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Note that you need to prepare these custards the day before you are serving them.
- Preheat oven to 350F degrees.
- In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside.
- In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom.
- In a medium saucepan, bring the cream to a boil; then, s-l-o-w-l-y whisk the hot cream into the yolk mixture (you don't want to curdle the yolks).
- Pour this custard evenly into the 6 ramekins.
- Have ready a kettle full of hot water.
- Open oven door, partially pull out rack, place roasting pan on rack, then pour hot water into the roasting pan to come halfway up the sides of the ramekins.
- Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes.
- Remove ramekins from roasting pan and cool; refrigerate overnight.
- Anywhere from one to six hours before serving time, preheat your broiler.
- Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one.
- Broil until sugar browns; watch closely, it only takes about 2 minutes.
- If your broiler does not provide even heat, rotate ramekins halfway during broiling.
- Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.
Nutrition Facts : Calories 598.1, Fat 50.1, SaturatedFat 29.6, Cholesterol 442.7, Sodium 56.2, Carbohydrate 33.7, Fiber 0.1, Sugar 29.4, Protein 6.1
CHAI CREME BRULEE
Sweet and creamy creme brulee infused with exotic East Indian-spiced tea.
Provided by Mister E. Meat
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 3h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Heat cream in a 1-quart, covered saucepan over medium heat until scalded, 4 to 5 minutes. An instant-read thermometer inserted into the center of the cream should read 180 degrees F (82 degrees C).
- Add tea bags, ginger, cinnamon stick, cardamom, and cloves. Turn off the heat, cover, and steep for 5 to 8 minutes.
- Meanwhile, whisk egg yolks, 3 tablespoons plus 1 3/4 teaspoon sugar, vanilla, and salt together in a bowl until combined and sugar has dissolved.
- Strain tea bags, cinnamon stick, and ginger from the cream, extracting as much cream as possible from the tea bags.
- Pour some of the hot cream into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until custard is thick and smooth, 2 to 3 minutes.
- Divide custard evenly among four 4-ounce ramekins. Place ramekins in a paper towel-lined baking pan. Pour hot water into the baking pan until halfway up the sides of the ramekins.
- Bake in the preheated oven until custard is set around the edges and jiggles slightly in the center when gently shaken, 45 to 50 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for at least 2 hours.
- Sprinkle 1 teaspoon turbinado sugar over each ramekin, shaking gently to cover the surface evenly. Use a kitchen torch to caramelize the sugar until all crystals are evenly melted. Allow surface to harden before serving.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 20.2 g, Cholesterol 313.5 mg, Fat 33.8 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 19.9 g, Sodium 113.1 mg, Sugar 15.4 g
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CARDAMOM CRèME BRûLéE RECIPE - PUREWOW
From purewow.com
3.4/5 (98)Total Time 1 hr 20 minsServings 6Calories 448 per serving
- Preheat the oven to 325°F with the rack in the center of the oven. Put a large kettle of water on the stove to come to a simmer. Place six 6-ounce ramekins in a baking pan.
- Combine the cream, cardamom, vanilla bean and cinnamon in a medium pot. Bring to a simmer over medium heat. Cover the pot and steep for 20 minutes. Strain to remove the cardamom and vanilla bean. Return the cream mixture to the pot.
- Add the sugar and salt, and whisk over medium-low heat until the cream is warm and the sugar is dissolved. Whisk the egg yolks together in a medium-size heat-safe bowl.
- When the sugar has fully dissolved, gradually pour the cream mixture into the bowl with the egg yolks, whisking constantly. Mix until well combined. Transfer to a large container with a pour spout, like a 4-cup liquid measuring cup.
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