VANILLA & CARDAMOM CREME BRULEE

Vanilla & Cardamom Creme Brulee features a creamy custard, infused with the smooth richness of vanilla and the warm, aromatic spice of cardamom.
This flavorful combination, topped with a thin and crisp caramelized sugar layer, creates a dessert that’s both comforting and elegant.
The blend of creamy texture and subtle spice adds a refined twist to this classic treat!

Looking for more delicious dessert recipes? Try my Steamed Banana Cake, Easy Aish El Saraya OR this Easy Chocolate Cake Recipe!

Only 6 ingredients to make this simple yet sophisticated dessert!
Indulgent flavors, pudding-like, creamy custard and crisp, satisfying snap! Count Me In!

What You’ll Love About This Recipe

What You’ll Need To Make
Vanilla & Cardamom Creme Brulee

1. Egg Yolks Only: act as the natural thickener, giving the custard its smooth consistency and velvety texture, while also adding a subtle richness and enhancing the overall flavor;
2. Vanilla Bean Paste or Extract: you can use either, it adds essential depth and aromatic richness, enhancing the flavor and complementing the cardamom for a more indulgent dessert;
3. Heavy Cream aka Thickened Cream: at least 35% minimum fat – creates a rich, creamy base and contributes to the smooth texture and velvety mouthfeel;
4. Milk: adding milk cuts through the richness of the heavy cream, lightening the dessert and creating a balanced, smoother texture. It prevents it from feeling overly heavy and leaving you with a greasy after mouthfeel. It’s the secret that makes this recipe a winner!;
5. Caster Sugar: dissolves easily to sweeten the custard whilst maintaining a smooth texture, and also caramelizes on top to create the signature crisp, golden-brown top!;
6. Cardamom: adds a warm, aromatic spice that complements the vanilla, enhancing the flavor profile and giving the crème brûlée a unique and sophisticated depth. I like grinding my own seeds, rather than pre-ground, for maximum flavor. Although you can grind an entire cardamom pod including its shell, I avoid this, as grinding the seeds alone will give you a more intense flavor. If you have an entire pod, extract the seeds, then grind them. Cardamom pods and seeds alone, are usually available from a local Indian grocer.

How To Make VANILLA & CARDAMOM CREME BRULEE: Step-By-Step

Step 1: Stir to combine room temperature egg yolks & sugar;

Step 2: In a small pot, combine heavy cream, milk, vanilla and cardamom. Heat over low to medium heat, stirring continuously until it simmers;

Step 3: Allow the cream mixture to cool until it’s warm, then pour it into the egg yolk mixture in a slow, steady stream, whisking continuously until fully combined;

Step 4: Strain the mixture through a fine mesh sieve;

Step 5: Place the ramekins in a larger tray. Pour the custard mixture into each ramekin, leaving at least 1 cm of space from the top, remove any air bubbles on the surface with a spoon;

Step 6: Pour water into the larger tray until it reaches about an inch high around the ramekins. This is the water bath (bain-marie), careful not to get it into any of the ramekins!;

Step 7: Bake at 150C or 300F, fan forced (i.e. convectional) for 40 minutes.

Step 8: Sprinkle over a thin layer of sugar;

Step 9: For the crispy caramelized top, torch until golden brown;

MUST READ RECIPE TIPS

This Vanilla & Cardamom Creme Brulee is very easy to make if you follow the proper techniques, use the right ingredients and measure them accurately.

Here are some important tips below, to ensure it turns out right:

1. Preheating Your Oven: ensure your oven is fully preheated for even baking at 150C or 300F for at least 10 minutes prior to baking;
2. Ramekin Size and Filling: my ramekins are 6cm high and 10cm wide, holding approximately 100mL of liquid each. I do not fill the crème brûlée mixture to the top of the ramekin. This is to prevent spills during baking and allow for the proper texture and consistency of the custard. This also leaves enough room for the caramelized sugar topping to form a crisp, thin layer;
3. Air Bubbles: To avoid air bubbles in your crème brûlée, avoid over-beating the custard mixture. If large bubbles appear on the surface after pouring the mixture into ramekins, gently remove them with a spoon;
4. Room Temperature Eggs: room-temperature yolks mix more easily, helping to create a consistent, creamy custard without any curdling or separation;
   If your eggs are fridge cold, place them in a bowl of very hot (not boiling) water for 2-3 minutes to bring them to room temperature. When the water temperature decreases, so will the egg temperature, so once they reach room temperature, remove them, and pat them dry before you crack and use them!;
5. Correct Measurement of Ingredients: weigh all your ingredients out accurately to ensure the creme brulee turns out with the right texture! Especially when it comes to baking, I highly recommend investing in a good quality kitchen scale to achieve great and consistent results!;
6. Strain the Mixture: strain the custard mixture through a fine mesh sieve to remove any impurities, bits of cooked egg or thin films of clotted cream – ensuring a silky texture;
7. Control the Baking Temperature: bake the crème brûlée in a water bath (bain-marie) at a low temperature to cook it gently and evenly and prevent curdling (more details on this below);
8. Oven: ensure you bake using convectional heating, i.e. fan-forced, as hot air circulates throughout the oven, leading to a uniformly cooked custard with a smooth texture;
9. Check for Doneness: the custard should be set around the edges but still quite jiggly in the centre when done; it will firm up enough, as it cools;
10. Caramelize Just Before Serving: torch to caramelize the sugar topping right before serving to ensure it stays crisp and fresh, giving you that satisfying snap when you crack into it with your spoon;
11. Perfecting the Caramelized Top: when torching the top, it’s important to apply a thin layer of sugar – less is more to achieve that satisfying snap! To do this, sprinkle sugar on top using a spoon and move it around in circular motion to distribute it evenly, then shake off any excess into a separate bowl.
    A thick layer of sugar can burn before it fully caramelizes, leading to an overly bitter taste. In addition, maintain a nice golden brown color by not torching excessively. The sugar will continue to caramelize for a few seconds after you stop torching;
12. Proper Storage: keep the crème brûlée refrigerated until serving, but avoid placing it in the fridge with the caramelized sugar already done as it can become soggy.

Why Bake Creme Brulee In A Water Bath (Bain-Marie)?

Baking this in a water bath (aka bain-marie), is the secret to achieving its signature light and creamy texture. To do this, place your ramekins in a larger tray, then carefully fill the tray with hot water until it reaches about an inch up the sides of the ramekins. The water bath ensures even heat distribution and maintains moisture during baking. If you put the ramekin dishes into the oven as they are, the custard can split and go grainy, like scrambled eggs.

Here’s some more information as to why it’s important:

1. Even Heat Distribution:

• The water bath ensures consistent, gentle and even heat distribution. It prevents the edges from cooking faster than the center and cracks on the surface;

2. Moisture Retention:

• The steam generated from the water bath adds moisture to the oven, which helps keep the keep the brûlées soft and prevents it from drying out;

4. Controlled Rise:

• The water bath helps control the rise of any baked goods, resulting in a delicate, light and creamy texture;

5. Prevents Overbaking:

• The moist environment created by the water bath helps prevent the brûlées from overbaking, which could lead to a dense or rubbery texture.

In summary, baking this in a water bath (bain-marie) is key to achieving its delicate, creamy texture and flawless appearance!

Is Creme Brulee Served Hot Or Cold?

Traditionally, crème brûlées are served cold! Caramelizing the tops is best just before serving! If you have leftovers with the caramelized top already done, refrigerate them for 30-45 minutes before serving, but no longer, as the sugar crust may start to soften.

How Do I Caramelize Creme Brulee Without A Blowtorch?

Here are three methods to caramelize the top of your creme brulee without a blow torch!:

1. Oven: ensure your custards are fully set and cold, as it will melt under the broiler too, when you are caramelizing the sugar! Preheat oven for at least 10 minutes, position the oven rack closest to the top and broil/grill on high until caramelized. Watch carefully to avoid it from burning;
2. Stove Top: melt sugar in a small pot to make quick caramel, then pour a thin layer on top and let it set;
3. Gas Lighter: by far my favorite alternative method, carefully run a gas lighter in a circular motion over the sugar top until caramelized!

WATCH HOW TO MAKE IT!

I hope you enjoyed this delicious Vanilla & Cardamom Creme Brulee recipe!
If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!