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4 vanilla and cardamom creme brûlées, topped with fruits and edible flowers, on a wooden background

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!
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Prep Time 15 minutes
Cook Time 10 minutes
Bake 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 4
Calories 266 kcal

Ingredients
  

For the Custard

  • 3 egg yolks room temperature
  • 30 g caster sugar or 2 tbsp
  • 220 ml heavy cream aka thickened cream in Australia
  • 140 ml full cream milk
  • 1 tsp vanilla extract or bean paste
  • ¼ tsp cardamom powder

For the Caramelized Sugar Top

  • 1 tsp granulated or caster sugar for each ramekin

Instructions
 

  • Position oven rack in the centre then preheat oven at 160C or 320F.
  • Separate 3 eggs, use only the yolks. Place the yolks into a mug or bowl.
  • Add sugar to the yolks and whisk until well combined.
  • In a small pot, combine heavy cream, milk, vanilla and cardamom. Heat over low to medium heat until it simmers, then allow to cool to a warm temperature.
  • Once warm, pour this in a slow steady stream into the egg yolk mixture and whisk until well combined.
  • Pour this liquid custard through a fine mesh sieve.
  • Pour and divide custard across 4 ramekins.
  • Place ramekins into a larger baking tray, then fill the tray with hot water, about 1" high around the ramekins.
  • Bake 150C or 300F fan forced (i.e. convectional) for 40 minutes.
  • Once baked, remove from oven immediately and allow to cool. It should have a thin film over it, be jiggly in the middle and set around the edges.
  • Refrigerate for 2 hours, preferably overnight.
  • Remove from fridge and sprinkle a thin even layer (approximately 1 teaspoon) of sugar on the top.
  • To caramelize the top, hold a blow torch about an inch away from the top and move in a circular motion until the sugar melts and is golden brown. It will continue to brown even you stop blow torching so do this step carefully.
  • OPTIONAL: Top with fruits, edible flowers or powdered sugar and enjoy!

Notes

I highly recommend you read all of the above recipe tips to ensure you make this right the first time!