Orange and Cardamom Crème Brulee

Orange and cardamom creme brulee for two! The perfect recipe to bust out when you want to make a loved one feel special! Plus a hack, that makes this process that much easier!

Serving:

2 portions

Ingredients:

2 large egg yolks

26g granulated sugar

172g heavy cream

2 tsp of vanilla extract

2 cardamom pods crushed

2 tsp of orange zest

Tools:

Torch

2 ramekins

Instructions:

The custard

1. Preheat your oven to 275F.

2. In a mixing bowl add the egg yolks and sugar, mix thoroughly until combined.

3. Add the heavy cream, vanilla extract, crushed cardamom, and orange zest and mix to combine and set aside.

4. In a brownie pan, place the ramekins and fill the brownie pan with hot water 2/3s of the way of the ramekins.

5. Transfer the custard mixture into the ramekins and bake for approximately 45min at 275F, or until the edges are set and the center is slightly giggly.

6. Once baked, remove the custard from the oven and let it cool at room temperature.

7. Once the custard is at room temperature, wrap, and place in the refrigerator to completely cool.

Prior to serving:

1. Just before serving remove the custard from the refrigerator and sprinkle each ramekin with 1/2 tsp of castor sugar. Make sure this is an even and thin layer of sugar.

2. Now torch the tops of the custard, until the sugar has melted, caramelized and there are small bits of char.

3. Serve immediately and enjoy!

Additional Notes:

1. Traditionally the egg yolks are tempered prior to baking the creme. However, we can skip this step. With this method, the proteins in the egg yolks are broken down by thoroughly whisking the sugar into the egg yolks. This prevents the egg yolks from scrambling.

2. If orange and cardamom don't float your boat, you can certainly switch out the flavoring for something more traditionally like vanilla.

3. This recipe is fairly easy to scale up, to get the weights of an individual serving divide the recipe by two.