Leverd says: “This is an elegant twist on the classic crème brûlée. The combination of vanilla, cardamom, and orange zest is a true delight.”
Serves: 6
Prep time: 10 minutes plus 4 hours 30 minutes cooling time
Cook time: 50 minutes
Ingredients
240ml whole milk
240ml heavy whipping cream
¼ teaspoon vanilla powder or 1 teaspoon vanilla extract
¼ teaspoon ground cardamom
1 large orange, for zesting
5 medium egg yolks
50g caster sugar (for the crème brûlée mix)
50g brown or caster sugar (for the topping)
Method
In a small saucepan, combine the milk, cream, vanilla, and cardamom. Heat over medium heat until it starts to simmer. Remove from heat, then grate in the orange zest. Let sit for at least 30 minutes to infuse the flavours.
Preheat the oven to 120°C on the convection setting. Bring a kettle or pot of water to a boil.
In a large bowl, whisk together the egg yolks and caster sugar until the mixture turns pale. Add the milk-cream mixture and mix well. Remove any pale foam from the top of the liquid.
Pour the mixture into six 4-inch (10 cm) ramekins that are 1 inch (2.5 cm) tall, filling each one three-quarters full. Place the ramekins on a baking tray or in a roasting pan and pour boiling water around them to cover three-quarters of the ramekins and to create a water bath (bain-marie). Bake for 40 to 50 minutes, until the cream is set; shake the ramekins: if the cream slightly jiggles in the centre but not at the edges, they are done. Refrigerate for at least 4 hours.
Right before serving, sprinkle brown sugar over the tops and caramelize the crèmes brûlées with a culinary torch or under the oven broiler for a few minutes.
Note
You can prepare these crèmes brûlées a day or two in advance, but don’t caramelize the sugar topping until right before serving; otherwise, it will lose its crunch.
Dining and Cooking