Vanilla Cardamom Crème Brûlée
- 4 cups heavy cream
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cardamom
- 1/2 cup granulated sugar
- 6 egg yolks
- Vanilla sugar
Preheat the oven to 300º F. In a medium sauce pan, heat the cream, vanilla and cardamom to a simmer, whisking occasionally. Do not let the mixture boil. Remove the pan from the heat and allow it to sit for 10 minutes.
In a large bowl, whisk together the sugar and egg yolks until they are very pale in color. Slowly and carefully whisk the warm cream into the egg mixture until smooth. Pour the mixture into six ramekins. (Depending on the size of your ramekins you may need eight.)
Carefully set the ramekins into a baking dish with sides. Pour boiling water into the baking dish so that it comes about half way up the sides of the ramekins. Bake for 40-45 minutes (depending on the size of your ramekins) or until the custard is firm.
Chill the crème brûlée for at least one hour. Right before serving, sprinkle vanilla sugar over the tops in an even layer and use a kitchen torch to caramelize the top. Alternately, place under the broiler until the sugar bubbles and browns. Serve at room temperature.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.