I made this Cardamom Crème Brûlée after opening a jar of ground cardamom one evening and noticing how quickly its aroma filled the kitchen. I was already planning a classic crème brûlée, and instead of changing the dessert entirely, I let that spice slip quietly into the custard to see where it landed.
The result stays very close to the original. The custard is smooth and rich, the caramel top cracks cleanly under the spoon, and the cardamom doesn’t compete with the vanilla or cream. It stays in the background, adding a gentle warmth that becomes more noticeable as you eat.
On the table, it still feels like a French classic, just with a slightly different finish. Familiar, composed, and simple enough that it doesn’t need explaining before the first spoonful.
What is Cardamom Crème Brûlée?
Cardamom crème brûlée is a traditional crème brûlée with cardamom gently infused into the custard. It keeps the familiar structure of a smooth baked custard topped with a thin layer of caramelized sugar, while the cardamom adds a light aromatic note rather than a bold spice flavor.
It’s a simple variation that works especially well for home cooking when you want to add warmth and depth without changing the character of the original dessert.
Why you’ll love this
- It keeps the classic crème brûlée texture, with a smooth custard and crisp caramel top.
- The cardamom adds warmth without overpowering the dessert.
- It feels familiar but slightly different, making it interesting without being heavy.
- The recipe uses simple ingredients and doesn’t require special equipment.
- It works just as well for a quiet dinner at home as it does for guests.
Cardamom Crème Brûlée
Ingredients
- 4 egg yolks
- 50 g sugar ¼ cup
- 250 ml heavy cream
- 250 ml milk
- 1 g ground cardamom ½ tsp
- 2.5 ml vanilla extract
- 45–60 g sugar for caramelizing 3–4 tbsp
Instructions
- Preheat oven to 150°C (300°F).
- In a small pot, heat cream, milk, and cardamom gently until steaming. Do not boil. Remove from heat, add vanilla, and let sit 10 minutes.
- In a bowl, whisk yolks and sugar until slightly pale.
- Slowly pour the warm milk mixture into the yolks, whisking constantly.
- Strain through a fine sieve into a jug.
- Divide into 4 ramekins. Place them in a baking dish and pour hot water halfway up the sides.
- Bake for 35–40 minutes, until just set but still a bit jiggly.
- Cool to room temperature, then refrigerate at least 3 hours.
- Before serving, sprinkle 1 tablespoon sugar on each custard and torch or broil until golden and crisp.
Notes
- Use caster sugar in place of regular sugar for a smoother custard.
- Vanilla paste can be used instead of vanilla extract for a slightly deeper flavor.
- Ground green cardamom works best; avoid mixed spice blends.
- Warm the cream and milk gently to infuse the cardamom without boiling.
- Strain the custard before baking for the smoothest texture.
- Bake in a water bath to keep the custard from overcooking or curdling.
- The custards can be baked and chilled up to 2 days in advance.
- Keep covered in the fridge to prevent them from absorbing other flavors.
- Caramelize the sugar just before serving for the best crack.
- Serve plain to let the cardamom come through clearly.
- A few fresh berries on the side add contrast without overpowering the dessert.
- Let the caramel set for a minute before serving.
- Add a pinch of orange zest to the cream for a citrus note.
- Use whole cardamom pods instead of ground, then strain before baking.
- Sprinkle a tiny pinch of sea salt over the caramel for balance.
Nutrition
FAQs
Can I make cardamom crème brûlée without a kitchen torch?
Yes. You can caramelize the sugar under a hot grill or broiler. Keep a close watch and rotate the ramekins so the sugar melts evenly without burning.
Is cardamom crème brûlée very strongly spiced?
No. The cardamom is used lightly and adds aroma rather than a strong spice flavor. It stays gentle and balanced.
Can I prepare this dessert ahead of time?
Yes. The custards can be baked and chilled up to two days in advance. Caramelize the sugar just before serving for the best texture.
What type of cardamom should I use?
Green cardamom works best for desserts. Use freshly ground cardamom for the cleanest flavor and avoid mixed spice blends.
Why is my crème brûlée still runny after baking?
It likely needs more time in the oven. The custard should be just set around the edges with a slight wobble in the center.
Can I make this recipe without milk?
Yes. You can use all cream instead of milk, but the custard will be richer and slightly heavier.
Every time I make this Cardamom Crème Brûlée, I’m reminded how easy desserts can still feel special. The custard comes together quickly, the oven takes over, and once it’s chilling, there’s nothing left to rush.
What makes it work is how simple it feels on the table. You crack the caramel, scoop into the custard, and the cardamom sits quietly in the background. No garnish, no buildup, just a dessert that’s easy to enjoy.
If you enjoy desserts with familiar flavors and an easy, comforting finish, you might also like trying my Barfi, Kulfi Ice Cream, Rice Pudding, Falooda, Rustic German Apple Cake or Masala Chai Cheesecake. These are the kind of sweets that work best on slow evenings, when there’s time to sit, talk, and enjoy each bite.
If you try this Cardamom Crème Brûlée, let me know how it turned out. And if you enjoy Indian and Indian-inspired desserts, you’ll find plenty more recipes on Beyond Chutney made for shared moments and unforgettable meals.
Have a question or something to share? Leave a comment below!