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Cardamom crème brûlée with crisp caramelized sugar topping.
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Cardamom Crème Brûlée

Cardamom Crème Brûlée a silky, aromatic, and simple french classic custard with a crisp caramelized sugar topping and a light hint of cardamom.
Prep Time10 minutes
Cook Time35 minutes
Chill Time2 hours
Total Time45 minutes
Course: Dessert
Cuisine: Indian
Keyword: Cardamom Crème Brûlée
Servings: 4
Calories: 361kcal

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
US Customary - Metric

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

Ingredient swaps
  • 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.
Technique tips
  • 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.
Make-ahead and storage
  • 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.
Serving ideas
  • 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.
Twist ideas
  • 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

Calories: 361kcal | Carbohydrates: 18g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 273mg | Sodium: 50mg | Potassium: 180mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 1288IU | Vitamin C: 0.4mg | Calcium: 145mg | Iron: 1mg