Vanilla Cardamom Crème Brûlée

This decadent and delicious Vanilla Cardamom Crème Brûlée boasts a creamy, flavorful custard and 

a crunchy caramelized sugar top. It's the perfect dessert to wow your family and friends!

I've always been a big fan of crème brûlée. Up until just a few years ago, I had only ever had it in restaurants. I'll admit, I was a bit intimidated to try making it myself, which turns out was just me being silly. It really is not hard to make at all, as long as you use the freshest ingredients and take your time!

If you haven't had the pleasure of trying crème brûlée before, it's a French dessert consisting of a super creamy custard and a crunchy caramelized topping. One bite and you will be hooked for life, trust me!

I've made crème brûlée  now several times, but I decided to change things up a bit and add ground cardamom to my recipe this time around. Cardamom is a Middle Eastern spice with a spicy-sweet taste. It's slightly aromatic and cooking with it makes your house smell amazing. It's one of my favorite spices to add to breads and cakes, and now this crème brûlée!

This dessert is best eaten the same day, but if you have leftovers just be sure to cover them tightly and keep them in the refrigerator. And don't put the sugar topping on until just before serving!

Are you ready to make this simple, decadent dessert?

Vanilla Cardamom Crème Brûlée
Author: Sarah Bates | The Chef Next Door
Serves 6
Print this recipe

Ingredients:
4 cups heavy cream
2 teaspoons pure vanilla extract
2 teaspoons ground cardamom
1/2 cup granulated sugar
6 egg yolks
Vanilla sugar (sanding sugar can also be substituted)

Preheat the oven to 300 degrees. 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 ramekin} 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.

Bon Appétit!

I'm honored to be a Milk Means More Ambassador and I thank them for sponsoring this post! I was compensated for developing a recipe with a Unique Flavor Combination. All opinions, as always, are my own. 

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