Creme Brulee

I have been on a creme brulee kick for the last week. Creme brulee is that creme custard topped with torched sugar to create this glass window of sugar. If you have never had it before it is a must. Three simple NOT low-calorie ingredients: heavy Cream; egg yolks; sugar.

I have two flavors I would like to share. However, the possibilities are endless with this creamy creation. You will need some ramekins and a large roasting pan for a water bath (bain-marie).

Orange Cardamom Creme Brulee

Raspberry Orange Creme Brulee

Fresh Raspberries
1 tbsp Chambord
2 cups double cream/heavy cream (450mL)
4 egg yolks
1/4 cup sugar, extra for topping
1 orange worth of zest (veggie peeler is fine)

1. Heat cream in a saucepan with orange zest. Cream should be steamy not boiling. Turn heat off and put lid on pot for 10 minutes to steep.
2. Whisk together eggs and sugar until pale yellow.
3. Preheat oven to 160C/325F. Layer raspberries in the bottom of each ramekin. Sprinkle Chambord on the raspberries.
4. Slowly whisk warm cream into egg mixture to temper the eggs. When everything is combined and mixed well using a fine sieve strain the custard.
5. Divide the custard into each ramekin. Be sure to tap each ramekin to knock out the air.
6. Add the ramekins to the roasting tray. Add hot water to the pan. Be sure to not get any water into the custard. It will ruin the custard. I use the back of a spoon to guide the water away from the ramekins.
7. Bake for 25-30 minutes. You know when they are done by the wobble. They should wobble like jello not like liquid.
8. Cool for 10 minutes in pan. Continue to cool in the refrigerator for 2-3 hours.
9. To create the sugar topping. Sprinkle enough sugar on the top of each custard to create a fine thin layer. You can use a blow torch or broil them in the oven until golden brown.

Cardamom Orange Creme Brulee

2 cups double cream/heavy cream (450mL)
4 egg yolks
1/4 cup sugar, extra for topping
1 orange worth of zest (veggie peeler is fine)
6 cardamom pods, crushed open

1. Heat cream in a saucepan with orange zest and cardamom. Cream should be steamy not boiling. Turn heat off and put lid on pot for 10 minutes to steep.
2. In a large bowl, whisk together eggs and sugar until pale yellow.
3. Preheat oven to 160C/325F.
4. Slowly whisk warm cream into egg mixture to temper the eggs. When everything is combined and mixed well using a fine sieve strain the custard.
5. Divide the custard into each ramekin. Be sure to tap each ramekin to knock out the air.
6. Add the ramekins to the roasting tray. Add hot water to the pan. Be sure to not get any water into the custard. It will ruin the custard. I use the back of a spoon to guide the water away from the ramekins.
7. Bake for 25-30 minutes. You know when they are done by the wobble. They should wobble like jello not like liquid.
8. Cool for 10 minutes in pan. Continue to cool in the refrigerator for 2-3 hours.
9. To create the sugar topping. Sprinkle enough sugar on the top of each custard to create a fine thin layer. You can use a blow torch or broil them in the oven until golden brown.

Hope you enjoy this sinful dessert! What flavor combo would you be interested in?

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