Saffron Cardamom Crème Brûlée Recipe
An aromatic French-inspired dessert with the subtle flavors of saffron and cardamom
Overview
Saffron and cardamom infuse this traditional crème brûlée with a unique aromatic twist, making it a perfect dessert to end any special meal. With a smooth, velvety custard base, this dessert balances richness with the exotic spices of saffron and cardamom, topped with a caramelized sugar crust. Though simple in its ingredients, this dessert is a true showstopper, ideal for impressing guests or treating yourself.
Ingredients
Here’s what you need to make this heavenly dessert:
| Ingredient | Quantity |
|---|---|
| Saffron strands | Few strands |
| Cardamom pods/seeds | 3 pods |
| Double cream | 2 cups |
| Egg yolks | 4 |
| Sugar (granulated) | 1/4 cup |
Nutritional Information
This recipe yields 4 servings, and here’s an approximate breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 210mg |
| Sodium | 30mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 0g |
| Sugars | 27g |
| Protein | 5g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 120 minutes (includes resting and chilling time)
- Total Time: 140 minutes
Instructions
Follow these steps to make your Saffron Cardamom Crème Brûlée:
-
Infuse the Cream:
Begin by lightly crushing the cardamom pods using a mortar and pestle. This will help release the natural oils and enhance the flavor of the spice.
Place the double cream, saffron strands, and crushed cardamom in a saucepan. Heat the mixture over medium heat, stirring gently. As the cream begins to bubble around the edges (but not boil), remove the pan from the heat. Allow the cream to sit and infuse for 30 minutes. -
Prepare the Custard Mixture:
While the cream is infusing, separate the egg yolks from the whites and place the yolks in a large mixing bowl. Add the sugar to the yolks and whisk them together until well combined and slightly frothy.
After the cream has rested for 30 minutes, reheat it until small bubbles form again around the edges. Remove from the heat and let it rest for another 30 minutes, allowing the spices to continue infusing. -
Combine and Whisk:
Gradually add the warm cream mixture into the egg yolks while whisking constantly. This step is crucial as it prevents the eggs from curdling. Keep whisking until the mixture is smooth and well combined. -
Bake the Crème Brûlée:
Carefully pour the custard into ramekins. Arrange the ramekins in a baking or roasting pan. Fill the pan with hot water, enough to reach halfway up the sides of the ramekins, creating a water bath.
Bake in a preheated oven at 325°F (165°C) for 30 minutes, or until the custard is set but still slightly wobbly in the center. Remove from the oven and let the ramekins cool for 30 minutes at room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours, or until fully set. -
Caramelize the Sugar:
Once the custards are chilled and set, it’s time to create the signature crispy caramelized top. Sprinkle a thin, even layer of granulated sugar over the surface of each crème brûlée.
Use a kitchen torch to melt and caramelize the sugar by moving the flame slowly from one spot to another. If you don’t have a torch, you can also place the ramekins under a very hot broiler for 1-2 minutes—just be sure the crème brûlée is cold and fully set before broiling. -
Serve and Enjoy:
Allow the crème brûlées to sit for a few minutes to let the caramelized sugar cool and harden. You can garnish with a few fresh berries, such as raspberries or blueberries, to add a touch of color and freshness.
Now your luxurious Saffron Cardamom Crème Brûlée is ready to serve! The creamy, fragrant custard paired with the crisp sugar crust will melt in your mouth, leaving you craving more.
Tips for Success
- Infusion is Key: Allow the saffron and cardamom to infuse in the cream for the full 30 minutes. This brings out the rich, aromatic flavors that are essential to this dessert.
- Don’t Overcook: Be mindful not to overcook the custard. When done correctly, the crème brûlée should have a silky, smooth texture that melts in your mouth.
- Torch vs. Broiler: If using a broiler, make sure the crème brûlées are fully chilled and set before caramelizing the sugar. The broiler can heat the custard too much, leading to a runny texture.
Conclusion
This Saffron Cardamom Crème Brûlée combines the elegance of classic French dessert techniques with the aromatic flavors of saffron and cardamom, making it a truly unforgettable treat. Whether you’re celebrating a special occasion or simply treating yourself, this dessert is sure to impress. Indulge in its smooth, custardy interior with the crispy, golden sugar topping, and enjoy the rich, exotic flavors that are the hallmark of this recipe.
