Orange Cardamom Crème Brûlée

Crème brûlée is one of my favorite desserts. It's remarkably easy to prepare. This recipe is my favorite crème brûlée; it's a classic combination of orange and cardamom flavors.

Ingredients

• 6 egg yolks
• 2 cups / 500 ml whipping cream
• 4 tbsp granulated sugar
• ⅛ tsp salt
• 1 tbsp vanilla extract
• 2 tbsp Grand Marnier (or Triple Sec)
• 10-12 finely crushed cardamom seeds
• zest of 2 oranges, finely grated, and small pieces of one orange
• granulated white sugar for caramelizing

Preparation

1. Preheat oven to 300°F / 150°C.
2. Whisk together sugar and egg yolks.
3. Add cream, salt, vanilla and Grand Marnier. Stir well. Strain (important for a smooth crème!).
4. Add orange zest and crushed cardamom.
5. Distribute orange pieces equally over 6 ramekins. Fill up each ramekin with the egg-and-cream mixture.
6. Place ramekins in a water bath. Bake until the custard is set around the edges and still wiggly in the center, about 40-50 minutes.
7. Remove from water bath, let cool, cover ramekins with aluminum foil and refrigerate for at least 5-6 hours.
8. Sprinkle with sugar and caramelize under a broiler or with a kitchen torch.

Yields 6 servings.

Based on a recipe in Debbie Puente – Elegantly Easy Creme Brulee & Other Custard Desserts. My recipe adds the orange pieces and straining and uses more cardamom.