Coffee and Cardamom Creme Brulee
Individual desserts are an elegant way to end a meal, especially when that dessert is a silky custard steeped with the flavors of roasted coffee and sweet-spicy cardamom. The custards can be made in advance, simply brulée the sugary tops before serving.
Coffee and Cardamom Crème Brulée
Time 5 hr | Makes 6 servings
Ingredients
4 cups cold heavy cream, divided
⅔ cup white sugar
Pinch of salt
½ cup dark roast coffee beans crushed
8 cardamom pods crushed
1 vanilla bean
12 egg yolks
2-3 tablespoons turbinado sugar
How to Make It
In a medium sized saucepan combine 2 cups of the heavy cream and white sugar. Split the vanilla bean down the center and scrape the seeds into the cream. Add the vanilla pod, coffee beans and cardamom pods. Bring the mixture to a boil, stirring to prevent scorching. Once mixture is at a boil, remove from heat and allow to steep for 15 minutes. Strain into a medium sized bowl.
Prepare the water bath. Add kitchen towel to bottom of pan 9x11 roasting pan. Place in 6-8 ramekins depending on size (4 or 5 ounce ramekins).
Preheat oven to 300°F and position a rack in the middle of the oven.
In a large bowl whisk egg yolks until combined. Add the remaining 2 cups of chilled heavy cream to warm infused cream. Add 1 cup of warm cream mixture to yolks, whisk until combined. Repeat with a second cup of the warm cream, whisk until combined. Add in the remaining cream and mix until smooth and thoroughly combined. Strain through a fine mesh strainer into a 2 quart measuring cup. Equally divide custard mixture into each ramekin.
Take prepared ramekins to oven, carefully pour hot water from a kettle ⅔ up the side of ramekins. Bake for 30-35 minutes. Use an instant read digital thermometer to check temp, 5 minutes before end time. Desired temp is between 170°F-175°F. Remove dishes to a wire rack. Allow to cool to room temp (about 2 hours)
Chill in fridge on rimmed baking sheet covered with plastic for at least 4 hours and up to 4 days.
When ready to brulee, remove custards from the refrigerator. Dab any condensation off the tops of the custards with a paper towel. Sprinkle each ramekin with 1 teaspoon of turbinado sugar. Evenly cover the top of the custard. Brulee with a small kitchen torch, caramelizing the sugar until melted and browned. Return the custards to the refrigerator for 30 minutes to chill before serving.