Cousin Edgar's Pistachio And Cardamom Crème Brûlée

Name: Cousin Edgar's Pistachio and Cardamom Crème Brûlée (Standard)
Total time: 1 h 15 min
Yield: 6
Cuisine: Holiday
Ingredients: 2 cups Heavy Cream; 1/2 cup Whole Milk; 6 Large Egg Yolks; 1/2 cup Granulated Sugar; 1/2 tsp Cardamom-ground; 1/4 cup Pistachios-finely ground; 1 tsp Vanilla Extract; 1/2 cup Granulated Sugar

⏱1h 15m

👥6

🔥350 cal

Medium

🍽️Holiday

A classic crème brûlée infused with the delicate flavors of pistachio and cardamom, perfect for a weeknight dessert.

2 cups Heavy Cream

1/2 cup Whole Milk

6 Large Egg Yolks

1/2 cup Granulated Sugar

1/2 tsp Cardamom-ground

See all 8 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥350 cal

Medium

🍽️Holiday

A classic crème brûlée infused with the delicate flavors of pistachio and cardamom, perfect for a weeknight dessert.

#dessert #custard #pistachio #cardamom #crème brûlée

Instructions

Preheat oven to 325°F (160°C).
In a saucepan, combine all Custard Base ingredients. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
Remove from heat and let steep for 15 minutes to infuse the flavors.
Strain the custard mixture through a fine-mesh sieve into a clean bowl.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 45-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
Before serving, sprinkle each crème brûlée with Topping sugar. Use a kitchen torch to caramelize the sugar until golden brown and crisp.

Ingredients

2 cups 480 mL Heavy Cream
1/2 cup 120 mL Whole Milk
6 6 Large Egg Yolks
1/2 cup 100 g Granulated Sugar
1/2 tsp 2.5 mL Cardamom-ground
1/4 cup 30 g Pistachios-finely ground
1 tsp 5 mL Vanilla Extract
1/2 cup 100 g Granulated Sugar

Equipment

Saucepan
Whisk
Fine-mesh sieve
Ramekins
Baking dish
Kitchen torch

Instructions

Preheat oven to 325°F (160°C).
In a saucepan, combine all Custard Base ingredients. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
Remove from heat and let steep for 15 minutes to infuse the flavors.
Strain the custard mixture through a fine-mesh sieve into a clean bowl.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 45-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
Before serving, sprinkle each crème brûlée with Topping sugar. Use a kitchen torch to caramelize the sugar until golden brown and crisp.

Nutrition per serving

Calories 350

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Cousin Edgar's Pistachio And Cardamom Crème Brûlée

Cousin Edgar's Pistachio And Cardamom Crème Brûlée

Ratings & Reviews

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