Eric Lanlard's creme brulee with cardamom recipe – a delicious recipe with vanilla bean paste, egg yolks, sugar, ground cardamom, muscavado sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 180C/160C fan/gas 4.
2
In a small saucepan heat the cream with the vanilla paste - take off the heat before it reaches boiling point.
3
In a bowl whisk the yolks and sugar until they become pale and fluffy.
4
Add the cardamom and gradually keeping whisk in the hot cream.
5
Place your shallow creme brulee dishes in a large roasting tray and fill them to the rim.
6
Place the tray in the oven and with a jug fill the tray with water until it reaches almost half the side of the roasting tray.
7
Cook for 30-35 minutes are until set.
8
Leave to cool, and when cooled place in the fridge to set for 3 hours - you can always do it the night before.
9
When ready to serve sprinkle the unrefined muscavado evenly over the creme and using the oven grill or best a mini blowtorch caramelise the sugar.
10
You know you have done a good job when your guest need to crack the caramel to dig into the yummy creamy filling.
943
kcal
Calories
60
g
Fat
81
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 500 ml (17.6fl oz) single cream, 2 tsp vanilla bean paste, 6 egg yolks, 150 g (5.3oz) golden caster sugar, and more.
Yes, Eric Lanlard's creme brulee with cardamom recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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