Eric Lanlard's creme brulee with cardamom recipe

1. 1

   Preheat the oven to 180C/160C fan/gas 4.

2. 2

   In a small saucepan heat the cream with the vanilla paste - take off the heat before it reaches boiling point.

3. 3

   In a bowl whisk the yolks and sugar until they become pale and fluffy.

4. 4

   Add the cardamom and gradually keeping whisk in the hot cream.

5. 5

   Place your shallow creme brulee dishes in a large roasting tray and fill them to the rim.

6. 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. 7

   Cook for 30-35 minutes are until set.

8. 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. 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. 10

    You know you have done a good job when your guest need to crack the caramel to dig into the yummy creamy filling.

* Per serving · 4 servings · Values may vary.