Saffron Cardamom Creme Brulée Recipe
A eggetarian French recipe with few saffron strands, cardamom (elaichi) pods/seeds, double cream. Ready in 2h 20m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
16 steps- 1
To begin with the Saffron Cardamom Crème Brulee Recipe first, Break the cardamom pods lightly in a mortar and pestle
few saffron strandscardamom (elaichi) pods/seeds(3) - 2
Now take a saucepan and place it on the stove over medium heat and add cream, saffron strands, and cardamom
few saffron strandscardamom (elaichi) pods/seeds(3)double cream(2 cups) - 3
Heat the cream until little bubbles are forming around the edgesTake it off the fire and wait for 30 minutes and heat the cream again
double cream(2 cups) - 4
Once the little bubbles start to form, take it off the stove and let it sit for another 30 minutes
- 5
For the next step separate the egg yolks and keep the aside
egg yolks(4) - 6
In a deep bowl add the egg yolks, sugar and the cream mixture
double cream(2 cups)egg yolks(4)sugar(1/4 cup) - 7
Keep beating it till you get a good consistency
- 8
Pour the liquid into creme brulée ramekins
- 9
Place the ramekins in a roasting or baking pan
- 10
Add water to the pan till it reaches the crème brulee level
- 11
Bake in the oven at 325 degree for about 30 minutes
- 12
After removing it from the oven let it sit for 30 minutes and refrigerate for some time
- 13
Before serving, dust the tops with raw sugar and burn the sugar going slowly from spot to spot with your torch
sugar(1/4 cup) - 14
Since I don’t have one, I placed the ramekins in the oven with the broiler up super hot
- 15
If you will use the broiler, make sure the creme brulée is very cold and fully set
- 16
Your Saffron Cardamom Crème Brulee Recipe is ready you can top them with few berries of your choice and have it for dessert
few saffron strandscardamom (elaichi) pods/seeds(3)
Rate this recipe
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Saffron Cardamom Creme Brulée Recipe
A eggetarian French recipe with few saffron strands, cardamom (elaichi) pods/seeds, double cream. Ready in 2h 20m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
16 steps- 1
To begin with the Saffron Cardamom Crème Brulee Recipe first, Break the cardamom pods lightly in a mortar and pestle
few saffron strandscardamom (elaichi) pods/seeds(3) - 2
Now take a saucepan and place it on the stove over medium heat and add cream, saffron strands, and cardamom
few saffron strandscardamom (elaichi) pods/seeds(3)double cream(2 cups) - 3
Heat the cream until little bubbles are forming around the edgesTake it off the fire and wait for 30 minutes and heat the cream again
double cream(2 cups) - 4
Once the little bubbles start to form, take it off the stove and let it sit for another 30 minutes
- 5
For the next step separate the egg yolks and keep the aside
egg yolks(4) - 6
In a deep bowl add the egg yolks, sugar and the cream mixture
double cream(2 cups)egg yolks(4)sugar(1/4 cup) - 7
Keep beating it till you get a good consistency
- 8
Pour the liquid into creme brulée ramekins
- 9
Place the ramekins in a roasting or baking pan
- 10
Add water to the pan till it reaches the crème brulee level
- 11
Bake in the oven at 325 degree for about 30 minutes
- 12
After removing it from the oven let it sit for 30 minutes and refrigerate for some time
- 13
Before serving, dust the tops with raw sugar and burn the sugar going slowly from spot to spot with your torch
sugar(1/4 cup) - 14
Since I don’t have one, I placed the ramekins in the oven with the broiler up super hot
- 15
If you will use the broiler, make sure the creme brulée is very cold and fully set
- 16
Your Saffron Cardamom Crème Brulee Recipe is ready you can top them with few berries of your choice and have it for dessert
few saffron strandscardamom (elaichi) pods/seeds(3)
Rate this recipe
