Welcome back my Franchizz!

Today we are doing one of most iconic French dessert, the Crème Brûlée. Soft custard with caramelized crunchy top.

I’ve infused this one with Cardamom and vanilla. I loved this dessert because not only it’s easy to make but it also requires very few ingredients.

We can track back this dessert to the late 1600 in France, some slightly different version exist also in England and Spain.

Now, enough talking, let’s get cooking shall we?! And bon appétit!

Serves 6

Crème Brûlée:
1 quart (945ml) heavy cream
1 1/2 cup (300gr) sugar 
1 vanilla bean (or 1/2tbsp of vanilla paste)
3 pods Green cardamom (crushed)
6 large egg yolks
1/4 teaspoon kosher salt

Topping: 
6 tsp vanilla sugar

-In a saucepan, mix the cardamom pods, vanilla seeds (scraped off) and the bean to the heavy cream and bring it to a simmer. Let it infuse for 5-10 min on low heat.
-Pre-heat your oven to 300F (150C).
-In a bowl, blanch the egg yolks and sugar and salt by whisking it vigorously. You will obtain a thick pale ribbon.
-Temper the egg mix by pouring about 1/2 cup (125 ml) worth of the infused cream. Whisk until combined.
-Add the remaining cream and whisk again.
-Discard the vanilla and cardamom pods and pour the brûlée mix into the ramekins.
-Place the ramekins into a large oven safe dish and put it in the oven, fill the dish with hot water 2/3 of the way.
-Cook it for about 45 min, the centre should jiggle slightly.
-Take it off the bain-marie and let it cool down in the fridge until completely set (4 to 6 hours)
-Place evenly about 1 tsp of sugar on top of each brûlée and caramelized the sugar with a blow torch (be careful as the ramekins will be hot and you’re dealing with hot sugar).
-Let them cool down for a minute and serve right away with a cookie or some fresh berries to offset the sweetness.
-Bon appétit!