Orange & Cardamom Creme Brulee

“The tangy, fragrant oranges work wonderfully with this deliciously creamy dessert. The addition of cardamom adds a slight hint of spice, which compliments the bitterness of the orange. This recipe uses the whole orange – juice and rind. You could use regular OR Seville oranges in this dish. Remember you can freeze the remaining oranges to be used in marmalade!” - guest ODDBOX chef Storm @whatstormeats

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes



1 Orange (Juice and zest)

330 ml Double cream

4 Eggs (yolks for Crème Brûlée (keep the whites for a meringue!))

70 g Caster sugar ((extra for serving))

1 tsp Vanilla extract

3 Cardamom pods


  1. Preheat the oven to 150 degrees. 
  2. Pour the double cream into a saucepan and add the vanilla. Bring the cream to a simmer – it is ready when you start to see the little bubbles gathering around the edges. Continue to whisk to ensure it doesn’t catch on the bottom. Add the zest of the orange and the cardamom pods.  
  3. In a separate bowl, whisk the egg yolks with the sugar. Slowly add the hot cream into the egg yolk and sugar mixture, continuously mixing to ensure that they don’t scramble the egg. Add the juice and continue whisking to avoid splitting.
  4. Strain the mixture through a sieve and pour into ramekins or serving dishes. Place the ramekins into a roasting tin and the fill with an inch or so of water (or so the water comes about ¾ up the sides of the ramekins).
  5. Bake for around 25-30 minutes or until they have set and have come away from the sides. Allow to cool before refrigerating overnight. 
  6. To serve, take the ramekins out of the fridge and sprinkle with a layer of sugar. Either under a hot grill, or using a blowtorch, caramelise the sugar on top until it is golden. Leave for a few minutes to harden. 
whole Seville Orange & Cardamom Crème Brûlée in a dish with a scope missing