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 leftover oranges to use in marmalade!” - guest ODDBOX chef Storm @whatstormeats
- Dairy free? Swap the double cream for a dairy-free alternative.
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 (plus a little extra for serving)
1 tsp Vanilla extract
3 Cardamom pods
- Preheat the oven to 150 degrees.
- Pour the double cream into a saucepan and add the vanilla. Bring the cream to a simmer – it's ready when you start to see the little bubbles gathering around the edges. Keep whisking to make sure it doesn’t catch on the bottom. Add the orange zest and the cardamom pods.
- 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 keep whisking to stop the mixture from splitting.
- Strain the mixture through a sieve and pour into ramekins or serving dishes. Put the ramekins into a roasting tin and pour in an inch or so of water to the tin – it should come about three quarters up the sides of the ramekins.
- Bake for about 25-30 minutes or until they have set and are coming away slightly from the sides. Allow to cool before putting in the fridge overnight.
- To serve, take the ramekins out of the fridge and sprinkle with a layer of sugar. Caramelise the sugar on top, either by putting the ramekins under a hot grill for a few minutes until it's golden, or by using a blow torch. Leave for a few minutes to harden. Enjoy!