Crème brûlée with Cardamom and Saffron

Crème brûlée is absolutely delicious, smooth and creamy custard topped with crisp, caramelized sugar.

What is Crème brûlée?

We all know creme brulee, right?

A decadent French dessert, serve in small ramekins, consisting of a custard base and a caramelized sugar crust.

The highlight for me (and for most people) is when you hear that "CRACK" when you break that caramelised sugar crust!
So satisfying :D

Chai Creme Brulee

It is common as creme brulee is a French dessert, so vanilla beans are widely used to infused in milk-cream custard mixture.

Back in 2010, I tried to use spices to flavour my creme brulee instead of vanilla beans.

I introduced cardamom, saffron, cinnamon and star anise.

It was overly spiced, in my humble opinion, and too sweet with white chocolate added in.

Fast forward 13 years, I reduced spices used, omit white chocolate and reduced the amount of sugar.

How to make Creme Brulee?

Ingredients and method is in the recipe card below.

But I will guide you through the steps on "How to make Creme brulee" with the steps by steps photos below.

There is also a video above and below for your easy reference.

a) Ingredients for creme brulee

These are 5 basic ingredients to make creme brulee.
1) Cream.

I used thickened cream in this recipe. Cream with at least 37% fat content.
You may use light cream too.

2) Milk
I used fresh full cream milk.

3) Sugar
Caster sugar is used in the recipe.

4) Eggs
The most important ingredient to make custard!

5) Flavour 
Vanilla extract or vanilla beans is commonly used.

However, I much prefer to use spices like cardamom and saffron, to make Chai Creme Brulee.

The combination of these two spices are heavenly

b)Steps in making creme brulee

Add cream into a saucepan

Add milk to the same pan

Add half of the sugar into the pot to avoid 'rapid' boiling.

On low heat, bring the milk-cream to a gentle boil.
This will take few minutes.

Once you see tiny bubbles starts to form on the side of the pot, add cardamom and saffron.

Lightly whisk eggs, with remaining sugar.

Try not to create lots of bubbles.

Pour milk-cream mixture a little at a time.

If the milk-cream mixture is hot, the eggs will be cooked!
We definitely do not want cooked eggs in our creme brulee, right?

Pour the whole milk-cream mixture into the egg bowl.

Strain for a smooth custard.

Pour into ramekins.
I used 125ml (1/2 cup ramekins)

Try to remove tiny bubbles as much as you can.
We are want a smooth surface creme brulee.

Place ramekins in an oven proof container.
Line with a dish cloth for even heat distribution.

Fill up to half the height of ramekins.

c) Refrigerate

After 1 1/2 hours in the oven, our creme brulee is nearly ready.

Let the dessert, cool down a little bit before placing them in the refrigerator.
Leave it to set for at least 4 hours, but I prefer overnight.

d)Make crackly caramelised sugar

Sprinkle about 1 teaspoon of caster sugar.
Roll around the surface for a good and even coverage.

Using a kitchen torch, carefully torch the sugar to caramelise.

Look at the bubbles!!
Be careful the sugar is still HOT!

That crisp, crackly sound!!

Watch my video and listen to that satisfying CRACK sound of my creme brulee!

Frequently asked Questions

1- What do I do if I don't have the torch?

The next best alternative to place creme brulee under the grill for a minute of two.
Do keep an eye on the dessert as you grill!
We do not want to heat up the cold soft custard underneath.

2- How to keep creme brulee?

Creme brulee best to be kept in the refrigerator.

3- How long can I keep creme brulee?

As any diary product with eggs, it is best eaten within 3 days.

Other dessert recipe with saffron and cardamom

Recipe with Saffron
Saffron Ice-cream

Recipe with cardamom
Cardamom Tea

Video on How to Make Creme Brulee.

Creme Brulee with cardamom and saffron

Yield: 5 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Lisa Ho

Prep time: 20 MinCook time: 1 HourInactive time: 4 HourTotal time: 5 H & 20 M

Crème brûlée is absolutely delicious, smooth and creamy custard topped with crisp, caramelized sugar.

Cook modePrevent screen from turning off

Ingredients

Crème brûlée ingredients

• 300ml thickened cream
• 100ml milk
• 70g caster sugar
• 2 egg yolk plus 1 whole egg
• 5 cardamom pods
• a pinch of saffron
• extra sugar to caramelise later

Instructions

How to prepare creme brulee

1. Pre-heat oven to 120C.
2. In a pot, mix cream, milk and half the sugar.
3. Bring the mixture to just about to boil (see note below)
4. Add cardamom and saffron
5. Turn off the heat and set aside to let the mixture infuse for at least 10 minutes.
6. In a heat proof bowl, lightly beat the eggs with sugar (see note below)
7. Pour a little of the milk-cream mixture into the egg bowl.
8. Mix lightly and pour the rest of the milk mixture (in stream preferably as not to cook the eggs).
9. Strain the egg-milk mixture into a measuring jug
10. Pour into 5 ramekins (see note below)
11. Line a baking tray with cloth (see note below)
12. Carefully arrange the ramekins on the baking tray.
13. Gently place in the oven
14. Carefully pour hot water and fill up to about half way up the ramekins.
15. Bake for 1 hour until the custard is jiggly and cooked through.
16. Once done, take out creme brulee from oven and let it cool down for at last 20 minutes.
17. Refrigerate for at least 4 hours but best if you can refrigerate creme brulee overnight.
18. Sprinkle 1 teaspoon of caster sugar on the creme brulee.
19. Using a torch and caramelise the sugar.
20. Serve immediately.

Notes

a) Do not bring the milk-cream mixture to boil

b) Whisk lightly as we do not want to introduce bubbles to the mixture.

The finish surface will not be smooth.

c) Ramekins size -125ml (1/2 cup)

d) Cloth is used to distribute evenly

Nutrition Facts

Calories

310.17

Fat (grams)

24.54 g

Sat. Fat (grams)

14.96 g

Carbs (grams)

20.64 g

Fiber (grams)

0.56 g

Net carbs

20.08 g

Sugar (grams)

19.16 g

Protein (grams)

3.75 g

Sodium (milligrams)

28.13 mg

Cholesterol (grams)

148.44 mg

https://www.mykeuken.com/2010/11/chai-creme-brulee.html

Lisa's Lemony Kitchen

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dessert

French

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First published on 20th November 2010, updated on 23rd February 2023.