honey cardamom creme brulee
The sun was out in Lyon today, and the Christmas ferris wheel is up in the square looking majestic. I felt very happy with my french life as I sat enjoying the view from my wooden park bench, snuggled in my big red coat and nibbling on a pistachio cake. The pistachio cake didn’t last long, but the french feel did with honey cardamom creme brulee waiting in the fridge at home for its crispy topping and subsequent demise.
A custard mingle, has meant a custard has been on the list for a while and it really couldn’t be anything but brulee. Continuing with my love affair of cardamom, I concocted a honey cardamom recipe based on the Le Cirque recipe and poached some pears to go along side.
This is different from my usual creme brulee recipe and it had a much silkier texture to it [and no alcohol, how odd]. I also liked the less sweet custard, the honey taste is distinct and I only used a little as I don’t think it really needs too much sweetness with a cracking toffee top. But while France may be the land of bread, cheese, ferris wheels, and pistachio cakes. New Zealand is the land of honey and I am missing my manuka. Can’t wait to try this at home!
Honey Cardamom Creme Brulee
Loosely adapted from: Le Cirque
4 cups Cream
8 Egg Yolks
1/3 cup of good Honey (manuka is rated in the world’s top 5, go us)
1 1/2 tsp freshly ground Cardamom
Pinch of Salt
16 tsp Vanilla Sugar
Preheat oven to 150C. In a large saucepan combine cream, cardamom and salt. Place over low heat and warm until the cream is almost simmering, the top should start to shimmer and the edges simmer (do not boil!).
Take of heat and put to side to cool a little. In a large bowl, whisk together the egg yolks and honey until well combined. Gently pour the cooled (will still be warmish but not hot) cream into the yolk, whisking as you go. Once combined pour the mixture through a sieve into a large measuring jug (my lack of sieve lead to the layer of cardamom you see in the photos).
Arrange 8 ramekins in a roasting pan, fill almost to the top and skim any bubbles of the top. Place in the oven and fill 3/4 of the way up with water.
Bake for 1 hour until the edge are firm but the center has a bit of wobble left. My ramekins each held just over 1/2 a cup, large ones may need more time.
Remove from oven and cool. Refrigerate for 3 hour +. Once ready to eat, sprinkle each creme brulee with sugar and place under the grill/broiler until the sugar is melted. Refrigerate for 5mins, until tops fully hardened and serve.This entry was posted in Autumn and tagged Creme brulee, Custard, dessert, Food, France, Honey, Recipes.