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

Serves: 8


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.

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8 Responses

  1. Pingback: Mingling with custard « My Custard Pie

  2. Sara says:

    I love this! LIke you I love love love cardamom. I’ve heard of manuka honey but didn’t know it was from New Zealand. I enjoyed the pics of Lyons as well, we went there a few years back (gastronomic capital of France, they say!) and loved the old quarter–and that pistachio cake looks good too.

    • Anna says:

      Manuka is our native version of teatree, and makes the best honey, I’m itching to get my hands on some as soon as we get back. I’m lucky enough to be living in the old quarter in Lyon, the patisseries around here are amazing I keep discovering so many new things to try.

  3. I like the idea of a slightly less sweet custard, and cardamom is such a delicious flavour to add to desserts. I’d love to try this recipe – very pleased to have discovered your blog via the monthly mingle!

  4. Wow, finding so many cool blogs via the monthly mingle! Your view is absolutely gorgeous and the recipe looks yummy. Like thelittleloaf said, a less sweet custard sounds so intriguing. One day when I’m a more confident cook, I would definitely try something like this out.

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