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Cardamom Creme Brulee

1 pt. cream
4 Egg Yolks
2 tbs. Sugar
12 Cardamom Pods
Sugar for top.Crush the Cardamoms to break the shells in a pestle or with the back of a spoon.
Discard the shells and crush the seeds inside.
Put these into a pot with the cream and bring up to the boil.
Beat the yolks up with the sugar.
Pour the hot cream on to these and beat together.
Pour back into the pan and, stirring all the time with a wooden spoon,
Reheat until the cream coats the back of the spoon and a finger drawn along the back of the spoon leaves a trail.
Pour this into 4 or 5 rammekins or 1 pudding dish.
Chill well until it is lightly set.
Sprinkle a light covering of caster sugar on the top.
Pre heat your grill and when very hot set the creme under it and grill until the sugar first melts and then turns a pale brown.
If you have a cooks blow torch it makes this job much easier.
The Cardamom gives a wonderful elusive and mild spiciness.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef