Eric Lanlard's crème brûlée with cardamom recipe
Eric Lanlard always uses vanilla bean paste in his desserts. The word 'vanilla essence' is banned in his own pastry kitchen at CAKE-BOY!
Ingredients
- 500 ml single cream
- 2 tsp vanilla bean paste
- 6 egg yolks
- 150 g golden caster sugar
- 1 tsp freshly ground cardamom pod
- 150 g dark muscavado sugar
- 17.6 fl oz single cream
- 2 tsp vanilla bean paste
- 6 egg yolks
- 5.3 oz golden caster sugar
- 1 tsp freshly ground cardamom pod
- 5.3 oz dark muscavado sugar
- 2.1 cups single cream
- 2 tsp vanilla bean paste
- 6 egg yolks
- 5.3 oz golden caster sugar
- 1 tsp freshly ground cardamom pod
- 5.3 oz dark muscavado sugar
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180C/160C fan/gas 4. In a small saucepan heat the cream with the vanilla paste - take off the heat before it reaches boiling point.
- In a bowl whisk the yolks and sugar until they become pale and fluffy. Add the cardamom and gradually keeping whisk in the hot cream.
- Place your shallow crème brulee dishes in a large roasting tray and fill them to the rim.
- Place the tray in the oven and with a jug fill the tray with water until it reaches almost half the side of the roasting tray.
- Cook for 30-35 minutes are until set. Leave to cool, and when cooled place in the fridge to set for 3 hours - you can always do it the night before.
- When ready to serve sprinkle the unrefined muscavado evenly over the crème and using the oven grill or best a mini blowtorch caramelise the sugar.
- You know you have done a good job when your guest need to crack the caramel to dig into the yummy creamy filling.
Recipe provided by Nielsen Massey
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