Sunday, 10 July 2011

Ginger and cardamom crème brulée

Makes –6 portions

Ingredients                                                                  Quantity

Cream                                                                          550 ml
Milk                                                                             500ml
Egg yolk                                                                      10 nos
Breakfast sugar                                                           180 gms
Chopped fresh ginger                                                 1 tsp
Cardamom pods                                                          5 nos


  1. Find 6 shallow bake proof porcelain dishes that would hold approximately 120 ml of fluid.
  2. Mix the cream, egg yolks, sugar and whisk it thoroughly, strain the mixture.
  3. Add toasted cardamom seeds and chopped ginger to this mix. Pour it in the dishes and use a double boiler(i.e. put a tray of hot water and place the dishes in it like a water bath).
  4. Bake in an oven preset to 120 degrees centigrade. Take care not to overcook it, otherwise it will give a curdled texture.
  5. Bake it not more than half an hour till the custard sets.
  6. Sprinkle sugar on top after it has come to room temperature and gratinate the top till the sugar caramelizes.
  7. Options: Serve it with strawberries or any other fruits
Tasting notes: A very Indian flavour to a classic French dessert, the zing of ginger mellows with the fragrance and flavour of fresh cardamom.

No comments:

Post a Comment