Saffron Cardamom Creme Brulée. Loaded with warm mushy flavors of saffron and that swooning taste of cardamoms. What an elegant and classy dessert! Well, it’s French, so what do you expect! Embellish it with some fresh berries and you got yourself a decadent dessert. Perfect for date nights or just a little treat for yourself for the solo nights. Don’t let the name – Saffron.Cardamom.Creme.Brulée gets to you. Trust me the method of making this dessert is very simple but yes you got to stay attentive while making it though. No multi tasking while the creme is simmering on the stove. Speaking from experience here. :). I wasted 2 packets of the whole cream because I couldn’t stay still keeping my eyes fixated on the stove. So typical.
The best part I find about food blogging is that I’m learning so many new things through this process. For example, I learned the term “Bain Marie” in other words – a water bath. I have prepared desserts doing water bath but didn’t exactly know that it’s termed as Bain Marie in the culinary world.
So, why I choose to give this classic French dessert an Indian twist? A couple of reasons:
One, I am not so much fond of vanilla. I even try to avoid using it in my cakes.
Second, I love how even a hint of saffron can elevate the look and taste of any dish.
Third, I have always liked the combination of saffron and cardamom with milk dishes. They go well together. So here is my exotic take on a French classic. The ramekins that I have used here are from WholeFoods.
- A few strands of saffron
- 3 cardamom pods
- 2 cups Heavy Cream
- 4 egg yolks
- 1⁄4cup Sugar
- Bang cardamom pods lightly in a mortar and pestle.
- Add cream, saffron strands, and cardamom to a small saucepan.
- Heat the cream until little bubbles are forming around the edge)
- Take it off the fire and wait for 30 minutes and heat the cream again. Once the little bubbles start to form, take it off the stove and let it sit for another 30 minutes.
- Combine egg yolks, sugar in a deep bowl. Whisk it well. Add in the cream mixture and keep stirring
- Pour the liquid into creme brulée ramekins. Place the ramekins in a roasting or baking pan. Add water to the pan to the creme brulée level.
- Bake in the oven at 325 for about 30 minutes. Let it cool and once cooled down refrigerate.
- Before serving, dust the tops with raw sugar and burn the sugar going slowly from spot to spot with your torch. Since I don’t have one, I placed the ramekins in the oven with the broiler up super hot. If you will use the broiler, make sure the creme brulée is very cold and fully set.