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Home Terracotta crème brûlée met sinaasappel en kardemom

Dessert French Orange Cardamom Crème brûlée Dinner party Festive

Crème brûlée doesn't always have to be classic vanilla. In this recipe you add orange zest and cardamom to the custard, resulting in a dessert that's warm, aromatic and surprisingly flavorful. Serve it in crème brûlée ramekins made of terracotta for a presentation that immediately sets the mood at the table. The crisp sugar topping finishes it perfectly.

x_ckl_recipe_markerTerracotta crème brûlée with orange and cardamom This crème brûlée gets a Mediterranean vibe from orange zest and a hint of cardamom. Serve it in terracotta pottery for a table presentation that really lingers. How to make terracotta crème brûlée with orange and cardamom? Dessert French 4 servings 20 min 35 min 2 hours 2 hours 55 min

Preheat the oven to 150°C (conventional heat). Place four terracotta crème brûlée ramekins in a deep baking dish.
Put the double cream and the grated orange zest in a saucepan. Heat over medium heat until just below boiling. Remove from the heat and let steep for 10 minutes.
Whisk the egg yolks, 60 g caster sugar, the cardamom and a pinch of salt in a bowl until smooth. Whisk firmly but not aerated.
Slowly pour the warm cream into the egg yolk mixture while stirring. Then strain the mixture through a fine sieve to remove the zest and leave a smooth custard.
Divide the custard evenly among the four ramekins. Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. This ensures even, gentle cooking.
Bake for 30 to 35 minutes in the oven. The custard is done when the edges are set but the center still trembles slightly. Remove the ramekins from the water bath and let cool on the counter.
Chill the ramekins in the refrigerator for at least 2 hours until the custard is fully set.
Just before serving, sprinkle a thin, even layer of caster sugar over each crème brûlée. Caramelize the sugar with a torch until you have a deep brown, crisp layer. Serve immediately.

Dessert French Orange Cardamom Crème brûlée Dinner party Festive 500 ml double cream 5 egg yolks 60 g caster sugar Zest of 1 organic orange 1/2 tsp ground cardamom 1 pinch of salt 4 tbsp caster sugar (for the caramel layer) Saucepan Mixing bowl Whisk Fine sieve Deep baking dish Crème brûlée ramekins Crème brûlée torch Creme Brulee Bowls creme-brulee-dishes Creme Brulee Torch creme-brulee-torch Sauce pan saucepan Mixing Bowl mixing-bowl Cosy & Trendy Creme Brulee Bowls Terracotta ø 8 cm - 4 Pieces Cosy & Trendy ["Creme Brulee Schaaltje"] Cookinglife Crème Brûlée Set - Crème Brûlée Dishes ø 12 cm 4 Pieces + Crème Brûlée Torch Cookinglife Creme Brulee Brander Cookinglife Ramekin White ø 9 cm - 6 pieces Cookinglife Ramekin Classic crème brûlée with vanilla foodies-klassieke-creme-brulee-met-vanille Churros with chocolate sauce from the air fryer foodies-churros-met-chocoladesaus-uit-de-airfryer Salmon and lobster thermidor as a Christmas starter foodies-zalm-en-kreeft-thermidor-als-kerstvoorgerecht Easter cake with lemon curd and fresh berries foodies-paastaart-met-lemoncurd-en-verse-bessen

Recipe

Terracotta crème brûlée with orange and cardamom

This crème brûlée gets a Mediterranean vibe from orange zest and a hint of cardamom. Serve it in terracotta pottery for a table presentation that really lingers.

Course	Dessert
Kitchen	French
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	35 min
Cooling time	2 hours
Total	2 hours 55 min

Equipment

Saucepan
Mixing bowl
Whisk
Fine sieve
Deep baking dish
Crème brûlée ramekins
Crème brûlée torch

Ingredients

500 ml double cream
5 egg yolks
60 g caster sugar
Zest of 1 organic orange
1/2 tsp ground cardamom
1 pinch of salt
4 tbsp caster sugar (for the caramel layer)

How to make terracotta crème brûlée with orange and cardamom?

Preheat the oven to 150°C (conventional heat). Place four terracotta crème brûlée ramekins in a deep baking dish.
Put the double cream and the grated orange zest in a saucepan. Heat over medium heat until just below boiling. Remove from the heat and let steep for 10 minutes.
Whisk the egg yolks, 60 g caster sugar, the cardamom and a pinch of salt in a bowl until smooth. Whisk firmly but not aerated.
Slowly pour the warm cream into the egg yolk mixture while stirring. Then strain the mixture through a fine sieve to remove the zest and leave a smooth custard.
Divide the custard evenly among the four ramekins. Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. This ensures even, gentle cooking.
Bake for 30 to 35 minutes in the oven. The custard is done when the edges are set but the center still trembles slightly. Remove the ramekins from the water bath and let cool on the counter.
Chill the ramekins in the refrigerator for at least 2 hours until the custard is fully set.
Just before serving, sprinkle a thin, even layer of caster sugar over each crème brûlée. Caramelize the sugar with a torch until you have a deep brown, crisp layer. Serve immediately.

Cooking mode Prevents your screen from going to sleep

The secret to a great crème brûlée is patience. Let the custard cook gently in the water bath and give it enough time in the fridge. The firmer it is when you caramelize the sugar, the more beautifully that crisp layer will shatter when you tap it with a spoon. That sound alone makes it worth the effort.

Terracotta ramekins give this dessert a warm, rustic look that pairs perfectly with the flavors of orange and cardamom. They hold up well in the oven and also look beautiful on the table. Serve them straight from the ramekins for a moment of enjoyment you won't forget quickly.

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