Crème brûlée with Cardamom and Saffron
February 23, 2023
Crème brûlée is absolutely delicious, smooth and creamy custard topped with crisp, caramelized sugar.
![creme brulee recipe creme brulee](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSyl3z9XkDHlYGQYCPH3bnurcnFeWDWrP6yLjOzM9ht5a_E8Jj8pePOJU_LUheTp4Voc_LDI14HgTck7cwv_kSPN-FtsXN8jI9vVIk84aeHFPPE3obR1fSdxjkB4C9opsAkJ1SaHpw5wIWu20WzTPMqIv-MOVdw8355BzGl9gBMwNcdJslYc1NcDq/s16000-rw/Creme-brulee.jpg)
What is Crème brûlée?
We all know creme brulee, right?A decadent French dessert, serve in small ramekins, consisting of a custard base and a caramelized sugar crust.
The highlight for me (and for most people) is when you hear that "CRACK" when you break that caramelised sugar crust!
So satisfying :D
Chai Creme Brulee
It is common as creme brulee is a French dessert, so vanilla beans are widely used to infused in milk-cream custard mixture.Back in 2010, I tried to use spices to flavour my creme brulee instead of vanilla beans.
I introduced cardamom, saffron, cinnamon and star anise.
It was overly spiced, in my humble opinion, and too sweet with white chocolate added in.
Fast forward 13 years, I reduced spices used, omit white chocolate and reduced the amount of sugar.
![French dessert creme brulee Best creme brulee recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizq7GxdWlueYY1qej7EX35s_jDPYBET2ncWDfuRYlqMZkIwjBJJ4UJnDZpp9CqyclVdXOcdWE5wjR0p_tiuWUvJ8CfWo0QMVPB2YEoxfQbUgMCyVGbHO6dKwXCFsYcCeargjSHZe95SnnBma8PJlhSbQlBHhozePiL0M2r4hOeQVMZrlq9Fa3MiYEm/s16000-rw/Best-creme-brulee-recipe.jpg)
How to make Creme Brulee?
Ingredients and method is in the recipe card below.But I will guide you through the steps on "How to make Creme brulee" with the steps by steps photos below.
There is also a video above and below for your easy reference.
a) Ingredients for creme brulee
These are 5 basic ingredients to make creme brulee.
1) Cream.
I used thickened cream in this recipe. Cream with at least 37% fat content.
You may use light cream too.
2) Milk
I used fresh full cream milk.
3) Sugar
Caster sugar is used in the recipe.
4) Eggs
The most important ingredient to make custard!
5) Flavour
Vanilla extract or vanilla beans is commonly used.
However, I much prefer to use spices like cardamom and saffron, to make Chai Creme Brulee.
The combination of these two spices are heavenly
b)Steps in making creme brulee
![Add cream Add cream into a saucepan](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdumco0clxAk5DwMyyD2H991Ht5LSu4aOoAFM0ERx5Bc9OnGtKzcF9LCrchZAAayjoII5_HUx6IANNVR1tueuVebEEIg2hswZzukpjNvep0N-2T4N88XpujsfEN7mOJhO0h8r9kMMOkBl6-uNJByqdxYaE8w8scPst2187maBRrNkP6RqyyePagXvr/w640-h428-rw/cream.jpg)
Add cream into a saucepan
![milk to the same pan Add milk to the same pan](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QKs8o8t5gdQ9oHcclDSlaGWZMFuZcedxBMX0PMFDg1s4ZUK02_6Iy0QzfqqDzzNkKDAwBSDd5BHXnl2IW5MfQL83tSXyLcpD-OSt6dReT9dB1cW5c_HeTgVLF4OhwadMjfNTH7dQYW_TWQlNO6flUiu81iVIl9hZsUtRI_wC87GpIWGx20ew0nEq/w640-h428-rw/milk.jpg)
Add milk to the same pan
![Add half of the sugar Add half of the sugar into the pot](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ1VlbfQUOty2gq4m82mOLWPU4lF0bAPrlP-fvqtiR83EG6cLy_t6GVO-R5ycfXzJHjUB07FnfbBQkwpWtCfMWruFemmWVV_XFYMSPMY7XMe0ybkLcw43C8KziF-4ExPHUND6NcuY_MBpFbVtVM1lxg2vZlcHcmX7daNFBLzixnPxLpyC17_Kp6iO/w640-h428-rw/sugar.jpg)
Add half of the sugar into the pot to avoid 'rapid' boiling.
On low heat, bring the milk-cream to a gentle boil.
This will take few minutes.
![add cardamom and saffron add cardamom and saffron to the pot](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3l34js1QJe82-hey0n_0fZpMU2jyR4wwrPOHK_TYz5T6BlRZ4dUokvQ0Ir5HLqZoJ4x4jNKHVMBQHTdn_gQrzDVIaoBX-9zQHL6iu_VfGcTE8DqmFui7lL-Nj7YpWLkhKun3bTJibjgSx6-xNFEtl-AwAVb203NblzsKAVls_p37QT8C8rEzyNApj/w640-h428-rw/cardamom-and-saffron.jpg)
Once you see tiny bubbles starts to form on the side of the pot, add cardamom and saffron.
![2egg yolks and one whole egg Lightly whisk eggs](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcrgiaKaOGxMnMoAn2jL6EDWmDt1Xs_lH4u-98--5XzEx0JWsm0E2vBZF7b4eVhYMql3WL3d6mox2fVyGbrtlS7u5wz_hdGjGQLKLVuOzSxWeq40UKOFZPMfmf3Z6om3y81DgZp5P7pIVVl2p-Xlkbx9a7PFLA-ohFIh_z8IM8A1GYHw0CTrs2phM/w640-h428-rw/eggs.jpg)
Lightly whisk eggs, with remaining sugar.
Try not to create lots of bubbles.
![Pour milk-cream mixture into the whisk eggs Pour milk-cream mixture a little at a time.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwt_TeJZQF1u8yBsjbqsPr4hXRHVtw64KQvwc1mQ0wcZTKpDRkt7jN0HYp0IuH2vT8BniT-ePQHES9z5kR3ROYPaIPt1Zpey_SLUTo_tiOERhqJniqNn11Xj1zEfOX1NcgVQ1_wvFgKtz5BQcGCJhcsATsCkF0WTydSUo5qxV92vdzjy-ud0p48zAi/w640-h428-rw/pour-milk-cream-mixture.jpg)
Pour milk-cream mixture a little at a time.
If the milk-cream mixture is hot, the eggs will be cooked!
We definitely do not want cooked eggs in our creme brulee, right?
![Pour the whole milk-cream mixture Pour the whole milk-cream mixture into the egg bowl.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfLt0f9aU7tTr2ACzBXqIZmSyKPs8bcBzA9j1-BcW9OBcsA4IxXwG90vFth-0qNmpOLtZBKaMdEAsc3cQQ15JqYLCgBu0YoP3FzvV8ggQOuXxLp2uK-zKpJN2iPn0h4OgP-ylJ9ifMGfHbwdXdPtevhWzlcAAg4rz_SkUW-Bm5uLEcbPFHqpGI6v9/w640-h428-rw/making-creme-brulee.jpg)
Pour the whole milk-cream mixture into the egg bowl.
![Strain for a smooth creme brulee Strain for a smooth custard](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh8Rr0TsmhHigZZqbqbMqB_31rhIUJVxU4QBx3wTjNdzzodKpIcObtWNGySHYLIdbMvGCG55STIio3hdie8zvLonv9Vics2_r0BE8X8wQGSreSbl7pDIIRvelQ_SMWZbiUXNchZn06b7b1EAk1jjM9bj7jGEJCC5QSrOzhpnSyFNyzxR9EVQnoTdu/w640-h428-rw/strain-custard-mixture.jpg)
Strain for a smooth custard.
![Pour into 125ml ramekins. Pour into ramekins.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjea4x6r5E-v4GC-wffsmyL_HrOsC1HOSoKvrrPnqkb0ztu2onA70HboiHPWQMU0KdKkmz6C7DymSs4TwH5WGMO9gPv6nKxV0h8Y1Az0soxhfpqr5iLV9TrkzqU0cuPzPJdZ1OhW_gOR_vmyqik5jlMvjHh6X3XPkfBlOkMyKk-K_jROzloOZrO3rE0/w640-h428-rw/pour-into-ramekins.jpg)
Pour into ramekins.
I used 125ml (1/2 cup ramekins)
![Try to remove tiny bubbles as much as you can. Try to eliminate tiny bubbles as much as you can.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvCocdyC2kje-kB1mBSkFyqF_ns1-SQ9LgFQTSthHDj_PMkF5PTnpRTpBhzZ8o0KnmSMzEXCLSYTwX9Wwa3nfbgvLCPw-Z-Z_LWkWkznGcbJSHoUoxBSgUozNCgvoqjEAjq0nLCKay22z-HiUwDPgJZwNJXAK_JmuwjH7PA8Aqi76x1jsxAlfwksj/w640-h428-rw/pop-bubbles.jpg)
Try to remove tiny bubbles as much as you can.
We are want a smooth surface creme brulee.
![Fill up with hot water Place ramekins in an oven proof container.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyv3Tw5WbasREeAtdJFqVqddogtRxPCZrKMNpW24QERtcr6d85PtL9A9h5qsp5K8VUDgHtI_2w8q0qm8AqLRSfT3KuLk5_VGEJkdNrGlns30-3pB-49VqIG0sqZoH_ku1clJ5HH0jgmjuDiN5pLQmfRsfvjUuP_mhb10ZYspiXx8Tq2Z_rxMFiq3e/w640-h428-rw/fill-up-with-hot-water.jpg)
Place ramekins in an oven proof container.
Line with a dish cloth for even heat distribution.
Fill up to half the height of ramekins.
c) Refrigerate
![creme brulee is almost ready creme brulee is nearly ready](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6W8mQKhSyPF4c0rEMyyYO9x-gPSijoTO0vFwkqUrsj_IOcCSHbGLQbJ-hPc4m-d7vxzOPOIpaEwBMJkg_NZAh5XubKspfRmpo4npKyywSc1ENYYMhTa0ghRmWTjfnG4FB6UuNQBGUB_aeQkrBjKDvjEFxCvHKXmV-nKPGrJcSadpHhOhGSzOJSLI7/w640-h428-rw/hot-creme-brulee.jpg)
After 1 1/2 hours in the oven, our creme brulee is nearly ready.
![cool down a little bit cool down a little bit before placing creme brulee in the refrigerator](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoHVK9VXZaKoGMrycnfdCy9cLc73IsQhBnRSqwPFimz95H-eLmNdR7PRy5P55LPn_6Zy8lnWVTwAisMjRag7PIxyU7MYEOcPN61xiiKzNtcxRiEtBoh0pt_P91yfV4fYMsUQITw56W8PBSLI3A-aUW2kkYzhijbXuWdD4FJN6ys2NDiNePb6eUQca/w640-h428-rw/cool-down-before-refrigerate.jpg)
Let the dessert, cool down a little bit before placing them in the refrigerator.
Leave it to set for at least 4 hours, but I prefer overnight.
d)Make crackly caramelised sugar
![Sprinkle about 1 teaspoon of caster sugar. Sprinkle about 1 teaspoon of caster sugar.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViQmCd-BxiLpS4yS7Akt6gZ4_fiIoszi8XIR4d13pY96UB2cKfSGZ-Vc1tafOxw66rrutDBdbpTi5zlkNMZJ5N_pcHd_UiFVLeE0VaWWR4fFduucW9LFpjp5v6BRe0d8uQQoCxuXWp58VPGupitsAVSTFpx2dkla3DVQlfaIgx7GCDfakYOP1ljzY/w640-h428-rw/sprinkle-caster-sugar-on-top-of-creme-brulee.jpg)
Sprinkle about 1 teaspoon of caster sugar.
Roll around the surface for a good and even coverage.
![caramelise sugar with kitchen torch torch the sugar to caramelise.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0Pwzhv7y69fnQzp7NVWna5s9SfDY3HFzpRL48FJfPaKm7rRGE-D_ipm430lnTXKN3sJMbMawp1BKYMh8GP_276T1Uu9Tm-RL0NNBzJlbt21JYiW-4brN9b_M4A6vHiEkbOht_V0vh7prX_4qdEIe-1WxP9v6hw9jTC9bT2wt7Az4RuoFgt9ZtoKe/w640-h428-rw/torch-creme-brulee.jpg)
Using a kitchen torch, carefully torch the sugar to caramelise.
![caramelised sugar hot caramel bubbles](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgF6ce2jEedhsptBSVW6ecK8UxcrGhSXHweu0q7KpswIjbZZJSy84F_oKcsgtiTo1GMlAi4UebXDV-PDfftwrwlgRr5PpT7iOVN9wq2Gs39TlcL8m3l5QMe_rk4jKCpstdkoNrqhcold4mVumzRy4-yCwCKCWNvPYnnJ5McdFmiHh7gmGvNNOyknke/w640-h428-rw/caramelised-sugar.jpg)
Look at the bubbles!!
Be careful the sugar is still HOT!
That crisp, crackly sound!!
![CRACK top of creme brulee CRACK sound of my creme brulee](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzF04yeY96F5qyIxmn2WJYEU0aXMhcLuq2qgiM_IWyCabXbSciY8L6lxicjZaoITNkRjeQY3Q_5x6rLck4p7tsTqRhQwHJJMgQfJ-CVj-36qGyFq6ObEg8ZUqT7WUm4luvlC_NRlctgVrDrDoVbACENZPm34HhQvqUpW5RE2UBGGt-4iB7RdvdGzD_/w640-h428-rw/hear-the-creme-brulee-crack.jpg)
Watch my video and listen to that satisfying CRACK sound of my creme brulee!
Frequently asked Questions
1- What do I do if I don't have the torch?
The next best alternative to place creme brulee under the grill for a minute of two.Do keep an eye on the dessert as you grill!
We do not want to heat up the cold soft custard underneath.
2- How to keep creme brulee?
Creme brulee best to be kept in the refrigerator.3- How long can I keep creme brulee?
As any diary product with eggs, it is best eaten within 3 days.![creme brulee with spices chai creme brulee](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQwXZF_oo-9Ap1qu_D_msBkBfnwYCIrOu9-mEZ7nZ5dXdmudqlvJj8exryboY5EkWoLLoFE6ZYnIwgBG9Fa4Z8e_DWckhinm38j5F5p64YzSl5lvukVSktYTiXpMbrXTHfDuczaNC2LwHTruf79Fm_B7Aow3VjHOJZUsVqfqTyrefBUargD9THBYz/s16000-rw/Chai-creme-brulee.jpg)
Other dessert recipe with saffron and cardamom
Recipe with SaffronSaffron Ice-cream
Recipe with cardamom
Cardamom Tea
Video on How to Make Creme Brulee.
![Creme brulee with saffron and cardamon. Crème brûlée is absolutely delicious, smooth and creamy custard topped with crisp, caramelized sugar. Elegant and impressive French dessert that is so easy to make. Creme brulee with saffron and cardamon. Crème brûlée is absolutely delicious, smooth and creamy custard topped with crisp, caramelized sugar. Elegant and impressive French dessert that is so easy to make.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69bzKpjbiAwoGqJK6YQYKBeJFU0zx4FmimmgDQgLLhOPmcn_RJB57rmARDwRNgcIrjwW_snpsm8uwBqyDta-_irQATrOw0YMpGoKM1TWIRpFbTMgTmiUd4gPnf7S0Kxc-ijyBpUNIubXQHS4XEwS-AL9Y6QH17qzmfS2u01pHzC3_ZY7vApTWf6oy/s16000-rw/Creme-brulee-Pin-for-Blog.jpg)
First published on 20th November 2010, updated on 23rd February 2023.
That looks totally irresistible!
ReplyDeleteThis looks delicious. Love Love chai creme brulee! Only if I wasn't keeping away from sweets this month, I would be in the kitchen whipping this up!
ReplyDeleteAngie,
ReplyDeleteCan't stop at just 1 spoon.. its addictive.
Kulsum,
ReplyDeleteThere is still next month... :)
Gone?! Nothing left for me! :(
ReplyDeletetigerfish,
ReplyDelete:D
ooohhh...sedapnya! rajin lah you....time for me to get off the sofa...
ReplyDeleteoh sedapnya....rajin lah you, btw, this may appear twice...mata rabun punya hal dah lupa hit enter ke tidak! Selamat Belated Raya Haji, dear.
ReplyDeleteThis looks and sounds amazing!
ReplyDeleteKak Yati,
ReplyDeleteno worries... memeriahkan lagi suasana sepi...;)
Dimah,
ReplyDeleteThank you Dimah...