So crème brûlée is not only one of my favorite desserts to eat, but it’s also my favorite dessert to make. There’s a lot of creativity you can have with crème brûlée’s. In the past, I’ve made my deliciously good, and often requested coconut crème brûlée. I’ve even gotten pretty creative and made a banana crème brûlée with bananas that were about to go bad.

I found this awesomely interesting recipe from Steffen’s Dinners for a orange cardamom crème brûlée.

Anyway, here’s the recipe. Enjoy.

Orange Cardamom Crème Brûlée
Serves 6

6 egg yolks
2 cups / 500ml whipping cream
4 tbsp granulated sugar
1/8 tsp salt
1 tbsp vanilla extract
2 tbsp Grand Marnier (or Triple Sec)
10-12 finely crushed cardamom seeds
Zest of 2 oranges, finely grated and small pieces of one orange
granulated white suger for caramelizing

1. Preheat oven to 300°F / 190°C

2. Whisk together sugar and egg yolks.

3. Add cream, salt, vanilla and Grand Marnier. Stir well. Strain (important for a smooth creme!).

4. Add orange zest and crushed cardamom

5. Distribute orange pieces equally over 6 ramekins. Fill up each ramekin with the egg-and-cream mixture.

6. Place ramekins in a water bath. Bake until the custard is set around the edges and still wiggly in the center, ca. 40-50 minutes.

7. Remove from water bath, let cool, cover ramekins with aluminum foil and refrigerate for at least a 5-6 hours

8. Sprinkle with sugar and caramelize under a broiler or with a kitchen torch