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This Vanilla Orange Cardamom Creme Brûlée is the perfect decadent treat! Made with creamy warm custard infused with cardamom, orange and vanilla and topped with a layer of crackly torched sugar.
When we think of fall, we often think of decadent treats that warm our soul. One of the treats we love to make as the weather gets cooler is creme brûlée. It is like a comfort food that is so rich in flavor and texture.
Often times, people hear the word creme brûlée and think that it’s a difficult dessert to make. We’re here to break the stigma of it being too fancy to make, because it’s actually super simple! Plus, you don’t even need a blow torch to achieve the crunchy sugar layer on top.
You will seriously be obsessed with this fun, fall-inspired creme brûlée recipe. Made with cream warm custard infused with cardamom, orange, and vanilla and topped with a layer of crackly torched sugar. It’s such a delectable dessert and perfect for a cozy dinner party with friends or family.
This post is all about vanilla orange cardamom creme brûlée.
Vanilla Orange Cardamom Crème Brûlée
What’s in this recipe?
Heavy Cream: We prefer the rich creaminess of heavy cream for our creme brûlée’s, but if you want to use something lower in fat, use half and half.
Vanilla Bean Paste: We love using vanilla bean paste in desserts, because it gives a more enhanced vanilla flavor.
Orange Zest: Orange zest is what gives this creme brûlée a fresh, orange flavor.
Cardamom Pods: The cardamom pods are infused into the heavy cream to add a delicious flavor.
Egg Yolks: Egg yolks add structure to the creme brûlée and give it a light, custard consistency.
Sugar: Sugar adds sweetness to the creme brûlée.
Salt: A pinch of salt is necessary to offset the sweetness of this dessert.
How to Make Creme Brûlée
This vanilla orange cardamom creme brûlée recipe is so simple to make, but looks super fancy for guests at your next dinner party.
To start, you’ll need to combine heavy cream, vanilla bean paste, orange zest, and cardamom pods to a sauce pan. Heat the cream on medium high heat until it’s almost boiling.
Once the cream mixture is hot, remove the pot from the heat and cover with a lid. Let the cream sit for 15 minutes. Allowing the cream to sit will help infuse the flavors into the cream even more.
While the cream is cooling, add egg yolks, sugar and salt to a small mixing bowl. Whisk them until combined.
Strain the Cream
Next, pour the cream through a fine strainer. This will remove the zest and cardamom pods, while leaving the sweet, flavorful cream to use for the creme brûlées.
You’ll then want to pour the cream into the egg yolk and gently whisk the the mixture as it comes together. Pouring the hot cream into the egg yolks needs to happen slowly so that you don’t cook the eggs. As you whisk, you want the mixture to be creamy and not frothy.
Prepare Your Baking Dish
To prepare your baking side for the creme brûlées, heat water in a kettle. Place four ramekins (these are the ones we used) in a round cake dish. Pour the cream mixture into the ramekins, filling it about 3/4 of the way up. Pour the hot water into the bottom of the cake pan that the ramekins are sitting in. Surround the ramekins with water halfway up the pan.
Bake your creme brûlées in the oven for 30-40 minutes. Depending on the size of ramekin you may want to adjust the cook time. Smaller ramekins require less time than taller, larger ramekins.
Once the creme brûlées are set, remove them from the oven and let them cool completely in the fridge for 1-2 hours.
Broil Instead of Torch
Now it’s time to make the delicious crunchy top that creme brûlées are most known for!
After the creme brûlées have cooled, sprinkle 1 tablespoon of sugar on the top of each one. Turn the oven on broil. Place the ramekins in a single line on a rimmed baking sheet. Broil the creme brûlées in the oven about 2-3 inches from the broiler flame.
You’ll want to watch them carefully, because this step happens really quickly! Remove the creme brûlées from he oven when the sugar on top has caramelized and hardened—maybe even turning a little bit black in some places.
Lastly, remove the vanilla orange cardamom creme brûlées from the oven, garnish with orange zest, and enjoy warm out of the oven.
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Vanilla Orange Cardamom Creme Brûlée
- Total Time: 3 hours
- Yield: 4 creme brulees 1x
Ingredients
- 4 cups heavy cream
- 1 1/2 tsp vanilla bean paste
- 1 tbsp orange zest
- 1 1/2 tbsp cardamom pods (gently cracked)
- 6 egg yolks
- 1/2 cup sugar
- pinch of salt
Instructions
- To start, you’ll need to combine heavy cream, vanilla bean paste, orange zest, and cardamom pods to a sauce pan. Heat the cream on medium high heat until it’s almost boiling.
- Once the cream mixture is hot, remove the pot from the heat and cover with a lid. Let the cream sit for 15 minutes. Allowing the cream to sit will help infuse the flavors into the cream even more.
- While the cream is cooling, add egg yolks, sugar and salt to a small mixing bowl. Whisk them until combined.
- Next, pour the cream through a fine strainer.
- You’ll then want to pour the cream into the egg yolk and gently whisk the the mixture as it comes together. Pouring the hot cream into the egg yolks needs to happen slowly so that you don’t cook the eggs. As you whisk, you want the mixture to be creamy and not frothy.
- To prepare your baking side for the creme brûlées, heat water in a kettle. Place four ramekins in a round cake dish. Pour the cream mixture into the ramekins, filling it about 3/4 of the way up. Pour the hot water into the bottom of the cake pan that the ramekins are sitting in. Surround the ramekins with water halfway up the pan.
- Bake your creme brûlées in the oven for 30-40 minutes. Depending on the size of ramekin you may want to adjust the cook time. Smaller ramekins require less time than taller, larger ramekins.
- Once the creme brûlées are set, remove them from the oven and let them cool completely in the fridge for 1-2 hours.
- After the creme brûlées have cooled, sprinkle 1 tablespoon of sugar on the top of each one. Turn the oven on broil. Place the ramekins in a single line on a rimmed baking sheet. Broil the creme brûlées in the oven about 2-3 inches from the broiler flame.
- You’ll want to watch them carefully, because this step happens really quickly! Remove the creme brûlées from the oven when the sugar on top has caramelized and hardened.
- Lastly, remove the vanilla orange cardamom creme brûlées from the oven, garnish with orange zest, and enjoy warm out of the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American, French
This post is all about vanilla orange cardamom creme brûlée.
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