Spiced Caramel Crème Brûlée

Ingredients

• 200 ml heavy cream
• 100 ml whole milk
• 30 g granulated sugar
• 4 large egg yolks
• 1 pod vanilla bean
• 1/4 tsp ground cardamom
• 20 g brown sugar

Instructions

1. 1

   Preheat the oven to 150°C (300°F) and place two ramekins on a baking sheet.

2. 2

   In a saucepan, combine the heavy cream, milk, half of the granulated sugar, the vanilla bean (split and scraped), and ground cardamom; heat over medium until just simmering, then remove from heat and let steep for 5 minutes.

3. 3

   Whisk the egg yolks with the remaining granulated sugar until pale, then slowly pour the warm cream mixture into the yolks while whisking constantly to temper.

4. 4

   Strain the custard through a fine mesh into a clean bowl, then divide evenly between the ramekins.

5. 5

   Place the baking sheet with ramekins into a water bath (water should reach halfway up the sides) and bake for 35‑40 minutes, until the custard is set but still slightly wobbly in the center.

6. 6

   Remove ramekins, cool to room temperature, then refrigerate for at least 30 minutes.

7. 7

   Just before serving, sprinkle the brown sugar evenly over each custard and use a kitchen torch to caramelize until golden and crisp.