Orange confetti and cardamon speckled creme brulee

An elegant New Year's Eve dessert, a fusion between exotic but familiar flavors of cardamon, images of sunshine,orange blossoms and citrus groves.
I am generous with the orange zest and cardamon, do not be tempted to add more sugar to custard, the carmelized sugar on top will add sweetness to the brulee.  I use sugar in the row for carmelizing. Instead of finely grated orange zest I zested strands, either one will work out.
Adapted from 'Elegantly Easy Creme Brulee and Other Custard Desserts' by Debbie Puente

Orange cardamon creme brulee:
6 egg yolks
4-6 tablespoons granulated white sugar
2 cups whipping cream
2 tablespoons orange liqueur (Grand Marnier)
2 tablespoons finely grated orange zest
1 tablespoons vanilla
1 teaspoon cardamon seeds, finely crushed in mortar ans pestle
1/4 cup sugar in the row for carmelized tops (about 2 tablespoons for each custard)

Preheat oven the 300F.  Boil some water in a pot on top of stove and keep it hot.  Whisk egg yolks and 4-6 tablespoons of sugar and beat until light yellow and firm. Add whipping cream, orange liqueur, orange zest, vanilla and cardamon and mix with a spatula gently, in folding motion, until mixed well. Consistency will be liquidy. Line a deep baking dish with a paper towel, place six ramekins inside on top of paper and ladle mixture evenly between ramekins. Pour water into baking dish as a warm water bath for the custard, halfway up the ramekins and place in the middle rack of the oven for 40-50 min.  Edges should be firm when done, but middle should be wobbly.  Take out and let cool outside in water.  Refrigerate.  2 hours prior to serving, place ramekins in ice bath, add 2 tablespoons on top of each custard and carmelize in broiler mode until sugar bubbles.  Can carmelize with a torch but be weary of the alcohol in the dish, so use extra caution.  It is recommended to eat this custard within three days, but I like it the next day the best.

Look closely at the creme brulee pics and you will see the cardamon speckles and orange peel confetti!!


  1. I've never made creme brûlée before, but your version looks fabulous!


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