The orange and cardamom in these little puds gives a citrussy twist to the classic vanilla, to make an impressive finale to any dinner party. Plus they are so simple to make and can be prepped and chilled a day before hand.
Prep Time 15 mins | Cook Time 30-40 mins (plus 1 hour chill) | Makes 6 Ramekins
500ml double cream
5 egg yolks
50g caster sugar
1 tsp ground cardamom (or 8 pods, seeds crushed)
1 orange, finely zested
6 tbsp white caster sugar
1 tsp orange blossom water
1. Preheat the oven to 170C/150C fan.
2. Pour the cream into a saucepan with the cardamom and orange zest. Bring to scald by heating until almost boiling. When bubbles start to form around the edge, take off the heat and leave to stand for a minute.
3. Separate the egg yolks and whisk in the caster sugar until fluffy and pale. Slowly pour the hot cream into the egg yolk mixture constantly whisking until combined and fluffy. Strain the mix through a fine sieve into a pouring jug.
4. Divide between the ramekins and place in a roasting tin. Pour hot water in the roasting tin (from the tap is fine) to come 2/3 the way up the ramekins, being careful not to get any water into the puddings!
5. Bake in the oven on the lowest shelf for 30-40 minutes until they are just set and a bit wobbly. Leave to chill in the fridge for an hour or overnight until fully set.
6. Scatter the caster sugar over the ramekins, about 2-3mm thick and wipe any excess sugar from around the edges. Using a small spray or a fork, flick small drops of the orange blossom water over the sugar,
7. Using a blow torch, caramelise the sugar until it turns golden brown or place the ramekins under a high heat grill for a few minutes until the sugar melts, watching them so they don’t burn! Leave to stand until the brulee is firm before serving.