Cardamom Creme Brûlées with Rhubarb

A wonderful twist on a classic! Adding cardamom to the brûlée mixture makes a world of difference, it balances out the sweetness with earthy flavour. The rhubarb is also hugely important as a wonderful British seasonal ingredient, it’s perfect to buy right now and wonderful roasted, add that to the pistachios and this recipe is a winner!

Cardamom Creme Brûlées with Rhubarb

Makes 4


Photo by Jamie Orlando Smith

Cook time 30 minutes
Prep time 25 minutes

300ml Double Cream
100ml Whole Milk
4 Egg Yolks
1 tbsp Caster Sugar
1 tsp Vanilla Extract
1 tsp Ground Cardamom

50g Caster Sugar
400g Rhubarb, cut into 2 inch pieces
50g Pistachios, roughly chopped

Preheat the oven to 160c/140fan. Add the cream and milk to a saucepan and bring ‘nearly’ to the boil. In a large bowl, whisk together the egg yolks, sugar, vanilla extract and cardamom. Gradually pour in the hot cream mixture into the egg yolks, whisking constantly. Once fully combined, divide the mixture between 4 ramekins. Carefully place the ramekins into a high sided roasting tin and slide half way into the oven. Pour boiling water into the roasting tin, around the ramekins until it comes half way up the ramekins. Place full in the oven and bake for 20 minutes or until completely set. Remove from the oven and the roasting tin and allow to cool completely.

Once the brûlées are cool, place the rhubarb in the oven on a lined tray and roast for 10 minutes or until just soft. Meanwhile, divide the remaining caster sugar between the brûlées and either grill for 4-5 minutes or use a blow torch until the sugar has melted and caramelised on top.

Once the sugar has cooled and set on top, top with the roasted rhubarb and chopped pistachio. Serve immediately.

*The brûlées can be chilled for up to 3 days once baked and before they are caramelised.


Image by Jamie Orlando Smith

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