Saffron Cardamom Creme Brulée | How to make Saffron Cardamom Creme Brulée

By Aish Das-Padihari  |  7th Jun 2016  |  
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  • Saffron Cardamom Creme Brulée, How to make Saffron Cardamom Creme Brulée
Saffron Cardamom Creme Bruléeby Aish Das-Padihari
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About Saffron Cardamom Creme Brulée Recipe

Saffron Cardamom Creme Brulée. Loaded with warm mushy flavours of saffron and that swooning taste of cardamoms. What an elegant and classy dessert! Well, its French, so what do you expect! Embellish it with some fresh berries and you got yourself a decadent dessert. Perfect for date nights or just a little treat for yourself for the solo nights. Don't let the name - Saffron Cardamom Creme Brulée get to you. Trust me the method of making this dessert is very simple but yes you got to stay attentive while making it though. No multi tasking while the creme is simmering on stove. Speaking from experience here. :).

Saffron Cardamom Creme Brulée is one dish which makes its accompaniments tastier. With the right mix of flavours, Saffron Cardamom Creme Brulée has always been everyone's favourite. This recipe by Aish Das-Padihari is the perfect one to try at home for your family. The Saffron Cardamom Creme Brulée recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Saffron Cardamom Creme Brulée is 45 minutes and the time taken for cooking is 30 minutes. This is recipe of Saffron Cardamom Creme Brulée is perfect to serve 4 people. Saffron Cardamom Creme Brulée is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Saffron Cardamom Creme Brulée. So do try it next time and share your experience of cooking Saffron Cardamom Creme Brulée by commenting on this page below!

Saffron Cardamom Creme Brulée

Ingredients to make Saffron Cardamom Creme Brulée

  • A few strands of saffron
  • 3 cardamom pods
  • 2 cups heavy cream
  • 4 egg yolks
  • 1⁄4 cup sugar

How to make Saffron Cardamom Creme Brulée

  1. Bang cardamom pods lightly in a mortar and pestle.
  2. Add cream, saffron strands and cardamom to a small saucepan.
  3. Heat the cream until little bubbles are forming around the edge
  4. Take it off the fire and wait for 30 minutes and heat the cream again. Once the little bubbles start to form, take it off the stove and let it sit for another 30 minutes.
  5. Combine egg yolks, sugar in a deep bowl. Whisk it well. Add in the cream mixture and keep stirring
  6. Pour the liquid into creme brulée ramekins. Place the ramekins in a roasting or baking pan. Add water to the pan to the creme brulée level. I got mine from Whole Foods.
  7. Bake in the oven at 180C for about 30 minutes. Let it cool and once cooled down refrigerate. Before serving, dust the tops with raw sugar and burn the sugar going slowly from spot to spot with your torch.
  8. Since I don’t have one, I placed the ramekins in the oven with the broiler up super hot. If you will use the broiler , make sure the creme brulée is very cold and fully set.

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