Crème brûlée with kardamom

Organic egg yolk (size M)

Ingredients · Servings 4

Method · 1 h 10 min

Split the vanilla bean lengthwise and scrape out the seeds. Crush the cardamom pods. Bring the cream, vanilla bean, seeds, and 30g of powdered sugar to a boil, add the coffee beans and cardamom, and let cool. Refrigerate overnight.
The next day, pour the cream mixture through a fine sieve into a bowl and let it drain. Add the egg yolks and stir them in (if there are too many air bubbles in the mixture, let it rest briefly). Divide the mixture among four ovenproof ramekins (approx. 140 ml capacity each). Place the ramekins in a deep baking tray and fill with enough boiling water so that the ramekins are halfway submerged. Bake in a preheated oven at 140°C (Gas Mark 1, fan oven not recommended) on the second shelf from the bottom for 40 minutes. Remove from the oven and let cool on a wire rack.
Meanwhile, zest half the orange in fine strips using a zester. Blanch the zest in boiling water for a few seconds, drain, and repeat. Let the orange zest drain in a sieve. Squeeze 100 ml of juice from the orange. Bring the juice to a boil with the remaining icing sugar and sherry, then reduce to 3-4 tablespoons. Add the orange zest and saffron, and let cool. Sort through the raspberries.
Just before serving, sprinkle the surface of each crème brûlée evenly with 1 tablespoon of sugar and caramelize it lightly with a crème brûlée torch until it is a dark brown. Gently mix the raspberries with the orange syrup. Serve the crème brûlée immediately with the raspberries.

Organic juice orange (small)

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