An exotic twist on the classic creme brulee with cardamom and vanilla. This rich dessert is quick to whip up and will impress your friends with its unique flavors.
1: Heat the cream, crushed cardamom pods and vanilla over medium heat.
2: Once simmering, let it cool with the lid on for 20 minutes.
3: Whisk the egg yolks and sugar together.
4: Slowly strain the warm cream over the egg mixture and whisk quickly to combine.
5: Pour into ramekins and place them in a large deep baking tray.
6: Fill the tray carefully with boiling water until half full.
7: Bake for 40-45 minutes at 160°C.
8: Refrigerate for 2 hours.
9: Sprinkle 1 tablespoon of sugar on each ramekin.
10: Using a blow torch, melt the sugar until crispy.
