Livio is back with a classic French recipe from his family’s recipe box. Here he makes it with a twist, he adds a little cardamom for a hint of spice.
450 ml of fresh cream
1 vanilla stick
6 egg yolks
50 gms brown sugar
100 ml milk
4 cardamom pods
Preheat the oven to 170 degrees celsius. In a pot, heat, be careful not to boil, the cream and milk for five minutes with the vanilla stick and the cardamom pods.
In a bowl whisk the egg yolk and the sugar. Add the warm cream and mix together. Place the preparation in the small ceramic serving. bowls.
Cooking ‘au bain marie. Put the small bowls of cream in a larger dish. Pour hot water into the larger dish to cover 3/4s of the creme brûlée bowls. Place them into the preheated oven and cook for 40 minutes.
Remove from the oven and remove the ceramic pots from the bain-marie. Let them cool down in the fridge for two hours. Sprinkle the sugar on top of the creme brûlée and caramelize quickly with a torch on a high grill in the oven.
Recipe by Livio.