Orange Cardamom Creme Brûlée

Ingredients

 12 egg yolks

1 1/4 cup (262.5 mL) granulated sugar

4 cups (1 L) whipping cream

2 cups whole milk

½ vanilla bean

8  cardamom pods

3 orange,  peels without pith

½ to ¾ cup (125 to 175 mL) granulated sugar or lightly packed brown sugar

Directions

1 Preheat oven to 300°F (150°C).

2 Heat a kettle full of water. Place 8 to 10 ramekins, each ⅔ to ¾ cup (150 to 175 mL), in a large roasting pan or divide between 2 pans.

3 In a medium bowl, whisk yolks and 1 1/4 cup (175 mL) granulated sugar together until pale yellow and thick.

4 Pour whipping cream into a saucepan. Split vanilla bean, then run the blunt side of a knife along the top of the bean releasing the seeds. Add seeds and pod to cream along with cardamom and strips of orange peel. Set pan over medium heat. Heat stirring occasionally until steaming but not boiling. Remove from heat. Infuse for about 1 hour.

5. Bring cream mixture back to a simmer.  Slowly whisk into egg yolk mixture until evenly mixed. Be careful not to scramble. Pour mixture into and divide among ramekins.

6. Pour hot water from kettle into roasting pan (being careful not to splash) until halfway up sides of ramekins.  Cover with foil.  Bake in centre of preheated oven for 35-40 minutes or until slightly thickened but not set and still jiggly. Remove to a heatproof surface. When water is cool, remove ramekins and cool completely in the fridge. Refrigerate overnight allowing them to set.

7.  Before serving, evenly sprinkle tops of chilled custards with granulated sugar. Using a torch, brûlée each sugary top until caramelized and bubbling. If you don’t have a torch, don’t fret: simply preheat the broiler in your oven. Sprinkle tops of chilled custards with brown sugar. Broil for 8 minutes or until sugar is just melted and bubbling. Remove from oven immediately. Cool slightly and serve.

Makes 10