Cardamom crème renversée
The addition of cardamom gives an edge of spice to this classic French dessert, otherwise known as crème caramel. A combination of vanilla, cinnamon and finely grated orange rind also works well. Serve with langues de chat or another French-style biscuit.
Search for similar recipes...
Serves
6
Cooking Time
Prep time 15 mins, cook 1 hr 30 mins (plus cooling)
|
305 gm
|
caster sugar
|
|
300 ml
|
milk
|
|
3
|
eggs plus 1 egg yolk
|
|
1 tsp
|
vanilla extract
|
|
Large pinch
|
ground cardamom
|
|
1
|
Preheat oven to 140C. Combine 140gm sugar and 60ml water in a saucepan over medium heat, stir to dissolve sugar, brush down sides with a wet pastry brush, then cook over medium-high heat until caramel (10-12 minutes). Pour into a 15cm-diameter, 1.2 litre-capacity straight-sided ovenproof dish, carefully swirl so caramel coats base and sides and stand until cool (20 minutes).
|
|
2
|
Meanwhile, whisk milk, eggs, yolk, vanilla, cardamom and remaining sugar in a bowl until combined. Refrigerate for 20 minutes, then strain through a sieve into caramel-lined dish. Place dish in a tea-towel-lined roasting pan, pour in enough boiling water to come halfway up outside of dish, cover dish with foil and bake until set, but still with a slight wobble in the centre (1½ hours). Remove dish from pan, cool to room temperature, then refrigerate until chilled (1-2 hours). Carefully invert crème renversée onto a plate and serve.
|
This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Claire Delmar and Lisa Featherby