A twist on a basic creme brûlée using warm spices such as cardamom, cloves, peppercorns, star anise, and cinnamon, along with zingy ginger. This dessert is perfect for when you're entertaining because it's meant to be made ahead, and you can wow your guests when you're ready to torch the sugar! And don't forget the satisfaction of cracking through that hard sugar layer. The last time I made this, I stretched the recipe by using 12 4-oz squat jars, which were perfect serving sizes for the small crowd I was feeding. The baking time is the same either way.
Makes 6 8-oz. servings or 12 4-oz. servings
Ingredients
1 quart heavy cream
1 Tbsp whole cardamom pods
1 Tbsp dried crack ginger (or a 2-inch piece of fresh ginger, sliced)
1/2 tsp whole cloves
1 star anise pod
1/2 tsp whole black peppercorns
1 cinnamon stick
6 large egg yolks
1/2 cup granulated sugar
1 tsp vanilla extract
2 quarts hot water
raw sugar (for top when serving)
Special equipment: culinary torch
Directions
Preheat oven to 325°F. Using the flat side of a meat mallet, gently crush each cardamom pod to release its flavor. In a large saucepan over medium-high heat, combine the cream, cardamom, ginger, cloves, star anise, peppercorns, and cinnamon. As soon as this comes to a boil, remove from heat, cover, and let sit for 15 minutes to steep.
Strain the cream into a quart-sized measuring cup and discard the solids.
In medium bowl, whisk the egg yolks with the sugar until combined and the eggs begin to lighten in color. Add the vanilla extract and whisk to incorporate.
Very slowly add the cream to the egg mixture while whisking constantly so that you do not scramble the eggs. Pour the liquid into 6 ramekins. Tip: You can quickly use your torch on the liquid to pop all of the tiny bubbles on the surface.
Place the ramekins into a large cake pan or roasting pan, and pour enough hot water into the pan to come halfway up the sides of the ramekins. Tip: Place all but one ramekin in the pan so that you have more room to pour the hot water without splashing into the other ramekins. Put the last ramekin in the pan once you've poured the water.
Bake for 40-45 minutes (not more than 45). The custard will still be slightly wobbly, but it will set as it cools. Refrigerate for at least 2 hours.
Remove the ramekins from the fridge 30 minutes before torching the sugar on top. Spoon raw sugar into each ramekin and shimmy the ramekin back and forth and side to side to distribute the sugar into an even layer. Use 1/2 to 1 tsp of sugar, depending on how thick you want the hard layer to be.
Melt the sugar with your torch to your desired golden color. Let sit 5 minutes before enjoying.
Visuals
Infusing the cream with the spices.
Beat the egg yolks beaten with the sugar until they are this color.
If you want the top to set up smoothly in the oven, you'll need to eliminate any bubbles on the surface. I do this by quickly blasting each ramekin with my torch to pop the bubbles.
The water bath helps the creme brûlée cook evenly and reduces the risk of cracks on the surface as it bakes.
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