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Coffee Cardamom Créme Caramel

Coffee Cardamom Créme Caramel

(Makes 6 servings)


Superfine Sugar – 1/2 cup

Water – 1/4 cup


Green Cardamom Pods – 1 heaping Tablespoon

Heavy Cream – 1 1/2 cups

Whole Milk – 1/2 cup

Sugar – 3 Tablespoons

Instant Coffee Granulates – 1 Tablespoon

Egg – 1 large

Egg Yolks – 3 large

Sea Salt – pinch

  • Heat oven to 300 Degrees.  Set six ramekins in a 9-by-13-inch baking dish.
  • FOR CARAMEL: Heat superfine sugar and water in a small saucepan over low heat, stirring until sugar dissolves, 2 to 3 minutes.  Increase heat to medium-high and, without stirring, boil sugar mixture until it becomes a golden brown caramel, about 6 minutes, gently swirling once it starts to color.  Remove saucepan from heat.  Working quickly, distribute caramel evenly among six ramekins, gently turning each ramekin to coat bottom.
  • FOR CUSTARD: Toast cardamom pods in a small skillet over medium-low heat until lightly golden and fragrant, about 5 minutes.  Remove skillet from heat and crack pods, using a mortar and pestle.
  • Combine cracked cardamom pods, heavy cream, whole milk and sugar in a medium saucepan and bring just to a boil.  Remove saucepan from heat, add instant coffee granulates and whisk to dissolve coffee.  Let steep, uncovered, for 10 minutes.
  • Strain cream mixture into a bowl and discard cardamom pods.
  • Lightly beat whole egg and egg yolks together in a medium bowl.  Gradually add 1/4 cup cream mixture to eggs and whisk to combine.  Add remaining cream mixture and pinch of sea salt, whisking to combine.
  • Distribute custard evenly among six ramekins.  Add enough hot water to baking dish to come halfway up ramekins.  Cover baking dish with aluminum foil and make a few slits in foil with the tip of a paring knife.  Bake until custard is set, about 55 minutes.
  • Remove ramekins from water bath and let cool completely, then chill until very cold, at least 4 hours, or up to 2 days.
  • Serve from ramekins or unmold onto individual plates.

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