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Cardamom Crème Brûlée

By Raji Jallepalli

3.4

(8)

Just a few short years ago, crème brûlée was found only in four-star French retaurants. Now almost everybody makes one using a favorite and often exotic flavoring. This ice-cold custard with the crackling sugar top is the most popular dessert at my restaurant. So much so that I sometimes think it is the only dessert I should make. Perhaps it is the ease of preparation that makes me think so!

Note:

When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.

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