Double Vanilla Crème Brûlée with Green Cardamom Sugar Crust

Thinking about impressing your friends and family with your superb backing skills and a recipe that screams flavor? Look not further than our trusted Double Vanilla Crème Brûlée with Green Cardamom Sugar Crust. This recipe is rich and creamy with smooth flavor from fresh vanilla beans, but also has a citrusy twist from the caramelized green cardamom sugar. Easy to follow, sure to be loved. The recipe is below.
Double Vanilla Crème Brûlée with Green Cardamom Sugar Crust

A showcase recipe for premium vanilla beans! The beans work twice, both in the cream and in the sugar, with a fragrant cardamom brûléed crust that blooms under the torch!
Double Vanilla Crème Brûlée with Cardamom Sugar Crust
For the vanilla sugar:
1/2 vanilla bean
1/3 cup granulated sugar

For the base:
1 whole vanilla bean
2 cups heavy cream
5 large egg yolks, at room temperature

For the cardamom sugar:
1/4 cup granulated sugar
1 teaspoon green cardamom pod seeds

Make the vanilla sugar:
Slice the 1/2 vanilla bean lengthwise and scrape the seeds into the sugar. Mix well and let sit for 15 minutes.

Make the base:
Preheat the oven to 300°F. Place four 8-ounce ramekins in a baking dish with space between them.
Place the heavy cream in a medium saucepan. Split the whole vanilla bean lengthwise and scrape the seeds into the cream along with the pod. Heat until hot but not bubbling, then remove and discard the pod.
In a medium bowl, whisk the egg yolks till just emulsified. While whisking continuously, add the vanilla sugar. Whisk until pale and slightly thickened.
Slowly dribble the hot cream into the yolk mixture, whisking constantly. Strain the custard through a fine mesh sieve into a large Pyrex measuring cup.
Divide the custard evenly between the four ramekins. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins. Bake for 45 minutes - 1 hour, or until just set with a slight wobble in the center.
Transfer the ramekins directly to the refrigerator. When fully cold, cover each ramekin with plastic wrap, pressing to touch the tops of the custards. Chill for at least 4 hours or up to 2 days in advance.
Make the cardamom sugar:
Pulse the cardamom seeds with the granulated sugar in a spice grinder or small food processor until coarsely ground and fragrant.

Finish the crème brulees:
Sprinkle each custard evenly with the cardamom sugar. Using a kitchen torch, caramelize the tops with multiple slow passes. Serve immediately.

Notes:
Custards can be made up to 2 days in advance. Brulee just before serving.
If you don’t have a kitchen torch you can brulee the ramekins under the broiler, watching carefully to avoid burning.
Links to our favorite green cardamom from Guatemala below
https://www.slofoodgroup.com/products/green-cardamom-pods

Shop vanilla beans in bulk or small qualities directly sourced from small farms around the world
https://www.slofoodgroup.com/collections/bulk-vanilla-beans

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