Cardamom crème brûlée recipe

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Preheat the oven to 150˚C/130˚C fan/gas mark 3 and butter the insides of six 150ml ramekin dishes.
Combine the cream, milk, spices and vanilla in a saucepan over a medium heat. Heat, stirring often, until bubbles form at the sides of the pan (do not let the mixture boil).
Beat the egg yolks and sugar in a mixing bowl for two minutes until the mixture is thick and pale.
Slowly stream the hot cream mixture into the eggs, all while whisking constantly until smooth.
Strain the mixture into a measuring jug to discard of any lumps, then pour into the ramekins.
Place the ramekins in a roasting tin. Pour enough hot water in the tin to come halfway up the sides of the ramekins. Cover with a second baking tin, leaving a gap at one end so that steam can escape.
Bake for 50-60 minutes or until the edges are set but the centre is still wobbly. Cool for a couple minutes, then transfer to the fridge to cool completely.
Before serving, set the ramekins on a baking tray. Sprinkle one teaspoon of sugar over the top of each, spreading to cover completely. Place under the grill for 5-10 minutes until golden brown and bubbling.

Per serving: 433kcals, 38.2g fat (22.2g saturated), 17.8g carbs, 14.5g sugars, 6.8g protein, 0g fibre, 0.063g sodium

Cardamom crème brûlée