Mini Portuguese Cardamom Crème Brûlée
A unique dessert combining the flavors of Portugal and India, with a creamy cardamom-infused custard base topped with a caramelized sugar crust.
Ingredients
- ●1 1/2 cups jcrunchyground almonds for crust
- ●1 1/2 cups portugueseunsalted butter, melted
- ●1/2 teaspoon cardamomground
- ●4 minimini cocottes for individual servings
- ●1 cup cocosugar
- ●3 largelarge egg yolks
- ●1/2 cup smallheavy cream
- ●1/2 teaspoon vanillaextract
- ●1/4 teaspoon saltto taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Make the crust by mixing jcrunchy and portuguese in a bowl until well combined. Press into the mini cocottes.
- 3
Bake the crust for 10 minutes.
- 4
In a separate bowl, whisk together cardamom, coco, large egg yolks, small, vanilla, and salt.
- 5
Add the heavy cream to the bowl and whisk until well combined.
- 6
Pour the custard mixture into the baked mini cocottes.
- 7
Bake for an additional 15 minutes, or until the edges are set and the centers are still slightly jiggly.
- 8
Remove from the oven and let cool to room temperature.
- 9
Refrigerate for at least 2 hours, or until chilled.
- 10
Just before serving, sprinkle a thin layer of coco over the top of each crème brûlée.
- 11
Caramelize the coco with a kitchen torch or under the broiler.