Cardamom Crème Brûlée with Pedro Ximenez Prunes
An Original Recipe by Not Quite Nigella
Preparation time: 5 minutes plus waiting time. Recipe can be done ahead of time.
Cooking time: 30 minutes
Makes 4 x 150ml/5ozs creme brulees
- 12 prunes soaked in 1/2 cup of Pedro Ximinez preferably overnight or for a couple of hours
- 300ml/10fl ozs. cream
- 300ml/10fl ozs. milk
- 4 cardamom pods
- 4 egg yolks
- 1/3 cup caster or superfine sugar
- 2 tablespoons cornstarch
- 4-6 tablespoons white sugar extra for brûlée top
Step 1 - Heat the cream and milk in a small pot. Crush the cardamom pods and add these to the cream and milk when simmering. Turn off the heat and allow to steep for an hour.
Step 2 - Whisk the egg yolks, the first lot of sugar and the cornstarch together. Add a tablespoon of milk if it is too thick. Heat the cream again and when almost at boiling point, turn down the heat to low and add the egg yolk mixture stirring well. Stir until the custard thickens and coats the back of a spoon. Sieve the custard to get rid of any lumps and the cardamom pods. Place cling film directly onto the surface of the custard and allow to cool.
Step 3 - Place the prunes at the bottom of the ramekins with a little of the Pedro Ximenez. When the custard has cooled, spoon it over the prunes and allow to chill in the fridge for 2-4 hours or overnight.
Step 4 - Just before serving, sprinkle the sugar on top and blowtorch. I've found it works better if you add the sugar just before torching it so sprinkle with sugar individually and then torch. I've never found that a grill works for this, only a blowtorch but if you can get your grill to do it, then it saves buying a blowtorch!