Crème Brûlèe (burnt cream), is a beautiful dessert, fresh and light in texture with a caramelized sugar topping – and just what you need to round off dinner on a crisp winter’s day. It serves 4 people.
190 ml fresh cream
190 ml castor sugar
125 ml lemon juice
Zest of 1 lemon
Cardamom (I used 5 pods, shelled)
Mix all the ingredients together, pour into 4 buttered ramekins and bake in an oven that has been heated to 160⁰C for 30 minutes or until set. It will be a bet wobbly at this stage, but be careful not to overcook. Let it cool down in the fridge. Sprinkle some sugar on top and burn the sugar with a blowtorch until caramelized. Alternatively you can put it under the grill until caramelized.