Crème brûlée in a ramekin, with a spoon placed beside it.

Apple Cardamom Crème Brûlée

A classic crème brûlée with seasonal flavours of apple, cinnamon and cardamom. With the Ankarsrum Assistent and balloon whisks, the egg yolks and sugar are whisked until pale and creamy, creating the base for a silky custard infused with cardamom and vanilla. Layered over cinnamon-spiced apples and finished with a crisp, caramelised sugar topping, it’s a delicious autumn dessert.

3 h

4 p

Cakes

Tools

Ingredients

14 g unsalted butter
3 Jonagold apples, peeled, cored and finely diced
50 g light brown sugar
2 tsp ground cinnamon
A pinch of salt
500 ml double cream
1 tbsp green cardamom pods (approximately 10–15 pods)
1 vanilla pod
5 large egg yolks
70 g caster sugar, plus extra for the topping

Follow these steps

Preheat the oven to 165°C.
Melt the butter in a medium saucepan over a medium heat. Add the apples, brown sugar, cinnamon and salt. Cook for 5–7 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape.
Spoon 1–2 tablespoons of the apple mixture into the bottom of each of four ramekins. Set aside.
Add the cream to the saucepan with the remaining apples.
Lightly crush the cardamom pods to expose the seeds and add them to the cream. Split the vanilla pod lengthways and scrape the seeds into the cream, then add the pod. Heat until the cream is steaming and just beginning to simmer. Reduce the heat to low and leave to infuse for 5 minutes.
Meanwhile, set up the Ankarsrum Assistent with the stainless steel beater bowl and balloon whisks. Add the egg yolks and caster sugar and whisk on medium-high speed (6 o’clock) until pale, thick and creamy.
Strain the warm cream mixture through a fine sieve, discarding the cardamom pods, vanilla pod and remaining apples. With the machine running on low speed (1 o’clock), slowly pour the warm cream into the egg mixture and whisk until just combined.
Arrange the ramekins in a deep baking dish. Divide the custard evenly between them, leaving approximately 5 mm at the top. Pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.
Carefully place the baking dish on the middle shelf of the oven and bake for 30–40 minutes, or until the edges are set but the centres still have a gentle wobble when the ramekins are moved. The temperature in the centre should be approximately 77–79°C.
Carefully remove the ramekins from the water bath and allow them to cool slightly. Refrigerate uncovered until completely chilled and set, for at least 2 hours. Alternatively, once chilled, cover and refrigerate overnight.
Just before serving, sprinkle approximately 1 teaspoon of caster sugar evenly over each custard. Caramelise with a kitchen blowtorch until the sugar has melted and turned a deep golden colour.
Leave for 1–2 minutes until the sugar has hardened into a thin, crisp layer, then serve.

Accessories we think you'll like

Strainer

Transform fruits and berries into smooth purees with the Ankarsrum Strainer. A flexible and simple accessory that attaches to your Mincer. Perfect for making applesauce, berry sauces or purees right in your own kitchen.

Strainer

Ice Cream Maker

Make fresh, homemade ice cream with the Ankarsrum Ice Cream Maker. Create everything from classic vanilla to refreshing fruit sorbets, a fun and easy activity the whole family can enjoy.

Ice Cream Maker

Citrus Press

Start your morning with a refreshing glass of freshly squeezed juice – easily made with the Ankarsrum Citrus Press. Whether it's orange, lime or grapefruit, this Citrus Press becomes an essential kitchen tool for processing small and large quantities of juice with ease.