Espresso crème brûlée

Crush the cardamom in the mortar, add the espresso beans and crush them. Cut the vanilla pod in half lengthwise and scrape out the pulp. Slowly bring the cream to the boil with the cardamom, espresso beans, vanilla pulp, vanilla pod and salt. Remove from the hob and allow to steep for 20 minutes, then pass through a sieve.

Ingredienser

2 Teskefuld Cardamom seeds, 10 G Espresso beans, 0,5 styk Vanilla pod, 300 G Cream (or plant-based cream), 1 Knibe Salt

Beat the egg yolks and half of the icing sugar using the whisks on the stand mixer for about 5 minutes until creamy and light in colour. Slowly whisk in the sieved cream and then transfer the mixture to a metal mixing bowl.

Ingredienser

4 styk Egg yolk (medium), 80 G Raw cane icing sugar (tip)

Bring water to the boil in a pan, then immediately turn the heat right down. Place the metal mixing bowl in the top of the pan and continue to whisk the mixture continuously for about 10 minutes, keeping an eye on the temperature – the mixture must not get hotter than 65°C (a digital infrared thermometer is useful here). Otherwise, take the pan off the hob for a moment, but continue stirring.

When the mixture has visibly thickened, transfer to the ramekins and leave to cool. Then cover and refrigerate for at least 2 hrs.

Sprinkle the remaining icing sugar evenly over the cream and caramelise it using the cook’s blowtorch. When it cools, the sugar will form a hard crust.