Cardamom crème renversée

AT A GLANCE

  • Serves 6 people

The addition of cardamom gives an edge of spice to this classic French dessert, otherwise known as crème caramel. A combination of vanilla, cinnamon and finely grated orange rind also works well. Serve with langues de chat or another French-style biscuit.

  • 305 gm caster sugar
  • 300 ml milk
  • 3 eggs plus 1 egg yolk
  • 1 tsp vanilla extract
  • Large pinch ground cardamom
01   Preheat oven to 140C. Combine 140gm sugar and 60ml water in a saucepan over medium heat, stir to dissolve sugar, brush down sides with a wet pastry brush, then cook over medium-high heat until caramel (10-12 minutes). Pour into a 15cm-diameter, 1.2 litre-capacity straight-sided ovenproof dish, carefully swirl so caramel coats base and sides and stand until cool (20 minutes).
02   Meanwhile, whisk milk, eggs, yolk, vanilla, cardamom and remaining sugar in a bowl until combined. Refrigerate for 20 minutes, then strain through a sieve into caramel-lined dish. Place dish in a tea-towel-lined roasting pan, pour in enough boiling water to come halfway up outside of dish, cover dish with foil and bake until set, but still with a slight wobble in the centre (1½ hours). Remove dish from pan, cool to room temperature, then refrigerate until chilled (1-2 hours). Carefully invert crème renversée onto a plate and serve.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

CLAIRE DELMAR AND LISA FEATHERBY

FEATURED IN

Jul 2009

Jul 2009

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