| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 extra – large egg
- 4 extra – large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon cardamom
- 2 tablespoons framboise liqueur
- 1 teaspoon pure vanilla extract
- 1/2 pint fresh raspberries
Instructions
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 – ounce) ramekins and then pour the custard mixture into the ramekins until they’re almost full. (I use a large glass measuring cup for easy pouring.)
- Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.
- To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
- 284784Recipe courtesy Ina Garten .
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 570 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 7 g |
| Cholesterol | 313 mg |
| Sodium | 53 mg |
Reviews
This is my ‘go to’ dessert when I want to impress. Has never failed and everyone loves it.
made this yesterday for my adult son’s birthday. He said he now wants this every year for his birthday, and the whole family raved about it. Impressive dessert but easy to make. Barely tasted the cardamom, might have to add more next time – I do love cardamom. Definitely a five star! Thanks Ina!
I love this recipe! It is fairly easy and it tastes delicious! I’ve tried it with 2 cups cream and 1 cup half and half which seems to work pretty well,I also omit the framboise liqueur and sometimes add a little bit extra vanilla.I’ve made this several times and it turns out great every time!
We really like it except I changed the raspberries to blueberries and changed the framboise liqueur to Creme deCassrs cocktail mixer and it was excellent. My husband doesn’t like raspberries.
well it tastes amazing but i think i went wrong. it was a good drink tho…lol
It was a easy recipe and it came out just like it should have but tts not the greatest Creme Brulee that I have had. It wasn’t bad by any means. The cardamon was a little too much and kinda bothered my stomach later on after dinner. The texture was more custard like instead of creamy. I think the raspberry’s were a great idea. It looked pretty. I don’t think that I will make this again. I wished I liked it more because it was very easy to make and the cardaom was 14.00.
We love Brulee at our house & make it for any occasion we can 🙂
This one was perfect, but of course, we had to play with it next time…So we changed the rasberries to blackberries & the framboise to blackberry liqeur – gorgeous & just as yummy.
We LOVE Ina & her recipes!
This one was perfect, but of course, we had to play with it next time…So we changed the rasberries to blackberries & the framboise to blackberry liqeur – gorgeous & just as yummy.
We LOVE Ina & her recipes!
I wanted to try the spiced version but opted instead to leave out the cardamom to see how this tasted as a regular creme brulee. Turned out quite well for a homemade version. Next time I will try it with the cardamom. (Btw, I found a very small torch to do the brulee for $10 at Home Depot. Perfect for the occasional home brulee.) Will definitely try this again. Worth the time and effort.
Guess they corrected the online recipe due to previous comments because it now clearly says to use 1 tsp. cardammom. My only complaint with this recipe is that, even with the finely ground Penzeys cardammom I used, it all sank to the bottom of the ramekins during cooking, leaving it too spicey when you get to eating the portion at the bottom of the ramekin. Next time I will try warming the cream and infusing with cardammom, then pouring through a coffee filter before baking, so I don’t get all the gritty black cardammom all at the bottom of the ramekin.
i NEVER TRY Ina recipe but this one just cardamon have a full flavor and tasty. is my first one and i loveeeeee