Best 5 Saffron Cardamom Creme Brulée Recipes

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Indulge in a culinary journey to the heart of exotic flavors with our Saffron Cardamom Crème Brûlée and Pistachio Kulfi recipes. These delectable desserts, rooted in the rich traditions of Indian cuisine, offer a symphony of aromatic spices, creamy textures, and a delightful interplay of sweet and savory notes.

**Saffron Cardamom Crème Brûlée:**
Embark on a taste adventure with our Saffron Cardamom Crème Brûlée, where the classic French dessert meets the vibrant essence of Indian spices. This creamy custard, infused with the heady fragrance of saffron and the warm, nutty notes of cardamom, is topped with a caramelized sugar crust that adds a delightful textural contrast.

**Pistachio Kulfi:**
Experience the magic of Pistachio Kulfi, a traditional Indian frozen dessert that captivates the senses with its rich, creamy texture and a burst of pistachio flavor. Made with whole milk, sugar, and aromatic cardamom, this kulfi is churned to perfection, resulting in a smooth and dense frozen delicacy. Topped with chopped pistachios and saffron strands, this dessert is a true celebration of Indian culinary heritage.

Prepare to tantalize your taste buds and immerse yourself in the world of aromatic Indian desserts with our Saffron Cardamom Crème Brûlée and Pistachio Kulfi recipes. Let your kitchen transform into a haven of sweet indulgence as you create these culinary masterpieces that will leave a lasting impression on your palate.

Here are our top 5 tried and tested recipes!

BRULEED SAFFRON CUSTARDS



Bruleed Saffron Custards image

Martha transforms haleeb bil zaafaran, an Emirati milk-and-saffron drink typically served at breakfast, into creamy custards with crackly burnt sugar crusts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 7

2 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon saffron threads
5 cardamom pods, crushed
6 large egg yolks
1/3 cup sugar, plus 3 tablespoons for sprinkling
Pinch of kosher salt

Steps:

  • Preheat oven to 325 degrees. Bring a kettle or pot of water to a boil. Place six 1/2-cup baking dishes in a large baking or roasting pan.
  • In a medium saucepan, combine milk, cream, saffron, and cardamom. Heat over medium just until mixture begins to bubble around the edge of the pot, 7 to 8 minutes. Remove from heat and let steep at least 20 minutes.
  • Whisk together egg yolks with 1/3 cup sugar and salt in a large bowl. While whisking constantly, add a small ladle of hot milk mixture to the yolks. Repeat process until all of the milk mixture has been incorporated. Strain mixture through a fine sieve into a large liquid measuring cup.
  • Divide custard evenly among baking dishes. Place pan in oven and add enough boiling water to pan to reach halfway up the sides of the dishes. Cover baking pan with parchment-lined foil and bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
  • Using tongs, carefully remove custards from hot water bath to a wire rack and let cool for 30 minutes. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days.
  • Sprinkle each custard with 1/2 tablespoon sugar. Working with one at a time, hold a handheld kitchen 1 to 2 inches above surface and move flame in a circular motion until sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

SAFFRON CARDAMOM CREME BRULéE



Saffron Cardamom Creme Brulée image

An exotic twist on a classic French recipe. The delicate fragrant saffron is what makes this dessert truly special.

Provided by DoctorDave

Categories     Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 6

1/3 g saffron
5 whole cardamom pods
2 teaspoons rose water
2 cups heavy cream
4 egg yolks
1/4 cup sugar

Steps:

  • Bang cardamom pods lightly in a mortar and pestle. Add cream, saffron strands and cardamom to a small saucepan. Scald the cream (heat it on moderately high heat until little bubbles are forming around the edge) - watch it like a hawk - you don't want it boiling and you don't want to waste your precious saffron. Take it off the fire. Cover the saucepan and leave it sit for 30 minutes. Scald it again and take off the fire the let it sit for another 30 minutes (you want the saffron steeping for a long time to extract as much of the flavor as possible).
  • Pass the cream mixture though a fine sieve and discard the solids. If it's cooled down scald it once more.
  • Combine egg yolks, sugar and rose water in a deep bowl. Whisk it with a fork to a paste. Temper in the cream mixture (slowly add the warm cream in while stirring so the egg mixture does not heat up too fast and start to cook).
  • Pour the liquid into 3 or 4 ounce creme brulée ramekins and set up a bain marie - that is a water bath - you do this by placing the ramekins in a roasting or baking pan and add water to the pan so that it reaches almost as high as your custard level. Be careful not to let water get into the ramekins.
  • Bake in the oven at 325 for about 30 minutes. It is done when it jiggles only slightly in the middle when the ramekin is tapped from the side. I recommend checking on it at 20 minutes and every 5 minutes thereafter. It's hard to predict how long it will take. Remove from the oven and from the bain marie. Let cool on the countertop and once cooled down refrigerate.
  • 5 minutes prior to serving take out of the fridge and dust the tops with sugar in the raw then get out your butane torch and burn the sugar going slowly from spot to spot.

EASY SAFFRON CREME BRULEE



Easy Saffron Creme Brulee image

Provided by Ayesha Curry

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 4

2 cups half-and-half
1 pinch saffron (about 12 threads)
One 3.4-ounce package instant vanilla pudding
6 teaspoons sugar

Steps:

  • Bring the half-and-half and saffron to a bare simmer in a medium saucepan, stirring occasionally. Transfer to a medium mixing bowl and refrigerate until cold.
  • Add the vanilla pudding powder to the chilled half-and-half and whisk until smooth. Divide the mixture evenly among four 6-ounce ramekins and let set for 10 minutes (or cover with plastic wrap and refrigerate up to 1 day).
  • Sprinkle the sugar evenly on top of the pudding (1 1/2 teaspoons per ramekin). Use a kitchen torch to caramelize the sugar, then let set until hard, about 10 minutes. Serve immediately.

CARDAMOM CRèME BRûLéE



Cardamom Crème Brûlée image

Provided by Raji Jallepalli

Categories     Herb     Dessert     Bake     Spice     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 5

12 large egg yolks, beaten
1 cup granulated sugar
4 cups heavy cream
1 teaspoon freshly ground cardamom
1 cup light brown sugar

Steps:

  • 1. Preheat oven to 325°.
  • 2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
  • 3. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
  • 4. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them withough crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.
  • 5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
  • 6. When ready to serve, preheat the broiler.
  • 7. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.
  • Wine Suggestion:
  • Royal Tokaji Red
  • This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.

CARDAMOM CREME BRULEE



Cardamom Creme Brulee image

Oh my, I found this on epicurious.com, and can't wait to try it. I love cardamom, and have a huge container of it downstairs that I need to use. I have never tried making creme brulee before. Prep time is chill time.

Provided by spatchcock

Categories     Dessert

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 5

12 large egg yolks, beaten
1 cup granulated sugar
4 cups heavy cream
1 teaspoon freshly ground cardamom
1 cup light brown sugar

Steps:

  • Preheat oven to 325°.
  • In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
  • Place the cream in a heavy bottomed saucepan over medium heat.
  • Warm just until little bubbles form around the edge.
  • Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
  • *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
  • Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
  • Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
  • Place the dishes into a shallow baking dish large enough to hold them without crowding.
  • Place the dish on the middle rack of oven.
  • Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
  • Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
  • Bake for about 25 minutes, or until the custard is set in the center.
  • Remove the custards to a wire rack to cool.
  • Refrigerate for at least 3 hours, or until ready to use.
  • When ready to serve, preheat the broiler.
  • Pass the brown sugar through a fine sieve to eliminate all lumps.
  • Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
  • Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
  • Remove from the broiler and serve immediately.
  • Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.

Nutrition Facts : Calories 926.2, Fat 67.8, SaturatedFat 39.8, Cholesterol 586.3, Sodium 87.3, Carbohydrate 75.2, Fiber 0.1, Sugar 69.2, Protein 8.7

Tips:

  • Make sure to use fresh, high-quality saffron and cardamom for the best flavor.
  • Don't be afraid to adjust the amount of sugar in the recipe to your own taste.
  • If you don't have a kitchen torch, you can caramelize the sugar with a broiler. Just make sure to watch it closely so it doesn't burn.
  • Let the crème brûlée chill for at least 4 hours, or overnight, before serving. This will allow the flavors to develop and the custard to set properly.
  • Serve the crème brûlée with fresh berries or your favorite fruit.

Conclusion:

Saffron and cardamom crème brûlée is a delicious and elegant dessert that is perfect for any occasion. With its rich, creamy custard and caramelized sugar topping, it is sure to impress your guests. Give this recipe a try and see for yourself how easy it is to make this classic dessert.

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