Fusion Kitchen · Brunch
Cardamom Rose Crème Brûlée Brunch
A Pondicherry-French brunch showpiece, classic crème brûlée custard infused with cardamom and rose water so the French patisserie technique and the Tamil aromatic tradition produce a brunch dish that is both completely classical and completely unexpected.
$
15 minsPrep
35 minsCook
50 mins active, 2 hr chillTotal
MediumLevel
Nutrition per serving
385Calories
6gProtein
28gFat
32gCarbs
29gSugar
2gFiber
85mgSodium
215mgChol
Goes well with
Sauternes, Bordeaux, FranceSauternes, Bordeaux, France — A medium-b...
local
Rose Sharbat (rose water and milk drink), chilledRose Sharbat (rose water and milk drink)...
international
Instructions
1
Prep
Heat 300ml cream with 0.75 tsp cardamom over medium heat until steaming, remove from heat. Stir in 1.5 tsp rose water and 0.25 tsp vanilla, rest 5 minutes. Whisk 4 egg yolks with 50g caster sugar and a pinch of salt until pale. Slowly pour warm cream into eggs while whisking continuously. Strain through fine sieve, skim bubbles. Place two ramekins in a roasting tray.
2
Bake
Preheat oven to 150°C. Pour custard evenly into ramekins. Fill roasting tray with boiling water halfway up the sides. Bake 28–32 minutes until just set with slight wobble in centre. Custard is ready when the surface barely jiggles when gently shaken.
3
Chill
Remove ramekins from water bath, cool to room temperature, then refrigerate minimum 2 hours until fully set and cold.
4
Caramelise
Sprinkle 2 tbsp caster sugar evenly over each custard. Using a kitchen blowtorch, caramelise in slow circular motions until deep amber and crackling, about 1–2 minutes. Alternatively, place under a very hot grill for 2–3 minutes. Rest 1 minute for caramel to harden.
5
Plate
Top each brûlée with 30g raspberries or pomegranate seeds, 0.5 tsp dried rose petals, and 2.5g fresh mint. Serve immediately while caramel is crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300ml (1 1/4 cup) double cream
- 4 large egg yolks
- 50g (1.75 oz) caster sugar
- 0.75 tsp ground cardamom
- 1.5 tsp rose water
- 0.25 tsp vanilla extract
- 1 pinch fine sea salt
- 60ml (1/4 cup) caster sugar
- 60g (2 oz) fresh raspberries or pomegranate seeds
- 1 tsp dried rose petals
- 5g (small handful) fresh mint