Saffron & Cardamom Crème Brûlée – Mr Todiwala's
Ingredients 450 ml double cream 250 ml whole milk 1 large or 2 smaller vanilla pods or a few drops of vanilla extract 5-6 free-range or organic egg yolks 100 g
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mrtodiwalas.com.
Ingredients
- 450 ml double cream
- 250 ml whole milk
- 1 large or 2 smaller vanilla pods or a few drops of vanilla extract
- 5-6 free-range or organic egg yolks
- 100 g caster sugar, plus 40 g more, for topping
- 40 g fresh ginger, washed and chopped coarsely with the skin
- 4-5 green cardamom pods, smashed in a mortar
- A good pinch of saffron powder
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