Name: Toasted Milk and Cardamom Crème Brûlée
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/3 cup milk powder; 2 eggs; 1 tsp vanilla bean paste; 1/3 cup granulated sugar; 1/4 tsp cardamom powder; pinch salt; 1 1/4 cup milk

Ingredients

Scale

1/3 cup milk powder
2 eggs
1 tsp vanilla bean paste
1/3 cup granulated sugar
1/4 tsp cardamom powder
pinch salt
1 1/4 cup milk

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Instructions

Pre-heat oven to 300 F.
Spread milk powder in an even layer on a parchment-lined baking sheet. Bake for 9-10 minutes, stirring every few minutes. The milk powder will turn golden brown and smell nutty, almost like brown butter. Pour the milk powder into a blender and pulse 3-4 times until the powder is nice and fine.
Pre-heat oven to 350 F.
In a small mixing bowl, whisk the eggs until just combined. Add vanilla, sugar, cardamom. salt and milk powder and whisk well. There might be a few lumps of milk powder, don’t stress about it! Add in the milk and whisk until the batter is mostly smooth.
Place your ramekins in a lipped baking dish. Pour the mixture into your ramekins and carefully place the baking dish onto the middle rack of the oven. Make a water bath by pouring water into the baking dish so the water comes half way up the sides of the ramekin. Bake for 35 minutes – the middle will be slightly jiggly. Remove from the oven and cool. Place in refrigerator for at least 30 minutes so that the cream sets.
When ready to serve, evenly spread 1 tablespoon of sugar on top of each custard. Use a brûlée torch to melt the sugar to form a crispy top. Top with berries and enjoy!

Notes

Inspired by Brownie Bites

Prep Time: 15 minutes
Cook Time: 35 minutes