Coffee and cardamom crème brûlée

This delicious crème brûlée is infused with coffee and cardamom to give a rich flavour, perfect to treat a loved one with…why not make it this weekend!

Cooking time: 20 minutes
Difficulty level: Intermediate
Serves: 4 people


  • 150ml double cream
  • 2 free range egg yolks
  • 1tbsp Caster sugar
  • 6-8 whole coffee beans or 1/2 tsp instant coffee granules 
  • 1 cardamom pods, 1 ground, 1 popped
  • Demerara sugar to caramelise 


  1. Preheat oven to 150c/ fan 130, adjust shelf to lower 1/3 of oven. 
  2. Add the cream, coffee beans/ instant coffee, cardamom pod and ground cardamom seeds to a milk pan. 
  3. Bring to scalding point on a low to medium heat. Remove and leave the coffee and cardamom to infuse and cool. 
  4. Beat the egg yolk and sugar together in a bowl. 
  5. Gradually pour the cream through a sieve into the bowl, stirring until combined. 
  6. Place two ramekins in a oven proof dish and divide the custard between them. 
  7. Pour boiling water 1/2-2/3 of the sides of the ramekins and cook for around 30 minutes or until a skin has formed and there is a slight wobble. 
  8. Remove, leave to cool and then chill to set further. This can be refrigerated for up to two days. 
  9. For the topping sprinkle a thin layer of the Demerera sugar on top and either under a very hot grill or using a blow torch, caramelise the sugar. 
  10. Leave to cool for 15-20 minutes before tucking in! Enjoy!

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