This burnt sugar and cardamom pot de creme is a smooth, luxurious custard dessert with deep caramel notes and gentle warmth from cardamom. The slightly bitter burnt sugar balances the richness of the cream, creating a refined yet comforting dessert that feels special without being complicated.

Why You’ll Love This Recipe

This recipe delivers an elegant dessert with minimal effort and simple ingredients. The contrast between creamy custard and burnt caramel adds depth and sophistication. Cardamom brings a fragrant, aromatic warmth that elevates the flavor. It’s perfect for make-ahead entertaining, requires no baking, and sets beautifully in the refrigerator.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup heavy cream
1 1/2 cups whole milk
2 tablespoons whole milk (additional, for slurry)
1 tablespoon custard powder or cornstarch
1/2 cup brown sugar for caramelizing
4 to 5 tablespoons brown sugar for the custard
5 to 6 cardamom pods, lightly crushed
4 large egg yolks
1/2 teaspoon chai masala (optional)
Pinch of salt

Directions

Lightly grease a small nonstick tray and set aside.

Add 1/2 cup brown sugar to a nonstick pan and heat gently without stirring until the sugar melts completely. Swirl the pan once to ensure all crystals have melted. Increase the heat slightly and allow the sugar to bubble and caramelize. Let it cook a few seconds longer until it develops a faint burnt aroma, then immediately remove from heat. Carefully pour the hot caramel into the greased tray and allow it to cool completely. Once hardened, break into shards using the back of a spoon or a rolling pin and store in an airtight container.

In a small bowl, dissolve the custard powder or cornstarch in 2 tablespoons of milk and set aside.

In a large bowl, whisk the egg yolks with a pinch of salt until smooth. Set aside.

In a heavy-bottomed pot, combine the remaining milk, heavy cream, crushed cardamom pods, chai masala if using, and 4 to 5 tablespoons brown sugar. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer. Do not boil. Turn off the heat and allow it to cool slightly.

Slowly pour the warm milk mixture into the egg yolks while whisking constantly. Once fully combined, return the mixture to the pot.

Cook over low heat, stirring continuously, for 10 to 12 minutes until the custard thickens. Slowly add the custard slurry and continue stirring for another 2 to 3 minutes until the custard becomes smooth and pourable. Do not overcook.

Pour the custard into small ramekins or dessert cups. Chill overnight until fully set. Serve plain or with optional toppings such as whipped cream, crushed biscuits, or pomegranate seeds.

Servings and timing

Servings: 6 small ramekins
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 8 hours or overnight

Variations

Add a cinnamon stick or a few strands of saffron to the milk while heating for a different aromatic profile. For a deeper caramel flavor, sprinkle a small amount of crushed burnt sugar directly on top before serving. For a lighter texture, gently fold a few tablespoons of softly whipped cream into the cooled custard before chilling.

Storage/Reheating

Store covered in the refrigerator for up to 3 days. This dessert is designed to be served cold and should not be reheated, as heat can compromise the custard’s texture. Add burnt sugar topping just before serving to maintain crunch.

FAQs

What does burnt sugar add to this dessert?

It adds a subtle bitterness that balances the sweetness and richness of the custard.

Can I make this without custard powder?

Yes, cornstarch works perfectly as a substitute.

Is this dessert overly sweet?

No, the burnt sugar and cardamom balance the sweetness well.

Can I strain the custard?

Yes, straining before chilling will give you an extra-smooth texture.

Can this be made ahead of time?

Yes, it is ideal for preparing a day in advance.

What can replace cardamom?

Cinnamon, nutmeg, or a mild spice blend can be used.

Why must I cook the custard on low heat?

Low heat prevents curdling and ensures a smooth consistency.

Can I freeze pot de creme?

Freezing is not recommended, as it can alter the texture.

How do I know the custard is ready?

It should coat the back of a spoon and flow slowly.

Can I serve it without toppings?

Yes, it is delicious on its own, though toppings add texture.

Conclusion

Burnt sugar and cardamom pot de creme is a beautifully balanced dessert that rewards patience with rich flavor and silky texture. It’s a thoughtful, make-ahead treat that turns simple ingredients into something quietly luxurious.

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