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Burnt Sugar and Cardamom Pot De Creme

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This burnt sugar and cardamom pot de creme is a smooth, elegant custard dessert infused with caramelized sugar and aromatic cardamom. It’s rich yet balanced, easy to prepare, and perfect for make-ahead entertaining.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 8 hours 40 minutes (includes chilling)
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

  • 1 cup heavy cream
  • 1½ cups whole milk
  • 2 tablespoons whole milk (for slurry)
  • 1 tablespoon custard powder or cornstarch
  • ½ cup brown sugar (for burnt sugar)
  • 4 to 5 tablespoons brown sugar (for custard)
  • 5 to 6 cardamom pods, lightly crushed
  • 4 large egg yolks
  • ½ teaspoon chai masala (optional)
  • Pinch of salt

Instructions

  1. Lightly grease a small nonstick tray and set aside.
  2. In a nonstick pan, heat ½ cup brown sugar over medium heat without stirring until melted. Swirl the pan to ensure even melting. Let it bubble until it smells faintly burnt, then immediately pour onto the greased tray. Cool completely and break into shards. Store in an airtight container.
  3. In a small bowl, dissolve the custard powder or cornstarch in 2 tablespoons milk. Set aside.
  4. In a separate bowl, whisk the egg yolks with a pinch of salt until smooth. Set aside.
  5. In a heavy-bottomed pot, combine 1½ cups milk, 1 cup heavy cream, crushed cardamom pods, chai masala (if using), and 4 to 5 tablespoons brown sugar. Heat gently, stirring, until it reaches a simmer. Do not boil. Let cool slightly.
  6. Slowly pour the warm milk mixture into the egg yolks while whisking constantly.
  7. Return the mixture to the pot and cook over low heat, stirring constantly, for 10–12 minutes until thickened.
  8. Stir in the custard slurry and continue to cook for 2–3 more minutes until the custard is smooth and pourable. Do not overcook.
  9. Pour into ramekins or dessert cups and chill overnight until fully set.
  10. Serve plain or with whipped cream, crushed biscuits, pomegranate seeds, or a sprinkle of burnt sugar shards on top.

Notes

  • Cornstarch can replace custard powder.
  • Strain the custard before chilling for an extra-smooth texture.
  • Add cinnamon or saffron to the milk for a flavor variation.
  • Top with burnt sugar shards just before serving for crunch.
  • Do not freeze; it alters the custard’s texture.

Nutrition

Find it online: https://savorymomskitchen.com/burnt-sugar-and-cardamom-pot-de-creme/