bohemianwanderer – This spiced creme caramel recipe combines rich flavors with aromatic spices and fresh fruit. It yields six servings and requires about 15 minutes of prep and 1 hour 15 minutes of cooking, plus cooling and infusion time. The dessert features caramelized sugar, a fragrant custard infused with cardamom, fennel, cloves, cinnamon, and black tea, topped with tender poached plums.
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To start, make the caramel by heating 100ml of water and 150g caster sugar gently in a pan. Stir and tilt the pan to dissolve the sugar. Continue heating until the mixture turns a deep brown color. Pour the caramel into six ramekins, tilting each to coat the base and sides evenly. Let the caramel cool and harden while you prepare the custard.
Next, preheat your oven to 140°C (120°C fan)/275°F/gas mark 1. In a saucepan, combine the bruised green cardamom pods, fennel seeds, cloves, cinnamon stick, and 1 teaspoon of loose black tea leaves or a tea bag. Add 200ml whole milk and 350ml double cream. Bring the mixture to a simmer, then remove it from heat. Let the spices and tea infuse in the warm milk and cream for one to two hours.
In a mixing bowl, whisk together 2 whole eggs, 4 egg yolks, and 75g caster sugar until smooth. Slowly strain the infused milk and cream into the egg mixture, whisking constantly to combine. Discard the solid spices and tea leaves.
Place the ramekins in a roasting pan and carefully pour the custard mixture into each one. Fill the roasting pan with hot water to reach halfway up the sides of the ramekins. Bake the custards for about one hour until set but still slightly wobbly. Remove from the oven and allow them to cool to room temperature. Once cooled, refrigerate the ramekins until ready to serve.
Poaching the Plums and Serving Suggestions
While the custards chill, prepare the poached plums to complement the dessert’s rich flavors. In a saucepan, combine 150g caster sugar, 200ml water, 1 teabag, 1 star anise, 1 cinnamon quill, and the seeds plus pod of a split vanilla bean. Heat gently until the sugar dissolves and the liquid simmers.
Add 500g of halved, stoned plums to the spiced syrup. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook the plums for 5 to 10 minutes, depending on their ripeness, until tender but still holding shape. Remove the pan from heat and allow the plums and syrup to cool completely. Strain out the spices and teabag, discarding them.
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To serve, warm some water and briefly dip the base of each ramekin to loosen the caramel. Carefully invert each ramekin onto individual plates, allowing the caramel to flow over the custard. Arrange the poached plums alongside or on top of the creme caramel for a beautiful and flavorful presentation.
This dessert blends creamy texture with spiced warmth and fresh fruit, making it a perfect choice for a special occasion. The infusion of spices and tea adds complexity, while the poached plums provide a fruity balance. With careful preparation and patience during cooling, this creme caramel will impress guests and family alike.
