Crème brûlée flavored with cardamom, diced candied pineapple, rosemary crumble
A creamy crème brûlée flavored with cardamom, accompanied by delicious diced caramelized pineapple and a touch of crispy crumble with rosemary.
IngredientsRecipe for 12 Tapas
For the crème brûlée
For the pineapple
For the crumble
Preparation time: 45 min
Preheat your four at 212 °F
- Preparation for the crème brûlée
In a saucepan, heat the milk, cream and cardamom. Turn off heat and leave to infuse for a few minutes. In a bowl, whisk the sugar and eggs, without blanching (you simply want to dissolve the sugar and not add air to the mixture). Pour the milk and cream into the egg-sugar mixture and mix. Strain the mix in a fine mesh strainer and fill the ramekins to the desired height. Bake at 200F for about 45 minutes to 1 hour. The are ready when they no longer are liquidly when you shake the molds softly.
- Preparation of the pineapple
Cut the pineapple into cubes of 2mm x 2mm.
In a pan, add the syrup and let it cook until it reached a nice golden color.
Once the desired color is achieved, add the diced pineapple and cook until they are well coated in the caramel. Add the vanilla seeds and reserve for later use.
- Preparation for the crumble
Place all ingredients in a bowl and add the butter cut into small cubes.
Knead the dough between your fingers until it has a sandy texture.
Spread the mixture on a baking sheet lined with parchment paper.
Bake at 350 F for 15 minutes, stirring the mixture every 5 minutes to ensure even cooking. Cool on the counter.
It's better to prepare the crumble mixture one day ahead when it has a chance to really dry out and becore crumbly.
It can be stored in the freezer for up to 2 months in an air tight container and is great sprinkled on ice cream, to replace a pie crust or any dessert that you would want to add a little Crunch!
It's best to use seasonal fruits when ever possible.
In the summer, try the recipe with fresh berries!