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Fun fact: It’s surprisingly easy to make crème brûlée at home—silky base, crackly caramel crust and all. And adding fragrant cardamom to the mix happily takes this dessert out of ’90s territory.
“Steeping cardamom in the cream before you begin the process adds beautiful, warm flavor to the custard,” recipe developer Erin McDowell explains. “Don’t skip the whole cardamom pods—they’re a lot spicier than the ground version.”
If you don’t have a kitchen torch, pop the ramekins in a cold oven and turn on the broiler. Cook them until the surface is golden brown and you’ll get the same results.
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