In need of a chic New Year’s dessert? How about Cardamom Pot de Crèmes with Cinnamon Candied Almonds?
Don’t let the fancy name fool you – this dessert is really simple and uses few ingredients, which is always a plus!
Pot de Crème literally translates to Pot of Cream. It is a simple and elegant dessert!
I was inspired to add a little spice with the cardamom pods and a little crunch with the candied almonds.
They are so silky smooth with a bit of crunch!
Have a safe and happy New Year! Cheers to 2012!
Recipe for Cardamom Pot de Crèmes with Cinnamon Candied Almonds
For the Pots de Crèmes
- 1/2 cup milk
- 1 1/4 cup heavy whipping cream
- 1 1/2 teaspoons whole cardamom pods (about 16 pods)
- 4 egg yolks
- 1 whole egg
- 1/3 cup sugar
- pinch of salt
- 1/2 teaspoon vanilla extract
For the Candied Almonds
- 1/4 cup water
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 cup whole almonds
- Pre-heat the oven to 325° and center the rack. Place 4 ramekins in a baking dish.
- Using the side of a knife, press down on the cardamom pods to crack them open. Place the pods, milk, and whipping cream into a small saucepan. Over medium-low heat, let the milk steep until small bubbles appear around the edge, about 10 minutes. Strain the cream into a separate bowl and set aside.
- In a medium bowl, whisk together the egg yolks, whole egg, sugar, salt, and vanilla extract. Whisk until slightly thickened and lighter in color. While whisking the egg mixture constantly, SLOWLY pour the hot cream mixture into the egg mixture. The eggs can scramble if you add the hot cream mixture too quickly! Strain the custard one more time to make sure any sneaky cardamom seeds are removed. Pour the custard equally among the 4 ramekins. Pour enough hot water into the baking dish so that it covers the sides of the ramekins halfway. Cover with aluminum foil and bake for about 50 minutes, or until the custards are set but still a bit wobbly in the center. Transfer the pots de crèmes to a wire rack to cool completely. Refrigerate until chilled, at least 4 hours or overnight. Can be refrigerated for up to 3 days.
- For the almonds, line a baking sheet with parchment paper and set aside. In a small saucepan over medium heat, bring the water, sugar, and cinnamon to a boil. Add the almonds and stir until all the liquid has evaporated and the almonds are covered in a syrup coating. Pour the almonds out onto the baking sheet and separate. Cool for 15 minutes. Chop with a knife and garnish on top of the pot de crèmes. (You will have some extra almonds for snacking)!