Infusing Cardamom for Optimal Flavor

[beacheschef]

I'm testing a cardamom creme brulee for one of my restaurant customers and am having a much harder time than expected infusing the cardamom flavor into the custard.

My base recipe is:

2 quarts cream

8 eggs

16 egg yolks

14 ounces sugar

flavoring

After bringing the cream and powdered cardamom to a boil I slowly add it to the egg/sugar mixture. Strain and bake in water bath until done.

In making a recipe 1/4 this amount (1 pint cream) I added 1 tsp powdered cardamom. After chilling, the creem brulee had very little cardamom flavor in it.

It's been this way when using crushed pods, as well as powdered spice. In fact, I purchased new spice from Penzeys yesterday in case my current spice was old.

I've searched online and found recipes for Cardamom creme brulee but nothing different than what I'm currently doing.

Anyone work with cardamom and can help me make a creme brulee with a more pronounced flavor?

[tino27]

Have you thought of maybe steeping the cardamom in the cream for 15 to 20 minutes before continuing on with the recipe? Maybe giving it a chance to bloom before combining with the sugar and the eggs. I also think that freshly crushed cardamom would be the way to go over powdered. As with most spices, once you powder it, the essential oils dissipate quickly.

[mkayahara]

How long are you letting the cardamom infuse in the cream?

[beacheschef]

Now that I have fresh cardamom, I will infuse it for 30 min and see if that makes a difference.

Thanks

[etalanian]

I agree that you will get a much better product if you use crushed cardamom seeds instead of powder. And if you lightly toast the seeds in a small skillet before crushing them, it will help pop the flavor.

Eileen

[JAZ]

I've made cardamom ice cream and got a subtle but definite flavor by steeping 8-10 pods in 2 cups of hot cream for 15 minutes or so.

[beacheschef]

I've made cardamom ice cream and got a subtle but definite flavor by steeping 8-10 pods in 2 cups of hot cream for 15 minutes or so.

←

OK - I've gotten the subtle cardamom flavor with the fresh spice from Penzey's last night. Customer wants a bold flavor. Thoughts?

[gfron1]

Depending on the taste I want, I'll either steep the pods, use the seeds, or crush the seeds in a mortar. Each produces a different level of cardamominess. But regardless, a good steep is the trick with you recipe I would think.

[vinaigre]

Try briefly toasting the seeds and then infusing the cream overnight in the refrigerator. That should work.

[Kerry Beal]

How about using some cardamon essential oil?

[bague25]

I've made cardamom ice cream and got a subtle but definite flavor by steeping 8-10 pods in 2 cups of hot cream for 15 minutes or so.

←

OK - I've gotten the subtle cardamom flavor with the fresh spice from Penzey's last night. Customer wants a bold flavor. Thoughts?

←

How about sprinkling some powdered cardamom on the ice cream before serving or on the crème brûlée before adding the sugar and caramelizing it?

[lamington]

OK - I've gotten the subtle cardamom flavor with the fresh spice from Penzey's last night. Customer wants a bold flavor. Thoughts?

←

"Bold" cardamom can be pretty difficult if it is to remain pleasant. Strong camphorous notes come through very easily. I'd even consider using a lightly infused cream with large fragments of seed through the ice-cream to give the bold moments.

[pastrygirl]

This thread is confusing me. I use 2 tsp powder for a 2 quart batch of ice cream, I don't know if the flavor is 'bold' exactly, but unmistakeably there, and I love cardamom so it is not a flavor I am shy with. If I'm mixing powdered spices into a custard of any sort, I mix them into the eggs & sugar, otherwise they seem to just float on top of the cream. My experience with whole seeds and pods is that it takes way more volume of seeds/pods to get the same flavor. I don't know much about it but aren't there green, black, and white cardamoms? I've seen the staff use big black pods in Indian curries. We get whole pods of green by the kg and I grind and sift it, which is so tedious but the smell is worth it. Maybe one is milder and that is what the OP is using?

Edited March 18, 2009 by pastrygirl (log)

[Toliver]

I've made cardamom ice cream and got a subtle but definite flavor by steeping 8-10 pods in 2 cups of hot cream for 15 minutes or so.

←

OK - I've gotten the subtle cardamom flavor with the fresh spice from Penzey's last night. Customer wants a bold flavor. Thoughts?

←

How about sprinkling some powdered cardamom on the...crème brûlée before adding the sugar and caramelizing it?

←

I agree with this last suggestion. Go ahead and infuse your cream with it, but adding it on top might give it a stronger presence if that's what the customer wants.

I wonder, though, how it would survive the torching. I suppose with enough sugar it would be enough of a barrier to prevent or lessen any burning of the spice.

Or perhaps caramelize the sugar first and then do a light dusting with the spice?

[bripastryguy]

i make a cardamon bavarian to go in a dessert we labeled "Mango Chai-Tini"

I used 5 grams of toasted cardamon pods then put them in a spice grinder. Put in my milk brought to a boil and infused overnite-Strain before using. The flavor is great

[beacheschef]

Thanks for the feedback, everyone!

Last night I used a combination of ground spice and whole pods -

I ground the pods up and infused them in the cream for 30 minutes.

Before I rewarmed the cream I added ground cardamom to the infusion.

I noticed that when I strained the mixture that a good bit of the ground spice

was in the botom of my chinois....

I tasted one today and was pleased with the increased flavor. Still not enough for

my customer (who was smoking a hookah the last time I brought samples for him to try....), but I now know that I'm going to have to use more spice and infuse for a longer time.

I'm thinking that an overnight infusion is probably the way to go.

[beacheschef]

I've made cardamom ice cream and got a subtle but definite flavor by steeping 8-10 pods in 2 cups of hot cream for 15 minutes or so.

←

OK - I've gotten the subtle cardamom flavor with the fresh spice from Penzey's last night. Customer wants a bold flavor. Thoughts?

←

How about sprinkling some powdered cardamom on the...crème brûlée before adding the sugar and caramelizing it?

←

I agree with this last suggestion. Go ahead and infuse your cream with it, but adding it on top might give it a stronger presence if that's what the customer wants.

I wonder, though, how it would survive the torching. I suppose with enough sugar it would be enough of a barrier to prevent or lessen any burning of the spice.

Or perhaps caramelize the sugar first and then do a light dusting with the spice?

←

Has anyone added spices to the sugar that's caramelized on top of the custard?

Would it taste burnt or boost the flavor?

[bague25]

How about sprinkling some powdered cardamom on the...crème brûlée before adding the sugar and caramelizing it?

←

I agree with this last suggestion. Go ahead and infuse your cream with it, but adding it on top might give it a stronger presence if that's what the customer wants.

I wonder, though, how it would survive the torching. I suppose with enough sugar it would be enough of a barrier to prevent or lessen any burning of the spice.

Or perhaps caramelize the sugar first and then do a light dusting with the spice?

←

Has anyone added spices to the sugar that's caramelized on top of the custard?

Would it taste burnt or boost the flavor?

←

No, but I've made Indian nut brittles (chikki) and added cardamom powder at the end of the cooking before the caramel sets - I guess you could do this for crème brûlée too - but you've got to work quickly before the caramel sets.

Maybe a small spray of cardamom oil would help intensify flavour - I just wonder if your customer may just go from not enough to too much flavour Good luck!

[Darienne]

I've made cardamom ice cream and got a subtle but definite flavor by steeping 8-10 pods in 2 cups of hot cream for 15 minutes or so.

I know it's going back a bit, but I would like to know what ice cream recipe you used, please.

also from Kerry Beal

How about using some cardamon essential oil?

Where would one get cardamom essential oil, please. Thanks.

I am on a cardamom kick, so to speak.

[Kerry Beal]

[

also from Kerry Beal

How about using some cardamon essential oil?

Where would one get cardamom essential oil, please. Thanks.

I am on a cardamom kick, so to speak.

Ask your pharmacist to order it from Xenex.

[Darienne]

Ask your pharmacist to order it from Xenex.

Alas. It appears that Xenex does not carry cardamom in their essentials oils, but I will try some other sources. Thanks.

[Kerry Beal]

Lorann makes one.

[Darienne]

Lorann makes one.

You are perfectly correct that LorAnn makes a cardamom, but unfortunately it is not available in Canada. A tad expensive to get from the States. I'll find a company in Canada soon enough, but thanks for all the help.

[JAZ]

I've made cardamom ice cream and got a subtle but definite flavor by steeping 8-10 pods in 2 cups of hot cream for 15 minutes or so.

I know it's going back a bit, but I would like to know what ice cream recipe you used, please.

I just adapted a recipe for vanilla ice cream, and I don't remember exactly what recipe I used. I think it was all cream (no milk), but other than that, I don't know. Sorry!

[Kouign Aman]

I made an absurdly rich custard with distinct cardamom flavor

using 1 c cream to 3 cardamom pods, peeled cardamom seeds from pods, discarded pods and crushed seeds.

Infused cream with crushed seeds over low heat. Strained out seeds. I infused for at least 20 min.

cardamom custard

you could try a higher ratio.

If your customer wants 'in your face' flavor, how about dusting the brulee w cardamom just before serving?

Or putting some on the plate so the smell is very present?