Crème brûlée cardamom biscuits

CARDAMOM COOKIES

150 g of butter
150 ml of sugar
150 ml of brown sugar
1 egg
1 tbsp of vanilla extract
4,5 dl of wheat flour
2 tbspn of corn starch
1 tsp of baking soda
1 tsp of salt
2 tsp of cardamom (or to your liking)

Preheat the oven to 175 degrees. Mix room temperature butter and sugars until light and fluffy. Stir in the egg and vanilla extract. In a separate bowl, mix all the dry ingredients. Mix everything together and whisk until smooth. The dough should be thick. Roll the dough into balls and bake in the oven for 7-8 minutes. Let cool for a couple of minutes, then place on a cooling rack to cool completely.

Tip: If you want the biscuits to be thinner and softer, use about 4-4,2 dl of wheat flour instead of 4,5 dl (see the last picture in the article for referance).

CRÈME BRÛLEE CUSTARD

3 egg yolks
40 ml of sugar
15 ml of corn starch
230 ml of milk
20 g of butter
2 tsp of vanilla extract

Start by putting the egg yolks, sugar and cornstarch in a saucepan. Mix them together, then add the milk and stir. Place the saucepan on the stove over low heat and stir constantly until the sauce thickens. Remember, this may take a couple of minutes, but you don’t want to stop stirring, as this may cause the eggs to boil and form lumps. When you get a thick consistency, remove the saucepan from the heat and add the butter. Stir until smooth and if you notice lumps, pour it through a sieve. Once the crème brûlée sauce has cooled, pour it into a piping bag and pour it over the cooled biscuits. Finally, sprinkle a generous amount of sugar over the biscuits and crystallise the sugar with a torch for a classic crème brûlée finish.