Posted in Recipes

Cardamom risotto brûlée

A delightful & festive dessert!
A festive cardamom risotto brûlée

I just love deserts with cardamom in it.You have black & green cardamom pods. Emily said: ” Oooh, risotto brulee. How brilliant. Cardamom is a wonderful spice to use in dessert, I’m with you on that one. Not used enough, I think.”

Cardamoms are the seed pods from a tall shrub native to India & Sri Lanka.
To make sure, the pods stay whole, they are picked by hand which is why cardamoms are almost as expensive as saffron!
Green Cardamom pods should be fat & green. It is best to buy whole cardamom pods. You can slice the pods open in 2 & use the seeds. I put them in a pestle & mortar to crush them finely & then use it in deserts.
 Each cardamom pod includes little, dark brown or black & sticky seeds. The stickiness is the hardest evidence of its freshness!!!
In India, cardamom has been used for over more than 2000 years!!
Cardamom pods keep well for a year in an airtight pot. But its taste & colour will deteriorate in time.
Cardamom is used in Indian desserts like Kulfi, in tea, desserts, cakes, cookies, etc.
It is also used in food like in Korma’s, massala’s, curry powders,etc.
I buy them in 50 gr plastic bags in the Indian food shop.
Recipe: for 3 persons
5 green cardamom pods
25 gr of butter
100 gr of Risotto rice / I used Arborio rice
25 gr of castor sugar
600 ml of semi – skimmed milk
ed milk
43 gr of sultanas
* For the brûlée topping: 50 gr of castor sugar / The finer the sugar, the better the topping will caramelise.
1. On a chopping board, split the 5 green Cardamom pods open in 2. Remove the husks & place the seeds in a pestle & mortar. Crush them finely into a powder. You will smell a lovely aroma!!
2. Take a medium cooking pot & heat up on medium. Place the butter into the pot & let it melt.
3. When melted & sizzling hot, add the crushed cardamom powder, fry for a few seconds & stir frequently.
4. Now, add the arborio rice & the sugar. Stir well. Fry for a few seconds more & than pour in the milk: all of it!!
5. Now, bring to the boil. Now, simmer for 15 minutes, stirring frequently because you do not want a skin to form onto the milk mixture!!!You will see that the mix will begin to thicken!!
6. After those 15 minutes, add the sultanas. Stir well & often. Fry for another 10 minutes. By then the risotto will me moist, the risotto will be creamy & the rice will be cooked. If not, fry & stir for another 5 minutes or so. Turn the heat off.
7. Spoon into little ramekins. In my case, I could fill 3,5 ramekins of 100 ml. Put cling film on top of each.
8. I put mine the fridge to use later.
Keep in mind when you put them in the fridge to eat them later, that the risotto will stif up. So, when the risotto is moist & ready, off the heat, add a bit of milk to the pot & stir well. Then spoon the risotto into the ramekins. Use oven ramekins.
9. When you are ready to eat them, take out of the fridge.
10. Take your castor sugar. Divide evenly over the ramekins.
11. Take your Crème brûlée Brander. Grill the sugar. Grill until evenly browned & until it has formed a thick brown & golden sugar layer.
If you do not have that, put it under the grill for a few minutes until the sugar has caramelised. Cool a little before serving.
Enjoy!!! The risotto is creamy & so lovely!!! The cardamom is subtile & yummy!!

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Cardamom Risotto Brûlée on Foodista


Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

92 thoughts on “Cardamom risotto brûlée

  1. I love cardamom. I love just sticking my nose in my spice jar and inhaling the scent… Actually, I had a massage yesterday with cardamom essential oils, and I smelled like it all day!!!

  2. Sophie that looks like just for my taste. I’d like to try it, I love such scents in desserts and drinks. But I think I can’t find cardamom here in Turkey.

  3. Have you always liked cardamom? Or is it an acquired taste? I don’t think I’ve acquired it yet 🙂

  4. Oooh, risotto brulee. How brilliant. Cardamom is a wonderful spice to use in dessert, I’m with you on that one. Not used enough, I think.

  5. This is a really creative and interesting dish! I’m not usually a fan of rice puddings, but the brulee topping is a brilliant idea. And, of course, I adore cardamom.

  6. What a lovely, lovely dessert. I assume you merged two photos together to show us the difference between caramelizing and not caramelizing? I’m wondering how you did that! It’s intriguing.

  7. I love cardamom, though, for some reason, I have never been able to get into desserts involving rice. I keep thinking I should try again. Some day I will!

  8. I love the “brulee” twist you added to rice pudding. I only think of “brulee” with custards, but you have just expanded my horizons! Also, I just gave you an award, so please pick it up!

  9. Thanks for stopping by my blog and commenting. I too am a cardamon fan. My rather bland food experiences when young changed when I met my husband from East Africa. Now….I cook in a myriad of spice mixtures. Fresh Fresh Fresh… are right about the cardamon. And I use the black cardamon for boiling for chai…I like that husky smokey flavour the black variety gives to tea.Take care…happy weekend.

  10. Sophie, I like the before & after shot…yum too!Next time make the recipe for 4, I'll have the last portion.

  11. very interesting. my husband’s mother has a wonderful recipe for an enriched bread flavored with cardamom — it’s such a nice taste!

  12. Wow, Sophie!!!! You have done it again!!! This before & after shot looks beautiful & so yummie :)!!!!

  13. I learn something new from you. Not just about cardamon, which I have heard of, but I wasn’t sure what sultanas were. Raisins – This looks good, thanks.

  14. This looks so good! I use cardamom sometimes when I make a puffed pancake, but that’s a “lesser” use for it than the dish you’ve presented here. I’ll have to try it!

  15. I have been enjoying cardamom lately. I really like the idea of a risotto brulee!. Nice before and after photo!

  16. Sophie … the things you do with risotto (especially when you desert-ify them) are pure evil. I’m salivating. This cardamom risotto brulee (I love all three words) is similar to a kheer (indian/pakistani rice pudding) that I make … lots of cardamom in it .. but like Kevin said in the comment before mine .. bruleeing it is a really neat idea.Oh one more thing; can you pls tell me how you added the “printable recipe” feature to your blog? I’ve been thinking about adding it to mine, but can’t figure out how.

  17. I love cardamon, I have never seen green, only black. Honestly it is not used here much, and so I am never quite sure when useing it if I crush the pod and throw it in whole or what (which is what I do), and advice you have on useing this I will take because I adore the flavor… as my mom would say, it is the Finn in me!!

  18. MMMMMM…Sophie! What a lovely & delicious dessert! I like that you have used a brulée topping! Yum yum yum !!!!I adore cardamom!!

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