Cardamom Creme Brulee

1. 1

   Note that you need to prepare these custards the day before you are serving them.

2. 2

   Preheat oven to 350F degrees.

3. 3

   In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside.

4. 4

   In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom.

5. 5

   In a medium saucepan, bring the cream to a boil; then, s-l-o-w-l-y whisk the hot cream into the yolk mixture (you don't want to curdle the yolks).

6. 6

   Pour this custard evenly into the 6 ramekins.

7. 7

   Have ready a kettle full of hot water.

8. 8

   Open oven door, partially pull out rack, place roasting pan on rack, then pour hot water into the roasting pan to come halfway up the sides of the ramekins.

9. 9

   Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes.

10. 10

    Remove ramekins from roasting pan and cool; refrigerate overnight.

11. 11

    Anywhere from one to six hours before serving time, preheat your broiler.

12. 12

    Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one.

13. 13

    Broil until sugar browns; watch closely, it only takes about 2 minutes.

14. 14

    If your broiler does not provide even heat, rotate ramekins halfway during broiling.

15. 15

    Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.

* Per serving · 4 servings · Values may vary.