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1
Note that you need to prepare these custards the day before you are serving them.
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2
Preheat oven to 350F degrees.
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3
In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside.
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4
In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom.
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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).
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6
Pour this custard evenly into the 6 ramekins.
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7
Have ready a kettle full of hot water.
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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.
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9
Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes.
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10
Remove ramekins from roasting pan and cool; refrigerate overnight.
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11
Anywhere from one to six hours before serving time, preheat your broiler.
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12
Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one.
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13
Broil until sugar browns; watch closely, it only takes about 2 minutes.
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14
If your broiler does not provide even heat, rotate ramekins halfway during broiling.
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15
Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.
