Cardamom Pots de Creme

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   For the Pots de Creme:

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   Bring 1 2/3 cups of cream to a boil in a 1-quart saucepan over medium heat.

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   Turn off the heat, add the cardamom seeds, cover the saucepan, and let the mixture steep for 30 minutes.

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   Position a rack in the center of the oven and preheat the oven to 325F.

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   Place the ramekins in a 2-quart baking dish.

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   Whisk the egg yolks in a large mixing bowl to break them up.

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   Add the brown sugar and salt and whisk to blend smoothly.

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   Uncover the saucepan and bring the cream to a boil over medium heat.

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   Strain the cream into the egg yolk mixture, whisking constantly.

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    Add the vanilla and blend thoroughly.

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    Pour the mixture into a 2-cup liquid measuring cup and divide it evenly among the ramekins, filling each almost to the top.

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    Carefully pour the boiling water into the baking dish until it reaches partway up the sides of the ramekins.

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    Cover the baking dish tightly with aluminum foil.

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    Bake for 28 to 30 minutes, until the custards are set around the edges but slightly soft in the center.

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    Remove the baking dish from the oven.

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    Remove the ramekins from the water bath and cool on a rack.

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    Cover loosely with waxed paper and then tightly wrap with plastic wrap and chill at least 2 hours.

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    For the Garnish:

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    Whip the remaining 1/4 cup of cream in the bowl of an electric stand mixer with the wire whip attachment or in a medium mixing bowl using a hand-held mixer on medium speed until frothy.

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    Add the confectioners sugar and continue whipping the cream until it holds soft peaks.

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    Fit a 10- or 12-inch pastry bag with a large open star tip and fill the bag partway with the whipped cream.

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    Pipe a rosette or a star in the center of each custard, or add a dollop of whipped cream on top.

* Per serving · 4 servings · Values may vary.