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1
For the Pots de Creme:
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2
Bring 1 2/3 cups of cream to a boil in a 1-quart saucepan over medium heat.
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3
Turn off the heat, add the cardamom seeds, cover the saucepan, and let the mixture steep for 30 minutes.
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4
Position a rack in the center of the oven and preheat the oven to 325F.
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5
Place the ramekins in a 2-quart baking dish.
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6
Whisk the egg yolks in a large mixing bowl to break them up.
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7
Add the brown sugar and salt and whisk to blend smoothly.
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8
Uncover the saucepan and bring the cream to a boil over medium heat.
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9
Strain the cream into the egg yolk mixture, whisking constantly.
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10
Add the vanilla and blend thoroughly.
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11
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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12
Carefully pour the boiling water into the baking dish until it reaches partway up the sides of the ramekins.
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13
Cover the baking dish tightly with aluminum foil.
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14
Bake for 28 to 30 minutes, until the custards are set around the edges but slightly soft in the center.
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15
Remove the baking dish from the oven.
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16
Remove the ramekins from the water bath and cool on a rack.
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17
Cover loosely with waxed paper and then tightly wrap with plastic wrap and chill at least 2 hours.
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18
For the Garnish:
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19
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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20
Add the confectioners sugar and continue whipping the cream until it holds soft peaks.
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21
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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22
Pipe a rosette or a star in the center of each custard, or add a dollop of whipped cream on top.
