Cardamom Pots de Creme

1. 1

   Preheat the oven to 325.

2. 2

   Set four 1/2-cup ramekins in a baking dish just large enough to hold them.

3. 3

   In a small saucepan, heat the half-and-half with the cardamom over moderate heat just until small bubbles appear around the edge, about 2 minutes.

4. 4

   Remove from the heat.

5. 5

   In a medium stainless steel bowl, whisk the egg yolks with the whole egg and sugar.

6. 6

   Whisk in the heavy cream and vanilla, then slowly whisk in the cardamom cream.

7. 7

   Strain the custard into a glass measuring cup and pour it into the ramekins.

8. 8

   Pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.

9. 9

   Cover the ramekins with aluminum foil and bake for about 50 minutes, or until the custards are set but still a bit wobbly in the center.

10. 10

    Transfer the pots de creme to a wire rack and let them cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.