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1
Remove peel from pomelo with a knife, removing nearly all of the white pith and cut in to 1/4 inch wide strips.
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2
Meanwhile, start a quart of water boiling. When water comes to a boil, add the pomelo peels and return to a boil. Boil two minutes, remove from heat, and let stand 5 minutes. Drain and rinse pomelo.
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3
Add 1.5 cups sugar and 1.5 cups water to pan and mix. Heat until sugar is dissolved, then add pomelo to the pot and bring to a simmer. Simmer until liquid is nearly all evaporated, about 30--45 minutes. Remove pomelo and place on drying rack. After pomelo strips have cooled, coat in reamaining 1/2 cup sugar and return to drying rack. Dry overnight or in a warm ~100F oven.
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4
For yogurt, in a heavy-bottomed pan bring milk and crushed cardomom pods up to ~185 F over medium-high heat, stirring occasionally. Hold at 185 for at least five minutes then remove from heat.
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5
Check heat of milk with thermometer or finger every couple of minutes and stir while doing so to prevent a skin from forming on the milk. When milk is 112F or cool enough to leave your finger in for several seconds whisk in 1/4 cup plain yogurt.
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6
Cover and place in warm location overnight ( at least 8 hours). I use my oven--the pilot flame keeps it between 100 and 115 F, perfect conditions for yogurt making. If you incubate at a lower temperature the yogurt may take longer to gel.
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7
Remove cardamom pods from yogurt and place in refrigerator if not using immediately. Store candied pomelo peel in an airtight container.
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8
To make the custard preheat oven to 300 F. Mix eggs with honey until dissolved. Add 2 cups of the cardamom yogurt to the egg mixture (you will have extra yogurt--enjoy with granola or mangos). Thoroughly mix and pour into six ramekins.
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9
Place ramekins in deep-sided baking pan and place in oven. Pour hot water into pan up to 1/2 height of ramekins.
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10
Bake until center is set, about 30 minutes. Cool slightly or thoroughly and serve with candied pomelo peel and additional honey, if desired.
