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1
To make the custard, lightly crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
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2
In a medium saucepan, heat the milk, crushed cardamom seeds, orange zest, and 3/4 cup (150 g) sugar, stirring to dissolve the sugar.
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3
Once warm, remove from the heat, cover, and let steep for 1 hour.
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4
Set eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
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5
To make the caramel, spread the 3/4 cup (150 g) sugar in an even layer in a medium heavy-bottomed skillet or saucepan.
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6
Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but dont stir.
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7
Cook over medium heat until the sugar dissolves, then add the cream of tartar or lemon juice.
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8
Continue to cook without stirring, but swirl the pan if the sugar begins to brown unevenly.
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9
When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/4 cup (60 ml) water.
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10
The caramel will bubble up vigorously, then the bubbling will subside.
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11
Stir with a heatproof utensil until any hardened bits of caramel completely dissolve.
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12
Divide the hot caramel evenly among the 8 ramekins, then carefully swirl each ramekin so that the caramel coats the sides halfway up.
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13
Let cool completely.
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14
Preheat the oven to 325F (160C).
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15
To finish the custard, reheat the milk mixture until its quite warm.
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16
In a medium bowl, whisk together the eggs and egg yolks, then gradually whisk the warm milk into the eggs, whisking constantly as you pour to prevent the eggs from cooking (dont whisk too vigorously, which will create air bubbles).
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17
Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
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18
Divide the custard mixture evenly among the caramel-lined ramekins.
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19
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.
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20
Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, 25 to 35 minutes.
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21
Transfer the custards from the water bath to a wire rack and let cool completely.
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22
Cover with plastic wrap and refrigerate until chilled.
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23
To unmold, run a sharp knife around the inside of each ramekin to loosen the custard, invert a serving plate or bowl over the ramekin, and turn them over together.
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24
Shake a few times to release the custard, then lift off the ramekin.
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25
(If the custard is stubborn, using a finger, gently pull it away from the side of the ramekin and invert again; it should slide out easily.)
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26
Pour any caramel remaining in the ramekin over the flan.
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27
Serve the flans cold.
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28
The baked custards will keep for up to 3 days in the refrigerator.
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29
Surround the custards with poached dried fruit of your choosing.
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30
To make the poaching syrup: In a saucepan, heat 1 part honey or sugar to 4 parts water along with 1 cinnamon stick or 1 vanilla bean, split lengthwise.
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31
Once the syrup is warm, drop in pitted prunes; raisins; dried apricots, figs, cranberries, or cherries; or any combination of dried fruits.
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32
Simmer gently until the fruits are plump and soft.
