Cardamom Creme Brulee - cooking recipe

Ingredients

8 large egg yolks
3/4 cup white sugar
1 1/2 teaspoons ground cardamom
3 cups whipping cream
6 teaspoons white sugar

Preparation

Note that you need to prepare these custards the day before you are serving them.
Preheat oven to 350F degrees.
In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside.
In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom.
In a medium saucepan, bring the cream to a boil; then, s-l-o-w-l-y whisk the hot cream into the yolk mixture (you don't want to curdle the yolks).
Pour this custard evenly into the 6 ramekins.
Have ready a kettle full of hot water.
Open oven door, partially pull out rack, place roasting pan on rack, then pour hot water into the roasting pan to come halfway up the sides of the ramekins.
Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes.
Remove ramekins from roasting pan and cool; refrigerate overnight.
Anywhere from one to six hours before serving time, preheat your broiler.
Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one.
Broil until sugar browns; watch closely, it only takes about 2 minutes.
If your broiler does not provide even heat, rotate ramekins halfway during broiling.
Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.