600ml of double cream
1 vanilla pod
30 cardamon pods
50g sugar (plus extra for the topping)
6 medium egg yolks
1 roasting tin
Begin by preheating the oven to 140°c or gas mark 1. De-seed the vanilla pod and remove the husks from the cardamon pods so only the black seeds remain. Put the cream, vanilla seeds, vanilla pod and cardamon seeds in a pan. Bring the mixture to the boil and then let simmer for five minutes.
While the cream is simmering whisk the egg yolks and the sugar together for about two minutes until the mixture becomes lighter in colour and texture.
Pour the hot cream mixture on top of the egg and sugar mixture whisking continuously. Then strain the combined mixture through a sieve into a jug. Place the ramekins in the roasting tin and then fill them with the custard mixture. Pour boiling water into roasting tin so that it comes about halfway up the side of the ramkins (very similar to how you would cook a vanilla cheesecake). Very carefully transfer the roasting tin to the oven and bake for 35 minutes until the custards are just set. Remove the ramekins from the water and allow them to cool for at least two hours or over night. Just before serving sprinkle one teaspoon of sugar over the surface of each custard and caramelise either using a blowtorch or under the grill.
Happy Baking xxx