Total Time
24hrs 50mins
Prep 24 hrs
Cook 50 mins

Not everyone likes the taste of cardamom, but if you do, this make-ahead dessert is a real winner. Prep time includes all the chilling time.

Ingredients Nutrition


  1. Note that you need to prepare these custards the day before you are serving them.
  2. Preheat oven to 350F degrees.
  3. In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside.
  4. In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom.
  5. 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).
  6. Pour this custard evenly into the 6 ramekins.
  7. Have ready a kettle full of hot water.
  8. 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.
  9. Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes.
  10. Remove ramekins from roasting pan and cool; refrigerate overnight.
  11. Anywhere from one to six hours before serving time, preheat your broiler.
  12. Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one.
  13. Broil until sugar browns; watch closely, it only takes about 2 minutes.
  14. If your broiler does not provide even heat, rotate ramekins halfway during broiling.
  15. Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.


Most Helpful

I use cardamom in my Christmas and Easter baking and love the taste. This was a yummy taste treat inbetween seasons.

L DJ August 12, 2002

Wow... when I read the ingredient list to a co-worker, she dubbed this recipe the "heart attack in a dish". It just might be worth shortening your life to try this - it's wonderful! Even my husband said (repeatedly, and with adjectives!) how much he liked it. Thanks, Lennie!

KatieLynn July 09, 2003

Wow, what a great dessert! I made this for a co-worker's luncheon & among the comments after tasting "I'm taking this home for a quiet moment together", "This is the best dessert I ever had" and on & on. The cardamom makes the difference & is oh so good. My husband used his blow torch that he usually uses for construction, so after a few tries (and a few blackened spots-no problem, we ate those), the tops were browned to perfection...takes practice. Thanks for the posting!

lois hall October 23, 2005

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