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.
- 8 large egg yolks
- 3⁄4 cup white sugar
- 1 1⁄2 teaspoons ground cardamom
- 3 cups whipping cream
- 6 teaspoons white sugar
- 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.
I use cardamom in my Christmas and Easter baking and love the taste. This was a yummy taste treat inbetween seasons.
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!
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!