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| Pots de Crème with Cardamom |
Ingredients
1/2 cup half & half
16 whole cardamom pods, crushed
4 large egg yolks, plus 1 large egg
1/3 cup super fine sugar
1 1/4 cups heavy cream
3/4 teaspoon pure vanilla extract
Method
Preheat oven to 325°
In a small saucepan, heat the half-and-half with the crushed cardamom over
moderate heat just until small bubbles appear around the edges. Remove from heat
and set aside.
In a medium bowl whisk egg yolks with whole egg and sugar . Whisk in heavy cream
and vanilla, slowly whisk in cardamom cream. Strain custard into a 4 cup measuring
cup [for easier pouring] and divide among 4 ramekins.
Set baking dish on oven rack. Set filled ramekins inside baking dish. Pour hot water
into baking dish to reach halfway up sides of ramekins. Cover ramekins with foil and
bake for 50 minutes, or until custards are set but still slightly jiggly in the center. Take
ramekins out of water bath and transfer to a wire rack. Let cool to room
temperature, then refrigerate until chilled, at least 4 hours or overnight.
1/2 cup half & half
16 whole cardamom pods, crushed
4 large egg yolks, plus 1 large egg
1/3 cup super fine sugar
1 1/4 cups heavy cream
3/4 teaspoon pure vanilla extract
Method
Preheat oven to 325°
In a small saucepan, heat the half-and-half with the crushed cardamom over
moderate heat just until small bubbles appear around the edges. Remove from heat
and set aside.
In a medium bowl whisk egg yolks with whole egg and sugar . Whisk in heavy cream
and vanilla, slowly whisk in cardamom cream. Strain custard into a 4 cup measuring
cup [for easier pouring] and divide among 4 ramekins.
Set baking dish on oven rack. Set filled ramekins inside baking dish. Pour hot water
into baking dish to reach halfway up sides of ramekins. Cover ramekins with foil and
bake for 50 minutes, or until custards are set but still slightly jiggly in the center. Take
ramekins out of water bath and transfer to a wire rack. Let cool to room
temperature, then refrigerate until chilled, at least 4 hours or overnight.
