Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Custard
- 100 g egg yolks
25 g granulated sugar- 37.5 g honey
- 6.25 g vanilla bean paste
- 1 g ground green cardamom
- 125 ml whole milk
375 ml heavy cream
Finish
- 2 tbsp granulated sugar divided among the tops
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 300°F. Arrange six shallow ovenproof ramekins, about 5 ounces each, in a deep roasting pan. Heat water for the bath.
- Mix the yolks, custard sugar, honey, vanilla and weighed ground cardamom until evenly combined, without beating in air. Stir in the milk, followed by the cream. Strain through a fine sieve.
- Divide among the ramekins, leaving headroom. Pour hot water into the roasting pan to reach halfway up their sides, keeping water out of the custards.
- Bake until the edges are set, the centers have a gentle wobble and each center reaches at least 160°F. Start checking around 30 minutes and continue as needed for the dishes and oven; time alone is not the endpoint.
- Remove carefully from the bath, cool promptly and refrigerate within 2 hours at 40°F or below. Chill thoroughly, preferably overnight, and use within 2 days.
- Before serving, sprinkle about 1 teaspoon of the finishing sugar evenly over each custard and caramelize with a kitchen torch following its instructions. Let the crust harden briefly and serve.
Notes
This version specifies ground green cardamom, with no cinnamon or orange powder.
The spice amount is a defined home choice for the measured dairy batch.
Six small custards are a serving suggestion.
