Break the sugar coating and spoon the custard to reveal a smooth rich custard with pieces of caramelized sugar and a hint of cardamom, it’s heaven!
Preheat oven to 325
3 cups heavy whipping cream
12 oz evaporated milk
6 egg yolks
1/4 cup sugar
1 tsp vanilla
1/2 tsp cardamom
extra sugar to sprinkle on top
In a sauce pan add both the milk and and let it warm up until you see little bubbles on the side, as soon as you see this turn your heat off. In another bowl beat the egg yolks and add the sugar as well as both the vanilla and the cardamom, make sure it is mixed really well next take the milk and slowly add it to the egg mixture little by little making sure you are stirring the egg yolks at the same time, do this until all the milk is dissolved in the egg yolks and the mixture completely combined. Pour the mixture in 6 ramekins and put it on a cookie sheet do a water bath and let the custard cook for about 2.5 hours. Slowly get the custard out of the tray and throw the water out and put the ramekins back in the tray and put in the refrigerator for a couple hours until they are completely cooled. Once cooled you can top them with sugar and use a blow torch and caramelize the sugar. If you don’t have a blow torch you can put it in the oven and use the broiler function, be very careful not to burn the sugar. Serve immediately, if you are not going to serve it right away then don’t caramelize it until you are ready to serve it!

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