Eric Lanlard's creme brulee with cardamom recipe

• 500 ml (17.6fl oz) single cream
• 2 tsp vanilla bean paste
• 6 egg yolks
• 150 g (5.3oz) golden caster sugar
• 1 tsp freshly ground cardamom pod
• 150 g (5.3oz) dark muscavado sugar

1. Preheat the oven to 180C/160C fan/gas 4.
2. In a small saucepan heat the cream with the vanilla paste - take off the heat before it reaches boiling point.
3. In a bowl whisk the yolks and sugar until they become pale and fluffy.
4. Add the cardamom and gradually keeping whisk in the hot cream.
5. Place your shallow creme brulee dishes in a large roasting tray and fill them to the rim.
6. Place the tray in the oven and with a jug fill the tray with water until it reaches almost half the side of the roasting tray.
7. Cook for 30-35 minutes are until set.
8. Leave to cool, and when cooled place in the fridge to set for 3 hours - you can always do it the night before.
9. When ready to serve sprinkle the unrefined muscavado evenly over the creme and using the oven grill or best a mini blowtorch caramelise the sugar.
10. You know you have done a good job when your guest need to crack the caramel to dig into the yummy creamy filling.

vanilla bean paste, egg yolks, sugar, ground cardamom, muscavado sugar

Taken from www.lovefood.com/guide/recipes/15411/eric-lanlards-crme-brle-with-cardamom-recipe (may not work)