• 6 Large Egg yolks
  • 100g/4oz Granulated Sugar
  • 480ml/16fl.oz. Double Cream
  • 1 level tsp Freshly Ground Cardamom
  • 2 tbsp Demerara Sugar


Preheat the oven to 150C, 300F, Gas Mark 2.
In a large mixing bowl, whisk together the egg yolks and 50g/2oz of the sugar. Set aside.

Place the cream, remaining 50g/2oz sugar and cardamom in a heavy medium-sized saucepan and bring to the simmer. Remove from the heat.

Gradually whisk the hot cream mixture into egg yolk mixture until well blended.

Pour the custard into four large heatproof ramekins (or creme brulee cups) then place dishes in a large roasting tin and add enough hot water to pan to come halfway up sides of dishes. Bake for 45 minutes until custards are just set in center. Very carefully remove the dishes from water and allow to cool. Cover and refrigerate for at least 3 hours.

To serve – Preheat the grill to its hottest setting. Sprinkle 1/2 tablespoon sugar over each custard. Grill as close to the heat source as you can, until sugar caramelizes which will probably take 2-4 minutes, but keep an eye on it. A more satisfactory result is obtained by either using a brulee iron or a blow torch and very carefully passing the flame over the sugar until it caramelizes. Serve immediately, or refrigerate for up to 1 hour.