Prep time 1hr 20 mins
zest of 1 orange
6 cardamom pods
5 egg yolks
Caster sugar to caramelize
Pre-heat the oven to 180 Celsius, break the cardamom pods and remove the seeds, put the seeds, cream and the orange zest into a pot, bring to a simmer for 5 mins to let the flavours infuse, remove from heat and let sit for 15 mins (this helps the flavours infuse into the cream) strain the mixture to remove the seeds and zest.
In a separate bowl, whisk the egg yolks and sugar together till pale and creamy, add the cream mixture and whisk till combined.
Place the ramekins in a deep sided roasting tray, pour the mix into the ramekins till ¾ of the way up, then pour hot water into the roasting tray till it reaches half way up the ramekins.
Place tray into center of oven and bake for 40-45 mins or until just set (with a toothpick prick the mix and remove; if the toothpick comes away clean it is done) remove the ramekins from the water and let cool. Place in fridge to chill and set overnight.
Before serving, sprinkle a generous amount of sugar over the top covering the surface and then use a blowtorch and caramelize the sugar, if you don’t have a blowtorch put under the grill till the sugar caramelizes. Let sugar cool and harden then serve.