Cardamom Crème Brûlée

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list!Can be made several days prior to serving Makes 9 servings10 large egg yolks, beaten1 cup granulated sugar1 cup heavy cream1 cup coconut cream1 teaspoon freshly ground cardamom1 cup light brown sugarPreheat oven to 325°.In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them without crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.We used a round iron heated in the fireplace, but I suspect that most folks do not have an iron.  I will add that this makes for a fun experience, so you may want to splurge!  Otherwise, use your broiler:  When ready to serve, preheat the broiler.Generously sprinkle the top of each chilled custard with a tablespoon of brown sugar, taking care to cover all of the custard, so that it gives an even finish. Heat the irons in the fireplace and sear the tops of the crème brûlée or place in the broiler and allow to brown.What fun!Photo Credit:  Kelley DeBettencourt