Vanilla & Cardamom Crème Caramel

• Caramel

  • 1/2 cup (105 g) sugar
  • 2 tbsp (30 ml) water

• Flan

  • 1/4 cup (55 g) sugar
  • 2 tsp (10 ml) vanilla extract
  • 2 cups (500 ml) milk, warm
  • 1/8 tsp cardamom ground 
  • 3 eggs, lightly beaten

Directions

PRE HEAT THE OVEN 350º

In a saucepan over medium-high heat, heat the sugar and water until it is a dark golden brown. Divide the caramel among six 1/2-cup (125 ml) ramekins. Let cool.

Then in another saucepan, bring the milk, sugar, vanilla, and cardamom  to a boil and stir until sugar has dissolved. Beat eggs in a bowl and once you take the milk mixture off the heat - whisk in the eggs. Pour into the caramel filled ramekins.

Layer towel in the bottom of a baking dish and place the ramekins in the dish - fill the baking dish with water until it is half way up the ramekins. Bake for 40 minutes or until the edges of the crème caramel is set but the centre is still slightly jiggly. The water should never BOIL. 

Remove the ramekins - let cool - cover and refrigerate for 6 hrs min. Run the blade of a knife around the edges to loosen and invert onto a plate to unmold.