Baked Custard with Cardamom

Instructions

1. Step 1

   Preheat the oven to 160°C.

   Cookware: oven

2. Step 2

   Coat the insides of the ramekins with the butter, then arrange them in the deep baking dish.

   Ingredients used: 10.0 gr Butter

   Cookware: Deep baking dish, ramekin

3. Step 3

   Combine the milk and cardamom in the saucepan. Heat over medium heat until steaming, then remove from the heat before it boils.

   Timer: 5 min (fixed)

   Ingredients used: 1.5 gr Cardamom, 600.0 ml Whole Milk

   Cookware: saucepan

4. Step 4

   Whisk the eggs, sugar, and salt in the mixing bowl until evenly combined without making the mixture foamy.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Egg, 1.0 gr Fine Salt, 75.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

5. Step 5

   Whisk the warm cardamom milk gradually into the egg mixture until fully combined.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, saucepan, whisk

6. Step 6

   Strain the custard through the fine-mesh sieve into the measuring jug, then divide it evenly among the ramekins.

   Timer: 3 min (fixed)

   Cookware: Deep baking dish, fine mesh sieve, measuring jug, ramekin

7. Step 7

   Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

   Cookware: Deep baking dish, ramekin

8. Step 8

   Bake until the edges are set and the centers retain a slight wobble.

   Timer: 40 min (fixed)

   Cookware: Deep baking dish, oven, ramekin

9. Step 9

   Lift the ramekins from the water bath and cool for 30 minutes. Refrigerate for at least 2 hours before serving.

   Timer: 150 min (fixed)

   Cookware: Deep baking dish, ramekin