Ingredients

• 500ml/18fl oz full-fat milk
• 12 cardamom pods
• 10 saffron stamens
• 4 free-range egg yolks
• 2 free-range eggs
• 80g/3oz caster sugar
• 125g/4½oz caster sugar

Directions

• For the custard
• pour the milk into a saucepan. Remove the cardamom seeds from their green pods. Grind the seeds to a powder
• add them to the milk with the saffron stamens and bring to the boil. Remove from the heat
• cover with a lid and set aside for 20 minutes to infuse.
• For the caramel
• put the caster sugar in a small pan and then pour enough water to just cover it. Place the pan over a moderate heat and leave to boil
• watching carefully
• until walnut-brown in colour.
• Preheat the oven to 150C/130C Fan/Gas 2. Pour the caramel into four China ramekins
• twisting each one from side to side until the base of the dish is covered with a fine layer of caramel.
• Put the kettle on to boil and return to the custard. Beat together the egg yolks
• eggs and caster sugar.
• Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Pour the milk over the eggs and sugar and stir together.
• Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin
• then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes.
• Bake the custards for 40 minutes
• or until they are just set. They should quiver when gently shaken.
• Remove and leave to cool
• then chill in the fridge for at least 2 hours.
• To turn out
• run a palette knife around the edge
• place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out.