- 90 g caster sugar
- 3 T hot water
- 2 1⁄2 cups cream
- 6 cardamom pods, seeds removed and crushed
- 1 t vanilla paste
- 100 g dark chocolate, finely chopped
- 50 g milk chocolate, finely chopped
- 6 free-range egg yolks
Preheat the oven to 150°C and grease a 20cm tart tin.
Place 20g sugar and 2 T water in a saucepan over a medium heat and simmer until the sugar has dissolved. Continue cooking until a caramel develops. It should be golden in colour.
Add the remaining water and swirl until combined. Pour the caramel into the tart tin.
Place the cream and cardamom in a saucepan over a low heat allow to infuse for 2 minutes. Strain to remove the cardamom. Add the vanilla paste and chocolate and continue cooking until the chocolate has melted. Set aside for 15 minutes.
Place the egg yolks and remaining sugar in a large bowl and whisk until thick and pale. Whisk the chocolate mixture into the egg mixture, then strain through a fine sieve.
Line the base of a roasting tray with a tea towel and place the tart tin on the towel. Pour in the cream mixture.
Pour enough boiling water into the pan to come halfway up the sides of the tin. Bake for 50 minutes or until the custard is just set, then chill for 3 hours or overnight.