Soothing Vanilla and Cardamom Flan

I love the combination of vanilla and cardamom. It reminds me of a gentle chai-flavor that soothes even the most unruly nerves. Real vanilla beans are an incredible spice. It has a very ethereal flavor that smooths out and blends with other spices and yet it does not lose its own identity. I could eat this flan everyday because it is just so delicious and not too sweet...


These days, I have been extremely busy. Busy with a new food-related project (I can't wait to share it with you guys!) and busy with life in general. I just wish it would be more fun, hopefully when the weather clears and summer arrives I will be able to go for another vacation! For now, it will have to make-do with something flan-tastic like this vanilla and cardamom scented flan.

It is very easy to do, as are most of my attempts at making sweet things. Here's what you need:

Vanilla and Cardamom Flan

1 Vanilla bean, seeds scraped and pods reserved
8 cardamom seeds, de-shelled and grind into a powder
1 cup milk
1 cup cream
2 tablespoon sugar
3 egg yolks
1 egg
a very small pinch of kosher salt

Caramel:
1/4 cup sugar

Method:
Pre-heat your oven to 350F.

1. Pour your milk and cream into a sauce pan. Stir to combine them well and throw in your cardamom powder, vanilla seeds and pods. Heat the milk and cream until it is *almost* boiling and let it steep for 15 minutes. It is important that you do not boil the dairy.

2. While the milk and cream is steeping with the vanilla and cardamom, oil 4 ramekins with some butter. Set them on a roasting pan-filled a 1/4 way up with hot water. Set them aside.


3. Combine your egg yolks and whole egg in a mixing bowl and whisk until they are well incorporated.

4. After 15 minutes, start pouring 1/4 of the milk/cream mixture into the eggs for tempering. Whisk well as your pour. Do remember to remove your vanilla pods before that. You could run the mixture through a sieve for that extra velvety texture when it sets, but I just could not be bothered - this is suppose to be a soothing dessert, not a cumbersome one, and it tastes just well. :) Now, pour the rest of the milk/cream into the eggs and whisk to combine well. Set your flan mixture aside, while you make your caramel sauce.

5. On a pan, heat sugar on medium heat until it starts to melt. Once it reaches a light amber color, turn off the heat and pour the caramel into the ramekins to cover the bottom. They should start to set rather quickly.



6. Pour the flan mixture over the caramel until it reaches 3/4 full in the ramekin.

7. Bake for 30-35 minutes in the oven. Once it's ready, loosen the flan and flip it over a plate and serve it piping hot... or cold, for that matter. It is delightful both ways