Cardamom-Coconut Crème Caramel

Ingredients

• 4 large eggs lightly beaten
• 3  cardamom pods green
• 1 cup half and half 
• 0.3 teaspoon salt 
• 1 cup sugar divided
• 2 cups coconut sweetened flaked
• 3 tablespoons water 
• 2 cups milk whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• sieve
• plastic wrap
• ramekin
• roasting pan
• cheesecloth

Directions

1. Lightly coat 8 (6-ounce) custard cups or ramekins with cooking spray.
2. Combine 1/2 cup sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Cook an additional 4 minutes or until golden (do not stir). Immediately pour into prepared ramekins, tipping quickly to coat bottoms of cups.
3. Preheat oven to 30
4. Heat milk, coconut, and cardamom over medium-high heat in a medium, heavy saucepan to 180 or until tiny bubbles form around edge (do not boil).
5. Remove from heat; cover and let stand 15 minutes. Strain the milk mixture through a cheesecloth-lined sieve into a medium bowl. Gather edges of cheesecloth together; squeeze over bowl to release moisture. Discard solids.
6. Combine remaining 1/2 cup sugar, half-and-half, salt, and eggs in a large bowl; gradually add milk mixture, stirring constantly with a whisk. Divide mixture evenly among prepared custard cups.
7. Place in a roasting pan; add hot water to pan to a depth of 1 inch.
8. Bake at 300 for 25 minutes or until center barely moves when ramekin is touched. Cool completely in water.
9. Place plastic wrap on the surface of the custards; chill at least 6 hours. Loosen edges of custards. Invert the custard cups onto plates.
10. Drizzle any remaining caramelized syrup over custards.