Coffee-creme brûlée with cardamom

Preheat the oven to 125 ºC. Split the eggs. In egg yolks (protein is not used), beat with 75 g of sugar and cardamom. Stir in coffee, whipped cream and milk and carefully pour the mixture into bowls. Place the dishes in the frying pan and pour boiling water into the frying tray to a quarter under the edge of the dishes. Slide the baking tray into the middle of the oven and allow the cream mixture to solidify for 40 to 50 minutes (au bain-marie). Allow the cream to cool down and let it cool down in refrigerator for at least 3 hours.

Preheat the oven grill. Take out cream from a refrigerator and sprinkle evenly with the rest of 50 g of sugar. Place the dishes on the grid and slide them just under the hot grill element. Sugar layer in 1-3 min. To turn golden brown. Serve immediately.