Cardamom-Almond Custard - sugar

Method

• Preheat oven to 325F.
• Combine half and half, sugar and honey in medium saucepan.
• Bring to simmer.
• Remove from heat; stir in chopped almonds and ground cardamom.
• Cover and let steep 30 minutes.
• Strain through fine sieve; discard solids in sieve.
• Whisk egg yolks in medium bowl to blend.
• Gradually whisk in half and half mixture.
• Place six 3/4-cup custard cups or souffle dishes in roasting pan.
• Divide custard mixture among custard cups.
• Pour enough hot water into roasting pan to come halfway up sides of cups.
• Bake custards until set around edges and center moves only slightly when cups are gently shaken, about 45 minutes.
• Remove custards from water.
• Cool.
• Cover and refrigerate overnight.
• (Can be prepared 2 days ahead.
• Keep refrigerated.)