Cardamom crème caramel

Simple, sweet and soothing, this is like a favourite childhood dessert, though not one from my childhood. We were more likely to have baked rice pudding or stovetop tapioca pudding, both of which I also love. This is my first foray into baking after yet another illness. It seems that I have caught every bug going around this winter. I visit many elementary schools, so I have plenty of opportunities to pick up germs, but this is getting ridiculous. This time it was a fever that stole my entire weekend, keeping me in bed for all but a few hours over 3 days. Once I woke up and started eating again I ate toast and tea, along with rice and orange juice. French toast was the next step, and today, I decided that I was ready for some dessert. Tomorrow it's back to germ warfare, sadly.
This recipe is from a wonderful book called My Bombay Kitchen, by Niloufer Ichaporia King. All the recipes sound delicious, but I haven't gotten any further than the desserts chapter. It might as well be called the cardamom chapter, as it is full of amazing-sounding sweets, spiced with that fragrant green pod. More on those other recipes later, but now I think you need to get yourself into the kitchen to make this. I used egg yolks rather than whole eggs, giving me a silky, pale yellow custard with the sharp flavour of very fresh cardamom. Don't even think about using pre-ground cardamom: you won't get any appreciable flavour from it.

Cardamom caramel custard
From My Bombay Kitchen, by Niloufer Ichaporia King
⅓ cup plus ½ cup sugar
2 cups half-and-half (I used some half-and-half and some milk)
1½ teaspoons cardamom seeds, pounded in a mortar (measure the sticky black seeds, not the green pods)
4 large eggs (I used 5 yolks and 1 egg)
pinch of salt

1. Combine ⅓ cup of the sugar, the half-and-half, and the cardamom in a saucepan. Bring to a boil; remove from the heat and set aside for at least an hour to let the cardamom flavour develop. 
2. To make the caramel: over medium heat, stir together the remaining ½ cup sugar in a small heavy saucepan with 2 tablespoons water until it melts. Keep stirring until it darkens to dark brown (I don't like my caramel that dark, so pull it off the heat when it's a dark amber). Add a splash of water and quickly pour into a 4-cup baking dish, or into 6 small (½ cup) ramekins. Set them aside until you're ready to make the custard.
3. Preheat the oven to 350℉. (I went with 300℉, as I prefer a lower temperature for baked custards)
4. Lightly beat the eggs with the salt, and continue whisking as you pour in the cardamom-infused cream. Strain it into the caramel-lined dish.
5. Set the baking dish or ramekins into a larger baking dish. Pour in enough hot water to come halfway up the sides of the dish. Bake in the middle of the oven for about 35 minutes, until a knife inserted an inch from the centre still looks wet. The custard will thicken and firm up as it cools. Remove from the water bath.
6. Cool to room temperature and then chill thoroughly, several hours or overnight. The longer you chill it, the more the caramel will melt into a sauce. Run a knife around the custard and turn it out onto a deep plate.