Beat the egg yolks with the cardamom until smooth and place on a bowl with ice.
Bring the cream with the sugar to the boil and stir very slowly into the eggs in a thin stream. Pour the mixture back into the pot and peel it off at about 70 degrees to the rose (the liquid becomes thick, the egg binds).
Pass through a sieve and put the bowl back on ice and let it cool down.
Preheat the oven to 100 degrees.
Pour the mixture into small bowls and place in the oven for about 60 minutes. The cream is ready when a skin forms on top. It does not solidify until it has cooled down.
It is advisable to make the crème brûlée a day in advance. To serve, sprinkle evenly with sugar and flame with the Bunsen burner.
I use very small bowls for this. For the large, round bowls, I guess there are four servings. The cooking time may then have to be extended.
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