Ingredients
2 tablespoons whole green cardamom pods, crushed
1 cup whole milk
1 cup whipping cream
1/2 cup sugar, divided
1/4 vanilla bean, split lengthwise
4 large egg yolks
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Green pods — crush for chai, biryani, Scandinavian baking
Swedish baking tradition — cardamom buns, princess cake, semla
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Green pods — crush for chai, biryani, Scandinavian baking
Swedish baking tradition — cardamom buns, princess cake, semla
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
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Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)