Coffee Pots de Creme

1. Preheat the oven to 300 F.
2. Place a saucepan over medium heat and add the cream, milk, espresso powder, and cardamon; bring to simmer.
3. Meanwhile in a medium sized bowl whisk together yolks and sugar for 1-2 minutes until light ended.
4. Slowly drizzle some of the hot cream into the yolk mixture, continually whisking as you go.
5. Then add the egg mixture back into the saucepan. Simmer the egg and milk mixture, continuously whisking the entire time. Stir until custard forms (should coat the back of spoon when it’s ready). This will take about 15-20 minutes.
6. Divide this egg and milk mixture into four 4-6 ounce sized ramekins. Place ramekins in a roasting pan and fill the roasting pan with hot water, enough to reach about halfway up the sides of the ramekins.
7. Bake for about 40 minutes or until custards are just set, but still slightly jiggly at the center.
8. Remove ramekins from the pan, and chill in the refrigerator.
9. Serve with whipped cream and your favorite nuts (I used pistachio).