Spiced Creme Caramel

This is utterly delicious. It's a Rick Stein recipe that was published in Good Food ages ago. It sounds complicated but it's not. Bar watching the caramel cook it
doesn't require much looking after at all.

For about 6 portions you need:
Custard:
500ml milk
small stick of cinnamon
1/2 vanilla pod, split (I use a whole one)
1 cardamom pod, crushed (I use two)
4oz white caster sugar
3 large eggs
2 additional egg yolks (make a pavlova or some macaroons with the left over whites)

Lob everything bar the eggs into a pan and bring to the boil then leave to
infuse for 60 mins.

Meanwhile make the caramel. Heat gently 6oz white caster sugar (this is
important cos I have used golden in the past and it doesn't work nearly as well) and
180ml water in a pan till the sugar has dissolved (should take about 10
mins) DON'T STIR IT!!!!! Then bring to the boil and boil rapidly till the
liquid has gone an amber colour again NO STIRRING!!! Immediately it turns
amber (light colour) pour into a shallow baking dish that can hold 1.5
litres.

Once the milk has infused, add the beaten eggs and yolks then strain onto
the caramel. Bake in a bain marie for 40 mins or so then leave to cool and
chill overnight. Absolutely delicious.