Heat oven to 300° F.

In a medium saucepan, bring the cream, vanilla and cardamom to simmer, whisking occasionally. Do not boil. Remove pan from heat and let rest 10 minutes.

In large bowl, whisk together sugar and egg yolks. Slowly whisk warm cream into egg mixture until smooth.

Set ramekins into baking dish with sides. Pour mixture into ramekins. Pour boiling water into baking dish about half way up sides of ramekins. Bake 40-45 minutes, or until custard is firm. Chill 1 hour.

Before serving, evenly sprinkle vanilla sugar on top. Use kitchen torch to caramelize vanilla sugar.