Cardamom creme renversee

Ingredients
Caramel:
150 gr white sugar
50 ml warm water

Vanilla Cream:
2 tbsp cardamom
500 mL whole milk
1 vanilla bean, open and seeds removed
3 eggs
75 gr white sugar

Preparation
Preheat oven to 140 degrees.
Boil sugar and water in a small pot to make a caramel with a nice golden color.
Pour the caramel in a mold without waiting.
Boil the milk with the vanilla bean. Cover and let infuse for 30 mns before filtering the milk.
Beat the eggs with the sugar for 1 mn.
Pour the hot milk on the egg/sugar preparation, add cardamom and mix well.
Let the preparation rest for a few minutes, before removing the foam that formed at the surface (with a spoon).
Divide the cream between the ramekins and place them in an oven dish.
Pour water in the dish, as high as half of the height of the ramekins (making a bain-marie).
Cook in the oven for about 1 hour.
Make sure the creams are cooked by inserting the blade of a knife in the middle.
If it comes out dry, the creams are ready. Remove them and let them cool down.
Place them in the fridge