Cardamom, the second most expensive spice next to saffron, is one of the world's oldest spices. Originating from the forests of India's Western Ghats mountain range, the little green pod has traveled far and wide.
Over the centuries cardamom has been used as a tooth cleaner, a perfume and even as a cure to obesity. Today the spice is used more commonly in cooking to flavour both sweet and savory dishes and drinks such as coffee, mulled wines and some liqueurs.
I often cook with the aromatic spice but mostly in curries (although I do use it in rice puddings too). This week I went a step further and used cardamom in a sweet custard with oranges caramelized in palm sugar. The sweet, subtle scent of the cardamom pairs wonderfully with the smooth egg custard. The caramelized orange imparts a hint of citrus sweetness however its main contribution to the dish is aesthetic rather than flavour.
I recommend giving the custard time (overnight) to develop its heady flavour. It's well worth the wait.