Saffron & Cardamom Crème Brûlée – Mr Todiwala's

Ingredients

• 450 ml double cream
• 250 ml whole milk
• 1 large or 2 smaller vanilla pods or a few drops of vanilla extract
• 5-6 free-range or organic egg yolks
• 100 g caster sugar, plus 40 g more, for topping
• 40 g fresh ginger, washed and chopped coarsely with the skin
• 4-5 green cardamom pods, smashed in a mortar
• A good pinch of saffron powder