Here two more cardamon recipes I came across from the Food Network Canada show "Sugar" from pastry chef Anna Olson. Just thought I'd share!

Cardamom Creme Caramel

2 1/2 cups sweetened coconut

2 cups sugar

2 tbsp water

6 eggs

2 cups milk

1 cup coconut milk

3 tbsp all purpose flour

1 tsp vanilla extract

1 tsp ground cardamom


Preheat oven to 325 F. Toast coconut lightly on a baking sheet for 6 to 8 minutes, stirring once while toasting. Cool and pulse in food processor until fine. Set aside.

Increase oven temperature to 375° F. In a sauté pan, melt 1 cup sugar over high heat with 2 Tbsp water. Cook the sugar without stirring until golden brown (about 3 to 4 minutes) and pour into an ungreased 9-inch round cake pan. Swirl sugar around bottom to coat. Place pan in a baking dish with a 2-inch lip.

In a large bowl, whisk eggs. Add remaining 1 cup sugar, milk, coconut milk, flour, sweetened coconut, vanilla and cardamom and whisk until well-blended. Pour over caramelized sugar and carry to oven door. Pour boiling water around pan, coming up at least halfway and place carefully in oven. Bake for 55 to 60 minutes until, like a cake, a tester inserted in the centre comes out clean. Remove pan from water bath and let cool for 30 minutes.

Cardamom crème caramel can be served warm, but is delicious if chilled for 4 hours before serving. To plate, run a palette knife around the outside edge of the custard and invert the pan over a plate and lift.

Cardamom Sugar Cookies

Yield: 24

For a more elegant presentation, these sugar cookies can be glazed and sprinkled with coarse white sugar.

1 cup unsalted butter, room temperature

3/4 cup sugar

1 egg

1 1/2 tsp vanilla extract

2 cups all purpose flour

3/4 tsp ground cardamom

1/2 tsp salt

1/4 tsp nutmeg

Glaze

1 cup icing sugar, sifted

3 tbsp milk

Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).

Preheat oven to 325° F. On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.

Cookies will keep in an airtight container for up to 2 weeks.

Yield: 2 to 3 dozen cookies.

VARIATION: Glazed Cardamom Sugar Cookies -- Glaze recipe follows.

Glaze

For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.