Camille Gobert

Preheat the oven at 200°C.

Pour the heavy cream in a saucepan. Cut the vanilla pod in half, grate all the seeds, and add the seeds and the pod in the cream.

Heat the saucepan on low heat to prevent the cream from boiling.

When the cream is about to boil, turn off the heat, and remove the vanilla pod from the saucepan.

Cut the chocolate in rough pieces, and add them into the hot cream. Let it melt inside, stirring occasionnally.

Separate the egg whites from the yolks, and store the whites in the fridge. Mix the yolks, the sugar and the cornstarch.

Once the melted chocolate is just warm, add it to the mix along with the ground cardamom. Set aside.

Whip up the egg whites until stiff.

Mix 1/4th of the whites with the rest of the ingredients to lighten the preparation, and carefully incorportate the rest.

Rub the inside of an oven-safe glass plate with butter, and pour sugar all over so that it sticks to the butter. Pour the preparation inside the plate.

Boil water, pour it into a larger oven-safe plate, and put the glass plate inside the hot water. Cook in a bain-marie in the oven for 25 to 35 minutes.