Heat the milk and cream in a saucepan over medium heat. Add ground cardamom (and pods if using). Warm until steaming. Do not boil.
Remove from heat. Let it sit for 10 minutes so the flavor develops.
Stir in the hot coffee. Mix well.
In a bowl, whisk egg yolks, sugar, and salt until smooth and pale.
Slowly pour the warm coffee mixture into the eggs while whisking. Go slow.
Strain the custard through a fine sieve to remove spice bits.
Pour into 4 ramekins.
Place ramekins in a baking dish. Add hot water halfway up the sides.
Bake at 325°F (165°C) for 35–40 minutes, until edges are set and centers still jiggle.
Cool at room temperature, then chill for at least 2 hours before serving.
