Combine in saucepan: cream, cardamom, brandy and ¼ cup brown sugar. Bring to boil. Remove from heat. In a bowl, combine ½ cup brown sugar, yolks and vanilla, and whisk till smooth. Gradually whisk cream mixture into yolk mixture, so as not to cook the egg yolks. Then combine all. Cut up bananas and place them in 6 ramekins, then pour mixture over top. Place filled ramekins in oven-proof pan, then fill the pan with water until halfway up the dishes. Bake at 275°F for 25-35 min. or until set. Remove from pan and chill. When ready to serve, sprinkle white sugar on top and place in oven on broil till tops reach desired brownness (watch them carefully so they don’t burn).