In a saucepan, bring the cream to a simmer over medium heat. Remove from the heat and add the white chocolate, sugar, vanilla and orange extracts and cardamom and whisk until the chocolate and sugar has dissolved. Whisk in the egg yolks one at a time until fully incorporated. Pour the mixture into a large measuring cup for easy pouring.

Divide the mixture between six 4-ounce mason jars or other sealable, heatproof jars. Cap each container with a lid and lightly tighten.

Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 82 degrees C.

Transfer the jars to the water bath and cook for 1 hour. Carefully remove the jars from the water bath and let stand at room temperature for 30 minutes. Remove the lids to prevent any condensation from dripping onto the tops of the pots de crème. Transfer the jars to the refrigerator, replace the lids and chill for at least 3 hours. The custards can be refrigerated for up to 5 days before serving.