Spiced Crème Caramel
- 3/4 cup plus 1/3 cup sugar
- 1 1/4 cups light cream
- 1 3/4 cups milk
- 4 None cardamom pods, bruised
- 1/4 tsp saffron threads
- 2 tsp rosewater
- 6 None eggs
- Stir the 3/4 cup sugar and 1/2 cup water in a medium skillet on medium heat until the sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, until the mixture is a dark caramel color. Remove from the heat and allow the bubbles to subside. Pour the caramel into a deep 8-inch round cake pan.
- Combine the cream, milk, spices and rosewater in a medium saucepan. Bring to a boil. Remove from the heat. Let stand for 30 mins, then return to a boil.
- Whisk the eggs and remaining 1/3 cup sugar in a large bowl. Whisking constantly, pour in the hot milk mixture. Strain the mixture into cake pan and discard the solids.
- Meanwhile, preheat oven to 325u0b0F. Place the cake pan in a medium baking dish. Add enough boiling water to come half way up the side of the pan.
- Bake for about 40 mins or until set. Remove the pan from the baking dish. Cover the creme caramel and refrigerate overnight.
- Run a small spatula around the side of the pan. Invert onto deep-sided serving plate.
sugar, light cream, milk, cardamom pods, threads, rosewater, eggs
Taken from recipes-plus.com/api/v2.0/recipes/34576 (may not work)