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

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake for about 40 mins or until set. Remove the pan from the baking dish. Cover the creme caramel and refrigerate overnight.
6. 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)