Saffron Caramel Cream

• 2 1/2 cups whole milk
• 1/2 cup sugar plus 4 more tablespoons to make the caramel
• A pinch of saffron threads
• 1/4 teaspoon cardamom seeds
• 2 tablespoons rose water
• 4 eggs, lightly beaten

1. Scald the milk with the 1/2 cup sugar, the saffron, and the cardamom and let it cool to lukewarm.
2. Add the rose water, and gradually beat in the eggs.
3. Heat the remaining 4 tablespoons sugar in a small pan until it melts and becomes dark brown.
4. Add 4 tablespoons water.
5. The liquid caramel will harden and then melt and bubble.
6. Pour into a mold (a ring or round mold about 1 quart).
7. Turn the mold around so that the liquid caramel reaches and covers every part.
8. Use a spoon to help spread it up the sides.
9. Heating the mold in the oven beforehand will keep the caramel (which hardens as it cools) runny for longer.
10. If you use a pan as mold, you can prepare the caramel straight in it.
11. Let the caramel cool before pouring in the milk mixture slowly (too much force will disturb the caramel).
12. Place the mold or can in a pan of water and bake in a 350F oven for about 11 1/2 hours, or until the custard has set.
13. Chill before turning out.
14. Run a pointed knife around the edges of the mold, place a serving dish on top, and turn upside down.

milk, sugar, threads, cardamom seeds, water, eggs

Taken from www.epicurious.com/recipes/food/views/saffron-caramel-cream-373584 (may not work)