The classic French dessert, Creme Caramel, an egg pudding with a layer of clear caramel sauce and flavored with Saffron and Cardamom giving it the flavors of the season.

Recipe Card

Ingredients                                                                                     Quantity 
Milk 250 ml
Caster sugar 130 gm
Egg 2
Whole cardamom, crushed 2
Saffron 1 pinch


Method of Preparation

  •  In a pan add sugar (only 100 gm) and leave on slow heat until all the sugar melt and caramelizes.
  •  When the caramel is ready pour it in the dishes and spread it throughout the bottom.
  • In another pan boil milk, the remaining sugar (30 gm), cardamom and saffron together.
  • In a bowl, lightly whisk the eggs and pour heated milk and continue whisking.
  • Strain the custard mix and pour it over the caramel. Remove the foam if necessary with a skimmer.
  • Bake in bain-marie at 100 C for 50-60 minutes or until firm yet shaky in the center.
  • Chill in the fridge for 2-3 hours.
  • Unmold and serve.
  • To unmold, run the knife along the sides of the custard and invert onto a plate.

NB: Make sure not to over whisk eggs before adding milk.