Saffron and Cardamom Creme Caramel

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.

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Recipe Card

‍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.