Saffron and Cardamom Creme Caramel

An egg pudding with a layer of clear caramel sauce and flavoured with Saffron and Cardamom.

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

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.