Recipe

Spiced crème caramel

Add an exotic touch to an everyday crème caramel with rosewater, cardamom and saffron. Silky soft and darkly sweet, this is a stunning dessert.

May 31, 2011 2:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

Spiced crème caramel
  • 3/4 cup (165g) caster (superfine) sugar
  • 1/2 cup (125ml) water
  • 1 1/4 cup (310ml) pouring cream (see note)
  • 1 3/4 cup (430ml) milk
  • 4 cardamom pods, bruised
  • 1/4茶匙藏红花线程
  • 2 teaspoon rosewater
  • 6 eggs
  • 1/3 cup (75g) caster (superfine) sugar, extra

Method

Spiced crème caramel
  • 1
    Stir sugar and the water in medium frying pan over medium heat until sugar dissolves; bring to the boil. Boil, uncovered, without stirring, until mixture is a dark caramel colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 20cm (8 inch) round cake pan.
  • 2
    Combine cream, milk, spices and rosewater in medium saucepan; bring to the boil. Remove from heat; stand 30 minutes, then return to the boil.
  • 3
    Whisk eggs and extra sugar in medium bowl; whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan; discard solids.
  • 4
    Meanwhile, preheat oven to 160°C/325°F.
  • 5
    Place pan in medium baking dish; add enough boiling water to come half way up side of pan. Bake crème caramel about 40 minutes or until set. Remove pan from baking dish. Cover crème caramel; refrigerate overnight.
  • 6
    Gently ease crème caramel from side of pan; invert onto deep-sided serving plate.

Notes

It is fine to use 1 x 300ml carton of cream for this recipe.

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