Saffron, Cardamom And Rose Crème Caramel

  • recipe

    Saffron, Cardamom and Rose Crème Caramel


    Betty Crocker

Dish TypeDessert
Prep Time165
Cook Time0
INGREDIENTS Total items( 6 )
  • recipe Taj Mahal Saffron
    6 pcs
  • recipe Almarai Fresh Milk Full Fat
    2 tbsp
  • recipe Betty Crocker Cream Caramel Mix With Caramel Topping Box
    1 pcs
  • recipe Bayara Cardamom Medium
    3 pcs
  • recipe Rabee Rose Water
    0.25 tsp
  • recipe Betty Crocker Whipping Cream Mix
    1 pcs

How to Make

  • Place saffron strands in small bowl with 2 teaspoons hot milk. Let stand 5 minutes.
  • Place 575ml milk into a medium pan and bring to the boil over a medium-high heat. Add the crème caramel mix. Return to a boil stirring continuously to ensure the powder has fully dissolved. Stir in the saffron milk, cardamom and rose water.
  • Pour the mixture carefully into 4 (150ml capacity) heatproof molds or serving cups. Cool 15 minutes at room temperature. Refrigerate 2 hours or until fully set.
  • Beat whipping cream mix and cold milk in medium bowl as directed on package.
  • Gently run a knife around the sides of each mold and turn out onto servings plates or serve in serving cups. Sprinkle with dried rose petals. Serve with the whipping cream.
  • Another way of ensuring the crème caramel comes out of the mold is to very quickly dip the mold in hot water. The crème caramel should then slide out.
  • You can serve the crème caramel in the molds or serving cups instead of turning out.