A friend described the flavors of a pudding she tasted in an Iranian restaurant, and I applied them to the classic crème caramel. It is magnificent.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Scald the milk with the 1/2 cup sugar, the saffron, and the cardamom and let it cool to lukewarm. Add the rose water, and gradually beat in the eggs.
Step 2
Heat the remaining 4 tablespoons sugar in a small pan until it melts and becomes dark brown. Add 4 tablespoons water. The liquid caramel will harden and then melt and bubble. Pour into a mold (a ring or round mold about 1 quart). Turn the mold around so that the liquid caramel reaches and covers every part. Use a spoon to help spread it up the sides. Heating the mold in the oven beforehand will keep the caramel (which hardens as it cools) runny for longer. If you use a pan as mold, you can prepare the caramel straight in it.
Step 3
Let the caramel cool before pouring in the milk mixture slowly (too much force will disturb the caramel). Place the mold or can in a pan of water and bake in a 350°F oven for about 1–1 1/2 hours, or until the custard has set.
Step 4
Chill before turning out. Run a pointed knife around the edges of the mold, place a serving dish on top, and turn upside down.
