Saffron, Cardamom and Rose Crème Caramel

Quick and simple, you can prepare these little desserts ahead of time.

Difficulty Level

Saffron, Cardamom and Rose Crème Caramel

Quick and simple, you can prepare these little desserts ahead of time.

  • 2h 30min Total Time
  • 15min Prep Time
  • 4 Servings

Ingredients

  • 6 saffron strands
  • 2 teaspoons hot milk
  • 1 sachet (49g) Betty Crocker™ Crème Caramel Mix
  • 575ml milk
  • 3 cardamom pods, lightly crushed, seeds removed and ground
  • 1/4 teaspoon rose water
  • 1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
  • 115ml cold milk
  • Dried rose petals

Utensils :

  • Medium pan
  • Wooden spoon
  • 4 x 150ml capacity molds/serving cups
  • Medium bowl
  • Electric or hand held mixer
  • Knife

Instructions Hide Images

  • 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.

Back to Top