Saffron, Cardamom and Rose Crème Caramel

Prep Time: 15 Minutes
Total Time: 2 Hours 30 Minutes
Servings: 4

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


All You Need Is ...

  • Small check mark in a circle icon 6 saffron strands
  • Small check mark in a circle icon 2 teaspoons hot milk
  • Small check mark in a circle icon 1 sachet (49g) Betty Crocker™ Crème Caramel Mix
  • Small check mark in a circle icon 575ml milk
  • Small check mark in a circle icon 3 cardamom pods, lightly crushed, seeds removed and ground
  • Small check mark in a circle icon 1/4 teaspoon rose water
  • Small check mark in a circle icon 1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
  • Small check mark in a circle icon 115ml cold milk
  • Small check mark in a circle icon Dried rose petals
Utensils :
  • Small check mark in a circle icon Medium pan
  • Small check mark in a circle icon Wooden spoon
  • Small check mark in a circle icon 4 x 150ml capacity molds/serving cups
  • Small check mark in a circle icon Medium bowl
  • Small check mark in a circle icon Electric or hand held mixer
  • Small check mark in a circle icon Knife

Betty's Easy Steps

  1. Place saffron strands in small bowl with 2 teaspoons hot milk. Let stand 5 minutes.
  2. 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.
  3. 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.
  4. Beat whipping cream mix and cold milk in medium bowl as directed on package.
  5. 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.