Saffron- Cardamom-and Rose-Creme- Caramell
Saffron, Cardamom and Rose Crème Caramel
Quick and simple, you can prepare these little desserts ahead of time.
Prep Time: 15 min
Total Time: 2 hr 30 min
Servings: 4
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 
  • Medium pan
  • Wooden spoon
  • 4 x 150ml capacity molds/serving cups
  • Medium bowl
  • Electric or hand held mixer
  • Knife
  • 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.
  • 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.