- Advertisement -
Food traditionnel


- Advertisement -

Crème caramel is an unquestionable requirement have dessert and a cake exemplary. To sublimate it, saffron is a fixing that upgrades all flavors. Find this return to which merits the diversion.


.4 eggs

.60 cl of milk

.80g earthy colored sugar

.4 tablespoons of white sugar

.1 spot of saffron pistils

.1/2 teaspoon of cardamom seeds

.1 tablespoon of rose water

.1/4 cup bubbling water

Planning steps

Preheat the broiler to 180 ° C. Warmth the milk, earthy colored sugar, cardamom, and saffron. Eliminate from the warmth. Once cooled, add the rose water to the combination and continuously add the eggs while mixing. To make the caramel, heat the white sugar until it turns dull. Pour in the water, warding the pan off to try not to splash the caramel. Empty it into singular containers once it begins to bubble. Turn the containers to spread the caramel uniformly on the lower part of the containers. Let cool. Empty the cream into the containers and spot them in a heating dish loaded up with water. Cook for around 60 minutes. Eliminate from the stove and let the containers cool at that point put them

- Advertisement -

Leave a Comment