The only difficult part about making this dessert is the 4 hours you need to wait while it sets in the fridge. Add an exotic touch to the classic crème caramel with Kashmiri Kahwa that’s fragranced with spicy notes of cinnamon, rose and saffron. Silky soft and darkly sweet, this dessert is a showstopper.
*Makes 5-6 servings
*The Crème Caramel can be made a few days ahead and stored in the fridge in the ramekins, simply de-mould when ready to serve
*The Kashmiri Kahwa can be replaced with any loose-leaf tea you prefer such as Earl Grey or Masala Chai (adjust quantity as per taste)
*It is important to use whole milk in this recipe to ensure that the custard sets (this is a lighter version of traditional Crème Caramel which is usually made with cream or half-and-half)
*To de-mould use a very sharp knife and run it along the edge of the ramekin in one swift motion, it will eventually come out
- 130 g granulated sugar
- 150 g water
- 480 g whole / full-cream milk
- 4 tablespoons of loose-leaf Kashmiri Kahwa
- 1 teaspoon cinnamon
- 1 teaspoon orange extract
- 1 tablespoon edible rose petals
- 100 g granulated
- 2 large eggs
- 2 large egg yolks
- a pinch of salt
Lightly grease 6 ramekins using oil and a paper towel.
Place the sugar and water in a small saucepan over medium heat. Bring to a boil and continue to cook until all the sugar dissolves and turns a deep into amber colour.
Carefully pour an equal amounts of the hot caramel into each of the prepared ramekins. If the caramel starts to set while you do this, re-heat over a low flame.
Pre-heat the oven to 160°C.
Place the milk in a small saucepan over medium-low heat, and bring to a light simmer. Do not boil.
Turn off the heat and add the tea, rose petals and cinnamon.
Set aside and allow to steep for 5 to 10 minutes, then strain the mixture.
In a medium mixing bowl, whisk the sugar, eggs, yolks, orange extract and salt together until combined.
Pour the warm milk into the egg mixture, a little at a time, whisking continuously.
- Place the ramekins in a large deep baking dish. Pour equal amounts of the custard into each of the prepared ramekins.
- Pour boiling water into the larger baking dish until it comes about an inch up the sides of the ramekins.
- Carefully place the dish in the oven and bake for 45 to 55 minutes, or until the custards are set around the edges but are still jiggly in the middle.
- Leave them on the counter to cool completely and then chill in the fridge for at least 4 hours or overnight.
- When ready to serve, run a thin sharp knife around the edge of each ramekin and place the bottom of the ramekin in a bowl of warm water for a few seconds. Then quickly invert onto a plate.