Spiced Crème Caramel

1. 1

   Stir the 3/4 cup sugar and 1/2 cup water in a medium skillet on medium heat until the sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, until the mixture is a dark caramel color. Remove from the heat and allow the bubbles to subside. Pour the caramel into a deep 8-inch round cake pan.

2. 2

   Combine the cream, milk, spices and rosewater in a medium saucepan. Bring to a boil. Remove from the heat. Let stand for 30 mins, then return to a boil.

3. 3

   Whisk the eggs and remaining 1/3 cup sugar in a large bowl. Whisking constantly, pour in the hot milk mixture. Strain the mixture into cake pan and discard the solids.

4. 4

   Meanwhile, preheat oven to 325u00b0F. Place the cake pan in a medium baking dish. Add enough boiling water to come half way up the side of the pan.

5. 5

   Bake for about 40 mins or until set. Remove the pan from the baking dish. Cover the creme caramel and refrigerate overnight.

6. 6

   Run a small spatula around the side of the pan. Invert onto deep-sided serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.