Ingredients
Method
1.Stir sugar and the water in medium frying pan over medium heat until sugar dissolves; bring to the boil. Boil, uncovered, without stirring, until mixture is a dark caramel colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 20cm (8 inch) round cake pan.
2.Combine cream, milk, spices and rosewater in medium saucepan; bring to the boil. Remove from heat; stand 30 minutes, then return to the boil.
3.Whisk eggs and extra sugar in medium bowl; whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan; discard solids.
4.Meanwhile, preheat oven to 160°C/325°F.
5.Place pan in medium baking dish; add enough boiling water to come half way up side of pan. Bake crème caramel about 40 minutes or until set. Remove pan from baking dish. Cover crème caramel; refrigerate overnight.
6.Gently ease crème caramel from side of pan; invert onto deep-sided serving plate.
It is fine to use 1 x 300ml carton of cream for this recipe.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door