Saffron and Cardammon Crème Caramel

This weekend was quite an exciting weekend!  I worked for the first time in a restaurant, since Masterchef, and since my accident.  Its been exactly 14 months since the accident, where I broke my back and was unable to walk to begin with.  It’s been a long road to recovery, but bit by bit I am getting there.

And the restaurant?  Its a new restaurant, which has opened in Brussels, on Avenue Georges Henri, Woluwe Saint-Lambert.  It is called ‘plan b’, or it will be when the sign arrives.  Its a one man show, run by a Portugese called Rouey.  He is full of life, and has an abundance of passion for food, and its a pleasure to be helping him out on the odd occasion.

And the food? It is simple, but delicious.  I think some of the highlights this weekend included the starter of Carpaccio of Salmon with Truffle Oil (delicious!), and for the main; Portugese Fish (which was essentially cod, with a lovely aromatic tomato and pepper sauce).

It’s a small but cosy restaurant, with a touch of elegance, and I am excited to be helping him.  Now, we just need some more customers!  If you are in Brussels, and looking for somewhere nice, but very reasonably priced, you should come and say hello!

Of course, it was only my first weekend helping, but the delightful news is, is that Rouey hates making desserts – woop woop! The first dessert on the menu by me, was my Saffron and Cardammon Crème Caramel.  Simple, but again with a slight twist to it, and it makes for a lovely light and aromatic finish to a delicious meal!

If you would like to know the traditional Crème Caramel recipe,  and key Top Tips that will help you make the perfect Crème Caramel every time, please visit my other blog post here.  .

Saffron and Cardammon Crème Caramel:  Serves about 6, depending on the size of the ramekins you use.  (Photos will come soon – I forgot to take some!!!)

  • 4 eggs
  • 90g caster sugar
  • 1/2 litre of milk
  •  pinch of saffron
  • 5 cardammon pods, crushed
  • 1/2-1tsp Rose water
  • 200g of sugar
  • 1/4 lemon juice
  • A little water for the caramel
  • Boiling water for the Bain Marie

1. First, prepare the caramel.  Add the 200g of sugar, with the lemon juice and a little water that just covers the sugar.  Allow it to cook over a medium heat, until it is a medium golden colour.

2. When the caramel is ready, pour enough caramel to give a light covering at the bottom of a ramekin.  Leave the caramel to set in the ramekins.

3. Place the milk, cardammon and saffron into a pan, and slowly bring the milk up to boil.
Leave the milk to cool, and infuse.  Once it is cool add the Rose Water

TOP TIP: the amount of rose water will depend on the strength of the rose water you use.  The one I have is quite strong, and so I always have to use less than the recommended dosage, otherwise it will overpower all other flavours.

4. Sieve the milk into the egg mixture, stirring gently.

5. Place the ramekins into a deep baking tray, and then pour the egg mixture into the caramelised ramekins.

6. Place the tray into a hot oven (140C), and then pour in boiling water into the baking tray, making sure not to get any of the water into your ramekins. The boiling water should come half way up the ramekins.

7. Cook for about 40-60 minutes. The amount of time will depend on your oven.  They will be ready when the custard is set.  Carefully remove the tray from the oven, and take the ramekins out of the hot water.  Leave to cool.  To serve, carefully take a knife around the edge of the ramekin, and quickly tip it upside down onto a plate.  The Custard will be set enough so that it stands strong, and the lovely caramel juices will flow out to surround the custard.


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