Aseeda Creme Caramel
This dessert combines the smooth, silky texture of classic crème caramel with the warm, comforting flavors of traditional Aseeda.
Ingredients
Caramel
1/2 cup sugar
2 tbsp water
Creme
1/2 tbsp rose water
saffron
1 cup pumpkin puree
2 cups milk
1 cup cream
1/8 tsp (a pinch) cardamom
vanilla
2 eggs
3 egg yolks
1/3 cup sugar
Method
Preheat the oven to 350°F/180°C.
In a bowl, grind the saffron. Add the rose water and set aside.
Caramel
Add the sugar and water to a saucepan.
Swirl the pan until it is a deep brown, without stirring.
Equally divide the caramel into the bottom of each ramekin (around 6 (6-ounce) ramekins or 12 (3-ounce) ramekins).
Swirl to coat the bottom. Set aside.
Creme
In a saucepan, add the pumpkin puree and cook until the water has evaporated and the color has caramlized.
Add the milk and heavy cream. Heat on medium-low heat until just hot, not boiling.
Stir together the eggs, egg yolks, vanilla, cardamom, bloomed saffron, and sugar in a bowl until combined.
Slowly incorporate the hot milk into the eggs.
Strain the mixture.
Pour the custard over the caramel in each ramekin.
Bake in a ban-marie for 25 to 30 minutes or until the custard still jiggles but is just set.
Allow to cool slightly and then cover and place in the refrigerator for at least 3 hours.
Use a knife to loosen the creme caramel. Flip onto a plate and serve.
