A friend described the flavors of a pudding she tasted in an Iranian restaurant, and I applied them to the classic crème caramel. It is magnificent.

　　

Ingredients

serves 6

　　2 1/2 cups whole milk

　　1/2 cup sugar plus 4 more tablespoons to make the caramel

　　A pinch of saffron threads

　　1/4 teaspoon cardamom seeds

　　2 tablespoons rose water

　　4 eggs, lightly beaten

　　

Step 1

Scald the milk with the 1/2 cup sugar, the saffron, and the cardamom and let it cool to lukewarm. Add the rose water, and gradually beat in the eggs.

　　

Step 2

Heat the remaining 4 tablespoons sugar in a small pan until it melts and becomes dark brown. Add 4 tablespoons water. The liquid caramel will harden and then melt and bubble. Pour into a mold (a ring or round mold about 1 quart). Turn the mold around so that the liquid caramel reaches and covers every part. Use a spoon to help spread it up the sides. Heating the mold in the oven beforehand will keep the caramel (which hardens as it cools) runny for longer. If you use a pan as mold, you can prepare the caramel straight in it.

　　

Step 3

Let the caramel cool before pouring in the milk mixture slowly (too much force will disturb the caramel). Place the mold or can in a pan of water and bake in a 350°F oven for about 1–1 1/2 hours, or until the custard has set.

　　

Step 4

Chill before turning out. Run a pointed knife around the edges of the mold, place a serving dish on top, and turn upside down.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf