Saffron and orange blossom crème caramels with cardamom and orange rhubarb
- Published: 14 Sep 18
- Updated: 18 Mar 24
”That edge of dark, bitter caramel against the sweet, creamy custard makes for the most delightful flavour. Sometimes it’s best not to mess with classics, but I’ve taken the liberty of adding a Middle Eastern flourish to this one.” – Ravinder Bhogal
Take your love of rhubarb further with a beautiful baked rhubarb and orange cheesecake.
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Serves 8 -
Hands-on time 35 min, oven time 1 hour 10-15 min
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Nutrition
Nutrition: per serving
- Calories
- 471kcals
- Fat
- 28.7g (16.4g saturated)
- Protein
- 5.5g
- Carbohydrates
- 47.2g (47.2g sugars)
- Fibre
- 1g
- Salt
- 0.1g
delicious. tips
Freeze egg whites in a food bag marked with the date/quantity for up to 3 months.
Make the caramels and rhubarb a day ahead, then cover and chill separately.
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