How To make Persian Cream Caramel

100 g sugar
50 g water
Four eggs
Two egg yolks
1 teaspoon rosewater
440 g milk
200 g condensed milk
Pinch of saffron
In a pan, add your sugar and water. Cook over medium heat, do not stir. Cook until golden. Set aside to cool in a baking dish.
In a separate pan add milk, saffron, and condensed milk.
Stir constantly over medium heat until the milk is hot. Do not boil. Temper mixture into eggs.
Run the mixture through a sifter into your baking dish. bake at 150° for 50 minutes in a bathwater let it cool completely for at room temperature and refrigerate for at least four hours.
Flip and enjoy! It’s truly delicious
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