Spiced Creme Caramel

We had some friends over for dinner last night. I chose a menu from my Australian Women's Weekly Moroccan recipe book, and decided to attempt a dessert I have never made (and can't even remember eating) before ... creme caramel.

This particular version has cardamom and rosewater to add spice. The recipe was for one large creme caramel, but I chose to make smaller ones in ramekins.

It was a bit scary turning them upside down and wondering what would happen. But I was very pleased with the end results.

So much so I thought they were worth showing off! I think I've said it already in another post, but this is a recipe book I really recommend.

So a bit thank you goes to my wonderful hubby for buying it for me!