Ingredients

• 2 - Eggs
• 1 cup - Low fat cream
• 1 cup - Milk
• 2 tbsp - Sugar
• 1 tbsp - Rose syrup
• For caramel syrup:
• 2 tbsp - Sugar
• 2 tbsp - Water

How to Make Rose Creme Caramel

• In a heavy bottomed pan, mix the sugar and water, bring to boil and cook until the bubbles turn light brown in colour. Swirl the pan and don't stir.
• Pour the caramel carefully into 4 ramekins.
• Preheat the oven to 350 degrees F.
• Whisk the eggs, milk, cream, sugar and rose syrup together well and pour into the ramekins.
• Take a large vessel, pour enough water and arrange the ramekins. Bake for 20-25 minutes in middle rack.
• Cool and keep the Bake creme caramel in fridge for 6 hours.
• Gently run a knife inside the mould, invert the ramekins over a dessert plate and serve immediately.
• You can top some chocolate vermicelli over the creme caramel. Recipe courtesy: Priya Easy N Tasty Recipe