Saffron almond (badam kheer) pots de creme

Method:
1. Place a saucepan on the fire and add sugar and water. Mix well.
2. On slow to medium fire stir until thick caramel is formed.
3. Arrange six ramekins in a baking pan with water or a “bain-marie” method of cooking custards where the water comes up halfway up the ramekin.
4. Pour the caramel equally in the ramekins.
5. Beat the eggs with a beater along with the sugar and add the saffron.
6. Warm up the heavy cream with finely powdered almonds until the almonds are cooked. Cool well.
7. Now, slowly add the heavy cream mix when cooled well, into the egg mixture and beat well.
8. Pour the egg cream mixture into the ramekins and place the baking pan in a pre-heated oven.
9. Bake at 350 degrees for upto an hour or when the custard just jiggles in the middle.
10. You can test by inserting a butter knife and it should come out clean.
11. This can be easily turned over on a plate eaten warm or refrigerated cold.