Crème caramel is one of my most favorite desserts when it is creamy, but still light, with the right amount of
sweetness. This Persian version uses a simple mixture of:
Sugar: 1 cup
Milk: 2 cups
Whipping cream: 2 cups
Eggs: 8, large
Salt: 1/4 tsp
Vanilla extract or powder: 1 tsp
Vanilla bean (optional): 1/2, split lengthwise
Boiling water: as needed
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