Step-by-Step Instructions:
Preheat the oven to 325°F (163°C).
- Warm cream, sugar, saffron, and cardamom in a saucepan until hot but not boiling.
- In a bowl, whisk egg yolks until smooth.
- Gradually whisk the warm cream mixture into the yolks.
- Strain the mixture and pour into ramekins.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 30-35 minutes until the edges are set but the center is still slightly wobbly.
- Chill in the refrigerator for several hours or overnight.
