To make hard caramel: bring sugar and water to boil in a heavy sauce pot. Watch closely to make sure it doesn’t burn; it should turn amber in color in about 10 minutes.

Meanwhile with a piping bag, fill each cream puff with saffron cream and place on cooling rack to be covered in caramel.

When caramel reaches amber color, coat each cream puff and sprinkle with sesame seeds.

To plate, dust with powdered sugar.

Heat milk, water, salt, sugar and butter in saucepan; until butter is melted.

Add flour and stir continuously until batter starts to come off sides, about a minute.

Add to mixer and let cool almost to room temperature. (Very important!)

Using a paddle, mix on medium speed, while adding one egg at a time until all five are incorporated.

Dough will come off the side in strands.

Pipe dough onto parchment paper-lined baking sheet. Bake at 425°F for 10 minutes. Then reduce heat to 375°F. Continue baking for 25 minutes until puffs are golden, crisp and puffed.

Put one cup milk and the heavy cream in saucepan and bring to a boil.

As mixture is heating, put egg yolks and sugar in mixing bowl and beat until pale yellow. Add cornstarch to this mixture and beat well. Then add remaining half cup milk. Beat until well blended.

As milk and cream boil, remove from heat, adding yolk mixture. Beat rapidly with wire whisk.

Return to heat and bring back to a boil, stirring constantly with whisk. When thickened, remove from heat, add saffron. Mix into pastry cream and chill until ready to use.