Saffron Creme Brulee

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Saffron Creme Brulee
  1. Soak saffron in 1 tbsp boiling water for 20 minutes.
  1. Transfer heavy whipping cream to a saucepan.
  2. Stir in saffron.
  3. Over low heat, bring the heavy whipping cream just to a boil but don't allow to boil (about 120º F / 49º C).
  4. Whisk egg yolks.
  5. Stir in 3 tbsp sugar.
  6. Gradually stir in heavy whipping cream mixture.
  7. Place brûlée dishes into a bakery/cake pan or roasting pan filled with water (preferably boiling water).
  8. Fill up the brûlée dishes with the mixture.
  9. Preheat oven to 325º F (163º C), Bake the brûlées for 35 minutes.
  10. Remove the dishes from the oven and bakery pan and place them on a tray.
  11. Allow them to cool down. Keep the brûlées in refrigerator for 2 hours.
  12. Spread enough sugar on top of each brûlée to make a thin layer.
  13. Using a torch, melt the sugar and form a crispy layer.
  14. Allow couple of more minutes before serving.
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