Saffron Creme Brulee

Saffron Creme Brulee

Servings 4 people


  • 1 cup heavy whipping cream
  • 2 egg yolks
  • 1/4 tbsp saffron
  • 3 tbsp sugar


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