Saffron Crème Brûlée
Preheat the oven to 140°C (approximately 285°F).
Mix the milk with the cream and bring to a boil with the sugar, saffron, and the vanilla bean. Remove from the heat, and let cool for 10 minutes. Mix the eggs in a bowl and gradually incorporate the saffron cream mixture while pouring through a fine strainer. Divide the custard mixture into four ovenproof ramekins and place in a roasting pan or deep baking dish. Pour enough hot water to submerge 2/3 of the ramekins. Cook for 40 minutes, until the custard has set in the center. Remove from the oven and cool in the refrigerator for at least 2 hours.
Dust the custards with brown sugar. Caramelize until golden brown with a kitchen torch and serve.