Saffron Crème Brûlée

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Saffron Crème Brûlée
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Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 3 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
250 milliliters
200 milliliters
50 grams
1 generous pinch
Saffron (ground)
1
5
4 tablespoons
brown Sugar (for dusting)

Preparation steps

1.

Preheat the oven to 140°C (approximately 285°F). 

2.

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.

3.

Dust the custards with brown sugar. Caramelize until golden brown with a kitchen torch and serve.