I made this brûlée last week because it’s been a while since I’ve made cream brûlée and “saffron” sounded so decadent to me that day! This recipe was just OK for me, I still prefer the Vanilla cream brûlée, I’m still glad I tried the recipe though! My Hubs liked it and so did my Father In law, so maybe I will make this next time for them.
Saffron Brûlée (recipe: Sara Lewis)
Ingredients: (serves 6)
1 1/2 cups heavy cream
1 cup light cream
1/2 teaspoon saffron threads
8 egg yolks
1/4 cup superfine sugar
1/4 cup superfine sugar,to finish
Procedure:
1. Pour the heavy and light creams into a saucepan, add the saffron threads, and slowly bring almost to a boil. Take off the heat and allow to stand for 15 minutes for the flavor to develop.
2. Use a fork to mix together the egg yolks and sugar in a bowl. Reheat the cream, then gradually mix it into the yolks, stirring continuously.
3. Place 6 heatproof ramekins or custard cups in a roasting pan, then strain the custard into them. Pour warm water into the roasting pan to come halfway up the sides of the dishes. Bake in a preheated oven at 350 F for 20-25 minutes, until the custards are just set with a slight softness at the center.
4. Leave the dishes to cool in the water, then lift them out and transfer to the refrigerator for 3-4 hours to chill well. About 20-30 minutes before serving, sprinkle the tops with the remaining sugar. Caramelize with a blowtorch, then leave at room temperature until ready to serve.