{"id":4559,"date":"2014-09-16T05:45:57","date_gmt":"2014-09-16T05:45:57","guid":{"rendered":"http:\/\/calamariqueen.wordpress.com\/?p=4559"},"modified":"2014-09-16T05:45:57","modified_gmt":"2014-09-16T05:45:57","slug":"saffron-brulee","status":"publish","type":"post","link":"https:\/\/www.calamariqueen.com\/?p=4559","title":{"rendered":"Saffron br\u00fbl\u00e9e!"},"content":{"rendered":"

I made this br\u00fbl\u00e9e last week because it’s been a while since I’ve made cream br\u00fbl\u00e9e and “saffron” sounded so decadent to me that day! This recipe was just OK for me, I still prefer the Vanilla cream br\u00fbl\u00e9e, 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.<\/p>\n

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Saffron Br\u00fbl\u00e9e (recipe: Sara Lewis)<\/p>\n

Ingredients: (serves 6)<\/p>\n

1 1\/2 cups heavy cream<\/p>\n

1 cup light cream<\/p>\n

1\/2 teaspoon saffron threads<\/p>\n

8 egg yolks<\/p>\n

1\/4 cup superfine sugar<\/p>\n

1\/4 cup superfine sugar,to finish<\/p>\n

 <\/p>\n

Procedure:<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

I made this br\u00fbl\u00e9e last week because it’s been a while since I’ve made cream br\u00fbl\u00e9e and “saffron” sounded so decadent to me that day! This recipe was just OK for me, I still prefer the Vanilla cream br\u00fbl\u00e9e, I’m still glad I tried the recipe though! My Hubs liked it and so did my … Continue reading “Saffron br\u00fbl\u00e9e!”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-4559","post","type-post","status-publish","format-standard","hentry","category-homemaker","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/4559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4559"}],"version-history":[{"count":0,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/4559\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}