Who said that saffron can be used only for savory food? Here is the recipe for a sweet saffron infused crème brûlée.
INGREDIENTS for 4 10x5cm ramekins:
20 saffron threads (buy here)
5 yolks, room temperature
250 ml heavy cream
250 ml non-skimmed milk
70 gr white sugar
1 teaspoon vanilla extract
White or brown sugar for the crust
Preheat the oven to 150°C/300°F.
In a pot, bring the milk to a simmer. Remove from heat and put in the saffron threads. Leave it to rest until it is room temperature.
Put the yolks, white sugar and vanilla extract in a large bowl. Whisk it evenly with hand or stand mixer for about 10 minutes, until the mixture is light and fluffy.
Pour in the heavy cream and the saffron infused milk (you can leave the thread in the mixture), whisk until everything is well combined.
Place 4 ramekins into a bigger pan. Pour the mixture into the ramekins, then pour hot water into the pan until halfway up the sides of the ramekins.
Bake for about 1 hour or until the surface is golden and set.
Remove the ramekins from the hot water and let it cool at room temperature, then refrigerate for at least 3 hours (better overnight).
Before serving your saffron infused crème brûlée, spread 1 tablespoon sugar on top. Use a torch to melt the sugar and create the crust. In alternative, you can broil the sugar in the oven for a few minutes.
Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!