SAFFRON CREME BRULEE RECIPE

by Aindiché AZADHARF1 min read

Prep
20 min
Cook
60 min
Rest
180 min
Total
260 min
Servings
4 servings
Difficulty
Moyen
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Recette de crème brûlée au safran

In the heart of Persia, saffron—red gold—perfumes desserts for special occasions. This crème brûlée captures that spirit: a silky cream infused with pistils, hidden beneath a crunchy caramel. A festive dessert, surprisingly simple to make at home.

Steps

  1. Infuse the saffron pistils (whole or crushed) in the cream in the refrigerator for several hours.
  2. Preheat the oven to 100°C (212°F).
  3. Simmer the milk, cream, and salt in a saucepan, then let cool for a few minutes.
  4. In a bowl, whisk the egg yolks and sugar.
  5. Pour the contents of the saucepan over the egg-sugar mixture, stirring constantly.
  6. Divide the mixture into ramekins and bake for 45 minutes to 1 hour.
  7. Let cool, then refrigerate for 1 to 2 hours.
  8. Sprinkle with brown sugar and caramelize with a blow torch. Enjoy!

Products in this recipe

  • Negin saffron

    Iranian saffron, Negin grade: a few infused threads color and flavor a dish.

    15,50€1 g
    5.0

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