Recipe for 4 servings of crème brûlée
Preparation time: 20 minutes + cooking + chilling
N.B: The first step will be to infuse the saffron pistils (whole or crushed) in the cream in the refrigerator for several hours.
Instructions
- Preheat the oven to 100°C.
Bring the milk, cream and salt to a simmer in a saucepan. Leave to cool for a few minutes.
- In a bowl, whisk the egg yolks and sugar.
- Pour the contents of the saucepan onto the egg/sugar mixture.
- Pour the mixture into crème brûlée pots and bake for between 45 minutes and 1 hour.
- Let them cool, then rest them for 1 to 2 hours in the refrigerator.
- Pour the brown sugar over the entire surface of the cream, then use the blowtorch to caramelize it.
Enjoy!
The Maison Boteh ingredient: Saffron Néguine
