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Saffron Crème Brûlée

Saffron Crème Brûlée

Ingredients (serves 4)

Set of 6 Cazuela Earthenware Dishes

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Spanish Saffron from Mancha, Extra Pure Quality 1g

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500 ml Single Cream
100g Caster Sugar (plus extra for the topping)
6 free-range Egg Yolks
Icing Sugar (optional)
Handful of Strawberries
Fresh Mint ips

Method

  1. To make Saffron Crème Brûlée, first preheat the oven to 150°C.
  2. Bring the cream to boil, and add the saffron. Then reduce the heat and simmer gently for five minutes.
  3. Meanwhile, in a separate bowl, beat the caster sugar and egg yolks together until pale and fluffy.
  4. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thick.
  5. Strain the mixture through a fine sieve and then fill 6 cazuela dishes to about two-thirds full.
  6. Place the cazuela dishes into a large roasting tray and pour enough hot water to come halfway up their outsides. This is called a bain-marie.
  7. Bake for 35-40 minutes in the preheated oven, or until the custards are just set but still a bit wobbly in the middle.
  8. Remove the cazuela dishes from the water and set aside to cool to room temperature. Chill for 30-40 minutes.
  9. When ready to serve your Saffron Crème Brûlée, sprinkle caster sugar evenly over the surface of each crème brûlée, then caramelise with a chef’s blow-torch.
  10. Garnish with fresh strawberries, mint leaves and you could even sprinkle over some icing sugar.