Ingredients (serves 4)
| Set of 6 Cazuela Earthenware Dishes | |
| Spanish Saffron from Mancha, Extra Pure Quality 1g | |
| 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
- To make Saffron Crème Brûlée, first preheat the oven to 150°C.
- Bring the cream to boil, and add the saffron. Then reduce the heat and simmer gently for five minutes.
- Meanwhile, in a separate bowl, beat the caster sugar and egg yolks together until pale and fluffy.
- Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thick.
- Strain the mixture through a fine sieve and then fill 6 cazuela dishes to about two-thirds full.
- 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.
- Bake for 35-40 minutes in the preheated oven, or until the custards are just set but still a bit wobbly in the middle.
- Remove the cazuela dishes from the water and set aside to cool to room temperature. Chill for 30-40 minutes.
- 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.
- Garnish with fresh strawberries, mint leaves and you could even sprinkle over some icing sugar.
