Saffron Crème Brûlée
How is your summer going? Hope you’re enjoying every minute of it.
One of my favorite summer desserts is the classic, timeless, and crowd pleasing crème brûlée. I absolutely love the crunchy, creamy, sweet, & vanilla flavor of creme brûlée. You can add any fruits imaginable to your creme brûlée or you can add marshmallow or pistachio, but for today I'm going to make saffron creme brûlée.
If you don’t have individual ramekins or if you want to serve this for a large gathering, you can bake this in any oven safe dish Give this recipe a try and impress your friends and family.
You can easily double this recipe if you want to bake this for more than 4 people.
Saffron Creme Brûlée
2 cups Heavy cream
1/3 cup sugar
5 egg yolks
1 vanilla bean
1 1/5 teaspoons brewed saffron
Preheat the oven to 325°F or 175°C
Place a wet towel at the bottom of a large cake pan or a roasting pan and have your ramekins ready
Place the cream into a small saucepan and heat up over low heat
Slice the vanilla bean into half and get the beans out and add to the cream (I keep the skin and add it to the sugar container so the sugar get a nice vanilla aroma )
Using a whisk, mix together the egg yolks, add sugar and continue mixing until it's well blended
By now the cream should be warm and almost boiling, remove from the heat and slowly add the cream to the egg yolk mix while continuously mixing
After the egg mix is tempered, you can add the rest of cream quickly (remember, just mix the batter and refuse from beating; beating the batter at this point create more air into your creme brûlée which you don't want ) to be on the safe side, strain the batter so you won't have any egg clumps
Using a small ladle pour the batter into your ramekins; my ramekins are better for soufflé. If you're going to buy ramekins, get the ones that are shallower and not so deep.
Now that you have filled all the ramekins, make sure you don't have any bubble on top and if you do have some, use the torch and hold over the bubbles for just a few seconds, they will disappear
Add hot water to the cake pan until it's half filled, place the cake pan into the oven and bake for 35 minutes
Remove from oven (at this point, creme brûlée is like jello ) & remove from the cake pan
Place them in the refrigerator for 4 hours, place a thick layer of sugar over the top, use a torch to burn the sugar until brown.
I hope that you enjoy this recipe, don’t forget to share it with your baker friends.
Have you signed up for the mailing list? if not, please do so. I only send you recipes that have been tested in my baking studio and am sure they’re worthy of you and your time.