Saffron Crème Brûlée
A sweet and thoughtful friend of mine gave me these cute crème brûlée ramekins last Christmas. I've been wanting to use them from the time I unwrapped the gift. Fortunately, this long weekend was all I needed to show her my absolute appreciation.
I had a bottle of Saffron (a gift from my in-laws) that I couldn't wait to incorporate in this dessert. Other people only associate Saffron with savoury dishes like Paella but I wanted to be adventurous. Don't get me wrong, I know I wasn't the first person to think of using Saffron in a dessert but I imagined that earthy and almost honey-like taste that it distinctly has would go well with crème brûlée. I also felt that since Saffron has a Middle-Eastern/European vibe to it, I wanted to add another intensity of flavor and texture with some chopped salted pistachios.
It's overall a rich dessert to finish a meal with but it's a good date night-in dessert for your special someone. Or a recipe to include on your Valentine's day menu!
Saffron Crème brûlée
- 2 cups Whipping cream
- 2 big pinches of Saffron threads
- 1/2 cup Sugar
- 4 Egg yolks, large
- Pinch of Salt
- 1/4 tsp. Vanilla extract
- Sugar, for garnish
- Chopped Salted Pistachio nuts, for garnish
- Boiling water for water bath
- Preheat oven to 325 degrees Farenheit.
- On medium-heat, pour cream and saffron threads in a small saucepan until bubbling on the sides. About 5 minutes, stirring occasionally. Saffron threads should release a rich yellow color. Let cool slightly, 5 minutes.
- In a mixing bowl, whisk egg yolk, sugar and salt until it becomes a pale yellow color. Slowly pour in the warm cream and add the vanilla extract.
- Place crème brûlée ramekins in a baking pans. Pour the custard mixture evenly onto 8-10 ramekins until almost full.
- Pour water onto the baking pan being very careful not to put any on the ramekins. Slowly place the baking pan inside the oven and bake for 30-45 minutes.
- When cooked, the custard should still jiggle slightly. Let cool for 20 minutes and refrigerate. Refrigerate for at least 2 hours.
- When ready to serve, sprinkle sugar onto the set custard making sure to cover the whole top.
- "Burn" the sugar with a torch or turn on your oven's broiler setting for about 3-5 minutes until it gets an amber color.
- Serve with chopped salted pistachios.
You may strain the custard to remove the saffron threads for a smoother and more pristine custard. But you may also leave it as is for a deeper Saffron flavor.