Saffron Creme Brûlée

 

Looking for a holiday dessert? Look no further. A crème brûlée is always great, but one flavored with saffron and vanilla is divine. And it isn't difficult at all - just remember it needs to be prepared the day before.


Saffron Creme Brûlée
serves 6

250 ml cream, full-fat
250 ml milk
1/2 g saffron
1 vanilla bean, scored
120 g egg yolks (I used 7)
120 g sugar

caster sugar to put on top

Place cream, milk, saffron and vanilla bean in a small pot. Bring to boil. Remove from heat and leave to infuse for 15 minutes. Scrape the beans from the vanilla bean, and add those back into the mixture. Discard the bean, or save it for another purpose.

Stir egg yolks and sugar for about one minute. (But don't whisk too vigorously,  you don't need any air.) Add the hot saffron mixture, while stirring. Mix well. Pour into little cups or ramekins and place in a larger roasting pan. Pour hot water in the pan, to about 3/4 of the ramekins height. Cover with aluminum foil. Carefully place in the oven and bake for 175°C for  35-40 minutes. They should still be a little bit wobbly.

Remove the ramekins. Cover with foil and place in the fridge over night. Take them out an hour before serving. Just before serving, sprinkle with an even layer of caster sugar and, using a torch, scorch until caramelized.

Serve on its own, or with some raspberries.

Recipe in Swedish:
Saffransbrûlée