Recipes
Saffron Crème Brûlée (Cardamom-Vanilla)
By Raihan Saffron1 min read
Saffron creme brulee with cardamom and vanilla
Ingredients
- 15 threads Raihan Saffron
- 2 cups heavy cream
- 1/2 cup sugar (+ extra for torch)
- 5 egg yolks
- 1/2 tsp vanilla extract
- 1/4 tsp ground cardamom
- Pinch salt
Instructions
- Heat cream + saffron + cardamom + salt to just steaming. Off heat. Steep 10 min.
- Whisk yolks + 1/2 cup sugar + vanilla.
- Temper yolks with hot cream. Strain.
- Pour into 4 ramekins in a baking pan. Add hot water halfway up sides.
- Bake 325°F / 165°C for 40 minutes. Centers should jiggle slightly.
- Cool. Chill 4 hours.
- Sprinkle 1 tsp sugar on each. Torch until amber.
