Saffron Crème Brûlée

Pastry · 45 min + chilling · Serves 4 · Medium · Saffron: 4 threads

A delicate saffron-infused custard under a precise caramel crack.

Ingredients

For 4 servings:

• 500ml double cream
• 5 egg yolks
• 80g caster sugar, plus extra for the tops
• Zaffira Super Negin saffron, 4 threads
• 1 tsp vanilla extract (optional)

Method

1. Infuse — Warm the cream with the saffron (and vanilla) until steaming, then steep off the heat for 15 minutes.
2. Whisk the yolks — Whisk the egg yolks with the sugar until pale.
3. Temper — Pour the warm cream slowly over the yolks, whisking all the time.
4. Strain — Strain the custard into 4 ramekins.
5. Bake — Bake in a water bath at 150C for 30-35 minutes, until just set with a slight wobble.
6. Chill — Cool, then chill for at least 3 hours.
7. Brulee — Sprinkle sugar over the tops and caramelise with a blowtorch, or under a very hot grill.

Chef's notes

Steeping the saffron in the cream gives colour and aroma without overpowering it. Chill the custards fully before torching so they stay cold under the crackle.

Pairing

A small glass of Sauternes or a sweet Moscato.

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