A French classic dessert, Creme brulee translates to ‘burnt cream’ and is a custard topped with caramelized sugar. Although traditionally, it is made with vanilla bean, I enjoy various versions of creme brulee, and one of my versions includes infusing creme brulee with the warm scented flavor of saffron, and a hint of cardamom..
The first time I had this creme brulee, it was at Taj hotel in Mumbai, India. I have always been a fan of creme brulee, and this was an interesting twist. As time does its magic, the deep golden color of saffron beautifully infuses into the creme brulee. Saffron is a warm spice, and is an aphrodisiac, so this is a perfect recipe for your Valentine!
Hands-on Time: 15 minutes |
Cook Time: 50 minutes, plus letting the Creme Brulee set for 8 hours |
Main Equipment: 1 qt saucepan, medium-size mixing bowl, ramekins, blow torch |
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Serves: 4 |
Ingredients |
Instructions |
6 egg yolks ⅓ cup white granulated sugar ¼ teaspoon sea salt 1 ⅓ cups heavy cream ½ teaspoon saffron strands ¼ teaspoon ground green cardamom 3 teaspoons white granulated sugar |
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