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Saffron and Vanilla Crème Brulée
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The saffron adds a slightly Indian flavour to this contemporary classic.
Serves 4 Preparation time 15 mins Cooking time 35 mins Cost per portion £0.36
Method
1. Pre heat the oven to 150˚C
2. In a large saucepan heat the cream, milk, saffron, vanilla pod and vanilla pod seeds (split the vanilla pod lengthways and scrape the seeds into the cream), and then take it off the heat after it has come to the boil.
3. Leave the mixture to cool down a little (to about 80˚C or less) – the longer you leave it, the more the flavour of the saffron and vanilla will infuse into the cream.
4. Combine the yolks and sugar in a separate bowl, and then add the cooled down milk and cream mixture to it and stir well.
5. Pour the mixture through a fine sieve into a jug and then into 4 individual ramekins, (each ramekin should be about ¾ full).
6. Pour some hot water into a deep baking tray, and then place the filled ramekins into the water (the water level should be about halfway up the ramekins), and bake in the centre of the oven for 35 to 40 minutes – until they are just set – they should be a little bit wobbly in the middle.
7. Remove the ramekins from the water and let them cool down to room temperature before putting them into the fridge. Leave them to set in the fridge overnight before caramelising them.
8. When ready to serve, sprinkle about 1 teaspoon of sugar onto the top of each crème and caramelise them either with a blow torch or under a grill , (if caramelising under a grill be careful as the sugar burns if left for even a few seconds too long – you need to be watching them continuously while they are under a grill).
9. Leave them to cool for a few minutes before serving.
Ingredients
150mls fresh double cream
100 mls milk
6 strands of saffron
1 vanilla pod or 1 teaspoon vanilla essence
3 yolks
50g sugar
For the caramel:
20g caster sugar
Additional Information
I have experimented with various recipes for crème brulée and have found that the creamiest ones are baked (rather than cooked in a saucepan), and don’t have cornflour in them. If you prefer a very rich crème, then substitute cream for the milk in this recipe.
You could flavour the crème brulée with whatever takes your fancy – cardamom, cinnamon or orange zest instead of the saffron, or just have plain vanilla – which is my favourite.
Nutrition Information
| Nutrition | per 100g | per portion | RDA women | RDA men | RDA child |
|---|---|---|---|---|---|
| Energy | 332 kcal | 313 kcal | 16% | 13% | 17% |
| Protein* | 3.9 g | 3.7 g | 8% | 7% | 15% |
| Fat | 26 g | 25 g | 35% | 26% | 35% |
| Polyunsaturates* | 1.2 g | 1.2 g | |||
| Mono Unsaturates* | 7.5 g | 7.1 g | |||
| Saturated Fat* | 15 g | 14 g | 70% | 47% | 70% |
| Total Sugars* | 21 g | 20 g | 23% | 17% | 24% |
| Carbohydrate* | 22 g | 20 g | 9% | 7% | 9% |
* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.
Allergens: Egg, Milk
Cost per recipe:£1.44
Cost per portion:£0.36
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