Saffron Crème Brûlée

This is a very interesting way to flavor a classic dessert.

Serves: 4Hands-on: 15 minutesTotal: 10 hours 30 minutesDifficulty: Easy

Serves: 4


  • 1 cup heavy cream
  • 1 small pinch saffron
  • 4 egg yolks
  • 1⁄4 cup granulated sugar, plus extra for sprinkling


  • Preheat oven to 250°F.
  • Heat the cream and saffron to just under a simmer. Keep warm.
  • Mix together the egg yolks and sugar. Slowly stir the cream mixture into the sugar mixture. Strain through a fine-meshed sieve.
  • Pour into 4 small ramekins and place the ramekins in a baking pan. Fill the pan with water to about 1 inch up the sides of the ramekins. Place the baking pan in the oven and bake for 50 minutes to 1 hour, until lightly set. Let cool at room temperature for 1 hour, then cool in the refrigerator overnight.
  • Preheat broiler. Sprinkle each ramekin with a 1⁄4-inch layer of sugar and place under the broiler, as close to the heat as possible, until the tops are very brown. Allow the sugar to cool for 1 minute, and then serve.