Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Description
This traditional creamy dessert is given a new, exciting twist with the exotic and decadent flavours of Spanish saffron.
Ingredients
US|METRIC
8 SERVINGS
- 600 mL double cream
- 3 strips orange rind (pared)
- 1 pinch saffron strands
- 1 cinnamon stick (broken)
- 6 large egg yolks
- 75 grams caster sugar (plus an extra 6 tsp for the topping)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Place the cream, orange rind, saffron and cinnamon into a large saucepan over a medium-high heat. Bring to just below boiling point then remove from the heat. Cover and set aside for 15 minutes to infuse. Strain the mix through a fine sieve.
- Whisk the egg yolks and sugar in a large bowl until the sugar has completely dissolved. Gradually add the cream mixture, whisking until combined.
- Return to the saucepan. Place over a very low heat and cook, stirring continuously without boiling, for 20 minutes or until the custard has thickened.
- Pour the custard into 6 x 200ml ovenproof brûlée or ramekin dishes. Leave to cool completely at room temperature, then cover and place in the fridge overnight, or for at least 4 hours until firm.
- When you are ready to eat, preheat the grill to high. Sprinkle the extra sugar over the custard. Place the dishes into a deep roasting pan filled with ice. Cook under the hot grill for 2-3 minutes or until the sugar bubbles and caramelises. Alternatively use a cooks blow torch.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes