SAFFRON CARDAMOM CREME BRULéE
An exotic twist on a classic French recipe. The delicate fragrant saffron is what makes this dessert truly special.
Provided by DoctorDave
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bang cardamom pods lightly in a mortar and pestle. Add cream, saffron strands and cardamom to a small saucepan. Scald the cream (heat it on moderately high heat until little bubbles are forming around the edge) - watch it like a hawk - you don't want it boiling and you don't want to waste your precious saffron. Take it off the fire. Cover the saucepan and leave it sit for 30 minutes. Scald it again and take off the fire the let it sit for another 30 minutes (you want the saffron steeping for a long time to extract as much of the flavor as possible).
- Pass the cream mixture though a fine sieve and discard the solids. If it's cooled down scald it once more.
- Combine egg yolks, sugar and rose water in a deep bowl. Whisk it with a fork to a paste. Temper in the cream mixture (slowly add the warm cream in while stirring so the egg mixture does not heat up too fast and start to cook).
- Pour the liquid into 3 or 4 ounce creme brulée ramekins and set up a bain marie - that is a water bath - you do this by placing the ramekins in a roasting or baking pan and add water to the pan so that it reaches almost as high as your custard level. Be careful not to let water get into the ramekins.
- Bake in the oven at 325 for about 30 minutes. It is done when it jiggles only slightly in the middle when the ramekin is tapped from the side. I recommend checking on it at 20 minutes and every 5 minutes thereafter. It's hard to predict how long it will take. Remove from the oven and from the bain marie. Let cool on the countertop and once cooled down refrigerate.
- 5 minutes prior to serving take out of the fridge and dust the tops with sugar in the raw then get out your butane torch and burn the sugar going slowly from spot to spot.
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DJKillahKutzOfficialUK Righteous
[email protected]This dish was amazing! I loved the flavors and the texture. I will definitely be making it again.
SK_Rasel_Ahammed_ Miarz
[email protected]I'm not a big fan of creme brulee, but this recipe was actually pretty good. I might even make it again sometime.
Shamma Abbood
[email protected]This was the best creme brulee I've ever had! I highly recommend it.
Mugulumojja Ibrahim
[email protected]This dish was a waste of time and money. I would not recommend it to anyone.
Adelowo Sarah
[email protected]I was disappointed with this recipe. The creme brulee was bland and the caramelized sugar topping was too hard.
Mdb hossain
[email protected]This recipe was a bit too complicated for me, and the final product wasn't as good as I had hoped.
Daris Gaming
[email protected]I had some trouble getting the caramelized sugar topping to set properly, but the creme brulee itself was delicious.
Rico Suave
[email protected]The creme brulee was a bit too sweet for my taste, but overall it was a good dessert.
Aka don123
[email protected]This recipe is a keeper! I'll definitely be making it again.
MD Soliaman Md Soliaman
[email protected]I love the combination of saffron and cardamom in this creme brulee. It's a unique and flavorful dessert that's perfect for special occasions.
Lloyd O.O.F Bucknor
[email protected]This dish was a bit more challenging to make than I expected, but it was definitely worth the effort. The final product was absolutely delicious!
Pian Pagla
[email protected]I've made creme brulee many times before, but this recipe is definitely my new favorite. The saffron and cardamom add a unique and flavorful twist that I really enjoyed.
Saleem Jatoi
[email protected]This saffron cardamom creme brulee was a delightful treat! The flavors were perfectly balanced, and the texture was smooth and creamy. I especially loved the caramelized sugar topping, which added a nice crunch.