Saffron Crème Brulee

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Saffron Crème Brulee


600 ml of Milk

120 grams white sugar

5 Eggs yolks

35 grams Corn starch

1 Lemon, peel

1 Vanilla pod

5 threads of il Sole Saffron

Brown sugar



Preheat the oven to 150 degrees

Put milk and vanilla into a saucepan to boiled then remove from the heat.

Mix the egg yolks, sugar, corn starch, lemon peels and il Sole saffron together. Pour into the boiled milk and whisk until combined

Divide the mixed ingredient into 4 ramekins, place in a deep-sided roasting tray with enough hot water to come halfway up the side.

Place the tray in the center of the oven and bake for 40 minutes.

Remove the ramekins from the water and allow to cool before chilling in the fridge overnight.

When prepare to serve, place brown sugar to cover the surface evenly, sprinkle each crème brulee under a very hot grill for 1 minute and allow the sugar to cool slightly before serving



  • Complexity: Moderate
  • Prep Time: 40 minutes
  • Serves: 4