Silky custard threaded with warm floral saffron and finished with a glassy, caramelized top. This saffron creme brulee is refined yet approachable: bloom the threads gently, temper the eggs for a custard without curdles, then chill and torch or broil just before serving.
Ingredients (4 six-ounce ramekins)
- 2 cups (480 ml) heavy cream
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar, divided
- Pinch (10–15 threads) saffron
- 2 tablespoons warm cream or warm milk (for blooming)
- 1/2 teaspoon vanilla extract or the seeds of 1/2 vanilla bean
- 1–2 teaspoons superfine or granulated sugar per ramekin for caramelizing
- Coarse salt, a small pinch
Saffron preparation
Gently bloom the saffron by crushing the threads between your fingers and steeping them in 2 tablespoons of warm cream until the liquid deepens to a golden-red color and becomes aromatic (about 10–20 minutes). For more on timing and technique, see this guide to how to bloom saffron perfectly. If you’d like to use MARAL saffron, a small pinch of MARAL Everyday Saffron is ideal for this quantity.
Method
- Preheat the oven to 325°F (160°C). Place four 6-ounce ramekins in a deep baking dish or roasting pan.
- Warm the heavy cream with the bloomed saffron and vanilla over medium-low heat until just scalding—small bubbles around the edge and steam but not a full boil. Remove from heat and let sit 5 minutes so the saffron further infuses.
- While the cream rests, whisk the egg yolks with 1/4 cup (50 g) of the sugar and a pinch of salt until smooth and slightly pale.
- Temper the yolks: slowly pour about one-quarter of the hot cream into the yolks in a thin stream while whisking constantly. Continue adding the cream gradually until fully incorporated. This prevents scrambling.
- Strain the mixture through a fine-mesh sieve into a pitcher to remove any coagulated bits and remaining threads. Divide the custard among the ramekins.
- Pour hot water into the baking pan to reach halfway up the outside of the ramekins (a water bath). Carefully transfer to the oven and bake 30–40 minutes, until the edges are set and the centers still have a slight, gentle wobble when nudged. If using an instant-read thermometer, the custards register roughly 170–175°F when done.
- Remove ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 3 hours or overnight—chilling is essential for a clean caramel top.
- To finish: sprinkle 1–2 teaspoons superfine sugar evenly over each custard. Use a torch to melt and caramelize the sugar until it forms a deep amber, glassy shell. Alternatively, preheat the broiler and place ramekins on a baking sheet under the broiler until the sugar melts and browns—watch constantly to avoid burning. Let the caramel harden for a minute before serving.
Chef notes
- Tempering cue: the tempered mixture should feel warm and pourable with no visible egg strands. If you see curdles, press through a sieve—small bits won’t affect texture after baking.
- Doneness cue: set edges and a slightly trembling center are the best visual guide; avoid overbaking for the silkest texture.
- Saffron intensity: adjust threads to taste—fewer threads yield a subtler floral note; more will deepen color and aroma.
- Torch vs. broiler: a torch gives immediate, precise caramelization. If using the broiler, ensure ramekins are ovenproof and dry the tops of the custards first so sugar caramelizes evenly. Keep a close eye—sugar can burn quickly.
- Make-ahead: custards keep well covered in the refrigerator for 48 hours. Caramelize sugar just before serving for best texture.