Orange-Saffron Creme Brûlée
an easy "chefs" dessert
Orange-Saffron Creme Brûlée
Cakes, pastries and elegant, precise desserts have never really been my forte. I can make some really good desserts but they are usually what I refer to as “Chef” desserts. Things like bread pudding, fruit crisps or cobbler and creme brûlée have always been simple enough that I could execute them successfully. For Christmas this year I received a kit with a little torch and ceramic creme brûlée dishes. It’s not an accident that this is my girlfriends favorite dessert. I decided last night it was time to put it to the test. I also got some beautiful Iranian saffron from a friend this holiday season and so I present to you Orange-Saffron creme brûlée. It came out great with amazing floral notes from the saffron, perfumed with orange zest, bayleaf and vanilla I would definitely make this again. The great thing about this recipe is that it will also serve as a base for whatever creative flavor combinations you can come up with. Enjoy and have a sweet day.
1 1/2 cups heavy cream
Zest and juice of 1 orange
1 fresh bay leaf
10-15 saffron threads
A very small pinch of salt
2 large egg yolks
1/2 cup granulated sugar
1 tablespoon sugar in the raw
Fresh orange & candied orange zest for garnish
In a small sauce pot combine the first five ingredients and slowly bring it up to a simmer. As soon as I see the first few bubbles forming I pull it off the heat. Do not boil. Let it sit and steep for 10 minutes or so to let the bayleaf and saffron flavors infused into the cream. In a small mixing bowl combine the egg yolks, sugar and vanilla. Whisking until combined well, just a few minutes.
Not I’ll temper the eggs. I usually secure the mixing bowl with the egg mixture on the counter with a wet kitchen towel so it doesn’t slide around. Using a small ladle I begin to slowly whisk the hot cream mixture into the egg. You are slowly bringing the temperature of the eggs up so you don’t end up with scrambled eggs. Place the mixture in the refrigerator and let cool at least 30 minutes, whisking occasionally.
Preheat oven to 325. Place 4 ceramic dishes in a shallow baking dish. Fill each dish with the brûlée mixture to just below the rim. Don’t fill quite all the way up or you will spill moving it to the oven. Pour hot water (as hot as you can get from the tap is fine) into the baking dish to about half way up the side of the brûlée dish. Transfer to the oven keeping it as level as possible. Cook for 25-30 minutes until it is set. This is a little tricky. The center shouldn’t be runny at all but you also don’t want the whole thing to look super firm or it risks breaking. Once out of the oven let cool enough that you can pull the ramekins out of the water bath. Refrigerate for another hour until completely cool.
Sprinkle the top with a thin layer of the sugar in the raw and caramelize with a food grade blow torch. The best way to get a nice golden crisp layer of sugar without burning it is to apply the flame at a bit of an angle. You want to do it pretty fast so that the custard underneath doesn’t also get hot.
Garnish with some petit fresh orange segments and candied orange zest. Replace the orange, saffron and bayleaf with whatever other flavors you want. The possibilities are endless. Enjoy this sweet treat. I’ll be sure to share more variations in the future.