Impress your guests with this saffron creme brûlée that’s a delicious mashup of classic French technique and festive Moroccan flavors. This dessert, which literally translates to “burnt cream” in French, takes on a whole new level of sophistication with the addition of saffron - a luxurious spice that brings a rich golden color and a sweet, floral note with earthy undertones. Just a pinch goes a long way, so savor that precious stash! This recipe also includes green cardamom, which unlike it’s black varietal counterpart, has a subtle sweetness that’s perfect for desserts. Right before you’re ready to serve, grab your kitchen torch for the ultimate caramelized sugar crust that crackles beautifully when hit with a spoon (or simply pop the ramekins under the broiler for a quick finish). Top it all off with a sprinkle of dried rose petals for a pop of color and a fun, crunchy texture that pairs perfectly with the creamy custard.

Servings: 8

Special Equipment: Heat-safe ramekins, Casserole dish, Kitchen torch, Kitchen thermometer

Ingredients:

12 egg yolks
1 cup + 6 teaspoons sugar
2 2/3 cups heavy cream
1 teaspoon saffron strands*
1/2 teaspoon ground green cardamom*
1 cup dried rose petals*

Note If you live in NYC, I highly recommend Kalustyan’s (in Kips Bay) to source quality Moroccan ingredients!

Method:

Infuse the cream
Preheat the oven to 300 degrees Fahrenheit. In a medium saucepan, add the heavy cream, saffron, and cardamom. Heat on low for about 5 minutes or so, until the temperature reaches 160 degrees Fahrenheit.
Prepare the base
Meanwhile, in a medium bowl, whisk together the egg yolks, 1 cup of sugar, and 1 teaspoon of salt. Slowly pour the heavy cream mixture into the bowl (a little at a time) and whisk to combine. Set aside to cool for 20 minutes.
Bake and chill the creme brulee
Bring a pot of water to a boil. Place 8 ramekins into a casserole dish and evenly pour the base into each individual ramekin. Carefully pour the hot water into the pan (avoiding the ramekins) until the water is halfway up the ramekins. Place the dish in the oven and bake for 20 to 25 minutes, or until the custard is mostly set and the center jiggles just slightly when moved. If it jiggles too much, continue cooking for another few minutes. Remove from the oven and let ramekins cool on a rack. Once cooled to room temperature, cover with plastic wrap and refrigerate for at least 8 hours, but ideally overnight.
Finish and serve
Right before serving, remove the ramekins from the refrigerator and discard the saran wrap. Top each ramekin with the remaining sugar (2/3 teaspoon of sugar per ramekin) and swirl it around the surface of the custard until evenly coated. Using a kitchen torch, caramelize the sugar by slowly moving the flame across each ramekin for about 5 to 10 seconds, or until the sugar is browned and hardened. Garnish with the dried rose petals. Enjoy!