Creme Brulee is also known as burnt cream, crema catalana or trinity cream. Its a desert condisting of a thick custard as its base and topped with a layer of hard caramel and its usually served cold.
Heavy cream- 4 Cups
Vanilla essence -1/4 tsp
saffron few strands
Sugar- 1 Cup
Egg yolks -6
Hot water- 8 cups
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla essence and few saffron strands in the saucepan and bring to a boil. Remove from the heat, cover and allow to sit.
- In a bowl, whisk together 1/2 cup sugar and the egg yolks and the cream Pour into ramekins. Place the ramekins into a large pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 45 minutes. Refrigerate.
- Remove from the refrigerator sprinkle the sugar and used the torch to melt the sugar and garnish with safron.