Authentic home cooking from France, with US measurements. 
Saffron, Honey, and Raspberry Crème Brûlée
Everyone knows the famous crème brûlée, that dessert made with cream, milk, egg yolks, and sugar, caramelized right out of the oven... You can make this dessert even more refined by adding a special touch: I replaced the sugar with honey and added a unique flavor with saffron. The raspberries bring a fresh note that makes this a truly indulgent dessert.
Saffron, Honey, and Raspberry Crème Brûlée
Everyone knows the famous crème brûlée, that dessert made with cream, milk, egg yolks, and sugar, caramelized right out of the oven... You can make this dessert even more refined by adding a special touch: I replaced the sugar with honey and added a unique flavor with saffron. The raspberries bring a fresh note that makes this a truly indulgent dessert.
Open in Cookpad AppSteps
- 1
Combine the cream and milk in a saucepan. Gently heat without boiling.
Meanwhile, separate the egg whites from the yolks. Place the egg yolks and honey in the bowl of a stand mixer. Whisk until well combined and slightly frothy. Pour in the warm milk and cream mixture.
- 2
Add the saffron: if using saffron infusion, add it to the egg and cream mixture. If using saffron threads, steep them in the warm cream before mixing with the eggs, and let infuse until cooled.
Strain the mixture, then pour into ramekins.
Place raspberries in each ramekin, reserving a few for decoration.
- 3
Bake in a preheated oven at 210°F (100°C) for about 1 hour. The custard should be set but still slightly wobbly when done. Let cool, then refrigerate for at least 1 hour.
- 4
Just before serving, sprinkle the turbinado sugar on top, then caramelize the sugar with a kitchen torch to form a crisp layer. Garnish with the reserved raspberries and remaining saffron threads.
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