Recipe courtesy of Ayesha Curry
Easy Saffron Creme Brulee
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- Level: Easy
- Total: 1 hr 10 min (includes chilling and setting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 276
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 0 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 412 mg
- Level: Easy
- Total: 1 hr 10 min (includes chilling and setting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 276
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 0 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 412 mg
Ingredients
Directions
Special equipment:
four 6-ounce ramekins; a kitchen torch- Bring the half-and-half and saffron to a bare simmer in a medium saucepan, stirring occasionally. Transfer to a medium mixing bowl and refrigerate until cold.
- Add the vanilla pudding powder to the chilled half-and-half and whisk until smooth. Divide the mixture evenly among four 6-ounce ramekins and let set for 10 minutes (or cover with plastic wrap and refrigerate up to 1 day).
- Sprinkle the sugar evenly on top of the pudding (1 1/2 teaspoons per ramekin). Use a kitchen torch to caramelize the sugar, then let set until hard, about 10 minutes. Serve immediately.
