Vanilla and Saffron Crème Brûlée

Recipe for 4 people.

Preparation time: 20 mins.

Cooking time: 45 mins.

INGREDIENTS

• 35 cl of fresh cream.
• 3 egg yolks.
• 30g coconut blossom sugar
• 50 g smoked raw cane sugar (to burn the cream)
• 6 stigmas of Saffron .
• 1 vanilla pod from Madagascar (or 1/2 vanilla pod from Tahiti ).

1. Pour the crème fraîche into a saucepan and bring it to the boil with the saffron threads and the vanilla pod split in half.
2. Preheat your oven to 150°C (Th.5).
3. Mix the egg yolks with the coconut blossom sugar until the mixture foams slightly.
4. Pour the lukewarm cream over the eggs without stopping to stir.
5. Then pour the cream into small ramekins and place them in a bain-marie, in the oven, for 40 minutes.
6. Once cooked, let cool gently and keep refrigerated for at least 2 hours
7. Once cooled, sprinkle your creams with raw cane sugar and caramelize them using a blowtorch.

Treat yourself !