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Saffron and Almond Tarta (Tarta de Almendra y Azafrán)
Spanish

Saffron Crème Brûlée with Citrus Zest

A luxurious Spanish-inspired dessert combining the richness of crème brûlée with the exotic flavor of saffron and the freshness of citrus zest. Perfect for impressing guests or celebrating special occasions.

Total Time1 minute
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
7
Protein
35
Carbs
35
Fat
0g
Fiber
0g
Sodium
Ingredients
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 5 large egg yolks
  • 1/4 teaspoon saffron threads
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1/8 teaspoon salt
  • 1/4 cup brown sugar (for topping)
Instructions
  1. 1Preheat your oven to 325°F (160°C).
  2. 2In a small saucepan, combine the heavy cream and saffron threads. Heat gently over medium heat until just below simmering. Remove from heat and let the saffron infuse for about 10 minutes.
  3. 3In a medium bowl, whisk together the egg yolks, granulated sugar, orange zest, lemon zest, and salt until smooth and pale in color.
  4. 4Slowly pour the infused cream into the egg mixture, whisking constantly to avoid cooking the eggs. Stir in the vanilla extract.
  5. 5Strain the mixture through a fine-mesh sieve into a large measuring cup to remove any solid bits and ensure a silky texture.
  6. 6Place 6 ramekins in a baking dish. Pour the cream mixture evenly into the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this is a water bath).
  7. 7Bake in the preheated oven for 35-40 minutes or until the edges are set but the center is still slightly jiggly.
  8. 8Remove ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  9. 9When ready to serve, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until golden and crisp. Allow to cool and reset for a minute before serving.
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