Preparation

• 1.

  Preheat your oven to 325°F (160°C).

• 2.

  In 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.

  In a medium bowl, whisk together the egg yolks, granulated sugar, orange zest, lemon zest, and salt until smooth and pale in color.

• 4.

  Slowly pour the infused cream into the egg mixture, whisking constantly to avoid cooking the eggs. Stir in the vanilla extract.

• 5.

  Strain the mixture through a fine-mesh sieve into a large measuring cup to remove any solid bits and ensure a silky texture.

• 6.

  Place 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.

  Bake in the preheated oven for 35-40 minutes or until the edges are set but the center is still slightly jiggly.

• 8.

  Remove ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

• 9.

  When 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.