Honey & Saffron Crème Brûlée – A Luxurious Dessert Twist

In a medium saucepan over low heat, combine the heavy cream, honey, and saffron.

Gently warm the mixture until it begins to steam (avoid boiling).

Remove from heat and let it steep for 15 minutes to allow the saffron to release its color and aroma.

Preheat the oven to 325°F (163°C).

In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until smooth and slightly pale.

Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.

Strain the mixture through a fine-mesh sieve to remove any egg solids and saffron threads.

Divide the custard mixture into ramekins and place them in a deep baking dish.

Fill the dish with hot water until it reaches halfway up the ramekins (creating a water bath for even cooking).

Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.

Remove from the oven and let cool at room temperature, then refrigerate for at least 4 hours (or overnight for best results).

Just before serving, sprinkle a thin layer of granulated sugar over each custard.

Use a kitchen torch to caramelize the sugar until golden and crisp.

Let the caramelized topping set for a minute before serving.