Hamdi Saidani This Easy Saffron Creme Brulee is a creamy and easy recipe, which is made with fragrant saffron and instant vanilla pudding. It’s a no-fuss take on the classic, ready in about 25 minutes, plus chilling time.
Easy Saffron Creme Brulee Recipe Ingredients
- 2 cups half-and-half
- 1 pinch saffron (about 12 threads)
- One 3.4-ounce package instant vanilla pudding
- 6 teaspoons sugar
How To Make Easy Saffron Creme Brulee
- Infuse the Cream: In a medium saucepan, bring the half-and-half and saffron to a bare simmer, stirring occasionally. Once it just begins to simmer, remove it from the heat. Transfer the mixture to a medium mixing bowl and refrigerate until completely cold.
- Make the Pudding: Add the vanilla pudding powder to the chilled saffron-infused half-and-half and whisk until smooth.
- Set the Pudding: Divide the mixture evenly among four 6-ounce ramekins. Let them set for 10 minutes at room temperature, or cover and refrigerate for up to 1 day.
- Caramelize and Serve: Sprinkle the sugar evenly on top of each pudding (1 1/2 teaspoons per ramekin). Use a kitchen torch to caramelize the sugar until it is melted and golden brown. Let it set until the top is hard, about 10 minutes. Serve immediately.
Recipe Tips
- How to get a perfect caramelized top? Make sure you have a thin, even layer of sugar covering the entire surface of the pudding. Hold the kitchen torch a few inches away from the sugar and keep the flame moving constantly to melt it evenly without burning.
- What if I don’t have a kitchen torch? You can use your oven’s broiler. Place the ramekins on a baking sheet and set it on the highest oven rack. Broil for 1-2 minutes, watching it very carefully, until the sugar is melted and golden. This method is less precise and can heat the pudding, so a torch is preferred.
- Can I make this ahead of time? Yes, this is a great make-ahead dessert. You can prepare the pudding in the ramekins and keep them covered in the refrigerator for up to 24 hours. The final step of caramelizing the sugar should always be done just before serving to ensure the top is hard and crunchy.
- Why is this recipe so easy? This is a brilliant shortcut version of crème brûlée. It uses instant pudding mix to create a creamy, set base without the need for a traditional baked egg custard and a delicate water bath, saving you a lot of time and effort.
What To Serve With Saffron Creme Brulee
This elegant dessert is a complete treat on its own and needs very little accompaniment.
- A few fresh raspberries or a single strawberry on the side for color.
- A crisp, buttery shortbread cookie.
- A small glass of a sweet dessert wine, like a Sauternes.
How To Store Saffron Creme Brulee
- Refrigerate: The prepared puddings (before the sugar topping is added) can be stored, covered with plastic wrap, in the refrigerator for up to 24 hours. Once the sugar has been caramelized, the crème brûlée should be eaten within an hour or two, as the crunchy topping will start to soften and turn liquid in the refrigerator.
Easy Saffron Creme Brulee Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 8g
- Sodium: 350mg
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this a traditional crème brûlée?
No, this is a quick and easy, no-bake version. A traditional crème brûlée is a rich baked custard made with egg yolks, cream, and sugar that is cooked in a water bath. This recipe uses instant pudding as a shortcut to achieve a similar creamy texture.
Can I use milk instead of half-and-half?
You can, but the result will be much less rich and creamy. For the best, most decadent texture, half-and-half or even a mix of heavy cream and milk is recommended.
Where can I find saffron?
Saffron threads are typically found in the spice aisle of most major grocery stores. You only need a small pinch, as a little goes a long way.
Try More Recipes:
- Bridge Mix Bark Recipe
- Easy Chocolately Holiday Cookies Recipe
- Easy Salted Caramel Apple Tart Recipe
Easy Saffron Creme Brulee Recipe
Description
A quick, no-bake shortcut to the classic dessert, featuring a creamy saffron-infused pudding with a crackly caramelized sugar top.
Ingredients
Instructions
- Gently simmer half-and-half and saffron in a saucepan; remove from heat and chill completely.
- Whisk the instant pudding mix into the cold saffron-infused half-and-half until smooth.
- Divide the mixture among four 6-ounce ramekins and let set for 10 minutes.
- Sprinkle 1 1/2 teaspoons of sugar evenly over the top of each pudding.
- Use a kitchen torch to caramelize the sugar until golden and melted.
- Let stand for 10 minutes for the sugar to harden, then serve immediately.
Notes
- For the richest flavor, make sure the saffron has time to fully infuse in the half-and-half while it chills.
- The caramelized sugar topping is the star of the show; it’s best to create this crust just moments before serving.
- This instant pudding version is a fantastic way to enjoy the flavors of crème brûlée without the stress of baking a delicate custard.
- Keep the flame of the kitchen torch constantly moving for even caramelization without burning the sugar.
