Heart Healthy from WakeMed Heart Center

Saffron & Wildflower Honey Crème Brulee

October 24, 2015 |

Recipe courtesy of William Dissen
as seen on episode “Pollinators”, season 5

(yield 30 crème brulees)


  • 2 quarts Heavy Cream
  • 30 Egg Yolks
  • ¼ cup + ¼ cup Sugar
  • ¾ cup Wildflower Honey
  • ½ tsp Saffron
  • 1 pinch Kosher Salt

Preheat oven to 300^F.
Add the cream, ¼ cup of the sugar, honey, salt, and saffron to a medium pot and bring to a low simmer, stirring occasionally to dissolve the sugar and honey.
Once the cream mixture has come to a simmer, turn off the heat and allow the saffron to steep for 20-30 minutes.
Meanwhile, in a medium bowl, whisk together the egg yolks, and remaining ¼ cup sugar until smooth.
Strain the saffron cream base and temper it into the egg mixture. Stir in the remaining cream into the egg mixture to form the custard base.
Pour the custard base into the crème brulee dishes and place them into a hotel pan and place in the preheated oven.
Pour hot water into the hotel pan to come up halfway up the side of the crème brulee dishes. Bake for 1 ½ to 1 ¾ hours, or until the custard is set.
Remove from the oven and allow to cool in the water bath. Remove the custards from the water bath and place under refrigeration until needed.

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Category: Recipes

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