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  • Writer's pictureargyleaustraliansaffron

No Bake Saffron Crème Brûlée


10mg of Argyle Australian Saffron (about 10 threads)

400g of pouring cream

1 teaspoon of vanilla bean paste

70g of white sugar

5 large eggs

1 Tablespoon of cornflour

Caster Sugar for toffee on top


1. Soak your saffron threads in a small amount (a couple of tablespoons) of warm milk for as long as you are able, but 15 minutes is sufficient

2. Meanwhile in a large bowl, whisk up your eggs with the cornflour to make a smooth paste.

3. Slowly combine your cream, sugar, vanilla and saffron milk to the egg paste, then whisk to combine well into a smooth mixture

4. Pour your mixture into a good heavy saucepan and place on medium heat

5. Bring the mixture up to a very low simmer (do not boil) and stir/whisk constantly for 3-5 minutes, being sure to cover the whole bottom of the pot so nothing sticks. The mixture should be thickened slightly to a custard consistency.

6. Pour through a sieve into 6 ramekins and let sit until the mix is at room temperature

7. Cover with plastic wrap and place in the fridge for at least 4 hours

8. Remove from fridge and remove plastic wrap.

9. Sprinkle top evenly with caster sugar, then caramelise the top with a kitchen torch. If you don’t have a torch you can place under a grill and allow sugar to caramelise.

10. Allow to harden for a few minutes, then serve!

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