Saffron and cardamom creme brulee

By Jason Millan, July 8, 2011

Preparation time: 30 minutes plus infusing and cooling.

Cooking time: 1 hour. Serves 6.


● A few strands of saffron
● 500ml double cream (or soya milk if you prefer pareve)
● 4 cardamom pods, lightly crushed
● 6 egg yolks
● 85g caster sugar


● Heat the saffron strands in a frying pan for a few seconds.


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