This Saffron Crème Brûlée has a silky smooth texture with delicate saffron and cardamom flavor. The contrast between the crisp caramelized sugar topping and the silky custard underneath is what makes crème brûlée feel so unforgettable. This saffron-infused version adds another layer of warmth and depth, bringing delicate floral notes and rich color into a dessert already known for its smooth texture and elegant simplicity.
As the spoon cracks through the thin caramelized surface, the creamy custard underneath feels soft, rich, and deeply luxurious without becoming overly heavy. The saffron gently perfumes the dessert rather than overpowering it, allowing the custard, cream, and cardamom to remain beautifully balanced.
Although crème brûlée is often associated with fine dining, its ingredients are surprisingly simple — cream, eggs, sugar, and careful heat. The result is a dessert that feels refined through texture and technique rather than complexity. Served chilled with its freshly caramelized top, saffron crème turns a classic French dessert into something aromatic, elegant, and quietly indulgent.
Saffron Creme Brulee
Equipment
- Mixing bowl
- Spatula
- Whisk
- Fine mesh strainer
- 3 Ramekins
- Ninja Foodi
Ingredients
- 3 Egg yolks
- 3 tbsp Sugar Fine
- 1 1/2 cup Cream Heavy whipping
- 3 pinch Cardamom powder
- 1 tsp Saffron
Instructions
- Mixing Egg yolks and Sugar
- Mix egg yolks and sugar gently to avoid incorporating air.
- Heating the Cream
- Microwave the cream for 70 seconds.
- Adding Cream into Egg yolk and Sugar Mixture
- Slowly add the cream into the egg yolk and sugar mixture
- Filling the Ramekins
- Pour the mixture into the ramekins
- Add cardamom powder, 1 pinch in each ramekin
- Add few strands of saffron in each ramekin
- Mix gently
- Covering the Ramekins
- Cover each ramekin with a piece of Aluminum foil
- Pressure cooking
- Place the trivet inside the inner pot of Ninja Foodi
- Add 1 1/2 cup water in the inner pot
- Place the ramekins on the trivet
- Pressure cook at Hi for 6 minutes
- Allow the pressure to release naturally for 6 minutes, then quick release any remaining pressure
- The custard will still be slightly jiggly when warm, but will set completely after overnight chilling
- Chilling Overnight
- Refrigerate overnight
- Caramelization
- Sprinkle 1/3 tsp fine sugar into each ramekin
- Use a kitchen torch or broiler to caramelize the sugar