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Saffron Creme Brulee

Smooth, creamy, and delicately infused with saffron, this Crème Brûlée is an elegant dessert with a crisp caramelized sugar topping. Made easily in the Ninja Foodi pressure cooker, this rich and luxurious custard brings together classic French technique with a subtle Desi touch.
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Prep Time 5 minutes
Pressure cook 6 minutes
Total Time 11 minutes
Course Dessert
Cuisine French
Servings 3

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
    • Secret to Silky Smooth Texture
    Strain the mixture through a fine mesh before pouring into ramekins to remove egg bits, air bubble and froth for a silky smooth Creme brulee.
    Serve immediately after caramelizing the sugar.