Saffron Crème Caramel Custard

A classic baked custard that is creamy, rich and so delicious. It is made with eggs, milk, double cream and condensed milk. The addition of saffron makes it even more tasty and the perfect dessert for any occasion.

Let us clear one thing, this recipe is a hybrid of a crème caramel, flan, caramel custard or caramel pudding. Now that we got the formalities out of the way let us get to it. If you see a saffron recipe here, it is most likely that I have made it with Doreen saffron which is honestly one of the best in the market and this recipe is not shy of saffron. I have made a classic crème caramel recipe before with a little Amaretto and it was so good! I then went on to make my pumpkin spice crème caramel which was also very yummy and perfect for fall but this saffron crème caramel is elegant and so floral. It is fancy and very yummy not to mention, perfect in time for Eid or any occasion to be honest.

Now, making crème caramel is at home is not difficult, in fact it is very easy and simple to prepare considering you don’t need many ingredients to make it. However it is important to mention that you do need to keep in mind a few technical points when making this recipe to achieve it perfectly every single time. We will go through all of them so that you make a successful crème caramel at home.

I must admit, this recipe is not entirely crème caramel or flan. It is a combination of all the best parts of a caramel custard, flan, pudding and crème caramel rolled into one deliciously creamy dessert. I have used cream, condensed milk and milk with the combination of whole eggs and yolks to keep this pudding extra creamy, soft and light. It is honestly my go to dessert to impress anyone coming over but also to enjoy over the weekend casually. I do believe a crème caramel dessert demands a bit of attention and hold a level of class on its own, and rightfully so. If made from scratch and done well the recipe can not only look drop dead gorgeous but also taste superior to any elaborate dessert sitting next to it. Enough talking about crème caramel, let us make it.

Where is Crème caramel from?

Crème caramel is a French dessert that is made with a layer of caramel at the bottom which is topped with an egg custard. This is baked in a water bath and chilled in the fridge until it has set. It is a cold dessert and was invented in 1920.

What is Crème caramel made of?

Traditionally Crème caramel is made of sugar, egg yolks, whole eggs, double cream and vanilla. The caramel is made from granulated sugar of course. However this recipe is a little different and crosses over to the flan (which I will get to soon) side of things as I use condensed milk, egg yolks, whole eggs, milk, double cream, vanilla, salt, amaretti liqueur and a little nutmeg goes a long way.

Is Crème caramel same as flan?

There are many names for a baked custard dessert that is served cold, Crème caramel and flan are not the same but they have similar ingredients and method of preparation. Crème caramel is French while Flan is from Rome/Spain/Philippines/Puerto Rico and a few other countries. India/Japan and China considers Crème caramel as caramel custard in some regions as well. Flavor wise there wouldn’t be much of a difference but the texture would vary depending on the cream, milk, number of eggs/yolks, condensed milk vs sugar etc.

What is the difference between Crème caramel and Flan?

Usually Crème caramel is made with a mixture of whole eggs and egg yolks to a richer and deep yellow color. While Flan would use whole eggs keeping it lighter. However, some flan recipes use condensed milk instead of sugar making for a creamier dessert as compared to Crème caramel. Some Crème caramel recipes use milk which a lot of flan recipes use double cream and milk. In saying this they are both egg custard desserts that are baked in a water bath and set in the fridge which are served cold.

Frequently asked question about saffron:

Saffron is valued more than gold, is a fact. It takes 75,000 blossoms to produce 1 pound of saffron and it is hand picked in the prime of its season. With its intense aroma and flavor it is no surprise that is is considered to be the “king of spices”. As per Baking Hermann, “Saffron threads are the stigma of the Crocus sativus flower. Since there’s no machinery delicate enough to remove them, each and every single one of them needs to be picked by hand, making it the world’s most expensive spice.” And like him I have mostly used it by blooming in warm milk, water or cream.

Why is saffron so expensive?

There are two reasons for the price of saffron. One being how it is harvested – it is done by hand as it comes from the stigma of a flower making it extremely delicate. Two is for its weight – it takes a lot to get a single pound of saffron as it is light in weight.

What does saffron taste like?

Saffron has a floral and earthy note to its flavor profile. There is a hint of bitterness in the aftertaste but leaves a subtle honey like flavor on the platte. It smells sweet with a touch of pungency similar to pepper.

What does it mean for saffron to bloom?

Blooming saffron is basically preparing it for a recipe. Unlike other spices we cannot merely add it into our dishes to extract the maximum amount of its flavor. We need to release its flavors before adding into our dishes by heating or cooling it down. Some recipes suggest grinding it into a powder as well.

Why bloom saffron in ice?

It is common to bloom saffron in hot water (as I have done before in many recipes) however I have come to leave that blooming saffron over ice and allowing the ice to melt into the saffron is the best way to extract maximum flavor from the strands. It gives perfect golden orange bloomed saffron liquid which you can add into your recipes.

What ingredients do you need to make this saffron crème caramel?

To make the caramel sauce I have used granulated white sugar. For the custard we need whole eggs, egg yolks, vanilla, saffron, ice, condensed milk, milk, heavy cream.

What equipment do you need to make saffron crème caramel?

I used an 9 inch round tin to bake the custard. You will need a bowl and whisk to mix the ingredients together. A strainer to pour the custard through. To bloom the saffron we need a small grinder, glass and ice cube. The caramel can be made in a medium sauce pan over the stove. I baked this custard in a water bath hence you will need a larger tray to place the tin in while baking in the oven. I will also discuss how to make this over the stove (keep reading)

How to make saffron crème caramel?

We start by blooming the saffron by grinding it into a powder using a small grinder or mortar and pestle. Place an ice cube in a small glass and pour the ground saffron on top. Let it melt while we make the caramel. Preheat the oven to 140℃. In a medium sauce pan on low heat add the granulated sugar and let cook slowly. It will start to melt. We can swirl the pan around to help the sugar melt if needed. Once all the sugar has melted, it will turn into a liquid gold color. This is extremely hot stuff so please do not touch it. Continue to cook it until the color has gotten tan, then brown and as it starts to get deep brown we take it off the heat and immediately pour it into our 9 inch round tin. Working quickly, swirl the tin around to ensure the base is coated with the caramel and let it set.

In a large mixing bowl, add the condensed milk, egg yolks, whole eggs and whisk until smooth. Do not over whisk. Add the milk, double cream, vanilla, pinch of salt, and whisk until combined. Pour in the bloomed saffron water and whisk. Pour this mixture through a strainer (optional) into the tin. Transfer the tin to a large baking tray and fill it with hot water half way. Bake for 2 1/2 hours until the sides have set but the center is wobbly. The top might have a little color and that’s fine.

Let this chill in the fridge overnight (minimum 8 hours) to set before turning it over. The next day, take a small butter knife/palette knife and run it around the edges to loosen the Saffron crème caramel. Place a large serving plate on top of the tin and with absolute conviction turn it over. Gently remove the tin and it should be picture perfect. Slice it and serve while its chilled.

How to make this Saffron crème caramel without an oven over the stove?

In a large stock pot add water, 1/4 of the way, cover with a lid and heat it on medium flame for a few minutes until hot. Use a tin which will fit into the large stock pot, pour the hot caramel sauce into the mould and set aside. Make the custard mixture as mentioned above and pour through a strainer into the tin. Ideally you want to use a tin that is at least 8-9 inches cover with tin foil and place a wire rack at the bottom of the stock pot. Place the tin over the wire rack and cover with a lid. Make sure the water is only coming halfway up the sides of the tin. Steam the custard on low heat for 1 to 1 1/2 hours until the sides are set and the center is still wobbly.

Serving saffron crème caramel?

The best way to enjoy this dessert is fridge cold with a cup of tea in my opinion. I would suggest making it the night before, chilling it overnight in the fridge and serving it the next day. Some times I have served it with raspberries, strawberries and stewed cinnamon apples as well. It is yummy with a nuts as well.

What can go wrong when making Crème caramel?

There are a few points to keep in mind when making this recipe to trouble shoot incase you have some issues along the way.

1.Do not over mix –

If you over whisk this mixture you will create air bubbles. These air bubbles will affect the final texture of the custard once baked. If want that smooth creamy texture then do not over mix. Just the mixture enough to make sure it is all incorporated evenly.

2.Pour through a strainer – (optional)

If there are any lumps in this custard, a small step of straining the mixture ensures the custard will be smooth once baked without any lumps in the center – I ALWAYS strain my custard before baking but when making this saffron creme caramel I realized the best flavor comes when we do not strain the custard as the strands intensify the flavor the next day. So make sure there is no egg shell in the custard if you are not straining it.

3.Caramel sauce –

I like taking the caramel to a deep brown color which gives a yummy bittersweet flavor that compliments the custard. You don’t need to do this if you are not comfortable making caramel. Once the caramel is ready you need to pour it into the tin immediately as it will start to set and the caramel needs to coat the tin entirely. If the caramel burns, there is no way to recover it. You will need to throw it away and start fresh. The best way to clean the pot with caramel is to pour water in it and boil the water, the caramel will leave the pot.

4.Water bath –

The bath helps the custard bake gently and evenly. The water ensures it doesn’t bake quickly and the temperature is moderated with it. Hence do not skip this step. If you do, it might over bake and the custard could split/curdle making it grainy.

5.Setting –

This custard needs to set in the fridge for at least 12 hours to ensure it is set. If you try to over turn it when it is hot it will break apart. Make sure to set it for at least 8 hours in the fridge.

6.Flipping the custard out of the tin –

Get a plate larger than the size of the tin and run a butter knife around the edges to ensure it is separated from the tin. If it is still stuck you can gently heat the bottom and edges with a blow torch or place it over the stove for a couple of seconds. Place the plate on top of the tin and very confidently turn it upside down hold the plate and tin together on either side. Tap the tin to ensure it leaves the tin and you will hear a little thud sound. Remove the tin gently and it should be clear.

Storing Saffron crème caramel?

The leftovers can be stored in the plate covered with cling wrap. You could slice it and store it in containers but this might break it a little. This can be stored in the fridge for 3-4 days. I wouldn’t recommend storing this in the freezer or any longer the time mentioned.

Looking for more saffron recipes?

Now that we have covered how to make this Saffron Crème Caramel, you can have a look at the ninja bake along video on my instagram but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.