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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.
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Prep Time 10 minutes
Cook Time 2 hours 29 minutes
Chill Time 8 hours
Course Celebration, Dessert, High Tea, Sweet tooth, tea time
Cuisine American, French, Middle Eastern, Spanish
Servings 10 people

Equipment

  • Mixing bowl
  • Whisk
  • 9 inch round tin
  • Large Baking tray
  • Stock pot (small)
  • Glass

Ingredients
  

Blooming saffron

  • 20 saffron strands
  • 1 ice cube

Caramel

  • 1/2 cup castor sugar

Custard

  • 6 egg yolks
  • 3 whole eggs
  • 1 tsp vanilla
  • Pinch of salt
  • 1 can condensed milk
  • 2 cups heavy cream
  • 2 cups milk

Instructions
 

Bloom Saffron

  • 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 130℃ Fan or 140℃ or 275℉.

Make Caramel

  • 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.

Make Custard

  • 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 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 or until the sides have set but the center is wobbly. The top might have a little color and that’s fine.

De-mold and serve

  • 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.

Notes

  • Check out the write up above on how to make this saffron crème caramel over the stove.
  • Do not over bake this custard, it must have massive jiggle in the center when it comes out of the oven.
  • Let it set for minimum 8 hours before removing from the mould and serving.
  • Use half the amount of saffron for a more subtle flavor or increase the amount for a stronger flavor.