Saffron Crème Brûlée With Blood Orange Sorbet and Burnt Butter Biscuits

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      11 hr

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

This is an elegant and elaborate dessert. The three components can of course be served with other delights ...

Ingredients

For the crème brûlée:

  • 250 ml (9 fl oz/1 cup) full-cream (whole) milk
  • 1

Method

MAKE THE CRÈME BRÛLÉE. Preheat the oven to 120°C (235°F/Gas ½). Bring the milk and saffron to the boil in a saucepan, then take off the heat and let it infuse and cool.

BEAT THE EGG YOLKS AND CASTER SUGAR IN A MIXING BOWL UNTIL THEY ARE PALE AND MOUSSE-LIKE. Add t