Saffron Crème Brûlée With Blood Orange Sorbet and Burnt Butter Biscuits

Name: Saffron Crème Brûlée With Blood Orange Sorbet and Burnt Butter Biscuits
Prep time: 2 h
Cook time: 2 h
Total time: 11 h
Yield: Serves 4–6
Cuisine: French
Ingredients: 1 large pinch saffron threads; 250 ml (9 fl oz/1 cup) full-cream (whole) milk; 175 g (6 oz) caster (superfine) sugar; 10 egg yolks; 100 g (3½ oz) demerara sugar; 750 ml (26 fl oz/3 cups) thin (pouring/whipping) cream; 100 g (3/½ oz) caster (superfine) sugar; Juice of 6–8 blood oranges (about 300 ml/10½ fl oz); 200 g (7 oz) caster (superfine) sugar; 225 g (8 oz) lightly salted butter; 280 g (10 oz) plain (all-purpose) flour

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
11 hr

Appears in

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

Europe
France
Dessert
Cookies
Vegetarian
Mediterranean

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