Saffron Crème Brulé

Pour the cream into a heavy-bottomed saucepan, add a vanilla pod split lengthwise, the saffron and bring to the boil.

In a large bowl, beat the egg yolks (without whipping them) with the sugar and a spoonful of liqueur of your choice.

As soon as the cream reaches boiling point, remove it from the heat and let it rest for 5 minutes.

At this point, slowly add the hot cream to the eggs, stirring constantly to combine.

Then pass the mixture through a sieve to remove the berry and make it smooth.

Pour the resulting mixture into small ramekins.

Place them in a baking dish and add boiling water up to half their height.

Bake the crème brûlée in a preheated static oven at 170°C for approximately 45/50 minutes.

Leave to cool completely for 4 hours in the refrigerator, then when ready to serve, sprinkle the entire surface with brown sugar and use the appropriate blowtorch, in a circular motion over the entire surface.

Serve to the guests.