Saffron Crème Brûlée With Blood Orange Sorbet and Burnt Butter Biscuits from 100 Desserts to Die For by Trish Deseine
This is an elegant and elaborate dessert. The three components can of course be served with other delights ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 250 ml (9 fl oz/1 cup) full-cream (whole) milk
- 175 g (6 oz) caster (superfine) sugar
- 750 ml (26 fl oz/3 cups) thin (pouring/whipping) cream
- 1 large pinch saffron threads
- 10 egg yolks
- 100 g (3/½ oz) caster (superfine) sugar
- 225 g (8 oz) lightly salted butter
- 100 g (3½ oz) demerara sugar
- Juice of 6–8 blood oranges (about 300 ml/10½ fl oz)
- 200 g (7 oz) caster (superfine) sugar
- 280 g (10 oz) plain (all-purpose) flour
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