Photo: Eiliv Sonas Aceron
Saffron crème brûlée with caramelised poached pears
12 ingredients
30 min
Serves 4
openrecipes
Impress your guests with a rather refined dessert. The baked cream is infused with saffron and garnished with sweet lemon and vanilla-flavoured pears.
Estimated Nutrition (whole recipe, rough)
464
Calories
16g
Protein
19g
Fat
61g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon Verbena | juice of 1 lemon (48ml) | 12 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250ml/9fl oz whole milk
- pinch saffron
- 10 free-range egg yolks
- 175g/6oz caster sugar
- 750ml/1⅓ pint double cream
- 50g/1¾oz demerara sugar
- 4 pears
- 1 lemon
- 225g/8oz caster sugar
- 1 vanilla pod
- 4 tbsp icing sugar
- 4 sprigs lemon verbena, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes