Saffron Orange Blossom Crème Brûlée Bars

Name: Saffron Orange Blossom Crème Brûlée Bars
Prep time: 30 min
Cook time: 45 min
Yield: 16

saffron orange-blossom creme-brulee bars elegant caramelized-sugar middle-eastern individual-desserts

Desserts

Luxurious crème brûlée transformed into convenient bar form, infused with aromatic saffron and delicate orange blossom water, topped with a crispy caramelized sugar crust. These elegant desserts bring restaurant-quality sophistication to easy serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 45

Ingredients

200g7 oz graham crackers, finely crushed
85g6 tbsp melted butter for crust
30g2 tbsp granulated sugar for crust
480ml2 cups heavy cream
1g1/2 tsp saffron threads
6 large6 large egg yolks
120g1/2 cup granulated sugar for custard
10ml2 tsp orange blossom water
5ml1 tsp vanilla extract
1ml1/4 tsp salt
60g1/4 cup granulated sugar for caramelizing
from 1 orangefrom 1 orange orange zest for garnish
30g1/4 cup chopped pistachios for garnish

Instructions

Preheat oven to 160°C (325°F). Line a 9x9 inch pan with parchment paper, leaving overhang for easy removal.
For crust, combine crushed 200g7 oz graham crackers, 85g6 tbsp melted butter for crust, and 30g2 tbsp granulated sugar for crust. Press firmly into bottom of prepared pan. Bake for 10 minutes until set.
Meanwhile, heat 480ml2 cups heavy cream in a saucepan over medium heat until steaming. Remove from heat and add 1g1/2 tsp saffron threads. Let steep for 15 minutes until cream is golden.
In a bowl, whisk 6 large6 large egg yolks with 120g1/2 cup granulated sugar for custard until pale and thick. Gradually whisk in warm saffron cream.
Stir in 10ml2 tsp orange blossom water, 5ml1 tsp vanilla extract, and 1ml1/4 tsp salt. Strain mixture through fine-mesh sieve to remove any lumps.
Pour custard over prepared crust. Place pan in a larger baking dish and add hot water halfway up the sides.
Bake for 30-35 minutes until center is just set but still slightly jiggly. Remove from water bath and cool completely.
Refrigerate for at least 4 hours or overnight until fully chilled and firm.
Just before serving, remove from pan using parchment overhang. Cut into 16 bars.
Sprinkle tops evenly with 60g1/4 cup granulated sugar for caramelizing. Using a kitchen torch, caramelize sugar until golden and crispy. Alternatively, place under broiler for 1-2 minutes, watching carefully.
Garnish with from 1 orangefrom 1 orange orange zest for garnish and 30g1/4 cup chopped pistachios for garnish. Serve immediately while sugar is crispy.

Ingredients

id: graham_crackers metric: 200g imperial: 7 oz name: graham crackers, finely crushed
id: butter_crust metric: 85g imperial: 6 tbsp name: melted butter for crust
id: sugar_crust metric: 30g imperial: 2 tbsp name: granulated sugar for crust
id: heavy_cream metric: 480ml imperial: 2 cups name: heavy cream
id: saffron metric: 1g imperial: 1/2 tsp name: saffron threads
id: egg_yolks metric: 6 large imperial: 6 large name: egg yolks
id: sugar_custard metric: 120g imperial: 1/2 cup name: granulated sugar for custard
id: orange_blossom metric: 10ml imperial: 2 tsp name: orange blossom water
id: vanilla metric: 5ml imperial: 1 tsp name: vanilla extract
id: salt metric: 1ml imperial: 1/4 tsp name: salt
id: sugar_topping metric: 60g imperial: 1/4 cup name: granulated sugar for caramelizing
id: orange_zest metric: from 1 orange imperial: from 1 orange name: orange zest for garnish
id: pistachios metric: 30g imperial: 1/4 cup name: chopped pistachios for garnish

Instructions

Preheat oven to 160°C (325°F). Line a 9x9 inch pan with parchment paper, leaving overhang for easy removal.
For crust, combine crushed {graham_crackers}, {butter_crust}, and {sugar_crust}. Press firmly into bottom of prepared pan. Bake for 10 minutes until set.
Meanwhile, heat {heavy_cream} in a saucepan over medium heat until steaming. Remove from heat and add {saffron}. Let steep for 15 minutes until cream is golden.
In a bowl, whisk {egg_yolks} with {sugar_custard} until pale and thick. Gradually whisk in warm saffron cream.
Stir in {orange_blossom}, {vanilla}, and {salt}. Strain mixture through fine-mesh sieve to remove any lumps.
Pour custard over prepared crust. Place pan in a larger baking dish and add hot water halfway up the sides.
Bake for 30-35 minutes until center is just set but still slightly jiggly. Remove from water bath and cool completely.
Refrigerate for at least 4 hours or overnight until fully chilled and firm.
Just before serving, remove from pan using parchment overhang. Cut into 16 bars.
Sprinkle tops evenly with {sugar_topping}. Using a kitchen torch, caramelize sugar until golden and crispy. Alternatively, place under broiler for 1-2 minutes, watching carefully.
Garnish with {orange_zest} and {pistachios}. Serve immediately while sugar is crispy.

Tips

Saffron Quality: Use high-quality saffron threads for best color and flavor. Steep in warm cream to extract maximum essence and beautiful golden color.

Water Bath Importance: The water bath (bain-marie) ensures gentle, even cooking that prevents curdling and creates silky smooth custard.

Orange Blossom Balance: Start with less orange blossom water and adjust to taste - it can be overpowering. Middle Eastern brands tend to be milder.

Caramelizing Sugar: Work quickly when torching sugar as it can burn easily. Keep torch moving for even caramelization.

Make-Ahead: Bars can be made up to 2 days ahead without the caramelized sugar topping. Add sugar and torch just before serving.

Cutting Clean Bars: Use a sharp knife dipped in warm water and wiped clean between cuts for neat edges.

Serving Temperature: Serve chilled for best texture. The contrast between cold custard and warm caramelized sugar is part of the appeal.