Saffron Pistachio Crème Caramel Custard

Name: Saffron Pistachio Crème Caramel Custard
Prep time: 25 min
Cook time: 50 min
Yield: 6

creme-caramel saffron pistachio french dessert custard make-ahead elegant special-occasion individual-desserts

Desserts

This sophisticated twist on classic crème caramel infuses the silky custard with aromatic saffron and tops it with crunchy pistachio praline. The result is an elegant French dessert with Middle Eastern flavors that's perfect for special occasions and surprisingly simple to master.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 50

Ingredients

200g1 cup granulated sugar for caramel
60ml1/4 cup water
500ml2 cups whole milk
250ml1 cup heavy cream
1/2 tsp1/2 tsp saffron threads
3 large3 large whole eggs
33 egg yolks
100g1/2 cup granulated sugar for custard
1 tsp1 tsp vanilla extract
pinchpinch fine sea salt
75g1/2 cup shelled pistachios, roughly chopped
50g1/4 cup granulated sugar for praline
1 tbsp1 tbsp unsalted butter
1/4 tsp1/4 tsp ground cardamom (optional)

Instructions

Preheat oven to 160°C (325°F). Place six 150ml (6 oz) ramekins in a large roasting pan.
For the caramel, combine 200g1 cup granulated sugar for caramel and 60ml1/4 cup water in a heavy-bottomed saucepan. Cook over medium heat without stirring until sugar dissolves and turns deep amber, about 8-10 minutes.
Immediately divide hot caramel among ramekins, tilting to coat bottoms evenly. Work quickly as caramel hardens fast. Set aside to cool.
In a small bowl, steep 1/2 tsp1/2 tsp saffron threads in 2 tablespoons of warm 500ml2 cups whole milk for 15 minutes, crushing threads slightly with your fingers.
In a saucepan, gently heat remaining 500ml2 cups whole milk, 250ml1 cup heavy cream, and saffron mixture until just steaming (don't boil). Remove from heat and let cool slightly.
In a large bowl, whisk 3 large3 large whole eggs, 33 egg yolks, and 100g1/2 cup granulated sugar for custard until smooth but not frothy. Add 1 tsp1 tsp vanilla extract, 1/4 tsp1/4 tsp ground cardamom (optional), and pinchpinch fine sea salt.
Slowly pour warm milk mixture into egg mixture, whisking constantly to prevent curdling. Strain through fine-mesh sieve to remove any lumps and saffron threads.
Divide custard among caramel-lined ramekins. Pour hot water into roasting pan until it reaches halfway up the sides of ramekins.
Bake for 40-45 minutes until custard is just set but still slightly jiggly in center. A knife inserted should come out mostly clean.
Remove from water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
For pistachio praline, line a baking sheet with parchment. In a small saucepan, melt 50g1/4 cup granulated sugar for praline over medium heat until amber. Stir in 75g1/2 cup shelled pistachios and 1 tbsp1 tbsp unsalted butter, then quickly pour onto prepared sheet. Cool completely and break into small pieces.
To serve, run a thin knife around edges of custards. Quickly dip bottom of each ramekin in hot water for 5-10 seconds, then invert onto serving plates. Top with pistachio praline.

Ingredients

id: granulated_sugar_caramel metric: 200g imperial: 1 cup name: granulated sugar for caramel
id: water metric: 60ml imperial: 1/4 cup name: water
id: whole_milk metric: 500ml imperial: 2 cups name: whole milk
id: heavy_cream metric: 250ml imperial: 1 cup name: heavy cream
id: saffron_threads metric: 1/2 tsp imperial: 1/2 tsp name: saffron threads
id: eggs metric: 3 large imperial: 3 large name: whole eggs
id: egg_yolks metric: 3 imperial: 3 name: egg yolks
id: granulated_sugar_custard metric: 100g imperial: 1/2 cup name: granulated sugar for custard
id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract
id: salt metric: pinch imperial: pinch name: fine sea salt
id: pistachios metric: 75g imperial: 1/2 cup name: shelled pistachios, roughly chopped
id: sugar_praline metric: 50g imperial: 1/4 cup name: granulated sugar for praline
id: butter metric: 1 tbsp imperial: 1 tbsp name: unsalted butter
id: cardamom metric: 1/4 tsp imperial: 1/4 tsp name: ground cardamom (optional)

Instructions

Preheat oven to 160°C (325°F). Place six 150ml (6 oz) ramekins in a large roasting pan.
For the caramel, combine {granulated_sugar_caramel} and {water} in a heavy-bottomed saucepan. Cook over medium heat without stirring until sugar dissolves and turns deep amber, about 8-10 minutes.
Immediately divide hot caramel among ramekins, tilting to coat bottoms evenly. Work quickly as caramel hardens fast. Set aside to cool.
In a small bowl, steep {saffron_threads} in 2 tablespoons of warm {whole_milk} for 15 minutes, crushing threads slightly with your fingers.
In a saucepan, gently heat remaining {whole_milk}, {heavy_cream}, and saffron mixture until just steaming (don't boil). Remove from heat and let cool slightly.
In a large bowl, whisk {eggs}, {egg_yolks}, and {granulated_sugar_custard} until smooth but not frothy. Add {vanilla_extract}, {cardamom}, and {salt}.
Slowly pour warm milk mixture into egg mixture, whisking constantly to prevent curdling. Strain through fine-mesh sieve to remove any lumps and saffron threads.
Divide custard among caramel-lined ramekins. Pour hot water into roasting pan until it reaches halfway up the sides of ramekins.
Bake for 40-45 minutes until custard is just set but still slightly jiggly in center. A knife inserted should come out mostly clean.
Remove from water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
For pistachio praline, line a baking sheet with parchment. In a small saucepan, melt {sugar_praline} over medium heat until amber. Stir in {pistachios} and {butter}, then quickly pour onto prepared sheet. Cool completely and break into small pieces.
To serve, run a thin knife around edges of custards. Quickly dip bottom of each ramekin in hot water for 5-10 seconds, then invert onto serving plates. Top with pistachio praline.

Tips

Caramel Perfection: Watch the caramel carefully - it goes from perfect to burnt quickly. Swirl the pan gently rather than stirring. The ideal color is deep amber, like old whiskey.

Saffron Quality: Use the best saffron you can afford. Spanish or Persian saffron gives the most beautiful color and flavor. A little goes a long way - too much becomes bitter.

Water Bath Wisdom: The water bath (bain-marie) ensures gentle, even cooking. Water should be hot but not boiling. If it bubbles, the custard may curdle.

Testing Doneness: The custard is ready when a knife inserted halfway between center and edge comes out clean. The center should still have a slight wobble.

Make-Ahead Marvel: These can be made 2 days ahead - perfect for dinner parties. Keep refrigerated and add praline just before serving.

Unmolding Tips: If custard sticks, dip the ramekin in hot water for a few extra seconds. Gently shake to loosen. Don't force it or the caramel may crack.

Serving Variations: Drizzle with rose water, garnish with edible flowers, or serve with delicate butter cookies. A tiny sprinkle of flaky salt on the caramel adds sophistication.