Saffron Pistachio Creme Brulee

Preparation Steps

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, whisk together the cream, sugar, milk, and melted butter. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and stir in the saffron and its soaking liquid, as well as the pistachio meal.
4. In a small bowl, whisk together the egg yolks. Gradually add a little of the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.
5. Return the saucepan to the stovetop and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Strain the mixture into 6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
7. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
8. Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
9. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.