Bruleed Saffron Custards Food

EASY SAFFRON CREME BRULEE

Steps:

• Bring the half-and-half and saffron to a bare simmer in a medium saucepan, stirring occasionally. Transfer to a medium mixing bowl and refrigerate until cold.
• Add the vanilla pudding powder to the chilled half-and-half and whisk until smooth. Divide the mixture evenly among four 6-ounce ramekins and let set for 10 minutes (or cover with plastic wrap and refrigerate up to 1 day).
• Sprinkle the sugar evenly on top of the pudding (1 1/2 teaspoons per ramekin). Use a kitchen torch to caramelize the sugar, then let set until hard, about 10 minutes. Serve immediately.

BRULEED SAFFRON CUSTARDS

Steps:

• Preheat oven to 325 degrees. Bring a kettle or pot of water to a boil. Place six 1/2-cup baking dishes in a large baking or roasting pan.
• In a medium saucepan, combine milk, cream, saffron, and cardamom. Heat over medium just until mixture begins to bubble around the edge of the pot, 7 to 8 minutes. Remove from heat and let steep at least 20 minutes.
• Whisk together egg yolks with 1/3 cup sugar and salt in a large bowl. While whisking constantly, add a small ladle of hot milk mixture to the yolks. Repeat process until all of the milk mixture has been incorporated. Strain mixture through a fine sieve into a large liquid measuring cup.
• Divide custard evenly among baking dishes. Place pan in oven and add enough boiling water to pan to reach halfway up the sides of the dishes. Cover baking pan with parchment-lined foil and bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
• Using tongs, carefully remove custards from hot water bath to a wire rack and let cool for 30 minutes. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days.
• Sprinkle each custard with 1/2 tablespoon sugar. Working with one at a time, hold a handheld kitchen 1 to 2 inches above surface and move flame in a circular motion until sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

GORGONZOLA AND LEEK CRèME BRûLéE

Steps:

• Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
• In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
• Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
• Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below). Serve hot.

SCALLOPS IN SAFFRON MAYONNAISE

Steps:

• In a large skillet cook the scallops in 1 tablespoon of the oil, covered, over moderately high heat, shaking the skillet occasionally, for 2 to 3 minutes, or until they are just cooked through. Let the scallops cool in a bowl, covered loosely.
• In a small bowl combine the saffron with 2 teaspoons hot water. In a blender or food processor blend together the egg, the lemon, juice, the mustard, the salt, and the pepper, with the motor running add the remaining 1 cup oil in a slow stream, and blend the mayonnaise until it is emulsified. Stir in the saffron mixture and salt to taste. Dip each scallop round, patted dry, into the saffron mayonnaise, coating it well, arrange it on a lettuce leaf, and garnish each hors d'oeuvre with some of the carrot and chives. (Any remaining saffron mayonnaise may be used as a dipping sauce for vegetables.)