Crema quemada de miel y azafrán (Creme Brulee Honey and Saffron)

4 egg yolks
350 g of evaporated milk
25 g of honey
40 g sugar
1/2 g of saffron
16 raspberries or strawberries
sugar (for burning)
mint (for garnish)





Put the egg yolks in a bowl and add the sugar. Beat well with the rod.

Put to heat the evaporated milk in a saucepan and add the saffron and honey. Leave to infuse (without allowing it to boil) and pour the bowl with the yolks. Stir well.

Divide the mixture into 2 – 3 bowls and cover it with plastic wrap. Place in the oven and bake in a water bath (hot pre) to 100 ° C, for 45 minutes. Remove and let cool in the refrigerator.

Sprinkle a little sugar in the center of each cup and burn with the torch until caramelized.


Accompany with raspberry cream and garnish with mint leaves.

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