Persian food, Persian Recipes, Aashpazi
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Saffron Creme Brulee Recipe
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SAFFRON CREME BRULEE

1 Cup Heavy Whipping Cream 2 Egg Yolks 1/4 Tsp Saffron 3 Tbsp Sugar 3 Tsp Sugar PREPARATIONS: 1- Soak saffron in 1 tbsp boiling water for 20 minutes. DIRECTIONS: 1- Transfer heavy whipping cream to a saucepan. 2- Stir in saffron. 3- Over low heat, bring the heavy whipping cream just to a boil but don't allow to boil (about 120º F / 49º C). 4- Whisk egg yolks. 5- Stir in 3 tbsp sugar. 6- Gradually stir in heavy whipping cream mixture. 7- Place brûlée dishes into a bakery/cake pan or roasting pan filled with water (preferably boiling water). 8- Fill up the brûlée dishes with the mixture. 9- Preheat oven to 325º F (163º C), Bake the brûlées for 35 minutes. 10- Remove the dishes from the oven and bakery pan and place them on a tray. 11- Allow them to cool down. Keep the brûlées in refrigerator for 2 hours. 12- Spread enough sugar on top of each brûlée to make a thin layer. 13- Using a torch, melt the sugar and form a crispy layer. 14- Allow couple of more minutes before serving.

CALORIES & NUTRITION

SAFFRON CREME BRULEE CALORIES & NUTRITION VALUES

Creme Brûlée is a french recipe. Our chef twisted it a bit and added up saffron which makes it more Middle eastern and called it a Saffron Creme Brûlée. Saffron Creme Brûlée tastes delicious. It makes a great dessert but those with cholesterol should not indulge. One serving (3.5 oz / 100g) of Saffron Brûlée has 347 calories (248 calories from fat), 27.6g total fat (15.9g Saturated fat), 301mg cholesterol, 32mg sodium, 67mg potassium, 23g total carbohydrates (20.8g sugars) and about 4.1g protein (DV). Saffron has been used as medicine. It's considered a anti-spasmodic and carminative medicine. Such an small amount in this recipe won't do much good.

nutritional facts

Serving Size 100g
Amount Per Serving
Calories 347  Calories from fat 284
Daily Value*
Total Fat 27.6g42%
Saturated Fat 15.9g  80%
Cholesterol 301mg100%
Sodium 32mg1%
Potassium 67mg2%
Total Carbohydrates 23g8%
Dietary Fiber 2.2g  9% Sugars 20.8g
Protein 4.1g





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