Saffron, Orange, and Star Anise Creme Brulee

By WisconsinMike

Coquette Cafe

Ingredients

• 2 C. heavy cream
• 3 1/2 C. Half and Half
• 3/4 C. sugar
• 1 T. vanilla extract
• 1 vanilla bean (split and scraped)
• 2 star anise
• 2 pinches saffron
• 1/2 t. orange zest
• 6 egg yolks
• 1 T. orange liqueur
• Segments from 1-2 oranges

Preparation

Step 1

Bring heavy cream, half and half, orange liqueuer, vanilla beans, vanilla extract, star anise, saffron, and orange zest to a boil and allow to steep for 5 minutes.

Strain the mixture through a Chinoise, or fine mesh strainer.

Bring mixture back to a boil.

Combine egg yolks and sugar and whisk together.

Temper the hot cream mixture into the Yolk/sugar mixture.

Strain through a chinoise again.

Ladle 6 oz. of the mixture into each dish.

Bake in a water bath at 375 degrees for about 10 minutes.

Spin the dishes in the oven and allow to cook for another 10 minutes or until the brulee appears firm.

Allow the Brulee to cool in the refrigerator for at least 3 hours.

Sprinkle the top with sugar and burn the sugar quickly and evenly with a torch.

Garnish each creme brulee with 3 orange segments