I am sure you have heard about saffron before, but do you know anything about it? Before we showcase our easy saffron creme brulee recipe, we wanted to bring to your attention some facts about the saffron Herb:
- Used as a dye
- Harvested by hand only
- And the kicker…The cost of a pound of this herb is $4,500
It has historically been used by the Greeks and Chinese as a dye for clothing making clothes a beautiful gold yellow. What was discovered with saffron dye though was that is was very soluble in water, so the garment didn’t have much success holding it’s color. Wealthy Romans used saffron as a perfume for baths and homes. The scent became a very coveted smell, used for almost everything. Saffron water was even sprinkled on the seats of theaters and the floor of wedding and banquet halls.
This herb came into the medical and culinary field without skipping a beat, it has such unique flavors and properties that it’s popularity only grew. Medically is has been used against colds to cancer. It is also considered a appetite stimulant and an aphrodisiac.
In the culinary kitchen saffron was introduced in French, Spanish, and India cooking. Some of the dishes that are most popular are bouillabaisse and paella. Saffron pairs very well with cheese, lamb, pork, corn, and oranges to name a few. A spice dealer that sold saffron was known as a saffron grocer because of the popularity of the herb.
From the beautiful purple flower to an elegant yellow gold robe or a dessert with a hint of elegance.
Here is a recipe that will treat your taste buds.
Saffron Creme Brulee
- 2 cups of half and half
- 1 pinch of saffron (about 12 strands)
- 1 3.4oz. package of vanilla pudding
- 6 tsp. Sugar
- Heat the half and half until just before a boil.
- Steep saffron into half and half.
- Let milk cool.
- Add milk to pudding mix.
- Pour immediately into ramekins.
- Let it set up in the fridge.
- Sprinkle sugar on top.
- Torch and caramelized.
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