Saffron Blueberry Creme Brulee

Author

Ana Katarina

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 176F / 80C

Ingredients

• 2 cups heavy cream
• 1/4 cup brown sugar
• Blueberries
• Pinch of saffron
• 4 egg yolks

Directions

1. Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC
2. Heat up cream and saffron for 5 minutes. Allow to cool for 5 minutes.
3. Whisk together egg yolks and brown sugar.
4. Add tempered cream to egg mixture.
5. Put blueberries on the bottom of glass mason jars. Add mixture to jars.
6. Allow to cool 30 mins then add to anova.
7. Cook 1 hour.
8. Cool 30 minutes, add to fridge, add granulated sugar layer prior to consuming and torch.

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