Parmesan Cheese and Saffron Crème Brulee
- 6 saffron threads
- 12 egg yolks
- 300 mls cream
- 300 mls milk
- 100 gms mascarpone cheese
- 250 gms of grated parmesan cheese
- 5 gms salt
- 20 gms of sugar (caster)
Put cream and milk together with the saffron in a pan and bring slowly to the boil. Let it rest for 10 to twenty minutes.
Beat the eggs with the sugar, add parmesan cheese and the mascarpone, beat again, then add the milk and cream make sure everything is well combined.
Pour into a cappuccino cup or a crème brulee ramekin.
Bake in a bain marie at 160c (covered with tin foil) for 20 to 25 minutes till set.
Remove from the oven and let it rest overnight. Prior to serving sprinkle with caster sugar and grill until golden brown.