2 cups heavy cream
3 whole eggs
1.5 – 2 tsp grated turmeric root
1 tsp ground cardamom
.5 tsp ground cinnamon
pinch of saffron
1/3 cup honey
3/4 tsp vanilla
Preheat over to 250 degrees.
Simmer heavy cream on the stove to steep the turmeric, cardamom, cinnamon and saffron into the cream. It will become a lovely golden color. Meanwhile, beat the eggs and blend with the honey.
Then set up your cooking circumstance: place your ramekins in a baking dish with 1/2 to 3/4 inch of water surrounding them.
When cream has simmered, strain it and gradually stir into the egg/honey mixture. Stir in vanilla.
Pour mixture into creme brulee ramekins (4 to 6 ounce cups) and bake for 60-75 minutes until set but still have a quiver when shaken. Remove from baking dishes and set to cool. You may cover them with saran wrap for at least 8 hours or up to 2 days.
Before “burning” (caramelizing), blot any water drops off. Sprinkle with 1 tsp sugar and burn with a torch (this is the fun part!).