Cooking with saffron

"CREME BRULEE" WITH ORANGE AND SAFFRON

Ingredients for 6 parts :
8 eggs yellow
60cl of liquid cream ("crème fraîche")
80g of sugar
2 oranges
15 saffron filaments
A little sugar for the "caramélisation"

Infusion of the saffron : Cook the cream gently. When it starts boiling add saffron and the zest of oranges (cut them into thin slices), and cook for 30 minutes.
Meanwhile you have to whisk the eggs yellow until they are bleach.
Press the oranges and filter through a strainer. Put this juice into a pan and reduce until it seems syrupy. Let's cool down.
When the cream is infused, filter it through a strainer. Then, add orange juice with eggs yellow and the cream, mix together, and put it into "crème brulée" dishes.
Put them into the oven for 1 hour at 95°. The "crème brulée" must become a few barden.
Let's cool down into the fridge for 2 or 3 hours.
Before serving put sugar on the "crème brulée" and caramelize it with a blowtorch or under the grill of the oven (in this case put the "crème brulée into a dish with cold water for avoiding to burn them).

PUREE DE CELERI SAFRANEE

Ingrédients :
Half patatoes and half celeriac
1 soupspoon of cream ("crème fraîche")
3 or 4 saffron filaments per person
Salt

Preferably the day before, grind the saffron with a pinch of salt, and add the cream. For infusing, put it into the microwave.
Peel cut and cook the vegetables. Then, mash them with a fork
Add the saffron cream slowly (The infusion preparation makes the day before)
If need add butter, cream, salt, juice from the vegetables or juice from the meat