Saffron Orange Almond Cream Cups with Crisp Phyllo Crust
An original layered dessert with a crisp phyllo-and-butter base, a silky orange custard infused with saffron, and a toasted almond honey topping. Elegant, aromatic, and perfect for individual servings.
Ingredients
- 90 g phyllo dough (descongelada si estaba congelada)
- 60 g unsalted butter (derretida)
- 400 ml whole milk
- 120 ml heavy cream
- 4 units egg yolks
- 90 g granulated sugar (divided)
- 24 g cornstarch
- 2 cditas orange zest (finely grated)
- 80 ml orange juice (freshly squeezed)
- 0.25 cdita saffron threads
- 5 ml vanilla extract
- 50 g sliced almonds
- 15 ml honey
- 1 pinch fine salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 6 oven-safe dessert cups or ramekins.
- 2
Cut the phyllo dough into squares or strips that fit inside the cups. Brush each sheet with the melted butter and layer 3 to 4 pieces in each cup, shaping an irregular crisp shell.
- 3
Bake the phyllo shells for 10 to 12 minutes at 180 °C / 350 °F, until golden. Remove from the oven and let them cool slightly.
- 4
Meanwhile, heat the whole milk, heavy cream, orange zest, and saffron threads in a saucepan over medium heat until very hot but not boiling, about 4 to 5 minutes. Turn off the heat and let it infuse for 5 minutes.
- 5
In a bowl, whisk the egg yolks with 70 g of the sugar, the cornstarch, and the fine salt until smooth. Gradually whisk in the orange juice and vanilla extract.
- 6
Slowly pour part of the hot milk mixture into the yolk mixture, whisking constantly to temper it. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens, 4 to 6 minutes.
- 7
Spoon the saffron-orange custard into the baked phyllo shells. Let it rest for 10 minutes so it can set slightly.
- 8
In a small skillet, toast the sliced almonds over medium heat for 2 to 3 minutes. Add the honey and the remaining 20 g sugar, stir well, and cook 1 minute more until glossy and lightly caramelized.
- 9
Top each custard cup with the toasted almond mixture. If desired, chill for 15 minutes for a firmer texture or serve warm.
- 10
Serve the cups the same day to preserve the contrast between the silky cream and the crisp phyllo crust.
Chef tips
For a more elegant finish, top each cup with a little extra orange zest. Do not boil the custard to prevent the yolks from curdling.
Substitutions
You can replace the almonds with pistachios if desired, keeping it in the tree-nut category. Honey can be replaced with maple syrup, though the flavor will be less floral.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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