Ingredients

• 2 cups half-and-half
• 1 pinch saffron (about 12 threads)
• One 3.4-ounce package instant vanilla pudding
• 6 teaspoons sugar

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Instructions

1. Special equipment: four 6-ounce ramekins; a kitchen torch
2. Bring the half-and-half and saffron to a bare simmer in a medium saucepan, stirring occasionally. Transfer to a medium mixing bowl and refrigerate until cold.
3. Add the vanilla pudding powder to the chilled half-and-half and whisk until smooth. Divide the mixture evenly among four 6-ounce ramekins and let set for 10 minutes (or cover with plastic wrap and refrigerate up to 1 day).
4. Sprinkle the sugar evenly on top of the pudding (1 1/2 teaspoons per ramekin). Use a kitchen torch to caramelize the sugar, then let set until hard, about 10 minutes. Serve immediately.