Directions:
1. Heat cream and saffron.
2. Mix sugar, yolks, vanilla and temper with hot cream.
3. Pour yolk mixture back into hot cream.
4. Pour into ceramic ramekins.
5. Place ramekins into a water bath.
6. Bake 350F until set.
7. Cut the top of the apples making sure to have a straight cut.
8. Using a melon baller, scoop out the flesh of the apples, leaving a 1/4-inch border all around.
9. Place apples into simmering liquid and poach for 1minute.
10. Remove and cool.
11. Scoop the set crème brulee into the apples, leaving some space from the top.
12. Let set in the fridge.
13. When set, top with sugar and caramelize using a torch.