Saffron Crème Anglaise Egg Custard
Servings: 6 shares
This great classic of French pastry, usually baked with vanilla is here flavoed with saffron. It’s delicious served with chocolate cake, or used for fancy snow eggs.
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Ingredients
- 500 ml milk
- 80 gR sugar
- 6 egg yolks
- 10 saffron pistils
Instructions
- Start by heating a bit milk with saffron and let it infuse for 5-10 minutes.
- Meanwhile blanch egg yolks with sugar.
- Bring milk to simmer and pour in the egg yolk – sugar preparation while constantly whisking.
- Pour back in the pan and heat over medium heat, constantly stiring with a wodden spatula. When the custard coagulates, transfer in a bowl so that it stops baking. It’s important bo bake over medium heat because if it’s too hot coagulation won’t work.
Notes
The main steps: Infuse saffron in milk. Heat and pour in sugar-egg yolk mix. Heat again to bake.