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Saffron infused custard

Serves: 4

Cooking time: 30 minutes

Difficulty: Easy

Difficulty

  • 0.125g Mahbir Saffron
  • 8 egg yolks
  • 75g caster sugar
  • 300ml full-fat milk
  • 300ml double cream

Treat yourself to a British classic with a new twist with this saffron custard recipe by Mahbir Indian Saffron. Perfect poured generously over your favourite Christmas puddings!

1. Take a saffron sachet (0.5g) and tip the entire contents onto a dry paper towel.

2. Separate the saffron strands into four equal heaps. Set one heap aside. Put the other three heaps in the sachet for future use

3. With your fingers, crumble the saffron strands into smaller pieces.

4. In a bowl, whisk the egg yolks and sugar together until well blended. Set aside.

5. Pour the milk and cream into a saucepan and add the saffron strands. Heat on the hob on a low heat and stir regularly until it reaches boiling point. Remove from the heat.

6. Pour a little of the milk and cream mixture into the egg yolk and sugar mixture.

7. Mix well, then pour the entire mixture back into the saucepan. Return to the lowest heat and using a whisk, lightly stir to thicken. Do not boil.

8. As soon as the mixture starts bubbling, remove from the heat immediately.

9. As the egg yolks warm, the cream will thicken into a custard. Keep stirring with a wooden spoon until it coats the back of a spoon.

10. Finally, to avoid any lumps pass through a sieve into a clean saucepan.

11. Give the sieved mixture a stir and serve warm, drizzled over your favourite Christmas puddings!

Ingredients

  • 0.125g Mahbir Saffron
  • 8 egg yolks
  • 75g caster sugar
  • 300ml full-fat milk
  • 300ml double cream

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